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Belgian quality

Recipes

Why did we make this recipe page? To go on a voyage of discovery together. To find inspiration. Because naturally the ubiquitous waffle with whipped cream is only the beginning … Looking for that little bit more? Start with a Deligout waffle and every recipe will be a winner!

Chicken & Waffles

PREPARATION

Cut the chicken breast into thin strips. Mix the flour, polenta and cornflour with the other spices. Beat the eggs in a bowl and crush the taco's. Stir the chicken strips into the flour, followed by the eggs and end with the taco's. Fry the chicken strips for 2 to 3 minutes (170°C). Serve with a crispy Deligout waffle and cover everything with maple syrup. 

INGREDIENTS

  • 2 chicken breasts
  • maple syrup

Breading: 

  • 70 g self-raising flour
  • 70 g polenta
  • 1 tablespoon cornflour
  • 1 teaspoon chicken spices
  • 1 teaspoon celery salt
  • 2 teaspoons sumac

Brussels waffle with lemon curd

INSTRUCTIONS

Put the lemon curd in a piping bag.
Pipe tufts onto the waffle.
Garnish as you wish with crumbled
meringue and lime zest.


INGREDIENTS for 2 por tions

  • Deligout waffle(s)
  • 4 tablespoons lemon curd
  • 2 tablespoons crumbled meringue
  • lime zest

Brussels waffle with pears and brandy

INSTRUCTIONS

Cut the pear into eighths. Melt the butter in a pan on a high he at. Add the pear and sprinkle with sugar. Fry until nice and
golden. Remove from the pan and deglaze with brandy. Leave to reduce slightly. Garnish the waffle with whipped cream, the fried pear and almonds. Drizzle a little of the brandy sauce from the pan over the pears. Finish with a few sprigs of mint and a little cinnamon.

INGREDIENTS for 2 portions

  • Deligout waffle(s)
  • 1 pear
  • butter
  • 4 tablespoons sugar
  • 1/2 dl brandy
  • peeled almonds
  • whipped cream
  • cinnamon
  • mint

Brussels waffle with chocolate sauce and citrus marmalade

INSTRUCTIONS

Melt the chocolate in hot milk (±45°C). Pour the chocolate sauce over the waffle. Spread the citrus marmalade on top. Garnish with a few mandarin segments, lemon verbena and some orange or mandarin zest.


INGREDIENTS for 2 portions

  • Deligout waffle(s)
  • 100 g chocolate of your choice
  • 30 cl milk
  • 2 teaspoons citrus marmalade
  • zest (thinly sliced outer skin of an orange or mandarin)
  • lemon verbena or verbena
  • mandarin segments

Brussels waffle with pistachio coulis and ice cream

INSTRUCTIONS

Melt the pistachio ice cream in a pan over a gentle heat. Chop the nuts. Dissolve the vanilla sugar in milk and add it to the ice cream whilst stirring. Bring to the boil. Stir in the chopped nuts and place in the cold store. Serve with a scoop of pistachio ice cream.

INGREDIENTS for 2 portions 

  • Deligout waffle(s)
  • 250 g pistachio ice cream
  • 1 teaspoon vanilla sugar
  • dash of milk
  • 100 g peeled, unsalted pistachio nuts

Brussels waffle with smoked salmon

INSTRUCTIONS

Mix the sour cream with the horseradish cream, chives and the lemon zest. Lay the salmon on the waffle, together with a few tufts of the mixed sour cream. Garnish with the cress and finely sliced radishes and a sprinkling of pepper.


INGREDIENTS for 2 portions 

  • Deligout waffle(s)
  • 2 slices of smoked salmon
  • 100 g sour cream
  • lemon zest
  • chives
  • 2 teaspoons horseradish cream
  • cress
  • radishes

Brussels waffle with salted caramel

INSTRUCTIONS

Put the water in a saucepan and add the sugar. Place on a gentle heat. Do not stir! Let everything melt until it turns golden brown. Add the butter in chunks and let it melt. Remove the pan from the heat, add the cream and mix thoroughly. Cover the waffle with sauce and garnish with a few pecan nuts.


INGREDIENTS for 2 portions 

  • Deligout waffle(s)
  • 150 g sugar
  • 3 tablespoons water
  • 50 ml cream (30-40%)
  • 30 g salted butter
  • pecan nuts

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