Since our waffle maker or Wafelijzer arrived a few days ago, my head has been singing “Waffleliser*, Waffleliser, ooooh you’re a Waffleliser” in an almost constant loop (to the tune of Britney Spear’s Womanizer in case you didn’t instantly recognise that sequence). Yes, it’s been a conflicted few days…great excitement about having waffles on today and great pain at not being able to get that damn tune out of my head.
*I’m stubbornly sticking to the UK version of “s” rather than the US “z” in spelling “Waffleliser”, it feels too wrong to go down the dark “z” path.
And even better the “Will it Waffle?” book that I ordered arrived on Saturday in time for our waffle adventures. Wooh hooh!
Some of the book’s reviewers have commented that “should it waffle?” is probably more appropriate than “will it waffle?” in the case of a number of the recipes. Yes, the book has some recipes that require a level of trust that the food turn out better than (or at least as good as) regular versions, and that potential cleaning required post-wafflelising is worth the effort. Examples include waffled burgers (including a recipe to make the waffled brioche buns from scratch), chicken parmesan and waffled filet mignon!
But some of the suggestions, like Waffled Hash Browns, seem more obviously suited to wafflelising. And so I thought I’d start with the potato waffles. One of the reasons is that while I like idea of potato waffles I really don’t like the commercially made ones, I find hash browns too greasy. And it’s been a while since I’ve made a rösti.
I loved these potato waffles! Tom said they were like a delicious cross between a crisp and a muffin. They were crispy and salty on the outside with a wonderful steamy interior. The big downside about these waffled hash browns is that they require a waffle maker and we only have one! They take about 15 minutes ish to cook. What you see in the picture is what we shared. That amount is woefully inadequate for two people. It was about two medium-sized potatoes worth.
We also tried yeast waffles and buttermilk waffles for breakfast. Here are the Yeast-risen Overnight Waffles (these were the author’s preferred waffles). They were the very first waffles I made so I didn’t know how much of the mix to add. Not enough as it turned out:
We liked the buttermilk ones more, which is fortunate as they didn’t involve getting the batter started the night before.
Here’s a picture of the Buttermilk Cornmeal Waffles. Sorry it’s not a great photo.
In general I really enjoyed the book. The author is funny and quite ridiculous but he is serious about writing clear instructions. A great combination for a cookbook.
And making the waffled hash browns has reminded me to make a video discussing “how dry is dry?” when recipes ask you to squeeze the water out of grated potato when making potato rösti. Coming very soon to a YouTube near you…
All in all, this has been a marvellously wafflelicious Sunday!