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Pikelets Makes approx 12
1 egg
¼ cup sugar
1 cup self raising flour
¾ cup milk
pinch salt
butter for frying
1. Beat egg and sugar with an electric mixer
until light and creamy.
2. Add flour, milk and salt and beat until
smooth.
3. Heat skillet on setting 8. Melt a little
butter in skillet and wipe away any excess
with paper towelling.
4. Spoon heaped spoonfuls of batter in skillet
and cook on both sides until golden.
5. Serve with butter, jam, cream or chocolate
hazelnut spread.
For savoury pikelets: Reduce sugar to 2
tablespoons and stir through chopped fresh
herbs of choice. Top with slices of prosciutto,
goats cheese and rocket or cream cheese,
smoked salmon and capers.
Breakfast Burrito
250g cherry tomatoes
2 teaspoons olive oil
420g can kidney beans, rinsed, drained
¹⁄
³
cup fresh flat-leaf parsley, coarsely
chopped
1 tablespoon coarsely chopped pickled
jalapeño chilli
1 tablespoon lime juice
1 large avocado (320g)
8 corn tortillas, warmed
50g baby spinach leaves
1 cup (120g) cheddar cheese, coarsely
grated
1. Heat the skillet on setting 8. Add the
tomatoes and oil and fry until tomatoes
have softened.
2. Combine beans, parsley, chilli and half the
lime juice in medium bowl with tomatoes.
3. Mash avocado in small bowl with remaining
lime juice.
4. Make up the burritos by placing filling on
one side of the tortilla, wrap tortilla around
the filling.
5. Place burritos back into the skillet and
cook until golden brown and crispy.
6. Serve warmed tortillas topped with spinach
leaves and cheese.
Skillet Recipes continued
22
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