RECIPES
Souffle french omelette with ham & herbed cheese
Serves 4
INGREDIENTS
2 tablespoons butter 4oz/120g ham, thinly sliced
2 tablespoons finely snipped chives
1 tablespoon chopped parsley
1 medium tomato
4 eggs, separated
2 tablespoons milk
1 teaspoon mild English mustard
¼teaspoon salt, optional ½ cup grated tasty cheese
METHOD
1.Melt butter in frypan on medium heat.
2.Sauté the ham, chives, parsley and tomato for 2 minutes. Remove and set aside.
3.Combine egg yolks, milk, mustard and salt in small bowl and using the whisk attachment, select speed 2 and whisk until combined. Clean and thoroughly dry the whisk before using in Step 4.
4.In a separate, clean and dry bowl, whip the egg whites on speed 13 (start on a low speed and slowly increase to the higher speed) until soft peaks form and whites are light and fluffy.
5.Fold egg whites through combined egg yolk mixture.
6.Heat frypan over medium heat. Pour egg mixture evenly into frypan and cook until omelette puffs and base of omelette is golden and crisp.
7.Sprinkle with sauteed filling. Fold omelette in half and sprinkle with grated cheese.
Slice into four large slices and serve with salad.
Fluffy smoked salmon creamed eggs
Serves 2
INGREDIENTS
4 eggs
½cup/125ml thickened cream Freshly ground black pepper, optional 2 tablespoons butter
5oz/150g smoked salmon, roughly chopped
2 tablespoons finely snipped chives, for serving
METHOD
1.Place eggs and cream into a small bowl and using the whisk attachment, whisk on speed 6 until light and fluffy. Season with pepper.
2.Melt butter in frypan. Pour egg mixture into hot pan, stir until mixture has thickened slightly.
3.Stir in chopped salmon, then cover with a lid until eggs are firm, light and fluffy.
Sprinkle with chives and serve.
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BHM500XL_IB_A10.indd 17 | 17/09/10 11:07 AM |