the Sticky Waffle Book 20 sticky recipes you can cook without the mess.
Recipe Index Belgian, Classic, Buttermilk and Chocolate waffle batter Banana pecan and caramel Smoked salmon, dill and caper cream Potato rosti with tomato salsa Poached rhubarb and vanilla custard Danish feta and spinach White chocolate and raspberry French brioche and marmalade Traditional Belgian Liège Three-cheese soufflé Corn and crispy bacon Milk chocolate and peanut butter
Recipe Index Sticky date and butterscotch sauce Hot apple pie and coconut crumble Lemon ricotta cheesecake Southern fried chicken with maple syrup Aussie vegemite and cheddar Zucchini, prosciutto and parmesan Coconut, lime zest and lychee syrup Chocolate and honeycomb
Did you know that waffle batter doubles in size while cooking, which causes batter to ooze out of the mould? So how do you make crispy golden waffles WITHOUT THE MESS?
Wide wrap-around moat catches and cooks overflow for easy cleanup.
So batter up, and let’s get sticky…
Belgian waffle batter
Belgian waffle batter SERVES 8 waffles PREP COOK minutes minutes 10 10 Ingredients Method 3 eggs, separated 1. Select BELGIAN setting and dial up preferred setting on the browning control dial. 2. Preheat until orange light flashes up and the words HEATING disappear. 3. Place egg yolks, milk, butter and vanilla in a medium bowl and whisk until well combined. 4. Combine flour and sugar into a large mixing bowl and make a well in the centre. 5.
Classic waffle batter SERVES 8 waffles PREP COOK minutes minutes 10 10 Ingredients Method 3 eggs 1. Select CLASSIC setting and dial up preferred setting on the browning control dial. 2. Preheat until orange light flashes up and the words HEATING disappear. 3. Whisk together the eggs, milk, butter and vanilla in a medium sized bowl and set aside. 4. Combine flour and sugar in a large bowl and make a well in the centre. 5. Gradually whisk milk mixture into flour to form a batter.
Buttermilk waffle batter SERVES 8 waffles PREP COOK minutes minutes 10 10 Ingredients Method 3 eggs 1. Select BUTTERMILK setting and dial up preferred setting on the browning control dial. 2. Preheat until orange light flashes up and the words HEATING disappear. 3. Place eggs, buttermilk and vegetable oil into a medium bowl and whisk until well combined. 4. Combine flour, baking powder, salt and sugar into a large mixing bowl and make a well in the centre. 5.
Chocolate waffle batter SERVES 8 waffles PREP COOK minutes minutes 10 10 Ingredients Method 150g dark bittersweet chocolate, chopped 1. Select CHOCOLATE setting and dial up preferred setting on the browning control dial. 2. Preheat until orange light flashes up and the words HEATING disappear. 3. Place the chocolate and butter in a microwave safe bowl and heat on 100% power for 30 seconds. Stir and continue until chocolate and butter have melted and mixture is smooth; set aside to cool slightly.
Banana pecan and caramel
Banana pecan and caramel SERVES 8 waffles PREP COOK minutes minutes 10 10 Ingredients Method 3 eggs 1. Select CLASSIC setting and dial up 6 on the browning control dial. Preheat until orange light flashes up and the words HEATING disappear. 2. Whisk together the eggs, milk, butter and vanilla in a jug and set aside. 3. Combine flour and sugar in a large bowl, make a well in the centre and whisk in milk mixture to form a smooth batter. 4.
Smoked salmon, dill and caper cream
Smoked salmon, dill and caper cream SERVES 8 waffles PREP COOK minutes minutes 10 10 Ingredients Method 3 eggs 1. To make the dill and caper cream, beat together the dill, crème fraiche, lemon zest, juice and capers until well mixed; set aside. 2. Select BUTTERMILK setting and dial up 6 on the browning control dial. 3. Preheat until orange light flashes up and the words HEATING disappear. 4. To make the waffles, whisk eggs, buttermilk and oil in a large jug. 5.
Potato rosti with tomato salsa
Potato rosti with tomato salsa SERVES 8 waffles PREP COOK minutes minutes 25 30 Ingredients Method 2kg waxy potatoes, peeled and grated 1. Select CUSTOM setting and dial up 7 on the browning control dial. 2. Preheat until orange light flashes up and the words HEATING disappear. 3. Grate potatoes, place into a clean tea towel and squeeze to remove most of the moisture. 4. Combine eggs, sour cream and horseradish in a large mixing bowl.
