Cheese Waffles with Tomato Sauce

September 6th, 2018 | main dishes

The Austrians call the tomato “Paradeiser”. During late summer I can understand this name well. Everywhere in the markets and maybe even in your own garden, the red, ripe fruits are shining and at this time of the year, they actually taste heavenly delicious. Time for tomato dishes of all kinds – today I’ll show you cheese waffles with tomato sauce.

If you think waffles have to go with icing sugar and hot cherries, you’re wrong. Waffles also are good as a savoury meal – and make children’s eyes shine. I’m talking from experience…

The dough and the sauce for this dish can be prepared excellently. Freshly baked, of course, the waffles taste best. Better to plan one or the other extra waffle, they are so delicious.

Cheese waffles with tomato sauce

(4 portions)

100 g butter, room warm

3 eggs, room warm

½ ts salt

beat until frothy

250 g flour

¼ ts baking powder

125 ml water

125 ml cream

stir under the butter-egg mixture

100 g mountain cheese, grated

stir in, let dough rest for 15 minutes

1 kg of tomatoes

core, dice

1 onion, chopped

1 garlic clove, chopped

3 TS olive oil

fry the onion and garlic

1 TS brown (vanilla)sugar

add and caramelize, add the tomatoes and stew for 10 minutes over medium heat

salt, pepper from the mill

season, puree as desired or leave chunky

1 bunch of basil

cut into thin strips, stir under the tomatoes

bake the dough in a lightly greased waffle iron, serve with the tomato vegetables

And this is how the wife of the captain does it

It is no must to use vanilla sugar for this recipe. I personally put every scraped out vanilla pod into a tin wit brown sugar which then becomes vanilla sugar with a wonderful flavour. This touch of vanilla… is perfect to flavour many different dishes…

By the way, this tomato sauce also can be served with homemade pasta!

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Schwarzwurzelsuppe mit Kräuterseitlingen

March 26th, 2019 | main dishes

Black salsify soup with trumpet royale

Waiting for spring. It’s cold again and stormy. Despite calendar start of spring. That makes you want a hot soup. And before we can finally harvest the first wild garlic, whose tips I have already discovered in the garden, there is again, probably one last time for this season, black salsify. A creamy salsify soup with trumpet royale mushrooms, garnished with lemon peel and our best olive oil.