Waffles??? Mixes and recipes

hermit-crab

I have a waffle maker attachment with my sandwich maker. I admit to only using it once (far too fiddly to clean) but I loved the waffles with bacon egg and beans.

Loadsabob

Zziggi wrote:

http://www.tchibo.co.uk/is-bin/INTERSHOP.enfinity/eCS/Store/uk/-/GBP/TdUkDisplayProductInformation-Start;sid=U2hD2B32P_dD2VnQ6oRJvB5iguZEkCvkodU=?ProductID=6qMKZAOiCo4AAAEJMXSwtU0G&BackTo=Search

is this the one everyone has got (it's 12.99) or is it a different one....

has anyone got a free delivery code please?

Yep, that's the one I've got, and it's great, I love it. My waffles turn out crispy and golden every time (I use the iVillage recipe witha teaspoon of vanilla extract thrown in.

All the free delivery codes seem to be only off first orders (and to have expired on 28th March)...shame, as I really want one as a present for someone and £3.95 does bump the price up a bit!

Recommended, but make sure you wipe the inside clean EVERY time. I left mine with oil in for weeks, and it turns into some foul smelling emulsion after all that time...ick...

As for savoury waffles, yes, they work really well. I haven't made any yet, but have eaten savoury ones in the past with ratatouille or any other topping you like. Perhaps leave out the sugar and up the salt a little if you want to, or a generous grinding of black pepper or herbs in the batter would work well I think, for a savoury topping.

HappyIdiotTalk

Wife just turned round and said that she wants to buy some waffles as she misses them... Hummm... My since my attitude lately is that I top anything bought in the supermarket, I should have a go at these (which reminds me, I really must try chicken kievs some time).

But I'm not sure about potato waffles, dont think I've seen them in any of my numberous recipe books. I'm guessing I'd need potato's, seasonings, maybe an egg, maybe some better and some gagget to shape them.

Any ideas?

D&DD

http://www.recipe-source.com/cgi-bin/search.cgi?search_string=waffles&imageField.x=12&imageField.y=18
Heres a few to be getting on with

lynzpower

happyidiottalk

Sorry to take this OT, but once you have made a HM chicken kiev you will never eat one of those shop bought pre-formed numbers ever again.

This is the recipe I use, slighlty adapted from a book i bought in a pound shop :money:

1 chicken breast per person, dont use value and i have had limited luck with prefrozen ones, butchers ones the best, quite plump looking is what you want
garlic bulbs
butter
mixed herbs ( or fresh chopped if you have, inc chives if you have ) about 2 tablespoons worth
breadcrumbs (again HM if you have, but Ive bought shop bought ones and they work OK)
rapeseed/sunflower/veg oil
1 lemon
butter
2 eggs beaten
cocktail sticks

STEP 1 makin' the g butter
take the butter and place in a bowl ( about half a packet) mix in the herbs and crushed garlic. usually use about 1 large clove per person, but you might like les, I do like my flavours pretty strong!grate in a bit of lemon zest, using the tiny holes on a box grater ( ie the smaller one than cheese grater IYKWIM)

Take a bit of greaseproof paper, and place the butter in it and create like a sausage shape of the garlic & herb butter secure with a rubber band or sellotape or whatever & freeze for a couple of hours.

the chicken
take a really sharp little paring knive and slice a pocket TAKING EXTRA CARE NOT TO SLICE ALL THE WAY THROUGH. once you have a little pocket in each, take the butter out of the freezer & with a big knive slice some slices off the biutter, and carefully slot into the pocket. Secure and close the pocket tightly with a cocktail stick

there will be butter left over which I make garlic bread with, or save for next time.

Then dip your chicken in plate 1 - flour - cover in flour till it sticks all over
then theplate 2- beaten egg
then the plate 3 bredcrumbs
then again plate 2 egg, then breadcrumbs

Chill in the fridge for 2 hours on a plate.


Heat oil in heavy big frying pan do for about 8-10 mins on each side. Drain them on kitchen roll or a clean tea towel , then serve.

I love to serve with potato rosti and roasted veg or green beans carrots mange tout.

MMMM

HappyIdiotTalk

lynzpower wrote:

happyidiottalk

Sorry to take this OT, but once you have made a HM chicken kiev you will never eat one of those shop bought pre-formed numbers ever again.

This is the recipe I use, slighlty adapted from a book i bought in a pound shop :money:

1 chicken breast per person, dont use value and i have had limited luck with prefrozen ones, butchers ones the best, quite plump looking is what you want
garlic bulbs
butter
mixed herbs ( or fresh chopped if you have, inc chives if you have ) about a tablespoons worth
breadcrumbs (again HM if you have, but Ive bought shop bought ones and they work OK)
rapeseed/sunflower/veg oil
1 lemon
butter
2 eggs beaten
cocktail sticks

STEP 1 makin' the g butter
take the butter and place in a bowl ( about half a packet) mix in the herbs and crushed garlic. usually use about 1 bulb per person, but you might like les, I do like my flavours pretty strong!grate in a bit of lemon zest, using the tiny holes on a box grater ( ie the smaller one than cheese grater IYKWIM)

Take a bit of greaseproof paper, and place the butter in it and create like a sausage shape of the garlic & herb butter secure with a rubber band or sellotape or whatever & freeze for a couple of hours.

the chicken
take a really sharp little paring knive and slice a pocket TAKING EXTRA CARE NOT TO SLICE ALL THE WAY THROUGH. once you have a little pocket in each, take the butter out of the freezer & with a big knive slice some slices off the biutter, and carefully slot into the pocket. Secure and close the pocket tightly with a cocktail stick

there will be butter left over which I make garlic bread with, or save for next time.

Then dip your chicken in plate 1 - flour - cover in flour till it sticks all over
then theplate 2- beaten egg
then the plate 3 bredcrumbs
then again plate 2 egg, then breadcrumbs

Chill in the fridge for 2 hours on a plate.


Heat oil in heavy big frying pan do for about 8-10 mins on each side. Drain them on kitchen roll or a clean tea towel , then serve.

I love to serve with potato rosti and roasted veg or green beans carrots mange tout.

MMMM

Thanks Lynz, I am defintely going to be trying this in the week, sounds delish! Would have tried it tomorrow but we have guests who I have promised HM pizza! Karate on Monday... Maybe Tuesday then! How essential is the chilling in the fridge?

lynzpower

erm

Im not sure about the chiling-i think it does make them better, in that the butter will have thoroughly on way to melted- you dont want the butter to still be icy in the middle. Saying that its never happened to me and I dont think I ever have done 2 hours I think I usually chill them for probably about half an hour while I do the rostis and then tidy up, do a bit of washing up etc.

believe me, they are delish. Your wife simply will never look back to the minced ones. I wont eat them now, they are just foul in comparison.

lynzpower

eeek
not one whole bulb of garlc per person, one large segment, what the word, CLOVE
Edited above to reflect!

HappyIdiotTalk

lynzpower wrote:

eeek
not one whole bulb of garlc per person, one large segment, what the word, CLOVE
Edited above to reflect!

Haha! You neednt have worried, although I read bulb the image of a clove popped up in my head. I can do the half an hour thing too.

I'm afriaid the wife wont be having any of my chicken kiev's! I would dearly love for her to try them, but she's a veggie and wouldn't eat it! Pity!

consumermonkey

Aren't potato waffles just shapes mashed potato, deep fried to give them the change in colour? if so, you may not be able to get the waffle shape, but you should be able to do something a whole lot better.

I must admit, I hate the things with a passion, way too much grease for me, just like Hash browns.