The Garlic Bread Lasagna Jaffle!
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes 4 jaffles
- 1 small clove garlic, crushed
- 75g/2.65ozs. butter
- 4 squares of lasagna just smaller than the slice of bread, warm
- 8 tablespoons extra pasta sauce
- 8 slices bread
Step 1 - Combine the garlic and butter and spread onto one side the bread. Place the bread butter side down on the jaffle maker and top with the lasagna. Add 2 tablespoons of sauce per jaffle (otherwise it can be a bit too dry). Top with another slice of bread butter side up. Heat until the outside is golden and crisp.
Croque Madame Croissant Jaffle
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes 4 jaffles
- 2 sheets croissant or puff pastry thawed
- 100g ham, sliced
- 1/2 cup cheese, grated
- 4 eggs
Step 1 - Preheat the jaffle maker. While it is heating up, cut the two pastry sheets into quarters each. Place the ham and cheese on four pieces of the puff pastry. When the jaffle maker is ready, place two of the ham topped pastry squares on the heated surface. Press down a little to make a little cavity for the egg and crack an egg on top. Place a square of pastry on top of each and close and toast until golden. The egg will cook inside if you cook until the pastry is golden!
Banana & Marshmallow Jaffle With Salted Caramel Sauce
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes 4 jaffles
- 2 bananas, sliced
- 2 of those enormous American sized marshmallows, cut in four slices (or use 3-4 regular sized ones per jaffle)
- 2 sheets of puff pastry
- Salted caramel sauce to serve (you can also use Nutella inside the jaffle)
Step 1 - Preheat the jaffle maker. While it is heating up, cut the two pastry sheets into quarters each. Top each with half a sliced banana and two slices of marshmallow. Place another square of puff pastry on top and when the jaffle maker is ready, place the sandwich inside and toast until golden and crispy. Serve with the salted caramel sauce on the side.
Chinese BBQ Pork Jaffle
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes 4 jaffles
- A little oil for frying
- 1 red onion, peeled and chopped
- 500g/2 lbs. char siu or bbq pork, roughly chopped
- 2 tablespoons char siu sauce
- 8 slices bread
- Butter
- 1/2 cup baby spinach leaves
Step 1 - Heat the oil in a frypan on medium heat. Add the onions and cook until translucent. Add the char siu and sauce and cook for a couple of minutes. Set aside.
Step 2 - Butter the bread slices and place two butter side down. Top each slice of bread with a quarter of the baby spinach and then some of the char siu filling. Top each with a remaining slice of bread butter side up and toast until golden and crispy.