Courgette and Spinach Waffles in the Multibaker

Ingredients

• Spinach
• Courgette
• Milk
• Eggs2 pcs
• Melted butter
• Flour
• Salt
• Baking powder
• To serve: sour cream
• To serve: cucumbers, tomatoes, onion
• To serve: olive oil

Method

1. Rinse the spinach under running water, pour boiling water over it and blitz with a hand blender to a purée. Let cool.
2. Coarsely grate the zucchini.
3. In a bowl, mix the milk, the yolks of the two eggs and the melted butter. In another bowl, combine the flour, salt and baking powder.
4. Add the wet ingredients to the dry ones, add the zucchini and spinach and whisk until smooth.
5. Whisk the egg whites, add them to the batter and fold in gently with a spatula.
6. Heat the multibaker with the waffle plates fitted, add 1 tbsp of batter per waffle and cook for 1.5–2 minutes until done.
7. Serve with sour cream and a salad of fresh cucumbers, tomatoes and onion dressed with olive oil.
8. Nutritional value: 496 kcal, protein 17 g, fat 15 g, carbohydrates 74 g.

Cooked with

HS-1510 Multibaker