CHEESE AND TOMATO JAFFLES: [YUPPIECHEF - by Andrèa Fedder] For every deluxe, fancy dish, there’s its sunny, simple cousin. The cheese and tomato sarmie has saved you during late night study sessions, midnight munchies, when you’re pressed for time, just not up for cooking or when end-of-the-month salty cracks are running dry. Here we pay homage to this culinary hero by giving it a toasted hug – with our Diablo Jaffle Iron. There’s just nothing quite like a jaffle. You can go either way with this one – use fancy cheese and sublime tomatoes – or use up whatever you have in your fridge. Either way, it won’t disappoint. INGREDIENTS FOR 4 JAFFLES: 8 slices bread 200g mozzarella cheese (fior di latte or regular mozzarella from your local supermarket), sliced 200g tomatoes, sliced Handful basil leaves A few tablespoons Pronto Mama Slow Roasted Tomatoes Salt and pepper WHAT TO DO: 1. Place a slice of bread on each side of the open jaffle iron. 2. Fill one side with sliced tomatoes, mozzarella cheese, a few leaves of basil and one or two slow roasted tomatoes. 3. Sandwich the jaffle iron shut and trim any edges that stick out. 4. Place on a gas hob, electric stove top, braai or open fire and toast for a few minutes each side. The Diablo Jaffle Iron is easy to open and close to keep checking if they are done. When they’re toasted golden to your personal preference, remove from the jaffle iron, cut them in half to release some of that steaminess and then eat them up in one quick session. [With thanks to Jules Mercer for her beautiful recipes and styling.]
Posted on: Mon, 06 Oct 2014 09:31:03 +0000
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