Cheese and Onion Waffles with herbed mascarpone and roast tomatoes

Name: Cheese and Onion Waffles with herbed mascarpone and roast tomatoes
Yield: Serves 8
Ingredients: 5 tablespoons grated (shredded) Parmesan cheese; 3 long green shallots (scallions), finely sliced; 5 tablespoons grated (shredded) cheddar cheese; 2 teaspoons freshly ground black pepper; 1 teaspoon sea salt; Melted butter for cooking; 4 eggs, lightly beaten; 3½ cups (875 mL/28 fl oz) milk; 1¾ cups (405 g/13 oz) mascarpone; 4 tablespoons mixed chopped fresh herbs (parsley, chives, basil, oregano); 3 cups (375 g/12 oz) self-raising flour; 12 Roast Tomatoes; ½ teaspoon freshly ground black pepper; ½ teaspoon sea salt

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

At the Bathers Pavilion we use a waffle iron to cook these. If you do not have one you can cook them in a frying pan or skillet using small metal rings, such as egg or crumpet rings. You can make up the waffle batter the day before you need it. Alternatively, the waffles can be precooked and then reheated.

Ingredients

Waffle Batter

3 cups (375 g/12 oz) self-raising flour
5 <

Breakfast
Vegetarian

Method

TO MAKE WAFFLE BATTER, place the flour, cheeses, shallots, salt and pepper in a bowl. Make a well in the centre. In a separate bowl, mix the eggs and milk. Pour the egg mixture into the flour, whisking to make a batter. Set aside.

TO MAKE HERBED MASCARPONE, place the mascarpone in a bowl and mix in the herbs and seasoning. Set aside.