After a good few months of experimenting and tweaking, I finely got the perfect waffle. 2 eggs, seperate the yolks and whites 100gr dark brown sugar 300gr whole milk 1 tsp vanilla extract 300gr self-rising flour 100gr butter, melted (not brown) 4 tbsp raw wheat germs (optional) 1 waffle iron (that can flip for a
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2 lbs beef stew 2 large onions 1 bottle of dark Belgian beer 2 tbsp sugar syrup (or dark brown sugar) 2 bay leaves 2 cloves 2 tbsp sharp mustard 1 slice whole wheat bread fresh thyme vinegar butter Chop the onion (coarse). Melt about a table spoon of butter in a Dutch oven and saute the
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500gr all purpose flour 500ml milk 100gr sugar 4 eggs 300gr butter (salted) 50ml warm water 10gr dry yeast (or 25gr fresh) 1 tbsp honey 2 tsp vanilla extract 1 waffle iron (preferably one that can flip) Melt the butter in a sauce pan on a low heat. The butter may not brown. Mix the eggs
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