Wednesday 1 September 2021


My wonderful friend Maria came around last Friday and suggested not only bringing her absolutely adorable (and leash trained) cat Miso but also her waffle maker! 

Now, I LOVE committing to a dinner theme so was totally on board with rustling up some crispy Swedish waffles for dinner -  a savoury main, followed by, of course, a sweet waffle dish as dessert! 

Swedish waffles are eggless which makes them a lot crispier, thinner and lighter than your Belgian waffle and also a lot more versatile when it comes to toppings, we used the same batter for both savoury and sweet versions and it worked a treat!

Of course you can totally go for any topping you fancy. I cooked up a super quick seasonal cherry sauce because I adore fresh cherries and the warm sauce went so well with cold freshly whipped and vanilla flavoured cream. 

For your savoury topppings again the world is your oyster. We went very Scandi with gravadlax, a dill and lemon mascarpone cream and fish roe but you could also do a fab veggie version with pan fried mushrooms and truffle creme fraiche!

What made this dinner even better was that the end result was not only tasty but that the process of making it was pretty fun too! 

So invest in a waffle maker or find a fabulous friend like Maria who will bring one along for the most perfect Friday night supper!

These waffles are best if make them as you need them, otherwise they lose their lovely crispiness. And don't stack them – simply make and serve straight away. If you absolutely need to wait, place them in a single layer on a wire-rack (at your own crispness-losing risk).


  • 100 g butter melted
  • 300 g plain flour
  • 2 tsp baking powder
  • 1 tsp vanilla sugar (optional and you can get it my go to for Scandi ingredients The Scandinavian Kitchen
  • 250 ml whole milk
  • 250 ml water

  • Turn on the waffle iron to heat up.
  • Mix all the ingredients together to a smooth batter.
  • Brush the waffle iron with a little bit of butter then add a ladle full of batter. 
  • Leave to cook until golden brown and crispy, remove and serve immediately.




  • 200g mascarpone
  • 2 Tbsp chopped fresh dill
  • Finely grated zest and juice of 1 lemon
  • Salt
  • Mix the mascarpone, dill, 1 tsp. lemon zest, and 2 tsp. lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice or zest to taste.
  • Chill until your waffles are ready.



  • 4 cups fresh pitted cherries 
  • 1/3 cup water
  • 1 Tbsp cornflour
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp sugar
  • In a medium saucepan (off the heat), add the water.
  • Whisk in 1 Tbsp cornflour, 1 Tbsp lemon juice, and 2 Tbsp sugar.
  • Place over medium heat and whisk constantly until the mixture starts to thicken.
  • Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes). 
  • The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
  • Cool to room temperature and reheat when tour waffles are ready.


  • 240ml double cream
  • 2 tsp pure vanilla paste or essence
  • 2 tsp icing sugar

  • Whisk the cream and vanilla in a chilled bowl with a whisk or an electric mixer just until they hold a loose peak.
  • Sift the sugar over the cream and continue to beat just until it holds a soft peak. 
  • Take care not to over beat the cream or it will look curdy. 
  • Serve, or refrigerate covered for up to 4 hours.

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