We need no excuse to celebrate World Waffle Day on 25 March! These savoury and sweet waffle recipes are jam-packed with flavour and creativity and will have you asking for more after the first bite.  

Savoury caprese salad waffles  

Serves 4 // Cooking time 45 minutes 

Ingredients 

For the waffles 

1 egg
1 cup flour, sifted
1 cup milk
¼ cup vegetable oil
½ Tbsp sugar
2 tsp baking powder
¼ tsp salt
2 tsp basil pesto  

For the tomatoes 

1 Tbsp oil
2 cups baby tomatoes 

To serve 

1 cup mozzarella, torn into pieces
1 avocado, sliced
½ cup fresh basil, torn
4 Tbsp basil pesto
2 Tbsp olive oil
Sea salt and freshly ground black pepper 

Method 

For the waffles 

1. Preheat a waffle iron.
2. In a large bowl, beat the eggs until light and fluffy.
3. Mix in the flour, milk, oil, sugar, baking powder, salt and pesto until combined.
4. Spray the preheated waffle iron with non-stick cooking spray.
5. Pour a small quantity of batter on to the hot waffle iron and cook waffles in batches until golden brown and cooked through.

For the tomatoes 

1. Heat the oil in a pan over medium heat. Add the tomatoes and fry until they start to soften and blister, about 3–5 minutes.

To serve 

1. Top each waffle with blistered tomatoes, torn mozzarella, avocado slices and basil. Drizzle with basil pesto and olive oil, then season with salt and pepper.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Also read: Avo caprese with flatbreads

Fried chicken and waffles with salted syrup 

Serves 6 // Cooking time 1 hour 20 minutes 

Ingredients 

For the salted syrup 

1 cup white sugar
2 tsp coarse salt
1½ cups water
1 tsp vanilla essence  

For the fried chicken  

4 chicken breasts, pounded flat
3 tsp salt
3 tsp white pepper
2 cups buttermilk
3 eggs
3 Tbsp hot sauce
2 cups flour
2 Tbsp cayenne pepper
2 tsp dried origanum
1 Tbsp chilli flakes
2 Tbsp brown sugar
2 tsp garlic powder 

For the waffles 

2¼ cups flour
3 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
2 eggs, separated
½ cup vegetable oil
2 cups milk
1 tsp vanilla essence 

Method 

For the salted syrup  

1. Heat all the ingredients in a pot over medium-low. Stir until the sugar has dissolved.
2. Increase the heat to medium-high and boil, without stirring, for 15 minutes, until it becomes a caramel colour

For the fried chicken 

1. Slice each chicken breast lengthwise into 3 pieces. Season with the salt and pepper.
2. Whisk the buttermilk, eggs and hot sauce together.
3. In a separate bowl, mix the flour, cayenne and origanum together.
4. Heat enough oil to deep-fry in a pot over medium-high.
5. Coat the chicken in the flour mixture and then in the buttermilk, followed by another layer of flour.
6. Deep-fry the chicken in batches until golden brown and cooked through. Set the oil aside.
7. Mix the chilli flakes, brown sugar and garlic powder together in a heat-proof bowl. Whisk through ½ cup of the oil that the chicken was fried in. Use this to baste the chicken lightly.

For the waffles 

1. Heat a waffle iron and grease lightly.
2. Mix all the dry ingredients together.
3. Beat the egg whites until stiff peaks form.
4. Mix together the egg yolks, oil, milk and vanilla. Add to the dry ingredients and mix well to combine. Then fold in the egg whites.
5. Pour about ⅓ cup of batter into the waffle iron and cook until golden brown and crisp. Repeat until all batter is used.
6. Serve warm waffles topped with chicken and and salted syrup.

Recipe & styling: Dylan Norton
Photography: Samantha Pinto // HMimages.co.za 

Also read: 3 yummy fried chicken recipes

Dark-chocolate waffles 

Serves 4 // Cooking time 20 minutes 

Ingredients 

1 cup oats
4 Tbsp desiccated coconut
2 Tbsp cocoa powder
4 eggs
½ cup low-fat smooth cottage cheese
1 Tbsp honey
½ tsp baking powder
¼ cup chopped dark chocolate    

Method  

1. Preheat a waffle iron to medium high.
2. Place the oats, coconut and cocoa powder in a blender and pulse until a flour forms.
3. Transfer the oat flour to a bowl and whisk in the eggs, cottage cheese, honey and baking powder.
4. Add the chocolate pieces and whisk until well combined.
5. Spray the waffle iron with non-stick cooking spray.
6. Spoon the batter into the waffle iron and cook in batches for approximately 2 minutes or until dark golden brown and cooked through.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Marshmallow egg waffles 

Serves 6 // Cooking time 20 minutes 

Ingredients 

For the waffles  

2 eggs
2 cups flour, sifted
1¾ cups milk
½ cup vegetable oil
1 Tbsp sugar
4 tsp baking powder
¼ tsp salt
½ tsp vanilla essence
6 marshmallow eggs 

For the chocolate sauce 

1 cup water
½ cup cocoa powder
⅓ cup caster sugar
⅓ cup chopped milk chocolate 

To assemble 

2 cups mixed berries
Icing sugar, to sprinkle  

Method 

For the waffles  

1. Grease and preheat your waffle iron. Beat the eggs until light and fluffy.
2. Mix in all the ingredients, except the marshmallow eggs, and whisk until smooth.
3. Make the waffles in batches, until golden brown and cooked.
4. Press each marshmallow egg between two still-hot waffles.

