Basil, Sundried Tomatoes & Cheese Waffles

25 g of chopped fresh basil

6 slices of sun dried tomatoes chopped 

4 oz of grated Cheddar cheese
6 oz flour

300 ml soya milk (or cow's milk)

2 eggs

Waffle maker (oiled to stop the waffles sticking)

Oil the waffle maker and turn it on to heat up before you start so that it is hot enough once you have made the batter.

Separate the eggs and whisk the whites until they form stiff peaks.

 

Mix the flour, egg yoks and milk to a smooth batter.

Mix in half the grated cheese, all of the sundried tomatoes and basil.

Pour the batter onto the preheated waffle maker and cook until crisp and brown.

Sprinkle cheese over the cooked waffle and grill until the cheese is melted.

Sprinkle some basil and chopped fresh tomoatoes on top of the cheesey waffle and serve immediatly.

Waffles

Another excellent recipe from the trusty old Good Housekeeping's Cookery Compendium circa 1956, with a couple of modifications:

Before you start turn the waffle maker on to heat up

6 oz self raising flour 

(or plain flour + 1 1/2 tsp baking powder)

2 eggs

1/2 pint of soya milk 

or cow's milk (10 fluid oz/285 ml) 

The recipe also calls for 1tbsp of castor sugar, 2 oz of melted butter and vanilla essence, but I prefer not to add them and they still come out great.

Whisk the egg whites in  a grease free bowl until they form stiff white peaks with an electric mixer

In a large measuring jug mix the flour, egg yolks and milk by hand.

Gently fold the egg whites into the mixture of flour etc.

Grease the waffle maker then  pour the mixture into it.

Toppings:

Mixed Berry Coulis

Defrost a bowl full (as much or as little as you like) in the microwave

Liquidise the fruit and then sieve it to remove the seeds etc.. add a bit of honey or sugar to taste

Sliced peaches

Chocolate spread or Nuttella!

Blueberries

Ground Almonds