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Rooster koek waffles

Roosterkoek waffles

Let me introduce you to Roosterkoek if you’re not in the know. These are pretty legendary in South Africa. They are the perfect carb loaded bite with a braai (BBQ), a festival filled cheese loaded lunch snack or late night feast item. The best way to eat it is hot off the BBQ with loads of butter, jam. These roosterkoek waffles are a game changer, they are topped with balsam roasted tomatoes and button mushrooms and they are just super delish!

Our week has been hot hot hot so far. The temperature is keeping up to mid-thirties and we are feeling it. My son had a very high temp this past weekend and obviously, the first thing I thought was teeth, right? Nope, he got hand foot and mouth from the creche on his very first day back, poor thing. Now he has almost fully recovered and is enjoying his afternoons with daddy in the pool learning to swim. I swear sometimes I just go to walk away and not watch what they are up too, coz I just imagine the worst thing that can happen instead of just being in the moment, but water just really freaks me out when kids are around. So I am voting for taking things slow and easy before we can actually say he can swim.

Tamaties back ground

With this heat, some light dishes are required. Meaning, lots of fruit, veg, and smoothies. One staple we cannot go without:  let me introduce you to Roosterkoek if you’re not in the know. These are pretty legendary in South Africa. They are the perfect carb loaded bite with a braai (BBQ), a festival filled cheese loaded lunch snack or late night feast item. The best way to eat it is hot off the BBQ. Let me tell you, these Roosterkoek waffles are a game changer. In my previous post, there were some BBQ sides and the roosterkoeke is right up there. It is a traditional dough that is cooked on the fire and then eaten with butter, jam, and some cheddar cheese. Well, I was thinking waffles and roosterkoek dough, and obviously, the results were a hit. Add a little basil pesto and cheese in there… and boom, you’ve got a whole meal.

Roosterkoek waffels

Along with juicy tomatoes this summer, my latest obsession is pickled red onions and they give a certain tang to the doughy waffles and sweet roasted vegetables. Hints of basil with the red onion are just absolutely delish and a must if you are making these. Now imagine two of these as a toasty, if you’re a cheese lover add a couple slices on there. I have bought some vegan cheese and I swear is it close to the real thing. I found a recipe and I just got to try it to get that cheezy deliciousness myself. I’ll get back to on that one, it’s gonna be a work in progress, coz mom life doesn’t allow too many distractions.

So easy lunch or dinner option is right here for you. You can make the whole batch a freeze a few for later when you’re in need for a quick fix!

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Roosterkoek waffles

Roosterkoek waffels

Ingredients 

  • 300g farine de Blé (plain white flour) or pastry flour
  • 10ml instant yeast
  • 5ml salt
  • 15ml honey
  • 30ml coconut oil
  • About 200ml lukewarm water
  • 1/2 cup cherry tomatoes
  • 1/2 cup white button mushrooms
  • Fresh basil or basil pesto
  • Balsamic vinegar
  • Salt and pepper

Pickled red onion

  • two medium sized red onions thinly sliced
  • 3/4 cup boiling water
  • 1 cup apples cider vinegar
  • 1 1/2 tbsp honey
  • 2 tsp salt
  • 1/2 tsp mustard seeds
  • 1/2 tsp ginger powder

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Mix together the flour and the salt together.
  3. Mix together the lukewarm water, yeast, and the honey. Let it sit till bubbling and then add this to the flour mixture.
  4. Mix well with your hands till it all comes together and place in an oiled bowl to rise for about one hour.
  5. Place the tomatoes and mushrooms on a baking tray, pour over some olive oil, balsamic vinegar, salt, and pepper.
  6. Bake for about 10 minutes at 180 degrees Celsius.
  7. Once it has risen, pull off about a fist size, spread out and then place on your waffle maker.
  8. Once cooked, place on a place and scoop some of the tomatoes and mushroom mixture on top, with a few pieces of pickled red onions and add a few fresh basil leaves.

Pickled red onion

  1. Place all the pickle ingredients in a Maison jar and set to soak for at least one hour in room temperature and then place in the fridge for up to one month.

Hope you are having a lovely day, I’m off nursing my bub and enjoying the very heated day out by the pool!

M*

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