Gastroback 42421 User Manual - Page 28

Zucchini, prosciutto and parmesan serves 12 waffles preparation 30 minutes cook 40 minutes Ingredients • 1 small onion, finely grated • zucchini, grated • 200 g unsalted butter, melted and cooled • 50 g grated parmesan • 4 eggs • 600 ml milk • 360 g plain flour • 3 teaspoons baking powder • 1 teaspoon sea salt Sweet tomato sauce • 1 tablespoon olive oil • 1 small onion chopped • 1 small red chilli, chopped • 2 tablespoons tomato paste • 420 g can chopped tomatoes • 1 tablespoons brown sugar Serve with prosciutto, tomato sauce and cherry tomatoes Method 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. To make the waffles, place onion, zucchini, flour, baking powder, salt and parmesan into a large mixing bowl; mix well. 4. Whisk eggs, milk, butter together in a large jug and fold through zucchini and flour mixture. 5. Select CLASSIC waffle setting and dial up number 6 on the browning control dial. 6. Preheat until orange light flashes up and the words HEATING disappear. 7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter. 8. Serve warm waffles topped with tomato sauce, prosciutto and fresh cherry tomatoes. 64