Poached rhubarb and vanilla custard
Poached rhubarb and vanilla custard SERVES PREP COOK waffles minutes minutes 12 15 15 Ingredients Method 2 x 500g bunches fresh rhubarb, trimmed and washed 1. Cut rhubarb stalk into 2cm lengths and place into a saucepan with sugar and 1 cup water. Cook over low heat until rhubarb is soft but not broken down. Remove and strain; cool completely. 2. Whisk egg yolks, milk, vanilla extract and melted butter together in a large jug. 3.
Danish feta and spinach
Danish feta and spinach SERVES 8 waffles PREP COOK minutes minutes 10 10 Ingredients Method 2 eggs, separated 1. Select BELGIAN setting and dial up 6 on the browning control dial. 2. Preheat until orange light flashes up and the words HEATING disappear. 3. Whisk together egg yolks, milk and butter. 4. Place flour and salt into a large bowl, make a well in the centre. 5. Gently whisk in the egg and milk mixture to form a smooth batter. Stir through crumbled feta and spinach. 6.
White chocolate and raspberry
White chocolate and raspberry SERVES PREP COOK waffles minutes minutes 10 10 15 Ingredients Method 150g white cooking chocolate, chopped 1. Combine chocolate, sugar and butter in a microwave safe bowl and select 100% power for 30 seconds. Stir and repeat until chocolate has melted and mixture is smooth. Stand to cool. 2. Whisk eggs, milk and vanilla extract together and mix through chocolate mixture. 3.
French brioche and marmalade
French brioche and marmalade SERVES 8 waffles PREP COOK minutes minutes 10 10 Ingredients Method 4 eggs 1. Select CUSTOM setting and dial up 10 on the browning control dial. 2. Preheat until orange light flashes up and the words HEATING disappear. 3. Whisk eggs, milk, cream, vanilla extract and maple syrup together and pour into a shallow dish. 4. Butter each slice on both sides with softened butter and spread marmalade evenly over one side of each slice. 5.
Traditional Belgian Liège
Traditional Belgian Liège SERVES PREP COOK waffles minutes minutes 16 20 20 Ingredients Method 7g sachet dry yeast powder 1. Dissolve yeast in half of the warm milk with a teaspoon of the sugar. Stand for 10–15 minutes to activate. 2. Place flour, salt, butter, remaining sugar, vanilla extract and eggs into a bowl of an electric mixer. Using the dough hook, beat until mixture looks crumbly. 3. Add warm milk and mix a little more to incorporate. 4.
Three-cheese soufflé
Three-cheese soufflé SERVES PREP COOK waffles minutes minutes 12 15 15 Ingredients Method 4 eggs, separated 1. Select BELGIAN waffle setting and dial up number 5 on the browning control dial. Preheat until orange light flashes up and the words HEATING disappear. 2. Combine egg yolks, milk and melted butter together and whisk until well combined. 3. Place cheeses, flour, baking powder and bi-carb soda and salt into a large bowl; make a well in the centre. 4.
Corn and crispy bacon
Corn and crispy bacon SERVES PREP COOK waffles minutes minutes 10 15 15 Ingredients Method 2 tablespoons oil 1. Heat oil in a frying pan over medium high heat. Add bacon and cook 5–6 minutes or until crispy; remove and drain on absorbent paper. 2. Place eggs, buttermilk and vegetable oil into a large jug and whisk until well combined. 3. Combine flour, cornmeal, sugar and salt into a large mixing bowl and make a well in the centre. 4.
Milk chocolate and peanut butter
Milk chocolate and peanut butter SERVES PREP COOK waffles minutes minutes 12 15 15 Ingredients Method 200g milk chocolate, chopped 1. Place the chocolate and butter in a microwave safe bowl and heat on 100% power for 30 seconds. Stir and continue until chocolate and butter have melted and mixture is smooth; set aside to cool slightly. 2. Whisk eggs, milk and vanilla together in a large jug and stir through cooled chocolate mixture until smooth. 3.
