Basil waffles with creamy Burrata
You can do so much more with fresh herbs ... Every summer I have a garden full of fresh basil. Sometimes I make pesto, divided into portions that I freeze. This time, waffles were baked with fresh basil in the lead.
Servings: 8 waffles
Ingredients
for de waffles
- 100 gr basil fresh
- 1 shallot
- 3 eggs
- 150 gr flour
- 2 tsp baking powder
- 1/2 clove garlic
- 2 tsp tarragon can be dried
- 15 gr Parmesan cheese
- 2 tblsp olive oil to bake
- salt and pepper
for the salad
- 4 tomatoes ripe and sweet
- 150 gr Burrata cheese
- 1 spring onion
- 1 el pesto I make this at home
- salt and pepper
- 1 el oliveoil
Instructions
for the waffles
- Sift the flour, add the baking powder and set aside. Rinse the basil, chop it roughly and put it in a cutter or blender together with the shallot, garlic, eggs, tarragon and parmesan. Chop until the leaves are cut into fine pieces. Add this egg mixture to the flour and mix with a dough mixer until homogeneous.
- Grease the baking tray of the waffle iron with a brush and scoop a thick tablespoon of dough onto the iron. (the amount of dough depends on the shape of your waffle iron and the type of waffle you are baking) The wafers are best eaten warm, then they are still nice and crispy.
for the salad
- Rinse the tomatoes and cut out the hard part. Cut them further into large chunks. Cut the spring onion into fine rings. Place the tomatoes on a dish, drain the Burrata and place on top of the tomato. Open the burrata with a fork and you will see that it is very creamy on the inside. Sprinkle with the spring onion and with the pesto. Finish with a little olive oil, salt and pepper.
- The basil, tomato and burrata are top Mediterranean classics that are often on the table, especially during the summer months. The combination is therefore delicious! Tasty
Notes
