Belgian waffle with chocolate topping and ice cream

Waffle is Belgium's contribution to food. What makes Belgian waffles different to the standard waffles ?  The main ingredient in Belgian waffles is yeast. The batter is raised with yeast rather than using baking powder. Many a times the Brussels waffle is more known as Belgian waffle. The name Belgian waffle is contributed by Maurice Vermersch when he introduced them to the US market in 1964.  

Preparation :

1. In a bowl; whisk 2 egg yolks. Add 1 1/2 cup milk , butter 1/4 cup and mix . Now add 2 cups of flour (plain flour) . 1 1/4 cup caster sugar , 1/4 tspn salt, 1/2 tspn vanilla essence and  2 tbspn oil . Stir in a circular direction

2. Add 2 tspn yeast in 1 1/4 cup milk . Mix and set aside

3. Add the yeast mixture to the above batter and stir continuously 

4. Whip egg white of 2 eggs with egg beater. Now add whipped egg white to the above batter. Incorporate egg white to the batter. The whipped egg whites and yeast are folded into the batter to make a light crisp waffle. Cover the batter with cling film and keep it overnight in a refrigerator for good results or if required the batter is required urgently keep the batter aside for minimum 1 hour . This extra time helps in rising the batter 

5. Clean the waffle baker and add 1/3 cup of batter to it . Close the lid and bake until the waffle is golden brown. Wait for the green light on the waffle baker. This green light indicates that the waffle is ready

6. Serve hot with Hagen Dazs ice cream or Ben and Jerry's ice cream 

I like belgian waffle with Ben and Jerry's chocolate fudge brownie ice cream or with Hagen Dazs ice cream 

Optional : Chocolate topping or chocolate sauce

Recipe : Non Vegetarian 

Preparation time : 20 mins

Cooking time : 25 mins 

Extra timing for rising the batter

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Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

White crabmeat stuffed mushrooms

Preparation :

• Wash the Portobello mushrooms (16 nos) in running cold water. Remove stems from mushrooms and clean the mushroom cavity well
• In a saucepan add (2tbspn) oil ,let it warm for 1 min . Now stir mushroom cups in the warm oil for 1/2 min , remove from heat and keep aside
• Finely chop mushroom stems, green onions (1nos), parsley and dill weed and keep them aside
• Stuffing : on medium heat warm 2 table spoon oil, add chopped mushroom stems, green onions, dill weed and parsley. Sauté for 2-3 mins . Remove from the heat . Add white crab meat (1 cup) , lemon juice (2-3 drops), soft bread crumbs (1/2 cup), egg (1 nos) , caesar dressing (2 tbspn), honey mustard dressing (2 tbspn) , seasoning and salt to taste. Mix the stuffing mixture well
• Place the above stuffing in the mushroom cup cavity. Top up with low fat cheese
• Preheat the oven to 200 degrees C or 400 degrees F
• Bake for 15-20 mins 
• Serve hot 

Recipe: Eggetarian

Preparation time : 10 mins

Cooking time : 20 mins

Serves : 4-5


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All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.