Sticky date and butterscotch sauce
Sticky date and butterscotch sauce SERVES 8 waffles PREP COOK minutes minutes 25 10 Ingredients Method 300g pitted dates, chopped 1. Place dates and water into a saucepan and bring to the boil over medium heat; cook 5 minutes. Cool and stir through bi-carb soda. Stand for 10 minutes. 2. Place eggs, milk, butter and vanilla in a large jug and whisk until well combined. 3. Combine flour and sugar into a large mixing bowl and make a well in the centre. 4.
Hot apple pie and coconut crumble
Hot apple pie and coconut crumble SERVES PREP COOK waffles minutes minutes 12 20 15 Ingredients Method 4 eggs 1. To make the crumble, combine coconut, oats, flour and sugar in a bowl. Using your fingertips, rub butter into mixture. Heat a large frying pan over medium high heat. Add oat mixture and cook 8– 10 minutes, stirring frequently until golden, crispy and crumbly. Remove and cool completely. 2.
Lemon ricotta cheesecake
Lemon ricotta cheesecake SERVES PREP COOK waffles minutes minutes 12 20 15 Ingredients Method 4 eggs, separated 1. Place egg yolks, milk, butter and vanilla in a large jug and whisk until well combined. 2. Combine flour and sugar into a large mixing bowl and make a well in the centre. 3. Carefully whisk in egg milk mixture to form a smooth batter. 4. Beat egg whites with electric beaters until stiff peaks form. Gently fold egg whites into batter. 5.
Southern fried chicken with maple syrup
Southern fried chicken with maple syrup SERVES PREP COOK waffles minutes minutes 6 30 40 Ingredients Method 4 eggs 1. For the chicken; whisk the buttermilk and eggs together in a large bowl. Add chicken pieces and toss to coat well. 2. Combine flour, salt and pepper and remaining spices in a large flat dish. 3. Dip chicken in flour mixture and set aside until all the chicken has been coated. Repeat by dipping into egg and buttermilk again and then into flour mixture. Refrigerate for 30 minutes. 4.
Aussie vegemite and cheddar
Aussie vegemite and cheddar SERVES PREP COOK waffles minutes minutes 12 15 15 Ingredients Method 4 eggs 1. Place eggs, milk and butter in a large jug and whisk until well combined. 2. Combine flour and half the cheese into a large mixing bowl and make a well in the centre. 3. Carefully fold in egg milk mixture to form a smooth batter. 4. Drop heaped teaspoons of vegemite into the batter and gently stir so that vegemite swirls through batter. 5.
Zucchini, prosciutto and parmesan
Zucchini, prosciutto and parmesan SERVES PREP COOK waffles minutes minutes 12 30 40 Ingredients Method 1 small onion, finely grated 1. To make the sauce, heat oil in medium pan over medium high heat. Add onion and chilli and cook 2–3 minutes or until softened. Add tomato paste and cook a further 1 minute. 2. Stir in canned tomatoes, brown sugar and 1 cup water. Bring to the boil, reduce heat to low and simmer for 15 minutes or until thick; keep warm. 3.
Coconut, lime zest and lychee syrup
Coconut, lime zest and lychee syrup SERVES 8 waffles PREP COOK minutes minutes 35 30 Ingredients Method 2 cups self-raising flour 1. To make the syrup, place the lime zest and juice along with the syrup from the lychees and ½ cup water into a saucepan. Add sugar and bring to the boil; reduce heat to low and simmer for 15 minutes or until reduced by half. Stir in lychees and simmer until thick and syrup; set aside. 2.
Chocolate and honeycomb
Chocolate and honeycomb SERVES PREP COOK waffles minutes minutes 12 15 15 Ingredients Method 200g dark bittersweet 70% chocolate, chopped 1. Select CHOCOLATE waffle setting and dial up number 5 on the browning control dial. Preheat until orange light flashes up and the words HEATING disappear. 2. Place the chocolate and butter in a microwave safe bowl and heat on 100% power for 30 seconds. Stir and repeat until chocolate and butter have melted and mixture is smooth; set aside to cool slightly. 3.
the Smart Waffle™ With no–mess moat and Waffle IQ™ ß Sage® and Sage® by Heston Blumenthal® are registered trade marks of BRG Appliances Ltd. © Copyright BRG Appliances 2017.