For the chocolate sauce 

1. In a pot, whisk together the water, cocoa powder and caster sugar, until smooth.
2. Bring to the boil over medium. Reduce the heat to low and allow to simmer for 3–5 minutes, until thickened.
3. Remove from the heat and immediately whisk in the chocolate, whisking until melted.
4. Serve the waffle s’mores with chocolate sauce, fresh berries and a sprinkling of icing sugar.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Also read: Teriyaki chicken waffles

The post 4 Delicious waffle recipes that’ll change your life appeared first on MyKitchen.

This caprese salad omelette is just as great as a quick breakfast, easy lunch or weeknight supper. Need a bit more? Add chicken or roasted chickpeas.

MAKES 1 // COOKING TIME 15 min

INGREDIENTS
2 tbsp oil
1 garlic clove, sliced
⅓ cup baby tomatoes
3 eggs
2 tbsp milk
¼ cup mozzarella, torn into pieces
3 tbsp Cheddar, grated
1 tbsp basil pesto
¼ cup fresh basil
To Serve
1 slice wholewheat toast

METHOD
1. Fry garlic in 1 tbsp oil until golden brown (1–2 minutes). Remove from the pan.
2. Add tomatoes and fry until they start to blister and soften. Set aside.
3. In a bowl, whisk eggs and milk. Season with salt and pepper.
4. Heat remaining oil in a non-stick pan over low-medium heat. Pour in the egg mixture and swirl the pan so that it forms an even layer.
5. Let the egg cook for 2–3 minutes, until the middle starts to set.
6. Sprinkle mozzarella and Cheddar over one half and dot small spoonfuls of pesto. Once cooked through and the cheese has melted, top the same side with the garlic, tomatoes and fresh basil.
7. Use a spatula to flip the other side of the caprese salad omelette over the fillings and slide it on to a plate. Serve with toast.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Who knew the traditional caprese salad could be so versatile? The next time you bring the braai out, try these caprese boerie rolls.

The post Caprese salad omelette with wholewheat toast appeared first on MyKitchen.

Sometimes a healthy savoury option is exactly what you need to start the day, and these savoury caprese salad waffles will do the trick!

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the waffles
1 egg
1 cup flour, sifted
1 cup milk
¼ cup vegetable oil
½ tbsp sugar
2 tsp baking powder
¼ tsp salt
2 tsp basil pesto
For the tomatoes
1 tbsp oil
2 cups baby tomatoes
To serve
1 cup mozzarella, torn into pieces
1 avocado, sliced
½ cup fresh basil, torn
4 tbsp basil pesto
2 tbsp olive oil
Sea salt and freshly ground black pepper

METHOD
For the waffles
1. Preheat a waffle iron.
2. In a large bowl, beat the eggs until light and fluffy.
3. Mix in the flour, milk, oil, sugar, baking powder, salt and pesto until combined.
4. Spray the preheated waffle iron with non-stick cooking spray.
5. Pour a small quantity of batter on to the hot waffle iron and cook waffles in batches until golden brown and cooked through.
For the tomatoes
1. Heat the oil in a pan over medium heat. Add the tomatoes and fry until they start to soften and blister, about 3–5 minutes.
To serve
1. Top each waffle with blistered tomatoes, torn mozzarella, avocado slices and basil. Drizzle with basil pesto and olive oil, then season with salt and pepper.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Now that you’ve tried caprese salad waffles, have you heard of hash-brown waffles? They’re so tasty, and perfect for your breakfast spread!

The post Savoury caprese salad waffles appeared first on MyKitchen.

Eat like an Italian this summer with this classic combo of tomatoes, basil and Galbani fresh mozzarella for a traditional caprese salad!

SERVES 6 // COOKING TIME 15 min

INGREDIENTS
4 tomatoes
4 balls Galbani fresh mozzarella
1½ cups basil
⅓ cup olive oil
⅓ cup walnuts

METHOD
1. Slice the tomatoes and Galbani fresh mozzarella into 5-8 mm thick slices.
2. Arrange alternating layers of tomato, Galbani fresh mozzarella and basil on a serving platter.
3. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper.
4. Crumble the walnuts over the top just before serving to prevent them from becoming soggy.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

Can’t get enough of this flavour combo? Try out this melon caprese salad.

The post Traditional caprese salad with Galbani fresh mozzarella appeared first on MyKitchen.