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Cheesy Mediterranean waffles with Clover

Clover Waffles

By Abbigail Damon

2 ½ cups cake flour
2 Tbsp baking powder
Pinch of salt
2 eggs, beaten
1 -2 cups Clover full cream milk
½ cup Clover bliss, plain
6 Tbsp butter, melted
1 cup mozzarella cheese, grated
1 cup Clover tussers cheese, grated
½ cup Clover herbed feta
¼ cup olives, pitted and diced
¼ cup sun-dried tomatoes, chopped
1Tbsp mixed herbs
Roast vegetables and tzatziki to serve

Preheat the waffles iron. In a large mixing bowl whisk together the flour, baking powder and salt. In a separate mixing bowl whisk the eggs, Clover milk, butter and yoghurt together and pour into the dry ingredients, mix well until smooth and lump free. Fold in 1 all the cheeses, olives, tomatoes and mixed herbs before ladling about 1 cup into the waffle iron, cook until the waffles are golden, crisp and cooked through.

Serve with the roast veggies and tzatziki.

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