I am not a huge TV watcher. Partly because I am far too energetic and fidgety to sit through an entire TV show without getting up, and partly due to the fact that unfortunately for the most part, the majority of what is on TV is mindless rubbish. I do enjoy watching “Family Feud” (mostly because of the ego boosting satisfaction of working with my own family to guess all the top answers), I’ll vaguely follow what’s happening in popular TV programs and I’ll watch the news. But up until recently, I would rarely have been caught turning on the TV by myself. I would much rather my own stop-start Netflix self-programming.
That was until SBS released the Food Network and I truly discovered the joys of SBS food.
Oh, I can take or leave the American reality cooking show competitions that constantly have me wondering whether it is ethical to give these people full access to sharp knives and gas stoves. But for the most part, I am happy to be absorbed in the global culinary adventures, when I’m over study for the day and the internet is being about as reliable as a second-hand lawnmower.
I have even signed up for the SBS food emails, which I highly recommend for practical inspiration (not that watching two cooks outbid each other to bestow upon the other preposterous challenges to overcome whilst cooking isn’t highly practical). They also work well for me because even though I enjoy watching the food network, I still have not managed to sit still long enough to catch everything that is going on. I know my limitations.
Last week, the featured recipe was close to my heart. Waffles. Healthy savoury waffles, nonetheless.
Zucchini waffles. With goats cheese. And cherry tomatoes. And rocket. And a fig balsamic reduction.
It happened. And it was good.
- 2 cups zucchini, grated (about 2 medium zucchinis)
- 1 tsp sea salt
- ¼ cup milk
- ½ cup wholemeal flour
- 1 egg
- 1 tbsp chopped spring onions
- salt and pepper
- 1 tsp coconut oil
- 50 grams goats cheese
- 10 cherry tomatoes, quartered
- 1 big handful rocket
- A drizzle of balsamic reduction
- Salt and pepper
- Place the zucchini in a strainer and sprinkle with the sea salt. Set aside to drain in a sink for 20 minutes.
- Combine the salad ingredients together in a bowl and set aside.
- Rinse grated zucchini with cold water and press out as much water as possible by placing it into a clean tea towel and squishing with your hands.
- In a large mixing bowl, combine the zucchini, milk, flour, egg, spring onion and seasoning and mix into a batter. Preheat a waffle maker and coat with a little coconut oil.
- Once waffle iron has reached desired temperature, spoon a dollop (about ½ cup) of the waffle mixture into the middle. Spread waffle mixture to the edges with a spatula, ensuring you do not spill over the rim of the iron. Close the iron and cook for 3-4 minutes or until desired texture.
- Transfer waffle to a warm plate, and continue to cook the rest of the batter. When the waffles are cooked, serve with the goats cheese salad and drizzle over the balsamic glaze.