I am really trying to cut down on food waste this year. I cook so much at home, and everything is done from scratch, so there are always so many peelings, especially this time of year, from root vegetables. One dirty turnip can turn the sink into a mudslide if I let it.
I use Obeo compost bags. These are great little paper bags that sit on your worktop. You can throw all the scraps in without having to go to the compost bin or brown bin every five minutes.
I have started to make crackers with the vegetable and fruit pulp left over from juicing. Leftover vegetables get transformed into soups or dips, and I try to make stock from any plump chicken that enters the kitchen.
It is better to leave potatoes skins on, as some of the most beneficial nutrients are found there.
This week’s recipe is the perfect example of this. With all that delicious mash and melting cheese, Gruyère and chive waffles make for great comfort food. It is a healthy, home-made version of the ever-popular ready-made waffle. Each golden waffle has a crisp exterior but is soft and fluffy inside.
Since potatoes are fat-free, I add as much Gruyère as I like; they taste all the better for it.
My children love these. I often make a big batch and cook them until just set, then freeze them. They can be heated in an oven from frozen. It is good to know exactly what goes into these: just eggs, potatoes and cheese.
You can make them gluten-free by using a different flour such as rice or potato flour.
Chives and Gruyère are my favourite combination, but feel free to be more adventurous by using a stronger cheese or different herbs.
Some mustard powder or spices taste great, too. They really are waffly versatile: delicious for dinner but equally good for brunch with a rosette of smoked salmon and a dollop of creme fraiche. Sour cream, avocado and tomato salsa are great accompaniments, too.
Be sure to serve your waffles fully loaded with toppings.
Waffle irons are becoming more readily available now, but these would cook nicely as drop scones on a nonstick pan either. I usually make these with leftover potato, which is incredibly handy, as dinner can be on the table in less that 20 minutes.
It is worth boiling potatoes especially, however. I always leave the skins on for a rustic mash full of nutrients. There is no need for a side of meat or anything else, as these are so filling, so I have just crumbled some crispy bacon on top for a pop of salty, smoky flavour.
I have written here before about how my children are only just getting to know the humble spud.
They also love hasselback potatoes. There is a recipe on my blog for a smoky paprika version. They are fun to make and they taste amazing. lillyhiggins.ie
GRUYÈRE AND CHIVE POTATO WAFFLES: MAKES 6
The five ingredients
- 550g mashed potato, cooled (leftover mash is perfect)
- 2 eggs
- 125g Gruyère cheese, roughly grated
- 3tbs chives, finely snipped
- 4 smoked bacon rashers
From the pantry
- 60ml milk
- 100g plain flour
- 1tsp baking powder
Method
Place the mashed potato, flour, baking powder and cheese in a large mixing bowl. Season with salt and pepper if the mash is not already seasoned. Mix gently. Whisk the eggs briefly with the milk to combine, then stir in the chives. Fold the egg mix through the potatoes until a fairly stiff dough forms. It should be like wet mash.
Brush the plates of the waffle maker with melted butter. Cook according to waffle-maker instructions until crisp. Do not lift up the lid until they are done, as they could fall apart.
Meanwhile, grill or fry the rashers until very crispy. Leave to cool, then crumble or chop finely.
Serve the waffles hot and with the bacon crumbs and some more Gruyère sprinkled over the top.
- Every Thursday, we'll tweet the five ingredients from @lillyhiggins and @irishtimeslife so you can have them ready for Friday. Email givemefive@irishtimes.com with your suggestions for recipes
