Ingredients
Waffle
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Plain flour 275 g
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Baking powder 15 g
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Sugar 20 g
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Salt 5 g
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Milk 375 ml
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Vegetable oil 125 ml
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Eggs, separated 3 x
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Butter, melted 40 g
Filling
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Philly cheese, sliced 500 g
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Beef Fillet, sealed and sliced 500 g
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Mushrooms, sliced 800 g
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Onion, sliced 300 g
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Mozzarella cheese 500 g
Preparation
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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.
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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.
