Ingredients
For the waffle batter (makes 4 waffles)
- 1 cup bread flour
- 1 cup water
- 1 medium egg
- 1 tbsp granulated sugar
- 1 tbsp olive oil
- 1 tsp baking powder
- 1 tsp curry
- 1/2 tsp salt
For the Apple Salad
- 1 apple "Ambrosia", cored and chopped
- 2 asparagus
- 2 celery stalks (with leaves)
- 12 dried tomatoes
- 1/4 red onion
- 1/4 lemon (juice)
- 1 tbsp olive oil
- 1 pinch of salt
- 1 fried egg
Instructions
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In a large bowl, mix together flour, egg and water.
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Add sugar, salt, baking power, carry and oil and mix with a spoon until roughly smooth.
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Heat a waffle iron over medium heat (4minutes on each side) and brush with vegetable oil.
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Pour half of the waffle batter in the heated iron (the amount you pour in depends on the size of your waffle maker), close it and turn it upside down.
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Cook for 2 minutes on medium heat, then turn the iron upside down again and let it cook for 2 minutes.
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Open the waffle iron and check: the waffles should be crispy and golden on the top.
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Transfer the waffle on a plate and cook the second half of the waffle batter.
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Meanwhile, prepare the apple salad. In a bowl, mix onion, asparagus and celery (thinly sliced) and apple (cored and chopped). Add olive oil, lemon juice and sprinkle with salt.
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Serve the waffles immediately with the apple salad, dried tomatoes and the fried egg on the top.
This recipe is a collaboration with Mela Val Venosta
