Spinach waffles with tomato salad and garlic curd

Name: Spinach waffles with tomato salad and garlic curd
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen leaf spinach; 7-10 Tbsp Salt; 200 g Butter or margarine; 4 Eggs; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 275 g Flour; 150 ml Milk; 1/2 Cucumber; 3 Garlic cloves; 500 g Low-fat curd; 150 g Skimmed milk yoghurt; 500 g small tomatoes; 1 Onion; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen leaf spinach
7-10 Tbsp Salt
200 g Butter or margarine
4 Eggs
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
275 g Flour
150 ml Milk
1/2 Cucumber
3 Garlic cloves
500 g Low-fat curd
150 g Skimmed milk yoghurt
500 g small tomatoes
1 Onion
4 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
2 TABLESPOONS Oil
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Cook spinach in 100 ml boiling salted water for about 15 minutes over medium heat. In the meantime, beat the fat until foamy, stir in the eggs bit by bit and season with salt, pepper and nutmeg.
2
Stir in flour and milk and let it swell for about 15 minutes. Drain the spinach. Wash the cucumber and grate roughly. Peel garlic and press it through a garlic press. Mix quark and yoghurt.
3
Add cucumber and garlic and season with salt and pepper. Preheat a waffle iron and grease it a bit. Mix spinach into the waffle batter and put 2-3 tablespoons of batter into the waffle iron.
4
Bake for about 3 minutes until golden brown, remove and keep warm. Bake the rest of the waffles in the same way. Clean, wash and quarter the tomatoes. Peel and finely chop the onion. Mix vinegar, sugar, salt and pepper and add the oil.
5
Mix the tomatoes and onion and pour the vinaigrette over it. Serve garnished with parsley.