Kambrook BANQUET KEF170 - Manual (Page 17)

16
Orange Pikelets
1 cup self raising flour
2 teaspoons sugar
1 egg
2 teaspoons of melted butter or margarine
Rind of 1 orange
½ cup milk
1. Sift the flour into a bowl, add sugar.
Make a well in the centre and break
in the egg. Add the cooled butter,
orange rind and almost all the milk.
2. Beat lightly with a wooden spoon until
the mixture is smooth adding extra
milk if the mixture is too thick.
3. Heat the Banquet Frypan on a low
heat, setting 4 – 6.
4. Add spoonfuls of the pikelet mixture to
the pan, cook until bubbles break the
surface. Turn pikelets over to cook the
second side. Remove and serve hot or
cold with butter, honey or lemon butter.
Makes approximately 15
Basic Omelette
6 eggs
6 teaspoons water
Salt and pepper, to taste
1½ tablespoons butter or margarine
1. Lightly beat eggs and water together
in a bowl. Season to taste. Heat butter
in Banquet Frypan on, setting 4 – 6.
2. Pour mixture into the Banquet
Frypan and cook until set. If using a
filling,place over half of omelette and
fold omelette in half. Remove to a
heated serving plate.
3. Serve immediately.
Serving (filling) suggestions:
Cooked bacon pieces and shallots
Sliced mushrooms, tossed fresh herbs
Serves 4
Recipes