Hot golden waffles cry out for a spread to melt into their dimpled top; ultra-savoury blue cheese with chives is an inspired change from the usual syrup.
ingredients
makes about 20
1/2 cup Blue Stilton cheese, crumbled
1/2 cup cottage cheese or low-Fat Fromage Frais
1 3/4 cups All purpose flour (white or a mixture of white and whole wheat)
1 level tablespoon baking powder
2 eggs, separated
1/2 pint skimmed milk
2 teaspoons olive oil
2 level tablespoons snipped fresh chives
method
OVEN: Preheat to 150°C (300°F)
1. Mix both the cheeses together, using a fork, and turn the mixture into a small serving dish.
2. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour in the egg yolks and stir with a wooden spoon or wire whisk, gradually drawing in the flour from the sides and adding the milk a little at a time. Beat to form a smooth batter, then beat in the olive oil a few drops at a time.
3. Heat a waffle iron, electric waffle-maker or electric sandwich toaster and brush lightly with oil. Whisk the egg whites until stiff and fold into the batter. Pour about 2 tablespoons of the batter into each waffle shape, depending on size. Close at once and cook for 2 minutes, or until risen, lightly browned and crisp. If you are using a manual waffle iron, turn it over on the heat halfway through cooking.
4. Lift out the cooked waffles on a spatula, lay them on a baking tray, cover with foil and keep hot in the oven. Cook the rest of the batter, putting the batches of waffles to keep hot until all are ready. Serve the waffles topped with a small teaspoon of the cheese mixture and sprinkled with the chives.
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