Unold 48241 Instrucciones De Uso página 27

Bacon-and-onion waffles
Approx. 8-9 waffles
Ingredients: 500 g dark wheat flour, 80 g finely cubed smoked bacon, 1 bunch
of finely chopped parsley, 50 g roasted onions, 1½ tsp salt, 1 pinch of sugar,
500 ml warm water, 50 ml oil, 1 bag = 7 g dried yeast, 2 TL dried leaven.
Preparation: Fill all ingredients into a dish and mix them (the dough doesn't
need to rise, if you use dried yeast). Preheat the waffle iron in medium position
and bake the waffles for approx. 7-8 minutes. Instead of bacon, herbs, and on-
ions try these waffles with 125 g of oil seeds such as sunflower, pumpkin, ses-
ame or lin seed, or porridge oats. When using porridge oats, increase the water
amount by approx. 50 ml.
Bread waffles
Approx. 8 waffles
Ingredients: 500 g bread mixtures (any mixture for mixed wheat bread), 500 ml
warm water (in case of wholewheat mixture 570 ml), 1 bag = 7 g dried yeast (if
not contained in the mixture), 75 ml oil.
Preparation: Fill all ingredients into a dish and mix them thoroughly. Preheat the
waffle iron in medium position and bake the waffles for approx. 7–8 minutes.
Pizza waffles
Approx. 10 waffles
Ingredients: 125 g butter or margarine, 4 eggs, 150 g flour, ½ tsp baking pow-
der, approx. 1/8 l warm water, 100 g cooked ham, finely chopped, 2 finely
chopped apples, 50 g ground nuts, 1 tbsp tomato paste, pepper, salt, 2 tbsp
pizza seasoning.
Preparation: Beat butter or margarine until frothy, then add the eggs. Then add
the flour mixed with baking powder and the water. Add ham, apples, nuts, toma-
to pulp, pepper, salt and seasoning. Bake immediately.
Options: mushrooms, cheese. olives, gherkins etc.
Ham waffles
Approx. 8 waffles
Ingredients: 150 g butter or margarine, 4 eggs, 250 g flour, 1 tsp baking pow-
der, approx. 1/8 l warm water, 125 g raw ham, cubed, 1–2 chopped gherkins,
1 chopped onion, 2–3 chopped anchovies, salt, paprika, 1 pinch of sugar, pep-
per, oregano, 1 tsp of lemon juice.
Preparation: see pizza waffles. Options: capers, olives, salami.
Stand 19.2.2020
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