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National waffle day: Cheesy spinach and ricotta waffles

It's national waffle day today, yep there is quite literally a food celebration day for everything you could possibly imagine, brace yourselves, the 30th of March is 'national turkey neck soup day'. But who the hell is going to be celebrating that? Not me, I'll still be eating these waffles like a normal person. Anyhoo, my pals over at Vonshef sent me a sparkly new waffle maker as an early birthday present and I've thrown together a savoury recipe, mainly because we had pancake day literally two weeks ago and my heart genuinely cannot cope with more maple syrup. Taking a famous duo, spinach and ricotta, an Italian match made in heaven, all thrown into a sexy savoury waffle for your very sexy breakfast or brunch. Fill your boots friends, these guys are here to stay. Here's how to make savoury spinach and ricotta waffles.

TIME: 20 mins

SERVES: 2

INGREDIENTS:

For the batter:

300g plain flour

300ml of full fat milk

2 large handfuls of fresh spinach, chopped

125g of ricotta cheese 50g of cheddar cheese, grated

2 tablespoons of grated Pecorino Romano

2 eggs

1 teaspoon of baking powder

1/2 teaspoon of salt

1 teaspoon of cracked black pepper

60g of melted butter

Splash of olive oil

2 teaspoons of sun-dried tomato pesto

4 sun-dried tomatoes, chopped

3 sprigs of basil, chopped

2 cloves of garlic, chopped

For the sauce:

1 sprig of basil, chopped

125g of ricotta cheese

2 tablespoons of sour cream

1 teaspoon of chives, chopped

1 teaspoon of dried chilli flakes

1/2 teaspoon of salt

1/2 teaspoon of cracked black pepper

2 tablespoons of grated Pecorino Romano

MAKE IT:

1.) Turn your waffle maker on so it is hot for when the batter is ready.

2.) In a mixing bowl sieve the flour and proceed to add the eggs and milk, mix well to form a thick batter, the consistency should be relatively thick and sticky.

3.) Add half of the melted butter along with the spinach, 125g of ricotta cheese, cheddar cheese, Pecorino Romano, half of the chopped garlic, 3/4 of the basil, sun-dried tomatoes, salt, pepper and chilli flakes and pesto and mix well.

4.) Pour the batter onto the centre of the waffle maker and gently spread out evenly, press the waffle maker together and leave for five minutes to cook. Cook until golden brown.

5.) While the waffles cook, in a saucepan add the remaining butter, garlic and a pinch of salt and pepper and simmer on a low heat for three minutes to sweat the garlic. This will be used to brush over the waffles when cooked.

6.) In a separate bowl add the remaining ricotta cheese, soured cream, chives, remaining basil, salt, pepper and Pecorino Romano and mix well.

7.) Once the waffles have cooked, brush generously with the garlic butter and add a dollop of the ricotta sauce. Serve and enjoy!

#waffles #nationalwaffleday #savourywaffles #wafflerecipe #breakfast #brunch #italian #spinach #spinachandricotta #ricotta #cheese

Thank you to @IamChefblog for the recipe