113
ZUCCHINI, PROSCIUTTO AND PARMESAN
Ingredients
• 1 small onion, finely grated
• zucchini, grated
• 200 g unsalted butter, melted
and cooled
• 50 g grated parmesan
• 4 eggs
• 600 ml milk
• 360 g plain flour
• 3 teaspoons baking powder
• 1 teaspoon sea salt
Sweet tomato sauce
• 1 tablespoon olive oil
• 1 small onion chopped
• 1 small red chilli, chopped
• 2 tablespoons tomato paste
• 420 g can chopped tomatoes
• 1 tablespoons brown sugar
Serve with prosciutto, tomato sauce and
cherry tomatoes
Method
1.
To make the sauce, heat oil in medium pan over medium high heat. Add onion and chilli and
cook 2–3 minutes or until softened. Add tomato paste and cook a further 1 minute.
2.
Stir in canned tomatoes, brown sugar and 1 cup water. Bring to the boil, reduce heat to low
and simmer for 15 minutes or until thick; keep warm.
3.
To make the waffles, place onion, zucchini, flour, baking powder, salt and parmesan into a
large mixing bowl; mix well.
4.
Whisk eggs, milk, butter together in a large jug and fold through zucchini and flour mixture.
5.
Select CLASSIC waffle setting and dial up number 6 on the browning control dial.
6.
Preheat until orange light flashes up and the words HEATING disappear.
7.
Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until
timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
8.
Serve warm waffles topped with tomato sauce, prosciutto and fresh cherry tomatoes.
SERVES
12
WAFFLES
PREPARATION
30
MINUTES
COOK
40
MINUTES
Summary of Contents for WAFFLE IRON ADVANCED CONTROL
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