SAVOURY WAFFLES: wallet-friendly, healthy, sugar-free, lower-fat, dairy-free option,uses up leftovers

Savoury waffles are an unusual - but tasty - twist on bread/crackers alongside soups, stews and salads.

original 2023; updated 2025

Crispy-edged Savoury Waffles, puffy, soft and filled with colourful goodies.  
Perfect for dipping into soups & stews or buttered like bread. 
'Oh my!  These are really something else.  More, please!' Taster

These waffles are absoutely brilliant. 

Their crispy crunchy edges enclose puffy soft interiors stuffed with ham or pastrami, bell peppers, corn & spring onions. 

While the meat & veg make the waffles the delight they are, only small wallet-friendly amounts are needed.  (67's came from leftovers.) 

And, if you're a busy person, the batter can be part prepared the night before.

Served warm or at room temperature, the waffles can be buttered like bread or scones, or dipped into soup. 

On their own, they are a great afternoon snack or a portable mid-morning treat at the office.  

Cost: £2'ish (less, depending on leftovers (2023)

Makes: 8-10 1/4 cup single waffles

Ingreds: 

115 g plain white flour +

35 g wholemeal flour (or 150g plain white flour)

2 teaspoons baking powder

pinch salt & pepper

One egg separated

300 mg dairy or additive-free plant milk like almon

2 tablespoons light veg oil

generous 1/3c chopped ham, pastrami or spiced beef 

1/4 cup red or green bell pepper in small small dice

generous 1/3 cup drained corn niblets

small handful finely sliced green onions

Method:

NOODLE SALAD WITH HOISIN & CHICKEN, Triple Duty, frugal, leftovers

An Asian noodle salad choc-a-block with protein and colourful vegetables rings the changes from pasta and potatoes...

Triple Duty Hoisin Noodle Salad, here with egg noodles & chicken 

but plenty of other options. 'Tasty; lovely strong flavours; abundant!' Tasters

Outdoor eating is always a pleasure, no matter what's spread out on the picnic blanket.  But there's no harm in introducing something new and refreshing;  instead of potato or rice salads, try a Chinese noodle salad.  Frugal and healthy, it travels well and much of it can be prepared in advance.

The salad shown has a base of egg noodles with chicken in a dressing rich with sesame, garlic, ginger and hoisin.  But you could substitute prawns or scallops (for those with deep pockets) or firm tofu.  If you don't like the smokiness of Hoisin sauce, try full-bodied slightly sweet Oyster sauce.

Any other noodles in the cupboard will also work well;  try 'glass' green bean starch (dieters') or egg-free or sweet potato or wholemeal noodles.  If you're thinking of stocking up on your next visit to Chinatown, have a look at See How to Use Your Noodle/s'.

As well as being tasty and interesting, the salad is a great repository for raw or cooked leftovers. 

Feeds: 3-4

Cost: £3.50, less depending what's in the fridge

Ingredients:

 3-4 nests noodles

  

  2-3 cups cooked protein: shredded chicken or  prawns or cubed tofu (marinated 20 mins in a mix of 1/4 cup each of reduced salt soy sauce & sherry with 1/4 tsp each grated garlic and peeled ginger)

  1/3 cup finely sliced bell pepper (any colour)

  1/4 cup peeled celery in fine dice

  1/4 cup drained bamboo shoots in matchsticks (opt)

  2 tablespoons hoisin or oyster sauce

  

  generous handful of 3 of the following cooked veg: green beans, mange tout or snap-peas, broccoli flowers, asparagus stems, carrot curls, thinly sliced raw mushrooms, defrosted frozen peas, corn (tinned, drained; frozen or from a cob)

  2-3 tablespoons toasted sesame seeds

  2-3 spring onions, bases and grotty leaves removed, finely sliced

  a handful roasted, salted cashew nuts or peanuts (remove some oil & salt with a kitchen towel) - optional

Dressing:

   3 tablespoons olive oil

   2 tablespoons light vegetable oil

   3 tablespoons any vinegar (67 used cider)

   2 teaspoons reduced-salt soy sauce

   1 teaspoon sesame oil

   1.2 tsp 5-spice powder (opt)

   1 clove garlic grated

   1 tablespoon fresh ginger, grated or 1/2 tsp dried

   1.2 tsp oregano

   2 tablespoons Hoisin or Oyster Sauce *

   pepper & salt 

   (drained orange segments, fresh or tinned in juice)  opt

Method: