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    March 30, 2016

    black sesame ricotta waffles with rose and pomegranate roasted rhubarb

    Uncategorized

    ricotta waffles with rose pomegranate roasted rhubarb-1-20

    this recipe wasn’t planned it just came together, I was planning to use this rose and pomegranate roasted rhubarb for something fancy but it went so well with the ricotta waffles. I was baby sitting for my partners granddaughter, (I do this every week, she calls me nanny twig, I know weird that I’m a nanny but my partners a lot older that me) she walked in and saw my new waffle machine from sage appliances and insisted she wanted to make some, then she wanted to cupcakes, then she wanted to make Yorkshire puddings? I drew the line at that lol. any way back to the waffles, the ricotta makes these waffles so wonderful for texture I added some black sesame seeds and some sliced pistachios into the waffle batter, I added a tbsp. of lemon juice too.

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    recipe

    • 1 1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 tablespoons granulated sugar
    • 1 tbsp. black sesame seeds
    • 1 tbsp. sliced pistachios
    • 1/3 cup unsalted butter, melted
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 tbsp lemon juice
    • 1/2 cup ricotta cheese
    • 3/4 cup water or milk
    directions
    in a bowl mix the eggs, ricotta and milk together then add the melted butter, then in another bowl sift together the flour, salt, baking powder and soda then fold in to the wet mixture then mix in the seeds, and pistachio nuts and lemon juice then cook in a waffle machine for two to three minutes depending on the settings.

    for the rhubarb

    • 6 stalks of rhubarb
    • seeds from half a pomegranate
    • 1 tbsp. rose petals
    • 2 tbsp. rosewater
    • 2 drops of rose extract
    • 4 tbsp. water
    • drizzle of runny honey
    • 1 tbsp. icing sugar

    cut the ends off the rhubarb and cut into chunks and place in roasting pan the sprinkle over the petals and pomegranate seeds, rosewater, water and rose extracts then drizzle over the honey and mix in the icing sugar mix then roast in a preheated oven at 350f 180c bake for about 20 minutes (forced rhubarb wont need as long

    mix a tbsp. of honey with the left over ricotta from the tub and add some on top with the rhubarb and add some more pomegranate seeds and pistachio nuts and petals.

     

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    8 Comments

    1. Katrina says

      March 30, 2016 at 12:56 pm

      Loving everything about this right from the ricotta waffles to that roasted rhubarb!! This is the ultimate Spring breakfast!

      • twiggstiudios says

        April 2, 2016 at 6:48 pm

        Thankyou xx

    2. Amanda says

      March 30, 2016 at 1:43 pm

      These are seriously thoughtful combos, even if it was unplanned. Sesame and ricotta?! Doing it this weekend! I’ve been on a waffle kick lately . and this topping. I’m drooling!!

      • twiggstiudios says

        April 2, 2016 at 6:48 pm

        Thankyou glad you like it xx

    3. InGrid - let's talk evergreen says

      March 30, 2016 at 3:48 pm

      So cute! Lovely story and I bet they taste great! Xx

      • twiggstiudios says

        April 2, 2016 at 6:49 pm

        Thankyou Ingrid xxx

    4. Gemma says

      April 4, 2016 at 10:45 pm

      These waffles couldn’t look more perfect and delicious! Plus they have the perfect golden-brown color. 🙂
      Lovely photos too!

      xo

      • twiggstiudios says

        April 5, 2016 at 7:56 pm

        Thankyou they where really yummy xxx

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