Waffles can be frozen for 2 months. Salad unsuitable to freeze.
Recipe unsuitable to microwave.
1 cup whole meal plain flour
¾ cup white plain flour
¼ cup self-raising flour
1 teaspoon ground cumin
1 tablespoon castor sugar
2 eggs, separated
1 ¾ cups milk
60 g butter, melted
2 tablespoons water
310 g can creamed corn
½ cup chutney
SALAD
1 butter lettuce
1 medium carrot, sliced
1 small avocado, sliced
½ X 250 g punnet cherry tomatoes, halved
1 small green cucumber, sliced
¼ cup olive oil
¼ cup cider vinegar
1 teaspoon curry powder
Sift flours, cumin and sugar into a large bowl, make well in centre.
Gradually stir in combine yolks and milk, then butter, water and corn. Fold in
softly beaten egg whites. Drop about 2 tablespoon of mixture onto waffle iron.
Close iron, cook for about 2 minutes until golden brown. Serve waffle with
chutney and salad
Salad. Combine roughly torn lettuce leaves, carrots, avocado, tomatoes and
cucumber in a large bowl. Combine oil, vinegar and curry powder in jar, shake
well. Pour over salad jus before serving, toss gently.
