Smoked cheese waffles with tangy rocket leaves

Andrew Nutter combines freshly made waffles with smoked cheese sauce and a peppery rocket salad for a memorable treat
By Andrew Nutter
Smoked cheese waffles with tangy rocket leaves
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 350 g plain flour
  • a pinch of salt
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 eggs
  • 225 ml milk
  • 125 ml cold water
  • 120 g butter, melted
  • 2-3 tbsp vegetable fat or melted butter

For the cheese sauce:

  • 300 ml whipping cream
  • 120 g smoked cheese, crumbled
  • 1 tbsp chives, chopped
  • black pepper

For the salad:

  • 2 tbsp olive oil
  • 1 tbsp groundnut oil
  • 1 tbsp white wine vinegar
  • 8 hazelnuts, finely chopped
  • 60 g rocket


1. Heat the oven to 140°C/as 3. To make the waffles, sieve the dry ingredients together in a bowl, and then use a balloon whisk to gradually mix in the eggs and milk.

2. Whisk in the water, followed by the melted butter.

3. Heat the waffle machine and brush it with vegetable oil or butter. Spoon in three tablespoons of the mixture, close the lid and cook until it is golden brown on both sides. Use this first waffle to gauge the amount your particular machine needs. It could need more than 3 tablespoons to cover the cooking surface completely. Adapt the quantity used and continue until all the mix has been used. Keep the cooked waffles warm in the oven.

4. To make the sauce, warm the cream gently and add the crumbled cheese, taking care not to allow the mixture to boil, or the cheese will go stringy. When the cheese has melted, add the chives and check the seasoning.

5. For the salad, mix together the oils, vinegar and nuts and pour it over the rocket. Toss, and put a little salad on each plate with a waffle. Spoon the sauce over the waffles and serve immediately.

Rate This Recipe