Savoury waffles with whipped ricotta & smoked trout
This easy yet luxurious recipe, served with Spier Cap Classique Brut, is perfect for a breakfast or brunch treat.
Turn brunch into a celebration by pairing these waffles with Spier Cap Classique Brut. The wine’s exuberant bubbles and golden hue complement the crispy waffles, while its apple and citrus notes enhance the smoked trout. The Cap Classique’s balanced mouthfeel and good acidity cut through the richness of the whipped ricotta. Serves four.
You’ll need: For the waffle mixture- 2 XL eggs, 2 Tbsp extra virgin olive oil, ½ cup sour cream, ½ cup milk, 1½ cups cake flour, 1½ tsp baking powder, ½ to ¾ cup finely chopped spring onions (plus extra for serving, optional), ½ cup finely grated hard cheese (Parmesan / Pecorino / Gruyère), salt and pepper, to taste
For topping – ½ cup sour cream, 230g ricotta cheese or smooth full cream cottage cheese, 200g cold smoked trout/salmon ribbons, a small bunch of chives, finely sliced, for serving
For the creamy mustard vinaigrette – 3 Tbsp extra virgin olive oil, 3 tsp fresh lemon juice, 3 tsp mayonnaise, 1 tsp honey, salt and pepper, to taste
To make: Prepare the waffles and whipped cheese. Whisk together the eggs, oil, sour cream, and milk in a medium mixing bowl. Add the flour and baking powder and stir until almost mixed, then add the spring onions and cheese until no floury bits remain (do not overmix). You’ll have a thick mixture. Set aside while you prepare the whipped cheese.
To prepare the whipped cheese, mix the sour cream and cheese in a small blender until smooth and creamy. Set aside.
Prepare the vinaigrette. Put all the ingredients into a medium jar with a lid, then shake until well blended. Set aside until ready to serve.
Cook the waffles and assemble. Heat a waffle maker. Spoon the mixture into the hot machine and cook until golden brown. Serve warm, topped with a dollop of prepared whipped cheese, ribbons of trout, and freshly chopped chives. Finish with a drizzle of the prepared vinaigrette, then serve at once.
Tip: Leftover waffles can be stored in the fridge for up to two days and refreshed in a toaster. If you want to serve all the waffles warm at the same time, pre-toast them in advance, then refresh them in an oven at 180°C for a few minutes.
Almond, chocolate & orange cantuccini
Cantuccini are the biscotti of Tuscany. Traditionally served with Vin Santo, they’re equally delicious dipped into a chilled dessert wine or good espresso.
When you bake these, double up. Keep a batch for yourself, and the other wrap up with a bottle of dessert wine … a brilliant hostess gift
You’ll need: 2 cups cake flour, 1 cup granulated sugar, 1 tsp baking powder, pinch of salt, 2 eggs, 5 pumps NOMU Vanilla Paste, grated zest of 2 oranges, 100g almonds (skin on), roasted and coarsely chopped, 60g NOMU Decadent Hot Chocolate chunks
To make: Preheat the oven to 180°C.
Sift the flour, sugar, baking powder and salt in a large bowl and set aside. Mix the eggs, Vanilla Paste and zest together. Pour the egg mixture into the dry ingredients and stir gently with a wooden spoon. Add the nuts and NOMU Decadent Hot Chocolate chunks and stir to combine.
Divide the dough mix in half and roll each into a log shape, about 30cm long and 5cm wide. Place the logs onto a buttered and floured oven tray, making sure there is space between each one for spreading. Bake for 25 minutes until firm and light golden brown. Remove from the oven and allow to cool slightly.
Reduce the oven temperature to 90°C. Whilst still warm, thinly slice the logs into 1cm slices and place on a greased oven tray. Bake further for approximately 4 to 5 hours, turning halfway through until completely dried out and crisp.
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