Don't worry if you don't have a waffle iron, as you can cook spoonfuls of the batter in a heavy frying pan instead.
For the waffles:
1/2 cup finely sliced scallions
1 tblsp butter plus extra for greasing
1/2 cup self-rising flour, sifted
2 tblsp grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1/2 cup milk
1 egg, lightly beaten
For the radish and cucumber cream cheese:
1-1/3 cups coarsely grated cucumber
1/2 cup coarsely grated radishes
1 cup (4 oz) natural cream cheese or quark
1 heaping tblsp chopped fresh mint
plus extra mint leaves to garnish
Salt & freshly ground pepper to taste
Cook the scallions in the butter over a low heat for 2-3 minutes or until soft. Transfer to a large bowl and let cool.
Add the flour and cheeses to the scallions and make a well in the center. Pour in the milk, egg, and seasoning and mix well to make a thick batter. Whisk for 30 seconds and then let the batter stand for 5 minutes before using.
Heat a waffle iron and lightly grease with butter. Pour in half the batter and cook the waffles for 2-3 minutes or until golden brown. Transfer to a wire rack to cool. Repeat with the remaining batter, then break the cooked waffles into sections. Alternatively, cook spoonfuls of the batter in a greased heavy frying pan for about 2 minutes on each side.
Reserve 1 tablespoon each of the grated cucumber and radish for garnishing. Mix the rest into the cream cheese or quark with the chopped mint and seasoning.
Divide the topping among the waffles. Garnish with the reserved cucumber and radish and a sprig of mint. Serve.
Cook the waffles 12 hours before and store in an airtight container. Reheat at 305 degrees F. for 2-3 minutes and cool before using. Make the topping 1 hour before and top the waffles 30 minutes before serving. Cover and keep cool.
Freeze the waffles up to 2 weeks before. Reheat and cool as above.
The Essential Guide to Menus, Drinks, and Planning
By Lorna Wing
Photography by Jan Baldwin
160 pages, full color photographs throughout
Recipe Reprinted by permission.
This page created April 1999
The Global Gourmet®
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