Sasko teamed up with the renowned Chef Mynhardt, earlier this year, to help inspire South Africa’s waffle lovers with some jazzy topping options, perfect for a savoury delight.
Waffle batter:
Ingredients
2 cups SASKO cake wheat flour
2 tbsp sugar
2 tsp baking powder
½ tsp salt
2 cups milk
2 large eggs
½ tsp salt
1/3 cup sunflower oil
Method
- Sift dry ingredients and mix together.
- Combine and whisk milk, eggs and oil in a bowl.
- Add dry ingredients and beat using a whisk or electric beaters until you have a silky batter.
- Grease and heat the waffle iron as per manufacturer’s instructions
- Cook waffles as per waffle iron instructions: generally with a hot waffle iron the waffles take two to four minutes to cook.
- They should be brown and crisp.
Now for the topping
Ingredients
24 eggs – 8 for poaching, 8 for frying and 8 for boiling
250g cream cheese
250g streaky bacon, crisply cooked
200g smoked salmon ribbons
A handful of fresh dill, chopped
250g crème fraîche
780g (1 large jar) Rhodes Quality sliced beetroot, drained
1 large onion, peeled and chopped
2 tins Rhodes quality Mediterranean style tomato mix
Salt, pepper and sugar to taste
Willow Creek jalapeño-flavoured olive oil for frying
Method
- Bake your waffles until all the batter is finished. Keep warm.
- Poach eight eggs in some vinegar water until the white is cooked and the yolk is still runny. Keep aside.
- Boil the other eight eggs to your liking.
- Heat some of the jalapeño oil in a frying pan and fry the other eight eggs until crispy on the bottom and the yolk is still runny.
- Fry the onion in the jalapeño oil until lightly browned.
- Add the tinned tomato and season to taste. Cook until thickened.
- Mix the chopped dill with the crème fraîche and keep aside.
- Serve the waffles with all the toppings.
