John Myers
Spinach Waffles with Cucumber Salad
The perfect spinach waffles with cucumber salad recipe with a picture and simple step-by-step instructions.
- 100 gr Spinach leaves
- 5 tbsp Milk
- 4 Eggs
- 150 gr Butter at room temperature
- 170 gr Flour
- 150 ml Whipped cream
- 1 Nutmeg
- Salt
- Oil for the waffle maker
- 1 Cucumber
- 3 El Vinegar
- 2 tbsp Olives or rapeseed oil
- 3 Stalk Dill
- 6 Discs Boiled ham
- 20 gr Butter
- 150 gr Cream cheese
- Sugar, salt and pepper
- 1. Clean and wash the spinach and spin dry in the salad spinner. If it is frozen, drain well in a colander. Then add the milk and mix everything finely with the hand blender. Separate the eggs. Beat the butter with a pinch of salt until frothy, add the egg yolks and beat in. Stir in the flour, the spinach milk and the cream. Season with a little freshly grated nutmeg. Beat the egg whites with a pinch of salt until stiff and fold the egg whites into the batter. That makes it airier. 2. Heat the waffle iron. Grease with a little oil or melted butter and bake 8 waffles one after the other. Let these cool slightly on a wire rack. 3. For the salad, wash, peel and thinly slice the cucumber. Season with salt and let steep for 10 minutes. Pour off the resulting water. Now season the cucumbers with sugar, vinegar and a little pepper and mix with the oil. Cut the dill into small pieces and stir in. Fry the ham in a pan with a little butter until crispy. Then let it run off on kitchen paper. 4. Brush the waffles with cream cheese and then top with ham and cucumber salad. Put a second waffle on top. Cut into corners and serve.
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