Sunbeam SK6400, SK6410 manual Penne Boscaiola, Scrambled Eggs

Skillet Recipes (continued)

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

4eggs 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.

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