Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Labneh
Dough
Waffles
To serve
Utensils
one waffle iron
How it's done
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Labneh
Combine the yoghurt and salt, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 4 hr.
Dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and eggs, knead to form a moist dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size. Mix in the cheese.
Waffles
Heat the waffle iron, brush with a little clarified butter. Sprinkle a little polenta on top. Place approx. 3 heaped tablespoons of batter onto the waffle iron for each waffle, sprinkle a little maize semolina on top. Cook the waffles for approx. 5 mins. Remove, allow to cool slightly on a cooling rack. Repeat these steps with the remainder of the batter.
To serve
Spoon the labneh, cheese and micro greens onto the warm waffles.
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