Canteen = Everyday
Jaffles take us back to our childhood. Feel free to try any sweet or savoury combination you want
Serves: 35 jaffles (20 x mince, 15 x baked bean)
70 slices bread
Tins baked beans
Tins creamed corn
(or any ingredients to taste)
Option – Mince filling
1 kg lean mince
300 g frozen mixed veg
3 cloves garlic
5 tbsp tomato paste
5 tsp low salt chicken stock powder
2 cups water
Brown onion and garlic in large saucepan over medium heat.
Turn up heat, add mince and brown off.
Add tomato paste, fry for one minute. Stir in frozen vegetables.
Add chicken stock and water and stir (add more water if becomes dry)
Reduce to low heat, simmer gently for 10 minutes or until thickened.
Spread thin layer of margarine on 2 slices of bread.
Spoon 4 tbsps. of filling onto unbuttered side of bread.
Try various fillings ~ 4 tbs of baked beans or creamed corn with a slice of cheese, mince and cheese.
Place in jaffle iron and cook until golden brown.
Freezes well. Defrost in microwave then heat in pie oven for 20min.