Cheese and Onion Waffles with herbed mascarpone and roast tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

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.


Waffle Batter

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


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.