Kambrook KSM25 manual Recipes

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

1⁄4 teaspoon salt

1⁄2 cup grated tasty cheese

1.Melt butter in frypan on medium heat.

2.Saute the ham, chives, parsley, and tomato for 2 minutes. Remove from frypan and keep warm.

3.Place egg yolks, milk, mustard and salt into a small mixing bowl, mix until combined.

4.In mixing bowl beat egg whites using Speed 5 until soft peaks form.

5.Fold beaten egg whites through the egg yolk mixture.

6.Reheat the frypan to a medium heat.

7.Pour egg mixture evenly into the frypan and cook until omelette puffs and the base is crisp and golden.

8.Sprinkle with ham mixture and grated cheese. Fold omelette in half, remove

from pan, then slice into four even-sized portions.

Serve immediately with crispy French bread.

SPINACH, EGG & BACON PIE

Serves 6

1⁄2 quantity Rough Puff Pastry (Page 12)

1 onion, finely chopped

1 cup finely chopped bacon

1 cup finely chopped cooked spinach, well drained

6 x 60g eggs

Salt and pepper, to taste

1.Roll out sufficient pastry on a lightly floured board to line a deep 20cm x 30cm lamington pan. Do not prick the pastry.

2.Blind bake* in a hot oven 200ºC for 10-15 minutes. Remove blind baking material and allow pastry to cool.

3.Sprinkle onion, bacon and spinach evenly over pastry case.

4.Place eggs in mixing bowl and beat on Speed 3 until light and creamy.

5.Carefully pour beaten eggs into the prepared pastry case.

6.Bake in a moderately hot oven 200ºC for 40 minutes or until set and golden brown.

Serve hot or cold, cut into squares.

*Blind Baking

Loosely cover the pastry with baking paper then pour in sufficient dried lentils

or rice to hold the paper in place.This is to stop the pastry rising in the first baking.

Retain the dried lentils or rice for future blind baking use.

CREPES

Makes 10 – 12

11⁄2 cups plain flour

1⁄4 teaspoon salt

3 x 60g eggs, lightly beaten

11⁄4 cups milk

2 tablespoons butter, melted

1 tablespoon butter, for greasing

1.Sift flour and salt into mixing bowl.

2.Using Speed 2 gradually add eggs, milk and butter.

3.Increase to Speed 3 and beat well until smooth. Do not aerate.

4.Transfer batter to a jug for easier pouring.

5.Heat a small crepe pan or non-stick frying pan. Add a small amount of butter for greasing, swirl around pan as it melts then remove by wiping with thick layers of paper towel.

6.Pour sufficient batter into pan and swirl to thinly cover. Pour off any excess.

7.Cook for 20-30 seconds over medium heat.Turn crepes over and lightly brown the other side.Transfer to a plate and keep warm.

8.Continue cooking the remaining batter in this manner, greasing the pan when necessary with remaining butter.

Serve warm, sprinkled with caster sugar and drizzled with lemon juice

PANCAKES

Makes 8-10

1 cup plain flour

1⁄4 teaspoon salt

1 x 60g egg

11⁄4 cups milk

2 tablespoons butter, softened

1 tablespoon butter, for greasing

1.Sift flour and salt into mixing bowl.

2.Using Speed 2 gradually add the egg, milk and butter.

3.Increase to Speed 3 and beat well until smooth. Do not aerate.

4.Transfer batter to a jug for easier pouring.

5.Heat a non-stick frying pan. Add a small amount of butter for greasing and swirl around pan as it melts.

6.Pour into pan sufficient batter for desired size of pancakes.

7.Cook over a medium heat until bubbles start to burst on top surface.Turn and cook second side until golden.Transfer to a plate and keep warm.

8.Continue cooking the remaining batter in this manner, greasing the pan when necessary with remaining butter.

Serve warm, with fruit and ice cream.

CRISPY BATTER

1⁄2 cup plain flour

1⁄4 cup cornflour

1 teaspoon baking powder

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