Salty waffles are brilliant to use for sandwiches, wraps or even hot dogs and these onion waffles were delicious. I have a thing for onion these days. I might have to make a portion of the crispy onion breads as well. We practically ate them as crisps when I last made them.
I recently bought a Tefal Snack Collection which is like a multi sandwich maker with different grill plate options so you can make both heart shaped waffles, Belgian waffles, toasted sandwiches/paninis, donuts etc. It was quite pricy but so far I’m really pleased with it. It’s easy to use and also really easy to clean too since the grill plates are removable.
Speaking of Belgium, my first book has just been sold to Holland and Belgium as well (it’s already published in Norway, Germany and Iceland apart from Denmark) and my publisher is looking into further opportunities. I wish for an English translation obviously but that’s a bit more difficult. I mean, why would an English (speaking)publisher pay to translate a Danish book when there are so many similar books available in English already? Oh well, fingers crossed!
But let’s get to the waffles!
MAKES 4 WAFFLES
- 3 large eggs
- 0,5 cup (100 ml) of coconut milk
- 60g halloumi cheese (or parmesan)
- 1 red onion
- some dried thyme or rosemary
- 0,5 cup (100ml) of Pofiber (dried potato fibres)*
- salt og friskkværnet peber
*substitute for 1 tablespoon of psyllium husks
2. Grate the cheese. Cut the onion i halves and slice thinly.
3. Mix the rest of the ingredients with the egg mix.
4. Warm up the waffle maker and bake your waffles. They’re ready when they turn golden brown.