Hearty waffles with ham, Gouda and paprika dip

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 6
  • 3 Shallots
  • 110 g Butter or margarine
  • 100 g diced ham
  • 1 (approx. 150 g) small, red pepper
  • 1 Garlic clove
  • 250 g Edible quark (40 % fat in dry matter)
  • 150 g Fresh cream
  • 1 TEASPOON Sweet peppers
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 20 g Pine nuts
  • 2 Bundle (approx. 150 g) Rocket
  • 250 g cherry tomatoes
  • 2-3 TABLESPOONS White wine vinegar
  • 3 TABLESPOONS Olive oil
  • 3 Eggs (size M)
  • 200 g Flour
  • 1 TEASPOON Baking Powder
  • 250 ml Buttermilk
  • 50 g fluffy oats
  • 50 g grated, medieval Gouda cheese
  • 7-10 Tbsp Oil

Directions

  1. 1

    Peel and finely dice the shallots. Stir-fry 10 g fat, ham cubes and 1/3 of the shallots cubes for about 3 minutes. Let cool off. Clean, wash and cut the bell peppers into small cubes. Peel and chop garlic. Mix quark, crème fraîche, garlic, 1/3 shallots cubes and paprika powder. Stir in the paprika cubes, except for a little bit for sprinkling, season with salt and pepper

  2. 2

    Roast the pine nuts in a pan without fat, take them out and let them cool down. Clean, wash and drain the rocket. Wash, drain and halve the tomatoes. Mix vinegar, remaining shallots, some salt and pepper. Finally embezzle the oil

  3. 3

    Stir 100 g of soft fat until creamy. Stir in eggs one after the other, alternating with 1 tbsp. flour. Mix remaining flour and baking powder and stir in briefly together with buttermilk, oat flakes and cheese. Finally, fold the ham and shallots mixture into the dough

  4. 4

    Preheat waffle iron for rectangular waffles (à approx. 9 x 15 cm) well and spread a thin layer of oil on the waffles. Fill in a little dough, spread lightly and bake approx. 6 crispy wafers one after the other. Mix rocket, tomatoes, vinaigrette and pine nuts. Arrange warm waffles and paprika quark on plates. Add salad

Nutrition Facts

KCAL
640 kcal
CARBS
35 g
FATS
45 g
PROTEINS
22 g