ED HALMAGYI
Join me as I show you how to give your meals and desserts a seasonal makeover on BHG TV, Fridays at 7pm on Channel 7.
(Apologies, may be subject to change)
Go to bhg.com.au for more food tips and tricks.
SWEET POTATO AND CHEESE GLUTEN-FREE WAFFLES WITH POACHED EGGS AND MINT PEAS
Preparation time 10 mins
Cooking time 20 mins
Serves 4
1kg sweet potato, peeled
4 shallots, very finely sliced
1 bunch dill, very finely chopped
¾ cup brown rice flour
¼ cup arrowroot powder
8 free-range eggs
2 cloves garlic, crushed
Finely grated zest and juice of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
125g cheddar cheese, grated Cooking oil spray
2 tsp fine salt
2 cups frozen peas
1 bunch mint, very finely chopped
2 tsp caster sugar
2 tsp breakfast marmalade
Baby spinach and capsicum ajvar (or tomato relish), to serve
Coarsely grate sweet potato, then squeeze well with hands to remove excess water. Put in a bowl and mix with shallots and dill. Combine rice flour and arrowroot in another bowl. Whisk 4 of the eggs, garlic and zest in a third bowl. Toss flours with sweet potato, then stir in egg mixture. Season. Stir in cheese.
