Winter – especially after christmas time – for me is the season of savoury cravings. I want hearty, warming, cheesy food. Not that the citrus season leaves me untouched – but if I have to choose…
Let me first of make clear, that I am close to an amateur when it comes to sourdough (although I am German 😉 ). I am trying to learn and experimenting a lot at the moment. But I am still sticking to the beginner product called instant sourdough.
So this – quite easy to assemble – quick dish is my first recipe involving sourdough. It gives those waffles a nice, but not too intense sour (who would have guessed) flavour. Besides this they’re warm (obviously) *check*, hearty *check* from the whole grain flour … and they include some aromatic cheese *check*. Makes: My perfect winter lunch!
Yes, there is also some lightness and healthiness involved: a good handful of spinach leaves and a fresh beet root yoghurt that accompanies the waffles. (A simple dollop of yoghurt or sour cream will work just as good.)
Although this already may sound just like the right combination of ingredients there is still this one ingredient that lifts the dish to unkown heights of flavour: toasted hazelnuts. They’re far from optional in this recipe – and this is not primarily for the crunch factor they add, but for the uncredible nutty taste they bring with them.
Judge for yourself!
Hearty sourdough waffles with spinach and toasted hazelnuts (4 waffles, serves 1-2persones)
100 g whole grain flour, 1 teaspoon dried instant sourdough, 1/2 teaspoon baking powder, 1 egg, 50 g yoghurt, 1 tablespoon butter (room temperature), 1 tablespoon grated parmesan cheese, 2 tablespoons toasted hazelnuts, 100 g spinach, 1 teaspoon salt, freshly ground black pepper
100 g yoghurt, 1/2 cooked beet root, 1/2 teaspoon salt
Thoroughly combine flour, instant sourdough, yoghurt, egg and 1-2 tablespoons of water. It’s ok if the batter seams a bit tough at this point, but the spinach will add some more liquid to it. Cover and set aside for about an hour.
Meanwhile wash spinach, chop roughly and sautée in a pan for 1 minute. Let cool down a bit. Chop toasted hazelnuts. [You can toast nuts either in a pan – without adding fat – or in the oven. If you smell their intense nutty flavour, they’re ready.]
Add remaining ingredients to batter. Heat up your waffle iron.
Dice beet root. Stir in yoghurt and add salt.
Bake waffles for 3-5 minutes until golden brown and crisp and serve warm with a dollop of beet root yoghurt.