Sunbeam SK6410 - Manual (Page 24)

24
Penne Boscaiola Serves 4
6 rashers bacon
200g sliced button mushrooms
2/3 cup white wine
300ml cream
Freshly ground black pepper
500g penne
shaved parmesan, to serve
1. Have a large pot of boiling water ready.
2. Remove rind from bacon and slice into
5mm pieces.
3. Heat skillet on setting 8. Cook bacon until
golden. Add mushrooms and stir through.
4. Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly. Season with salt and
pepper.
5. Cook pasta until just tender, drain. Serve
sauce over pasta. Serve immediately with
shaved parmesan.
Omelette with Porcini Mushrooms Serves 2
40g dried porcini mushrooms
4 eggs
sea salt
freshly ground black pepper
butter
¼ cup grated cheese
1. Soak mushrooms in hot water for 10
minutes; drain and roughly chop.
2. Whisk eggs, mushrooms, salt and pepper in
a medium bowl until combined.
3. Melt butter in Skillet on setting 8; once
bubbles have subsided pour in egg mixture.
Once the egg mixture has begun to cook
underneath use a wooden spoon bring
in the edges of the egg mixture into the
centre of the Skillet (this creates height
in your omelette). Do this 2-3 times
then allow the omelette to brown slightly
underneath and almost set on the top.
4. Sprinkle the cheese over half of the
omelette, then using a spatula, carefully
fold the omelette in half. Cook for a
further 30 seconds.
5. Carefully tip omelette onto a serving plate.
Scrambled Eggs Serves 2
4 large eggs
2/3 cup cream
Sea salt
Freshly ground black pepper
20g butter
Toast, to serve
1. In a medium bowl, whisk the eggs, cream,
salt and pepper until well combined. Heat
butter in skillet over a medium heat until it
bubbles.
2. Pour in the egg mixture and cook, stirring
with a wooden spoon, until the eggs are
just starting to firm but are still quite
moist.
3. Serve immediately with hot, buttered toast.
Skillet Recipes (continued)