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19
Skillet recipes continued
Spiced Rhubarb and Berry Compote Serves 4-6
2 bunches of rhubarb, cut into 2cm pieces
500g frozen mixed berries
¾ cup sugar
1 cinnamon stick
3 whole cloves
1 teaspoon grated orange rind
1. Combine all ingredients into the frypan.
Cook, stirring gently, on MED/MAX setting
until the sugar dissolves. Cover and cook
on MED setting for about 15 minutes or
until the rhubarb is tender.
2. Serve hot with ice cream, custard or with
your favourite pudding.
Buttermilk Pancakes Makes 8
1 cup self raising flour
2 tablespoons sugar
½ teaspoon bicarbonate of soda
1 egg, lightly beaten
2 tablespoons vegetable oil
1 cup buttermilk
60g butter
1. Sift dry ingredients into a large bowl. Make
a well in the centre.
2. Whisk the combined wet ingredients into
the dry ingredients until smooth.
3. Heat skillet on MED setting. Melt some
of the butter and spoon ¼ cupfuls of
mixture at a time into the skillet. Turn the
pancakes once the bottom is golden and
the tops starts to bubble. Cook until the
underside is golden.
4. Serve with extra butter and maple syrup.
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 MED/MAX setting. 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.
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