Sunday, September 7, 2008

Braised Steak & Onion Jaffles

A while ago, I made Steak & Onions in the slow cooker. I froze the leftovers, and tonight we had it in jaffles for dinner. I get a lot of questions about what jaffles are from my American readers, so here's the simple step by step.

Butter two slices of bread. Place sandwich toppings on unbuttered side. Place in a jaffle maker.


This is a jaffle maker

Cook until golden and crunchy. Then eat.


This is a jaffle.

It's basically just a toasted sandwich, but the press seals the edges of the sandwich while toasting, so you can put things like baked beans, or canned spaghetti in there, and it doesn't squoosh out during cooking. Every type of jaffle tastes better with cheese. Except perhaps a banana and peanut butter jaffle, but then only my DP would eat that. And maybe Elvis. Ok, choc chips with a sweet jaffle, cheese with savoury. Doesn't metter what you throw in, if you stick with that it'll taste good.

2 comments:

Renee said...

That looks delicious!

Cooking and the City said...

I love steak & onion jaffles, glad I'm not the only one! they do look good :-)