This Easter I found myself wondering – how to use an unexpected excess of ham. I order the ham at an unprecedented rate and it is usually about the stated weight, and this time I fell for a piece that weighs a kilogram more than expected. Ok, no lamb for lunch, we’ll be repeating Easter breakfast all day and I have time to figure out how to use it differently. Easter Monday is non-working, which means that I can prepare waffles for breakfast and put some of the excess in them.

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Waffles

  • 2 eggs
  • 360 ml of milk
  • 50 ml of oil
  • 220 g Bakin ‘bread flour mix or 170 g Schar mix B flour
  • 2 teaspoons baking powder
  • pinch of salt, freshly ground pepper to taste
  • 150 g of ham
  • spring onions (to taste)

Beat the eggs in a bowl. Add milk, oil and spices. Add flour and baking powder. Stir in the finely chopped ham and onion. Let the mixture stand for 15 minutes, during which time heat the waffle maker. Bake the waffles according to the manufacturer’s instructions.

Dip

  • 200 g sour cream
  • 2 tablespoons tartar or mayonnaise
  • freshly ground pepper (to taste)
  • garlic granules (to taste)

Mix all the listed ingredients and serve with waffles. Good apetite!

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