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Corn waffles with avocado and bacon
20 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 605
  • Fat about 32g
  • Carbohydrates about 60g
  • Protein about 17g
This is needed
This is needed for 4 people
Batter
  • 200 g light spelt flour
  • 75 g fine polenta
  • 0.5 tbsp baking powder
  • 0.75 tsp salt
  • 2.5 dl buttermilk
  • 1 eggs
  • 50 g butter, soft
  • 1 tin corn kernels (approx. 145 g), drained
Waffles
  • clarified butter
Topping
  • 80 g bacon strips
  • 1 spring onion incl. green part, finely chopped
  • 150 g cherry tomatoes, quartered
  • 1 tbsp olive oil
  • 1 organic lime, grated zest and the juice
  • 2 tbsp coriander, finely chopped
  • 0.25 tsp salt
  • 1 avocado, cut into wedges
  • a little chilli flakes
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And that's how it's done
And that's how it's done
Batter
Mix the flour, semolina, baking powder and salt in a bowl. Add the buttermilk and all the other ingredients up to and including the sweetcorn, mix with a wooden spoon, leave to stand for approx. 15 mins.
Waffles
Heat up the waffle iron. Brush with a little clarified butter, spoon 1 heaped tablespoon of batter onto the waffle iron for each waffle, cook the waffles for approx. 4 mins., remove and keep warm.
Topping
Slowly fry the bacon in a frying pan until crispy, then drain on kitchen paper. Mix the spring onion with all the other ingredients up to and including the chilli flakes. Serve the bacon, tomato salsa and avocado with the waffles.