Kambrook KSM25 - Manual (Page 6)

10
RECIPES
FRENCH-STYLE HAM, HERB &
CHEESE SOUFFLE OMELETTE
Serves 2
2 tablespoons butter
120g sliced ham, thinly sliced
2 tablespoons finely snipped chives
1 tablespoon chopped parsley
1 medium tomato, sliced
4 x 60g eggs, separated
2 tablespoons milk
1 teaspoon French mustard
1 ⁄ 4 teaspoon salt
1 ⁄
2
cup grated tasty cheese
1. Melt butter in frypan on medium heat.
2. Saute the ham, chives, parsley, and
tomato for 2 minutes. Remove from
frypan and keep warm.
3. Place egg yolks, milk, mustard and salt
into a small mixing bowl, mix until
combined.
4. In mixing bowl beat egg whites using
Speed 5 until soft peaks form.
5. Fold beaten egg whites through the egg
yolk mixture.
6. Reheat the frypan to a medium heat.
7. Pour egg mixture evenly into the frypan
and cook until omelette puffs and the
base is crisp and golden.
8. Sprinkle with ham mixture and grated
cheese. Fold omelette in half, remove
from pan, then slice into four even-sized
portions.
Serve immediately with crispy French
bread.
SPINACH, EGG & BACON PIE
Serves 6
1 ⁄
2
quantity Rough Puff Pastry (Page 12)
1 onion, finely chopped
1 cup finely chopped bacon
1 cup finely chopped cooked spinach, well
drained
6 x 60g eggs
Salt and pepper, to taste
1. Roll out sufficient pastry on a lightly
floured board to line a deep 20cm x
30cm lamington pan. Do not prick
the pastry.
2. Blind bake* in a hot oven 200ºC for
10-15 minutes. Remove blind baking
material and allow pastry to cool.
3. Sprinkle onion, bacon and spinach
evenly over pastry case.
4. Place eggs in mixing bowl and beat on
Speed 3 until light and creamy.
5. Carefully pour beaten eggs into the
prepared pastry case.
6. Bake in a moderately hot oven 200ºC
for 40 minutes or until set and golden
brown.
Serve hot or cold, cut into squares.
*Blind Baking
Loosely cover the pastry with baking
paper then pour in sufficient dried lentils
11
or rice to hold the paper in place.This is
to stop the pastry rising in the first
baking.
Retain the dried lentils or rice for future
blind baking use.
CREPES
Makes 10 – 12
1 1 ⁄
2
cups plain flour
1 ⁄ 4 teaspoon salt
3 x 60g eggs, lightly beaten
1 1 ⁄
4
cups milk
2 tablespoons butter, melted
1 tablespoon butter, for greasing
1. Sift flour and salt into mixing bowl.
2. Using Speed 2 gradually add eggs, milk
and butter.
3. Increase to Speed 3 and beat well until
smooth. Do not aerate.
4.Transfer batter to a jug for easier pouring.
5. Heat a small crepe pan or non-stick frying
pan. Add a small amount of butter for
greasing, swirl around pan as it melts then
remove by wiping with thick layers of
paper towel.
6. Pour sufficient batter into pan and swirl to
thinly cover. Pour off any excess.
7. Cook for 20-30 seconds over medium
heat.Turn crepes over and lightly brown
the other side.Transfer to a plate and
keep warm.
8. Continue cooking the remaining batter
in this manner, greasing the pan when
necessary with remaining butter.
Serve warm, sprinkled with caster sugar
and drizzled with lemon juice
PANCAKES
Makes 8-10
1 cup plain flour
1 ⁄
4
teaspoon salt
1 x 60g egg
1 1 ⁄
4
cups milk
2 tablespoons butter, softened
1 tablespoon butter, for greasing
1. Sift flour and salt into mixing bowl.
2. Using Speed 2 gradually add the egg,
milk and butter.
3. Increase to Speed 3 and beat well until
smooth. Do not aerate.
4.Transfer batter to a jug for easier pouring.
5. Heat a non-stick frying pan. Add a small
amount of butter for greasing and swirl
around pan as it melts.
6. Pour into pan sufficient batter for
desired size of pancakes.
7. Cook over a medium heat until bubbles
start to burst on top surface.Turn and
cook second side until golden.Transfer
to a plate and keep warm.
8. Continue cooking the remaining batter
in this manner, greasing the pan when
necessary with remaining butter.
Serve warm, with fruit and ice cream.
CRISPY BATTER
1 ⁄ 2 cup plain flour
1 ⁄
4
cup cornflour
1 teaspoon baking powder