BREAKFAST IDEAS
SWEET CORN FRITTERS
Serves 6
2 x 60g eggs
1 x 440g can creamed corn
1 3/4 cups (265g) plain flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons oil
Freshly ground black pepper
1.Assemble Mixer using scraper beater.
2.Using Light Mixing setting, beat eggs, and creamed corn until just combined.
3.Sift flour, baking powder together and salt.
4.Using Folding/Kneading setting, slowly add sifted ingredients to egg mixture, mix until combined, about 1 minute.
5.Heat 1 tablespoon oil in a
6.Remove from pan and drain on absorbent paper towel. Repeat with remaining mixture adding remaining oil when required.
7.Serve fritters with scrambled eggs, smoked trout, sliced avocado and sprinkled with sea salt.
RICOTTA BERRY PANCAKES
Makes 6 - 8
3 eggs, separated
200g ricotta cheese ½ cup milk
¾cup/ 110g self raising flour 2 teaspoons baking powder 2 tablespoons caster sugar Butter for greasing
fresh blueberries maple syrup
1.Using scraper beater place egg yolks, ricotta cheese, milk, flour, baking powder and caster sugar into
mixer bowl.
2.Using Light Mixing setting, mix until ingredients are just combined, about 20 to 30 seconds. Do not over beat. Pour mixture into a large bowl.
3.Using Whisk attachment and a clean bowl.
4.Using Aerating/Whipping setting, add egg whites to mixer bowl, beat egg whites until soft peaks form, about 1 to 1½ minutes. Fold gently into ricotta mixture.
5.Heat a heavy based frying pan or griddle over a low to moderate heat and lightly grease with butter.
6.Spoon ¼ cup of the mixture into pan and cook until golden brown on both sides.
7.Serve with fresh blueberries and maple syrup.
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