Herb waffles

Finely chop the herbs. Mix the eggs, salt, melted butter and yogurt. Mix the wheat flour, baking powder, herbs and pepper, then add to the liquid ingredients. Mix everything until smooth.

Transfer the herb waffle batter to a piping bag. Pipe 50 g of batter into the waffle iron for each waffle and bake until golden brown.

Finely chop the parsley, garlic, anchovy fillets and sun-dried tomatoes. Add them to the softened butter together with the lemon zest, tomato paste, olive oil and pepper, and mix thoroughly. Store the butter in the refrigerator or freezer.

Note: The ingredients used give the butter its pronounced umami flavor. The umami butter can be used instead of herb butter and served, for example, with grilled meat.

Wash the vegetables, cut them into bite-sized pieces and mix together. Transfer to canning jars and press down gently. Pour the brine over the vegetables until they are completely covered.

Allow the jars to ferment at room temperature for one week. Cover them with a kitchen towel and place them in a container to catch any liquid that may overflow. Briefly open the jars once a day to release the pressure that has built up. Then store in the refrigerator.

Note: Fermentation gives the vegetables a pleasantly sour flavor. At the same time, new aromatic compounds develop while the texture remains largely intact.

Finely chop the tomatoes, onions, bell pepper, coriander and garlic and mix with the lemon juice, salt and caraway. Transfer the salsa to jars and press down firmly. Add 10 g of olive oil to the surface of each jar (290 ml).

The olive oil forms a protective layer and is mixed into the salsa before serving. The salsa can also be briefly fermented at room temperature. As soon as it visibly rises, store it in the refrigerator and consume within one week.

Note: The lactic acid produced during fermentation gives the salsa a particularly intense flavor. It can be served either fresh or fermented and pairs well with bruschetta, meat or cheese dishes.

Arrange the hot herb waffles with the fermented vegetables, tomato salsa and umami butter, and serve.