HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Waffles with Radish
and Cucumber Cream Cheese

Makes 10

 

Waffles with Radish 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.

 

Advance preparation:
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.

Freezing:
Freeze the waffles up to 2 weeks before. Reheat and cool as above.

 

Party Food:
The Essential Guide to Menus, Drinks, and Planning

By Lorna Wing
Photography by Jan Baldwin
Soma Books
Cloth, $30.00
160 pages, full color photographs throughout
ISBN: 1-57959-040-3
Recipe Reprinted by permission.

 

Party Food

Recipes

 


Cookbook Profile Archive

 

This page created April 1999


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.