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4. Våfflor med malda vallmofrön
ca 8 stycken
160 g mjukt smör
130 g socker
3 ägg
100 g malda vallmofrön (färdig produkt)
200 g mjöl
5 g bakpulver
Stäng och hetta upp laggarna.
Rör smör, socker, ägg och malda vallmofrön till en
pösig smet, blanda sedan i mjöl och bakpulver.
Lägg ungefär 2 msk smet mitt på de båda undre
laggarna och stäng våffeljärnet. Grädda våfflorna
guldbruna i ungefär 3 min. Lägg de färdiga
våfflorna på ett galler.
5. Tomatvåfflor
c:a 8 stycken
5 ägg
100 g mjukt smör
1 tsk salt
8 msk kärnmjölk
150 g mjöl
100 g soltorkade tomater i olja
3 kvistar basilika
Stäng och hetta upp laggarna.
Dela äggvitor och äggulor. Vispa äggvitan till ett
hårt skum. Rör äggulorna med smör och salt till en
pösig smet.
Blanda ner kärnmjölk och mjöl. Låt tomaterna rinna
av och skär dem i mindre bitar. Skölj basilikan och
skaka den torr. Dra av bladen och skär dem i min-
dre bitar. Rör ner tomater och basilika i smeten och
blanda sedan försiktigt i äggvitan. Rör om så att
tomatbitarna fördelas jämt i smeten.
Lägg ungefär 2 msk smet mitt på den undre laggen
och stäng sedan locket. Grädda våfflorna guldbru-
na i ungefär 4 min. Lägg de färdiga våfflorna på ett
galler och låt dem svalna.
IB_100073_SDW1200B2_FI_DK_BE 28.05.2014 15:52 Uhr Seite 29
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