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Veggie-filled jaffle


Ingredients 15
Servings 6
Time 30 min


  • 100
    butter, softened
  • 8
    slices of thick white farm bread
  • 10
    olive oil
  • 10
  • 2
    onions, sliced
  • 2
    garlic cloves, crushed
  • 400
    mixed mushrooms, roughly chopped
  • 1
    each red, yellow and green pepper, chopped
  • 200
    baby spinach
  • salt and freshly ground pepper
  • 3
    medium sweet potatoes (700g), rinsed and dried
  • olive oil
  • salt and freshly ground pepper
  • 250
    Raclette cheese, sliced


40 min

Preheat the oven to 200°C.

Line 2 baking sheets with baking paper and grease well with nonstick spray. Spray a jaffle maker with nonstick spray.

1.  Spread the butter on  one side of each slice of bread. Cut the crusts off and set aside.

2.  Heat the oil and butter  in a large pan and fry the onions, garlic and mushrooms until slightly browned. Add the peppers and fry until soft. Add the spinach and stirfry for another 10 minutes. Season with salt and pepper.

3.  To serve: Cut the sweet potatoes into thin strips or to a thickness and length of your choice.  Arrange the chips in a  single layer on the baking sheets and drizzle olive oil over. Season with  salt and pepper and roast for 40 minutes.

4.  Spoon some of the mushroom mixture on the unbuttered sides of  4 slices of bread. Put a few slices of cheese on top and cover each slice  with another slice, buttered side up.

Put each sandwich in the jaffle maker and cook over  the coals or in the oven for 2-3 minutes on each side. Serve with the chips.


Read more on: vegetarian  |  recipes


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2020-03-30 17:36
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