12
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
¼ teaspoon salt
½ cup grated tasty cheese
1. Me lt butter in frypa n on medium heat.
2. Sa ute the ham, chives, pa rsley and
tomato for 2 minutes. Remove f rom
frypan and keep war m.
3. Pla ce egg yolks, milk, mu stard and salt
into a small mixing b owl, beat using
speed 2 until well com bined
4. Se parately beat egg white s on Speed
5 until soft peaks for m.
5. Fol d beaten egg whites throu gh the
egg yolk mixture.
6. Reh eat the frypan to a med ium heat.
7. Pou r egg mixture evenly into th e
frypan and cook u ntil omelette puff s
and the base is cri sp and golden.
8. Sp rinkle with ham mi xture and grated
cheese. Fold omelet te in half, then
slice into four even-s ized portions.
9. Se rve immediately wi th crispy
French bread.

Crepes

Makes 10 – 12
1½ cups plain flour
¼ teaspoon salt
3 x 60g eggs, lightly beaten
1¼ cups milk
2 tablespoons butter, melted
1 tablespoon butter, for greasing
1. Si ft flour and salt into a m ixing bowl.
2. Com bine gradually wi th eggs, milk
and butter usin g speed 1. Increase to
Speed 3 and beat well u ntil smooth.
Do not aerate.
3. Trans fer batter to a jug for
easier pourin g.
4. He at a small crepe pan or no n-stick
frying pan. Add a sm all amount of
butter for greasi ng, swirl around pan
as it melts then remove by wi ping with
thick layers of pape r towel.
5. Pou r sufficient batte r into pan
and swirl to thinly cove r. Pour off
any excess.
6. Coo k for 20-30 secon ds over medium
heat. Turn crepes over and lig htly
brown the other side. Transfe r to a
plate and keep warm.
7. Continue cooking the remaining batter
in this manner, greasing the pan when
necessary with remaining butter.
8. Se rve warm, sprinkl ed with caster
sugar and driz zled with lemon jui ce.
KHM10_IB_FA.indd 12 11/02/10 9:32 AM