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Waffle

  • Plain flour 275 g
  • Baking powder 15 g
  • Sugar 20 g
  • Salt 5 g
  • Milk 375 ml
  • Vegetable oil 125 ml
  • Eggs, separated 3 x
  • Butter, melted 40 g

Filling

  1. Waffle

    • Sift flour and baking powder into a medium bowl. Add salt and 100g sugar, and stir to combine.
    • Whisk milk, oil and egg yolks together in a bowl. Add to flour mixture and whisk until smooth. Use an electric mixer to whisk eggwhites in a clean, dry bowl until firm peaks form. Use a metal spoon to gently fold one-third of eggwhite into flour mixture. Add remaining eggwhite and fold until just combined.
    • Preheat oven to 75 degree Celsius. Place a wire rack over an oven tray. Brush waffle iron with a little melted butter. Pour 3/4 cup (185ml) of batter into waffle iron, close lid and cook for 3-4 minutes or until golden. Transfer waffle to the wire rack and place in the oven to keep warm. Repeat with remaining melted butter and batter.
  2. Filling

    • Take each waffle and spread with KNORR Italiana Tuscan Vegetable Sauce GF.
    • Sprinkle with mozzarella, onion, mushrooms and then sliced beef.
    • Top with Philly Cheese and bake at 180 degree Celsius for 10 minutes or until golden brown.
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