For Christmas this year, this lucky little lady got a shiny new waffle iron. Yup. I had been eyeballing up waffle irons for months after having been indulging in ogling some food porn of various waffled items, mainly inspired by the blog at willitwaffle.com.
This morning Mr M made me sweet waffles for breakfast = Yum. But the recipes with our waffle iron call for ‘sachets of vanilla sugar’. No weight. Wanna be any more cryptic? Perhaps these items are commonplace in Belgium, but in the U.S. we have no idea what this means. After a quick hunt on the internet we took it to be 70g per sachet and went with it. They turned out great, so I shall assume success!
Anyhow, to repay the favour I decided to waffle some leftovers for tea. But by leftovers in this case I mean whatever happens to be in the fridge/cupboards/freezer, as we seemed to estimate food quantities just right for the four of us this year.
I then sent a picture message to my friend Brian and he requested I put the recipe in writing, so here you go my lovely Gnome!
This isn’t really a recipe, more like vague directions, but should be adaptable to all sorts of things!
A couple of littles notes before we start:
My mashed potatoes are not your uniform smooth mashed potato. They have lumps. The reasons for this are: a) laziness; b) personal preference; and c) I leave the skins on. Yup. The skins stay on! My feelings are that if my mash doesn’t have any lumps, then I may as well be eating that reconstituted instant mash – yuck. And the skins are good for you, containing B vitamins, vitamin C, iron, calcium, potassium and other nutrients, so I give them a quick scrub to get rid of the dirt, then chop them, boil them, and mash them as is!
You wanna grate your cheese? Well you go right ahead. I didn’t bother. Again, me = lazy. But, if you chop it into reasonably small chunks, then it will just melt with the heat of the other ingredients, then you can stir it through no bother.
You are welcome.
Waffled Leftovers. With added Cheese. ‘Recipe’
Knob of unsalted butter
Couple of shallots, chopped roughly
Couple of cloves of garlic, crushed and chopped
Cheese – I used maybe 100g of cheddar, and 50g of Gruyere for a bit of extra flavour
Milk/ sour cream – Optional
Smoked salmon – Optional
Preheat the waffle iron. I used setting 7 on mine, which is the second from highest, but you may need to adjust for your own iron.
Melt the butter in a pan and add the shallots and garlic. Cook for 5-10 minutes until soft, but not browned.
Meanwhile, put the mashed potato, leftover vegetables, and chopped cheese in a large bowl….
…. and combine until thoroughly mixed.
Add the cooked shallots and garlic to the bowl and mix together until it holds together as a loose kind of dough consistency – I found that the combination of butter from this, and the melting cheese was enough to hold the mix together, but if yours is a little dry, try a little bit of milk, or maybe sour cream.
Take a generous amount or mixture and use to fill the waffle iron grid.
I used the Belgian waffle plates, which meant the waffle was extra deep, and cook for 5-10 minutes until crispy and browned on the outside.
Tasty and not too taxing! Ideal comfort food when you have acquired a cold from your lovely co-workers!
Mr M added some leftover Smoked Salmon to his:
Having laughed at me earlier for suggesting waffling some mashed potato, he now sees the error of his ways. Good boy.
Happy Eatings people!
P.S. WordPress reliably informs me that this is my 400th post on this little here blog! Who would have thunk it!?