Parmesan Waffles with Baked Plum Tomatoes and Rocket from Le Caprice by AA Gill and Mark Hix
Start to make this dish the day before as the tomatoes will need to be semi-dried overnight in the oven.
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Ingredients
- 5 g thyme, leaves removed and chopped
- 16 plum tomatoes, quartered
- 250-300 g rocket
- fine crystal sea salt
- 90 g Parmesan cheese (whole piece)
- 10 ml Balsamic Dressing
- ½ tsp baking powder
- 220 g plain flour
- 500 ml milk
- 3 eggs, beaten
- 100 g freshly grated Parmesan
- 100 g Cheddar, grated
- 5 g parsley, finely chopped
- 5 g chives, finely chopped
- salt
- freshly ground black pepper
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