Jaffles, Not Jaffles.

Other uses for a jaffle maker when you’re not making jaffles.

OLYMPUS DIGITAL CAMERA

Do you love kitchen gadgets? Superfluous cooking apparatus bought with the best intention, left to ponder their own existence in the far reaches of a dark cupboard. Hopes kept alive of reliving the joy of the first day they came into your house.(It’s a bit like Toy Story in there.) You were best friends that day, you and that gadget. You wondered how you’d ever lived without it.

The jaffle maker is one such gadget for me. I got it for the Doctor so she might feed herself easily and well  when I’m at work. It’s been used about 3 times. Until now. I have to admit a little nostalgia when buying it. A quiet yearning for the  childhood glory days of tinned spaghetti and cheese or braised steak and onion. Xmas Ham. Cheese. Tomato. Stop it…

As it turns out, you can do plenty more with that jaffle maker.

Potato Roesti – makes 2. 1 Large desiree potato, 1 small sweet potato, 2 tablespoons chopped chives, 1 tablespoon light olive oil, salt and pepper.

Firstly, turn your jaffle maker on.Wipe it well clean give it a light greasing. Peel and grate both potatoes and place in a small bowl. Cover with cold water and keep the water flowing until it runs clear. This is to wash some starch away, just as you might with rice. Drain the water and squeeze any excess moisture out. Mix well with chives, oil and seasoning. Arrange evenly into your jaffle maker. Pile it high. Close the jaffle maker tightly and leave for 15 minutes.
JaffleRoesti
It should be crispy on the bottom but not so much on top as the potato will have wilted. To have a crispy on both sides roesti, simple fold one triangle onto another. You should have two triangles and two empty spaces in your maker. Close for another couple of minutes, remove and serve whilst hot. A little sea salt and some sour cream are a lovely addition

Tomato and Basil Omelette. Makes four small triangles. 3 large eggs (free range please) 2 tablespoons of milk, 1 ripe tomato (de-seeded,chopped), 4 shredded basil leaves, salt and pepper.

Turn your machine on. Beat the eggs, milk and seasoning. When the machine is hot divide the egg mix between the jaffle moulds. Fill just to the top. The egg will expand when you close the lid. Scatter your tomato and basil, close the lid for 3-4 minutes. Open up and gently remove your lovely golden omelettes. We had ours for breakfast with a little extra tomato and some blanched asparagus. Tops.

OLYMPUS DIGITAL CAMERA

Corn Cakes – makes about 8 triangles. 3 cobs corn*, 1 cup SR flour, 1/2 cup milk, salt, 1 egg, 2 teaspoons baking powder, 1 tablespoon light olive oil.

Roast the corn on 160* for about 20 mins. Meanwhile blend the other ingredients to a smooth batter and let stand. Cool, sheath and cut the kernels away from the corn cobs. Add to the batter and blend on pulse a couple of times to lightly break the corn up. When the jaffle maker is hot, pour the batter into the moulds, just enough to fill them. Cook for 15-20 mins. At the ten minute mark, turn the whole machine upside down for a few minutes to make sure the tops are cooking. Turn it back. Serve with avocado and aioli.

*A 440g tin or two cups of frozen kernels will substitute if you’re not doing fresh corn.
Jaffle Corn FritterZucchini Frittersmakes four triangles. 2 small – med zucchini, 75g firm feta – crumbled, 1 egg – beaten, 2 tablespoons chopped chives, s&P.

Wash and grate your zucchini. Mix everything well. Divide amongst the jaffle maker. Pile it high. Cook for 10-12 minutes. Remove and serve with a little, crisp salad for a light lunch.
OLYMPUS DIGITAL CAMERA

What Kid Did.

Kid is awesome at eating vegetable lately. Last week chard and spinach. Last night we had spaghetti verde with asparagus, zucchini, spinach and parmesan. Loved it.

Kid also LOVES all things sweet and chocolate. So after the healthy business I promised something yum.
Kid Jaffle Prep

Nutella, Banan, Peanut Butter Puff Tarts – makes 4 triangles. 1 square sheet of puff, 1 ripe banana – sliced, nutella and peanut butter.

Cut the puff into four even squares*. Spread 2 squares with nutella, the other 2 with peanut butter. Place the sliced banana flat on the nutella. Place the PB squares atop the nutella squares and place into your pre-heated jaffle maker. Cook for 20 minutes. Turn the machine upside down for a while half way through for a few minutes. Remove and serve with ice cream.

This method is great for savoury fillings too. Think leftover curry, bolognaise, ragout etc….

*It’s always best to work with cold or even semi frozen puff and it should be very cold at the moment of cooking.
Kid Jaffle Prep2

Et Voila!

OLYMPUS DIGITAL CAMERA

All of these (nutella aside) are good healthy ways to use the jaffle maker a little differently. Kids can do a lot of this themselves, depending on age, skills etc….Even the Doctor could do those omelettes I reckon. There’s no hot oil to splash or flames to burn so it’s also quite safety friendly too.

I wonder what other uses there might be for those other gadgets in the far reaches of your pantry?

Happy Cooking

🙂

7 Comments Add yours

  1. Hmm, time to drag out the vintage jaffle maker that was replaced by a fancy sandwich press a few years ago. I guess some of these would still work in a sandwich press? But they look much cooler with jaffle markings. School holiday cooking is now sorted… 🙂

    Like

    1. admin says:

      Hi Lara! We got given a sandwich press too and it NEVER gets used. It’s in that cupboard. The problem with sandwich press for some of these is exactly that. It’s a press. The hollowness of the jaffle lets you have some fluffy. I cant wait to do the roesti again 🙂

      Like

  2. MIND BLOWN – our jaffle-maker lives under our sink and I hate pulling it out on the odd occasion that my husband wants a toasted sandwich. But now I think I could use it everyday to create some awesome lunch options for my little ones!

    Like

    1. cookandkid says:

      Yay! I hope you give them a go, so much you can do once you start thinking about it !

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s