Kambrook KD66B - Manual (Page 15)

15
Orange pikelets
Makes approximately 15
1 cup self-raising flour
2 teaspoons sugar
1 egg
2 teaspoons of melted butter or
margarine
Rind of 1 orange
1 /
2
cup milk
1. Sift the flour into a bowl, add sugar.
2. Make a well in the centre and break in
the egg. Add the cooled butter, orange
rind and almost all the milk.
1. Mix with a wooden spoon until the
mixture is smooth adding extra milk if
the mixture is too thick.
2. Heat the fry pan, turning the
temperature control probe to ‘3’.
3. Cook spoonfuls of the pikelet mixture
until bubbles break the surface.
4.Turn pikelets over to cook the second
side. Remove and serve hot or cold
with butter, honey or lemon butter.
Poached eggs
Serves 1
1 cup water
1 /
4
teaspoon salt
1 /
2
teaspoon vinegar
1-2 eggs
1. Place 4 cups of water into the frypan
2. Set the temperature control probe to
‘10’, place the vinegar and salt into the
water. Bring the water to the boil.
3. Break each egg into a cup
4. Gently ease the egg into the boiling
water.
5. Reduce the temperature control probe
to ‘3’ – ‘4’ and gently simmer for 3 – 4
minutes. Remove the egg from the
water with a slotted spoon, drain on
absorbent paper.
6. Serve on toast or on top of your
favourite salad
NOTE: The freshness of the egg is very important
to how well it cooks. A good poached egg will have
the white surrounding the yolk