3:00am Online Jaffle Maker Purchase and Baked Beans
6 August 2015
I wake up at 3:37am most mornings and instead of rolling over, closing my eyes and trying to drift back to sleep I usually pick up my phone. I check my email, instagram, facebook, the newspaper and more often than not I end up at eBay. This is the time I make my more stupid purchases, the ones I pick up from the post office with confusion. I’ll walk back to my office trying to piece together the sequence of events from waking up to purchasing rare cheese cultures or USB sticks in the shape of watermelons.
Sometimes I do find gold however. A couple of early mornings ago I found a 1980s, still in its box, Sunbeam Jaffle Maker. I have been introducing the girls to the joy of shoving everything in that magical machine between two bits of overly buttered bread. We’ve been eating jaffles for breakfast, lunch, dinner and dessert.
As much as I love all the new cool and hip jaffle ideas, I am still a big believer in the old school baked bean jaffle. My buddy Jade makes the best baked beans. They’re delicious in jaffle form and your more traditional freeform on a plate.
MUSTARD-MAPLE BAKED BEANS WITH GOATS CHEESE
WHAT YOU NEED
- 2 tbsp olive oil
- 1 garlic clove, peeled but left whole
- 1 tin chopped tomatoes
- 1/2 tsp
- 1 tbsp djion mustard
- 1 tbsp maple syrup
- 1 tin cannellini beans
- 1 tbsp goats cheese
WHAT YOU NEED TO DO
- Place the olive oil and garlic clove in a heavy based pan, over medium heat. Fry until clove is slightly golden all over.
- Add the tomatoes, 1/2 cup water, and about 1/2 tsp salt.
Bring to the boil then simmer gently for about 20 minutes, or until the tomatoes have broken down. Remove and discard the garlic clove.
- Add the mustard and maple syrup and stir, then stir through the cannellini beans.
- Return to the boil then simmer gently for another 5 minutes.
Taste for seasoning and adjust if necessary. Dot the goats cheese over the top, and serve.