You may Regula Ysewijn safely call her a Flemish master. Not only are her pictures like Rembrandts brought to life, she also educates us in the food and drink culture of earlier times with food pictures and stories. In her new book From waffle to cake, published in early February, Regula pays attention to the rich baking culture of the Low Countries. With stories, with recipes and with beautiful food photos taken in the style of the old Flemish and Dutch masters; from the dark rye bread and honey cake that formed the backbone of a daily feast on the plate to long-forgotten recipes for special occasions. - RECIPE, RECIPE TEXT AND PHOTOGRAPHY: REGULA YSEWIJN
Savoury sweet potato waffles
The spices provide a subtle flavour in the background; they are not supposed to be very pronounced, but are only meant to support.
This is what you need (10 pieces)
- 400 g sweet potatoes
- 50 g unsalted butter
- 100 g cheese, such as young mature Gouda, cheddar or Red Leicester
- 100 g patent flour
- 100 g flour
- ¼ tsp baking powder
- ¼ tsp sea salt
- ¼ tsp smoked paprika
- ¼ tsp ground cumin
- 1 tbsp dried bruschetta herbs or oregano
- 2 eggs, split
- 50 ml whole milk
- flat cheese (fromage frais/blanc, cottage cheese) or sour cream or skyr
- coarsely ground black pepper
- sprigs of chervil, parsley or chives
This is how you make it
Boil the potatoes for about 20 minutes, depending on their size. Scoop out the flesh or put the cubes in a food processor and puree them. Leave them to cool down.
Meanwhile, melt the butter in a small pan over low heat so it does not bubble. Let it cool down. Grate the cheese.
Put the 2 types of flour, baking powder, salt and spices and herbs in a large bowl and mix well.
In another bowl, whisk the sweet potato puree and melted butter until well blended. Add the egg yolks with the milk. Add this mixture to the flour mixture and stir to combine. Beat the egg whites to stiff peaks and spat them into the batter along with the grated cheese.
Heat a waffle iron. Scoop a little batter onto the iron and fry each waffle for about 3 minutes, until golden.
Chop some parsley and add it to the cottage cheese or sour cream. Add the pepper, as much as you like, and stir everything together. Serve the waffles with the cottage cheese mixture and sprinkle with delicate chervil leaves, which add a subtle flavour. You can also use chives or delicate lettuce leaves.
This recipe is from: FROM WAFFLE TO CAKE | REGULA YSEWIJN | CARRERA CULINAIR | ISBN: 9789048859757 | € 35
Want to read more recipes by Regula Ysewijn? Then order here WINELIFE issue 81.
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