My parents gave us a crepe maker appliance for christmas this year, tried it out today with a basic recipe for crepes that I found on taste.com.au. There's a trick to spreading the batter evenly, I reckon I need practice!
Makes
12 crepes
Ingredients
1 cup plain flour
2 cups milk
3 eggs
olive oil cooking spray
Method
Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.
Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
03 January, 2011
14 June, 2008
Impossible Quiche
1 tablespoon olive oil
1 brown onion, finely chopped
2 chorizo sausages, roughly chopped
1 red capsicum, deseeded, finely diced
3 eggs, at room temperature
1 1/2 cups milk
1/2 cup self-raising flour
1 cup grated tasty cheese
1. Preheat oven to 200°C. Grease a 4cm deep, 24cm (base) ovenproof fluted ceramic quiche dish.
2. Heat oil in a non-stick frying pan over medium heat. Add onion, sausage and capsicum. Cook, stirring often, for 4 to 5 minutes or until tender. Remove from heat. Set aside for 5 minutes to cool.
3. Whisk eggs, milk and flour in a bowl until well combined. Stir in sausage mixture and cheese. Season with salt and pepper.
4. Pour mixture into quiche dish. Bake for 45 to 50 minutes or until set in the centre. Allow to stand for 10 minutes. Serve.
1 brown onion, finely chopped
2 chorizo sausages, roughly chopped
1 red capsicum, deseeded, finely diced
3 eggs, at room temperature
1 1/2 cups milk
1/2 cup self-raising flour
1 cup grated tasty cheese
1. Preheat oven to 200°C. Grease a 4cm deep, 24cm (base) ovenproof fluted ceramic quiche dish.
2. Heat oil in a non-stick frying pan over medium heat. Add onion, sausage and capsicum. Cook, stirring often, for 4 to 5 minutes or until tender. Remove from heat. Set aside for 5 minutes to cool.
3. Whisk eggs, milk and flour in a bowl until well combined. Stir in sausage mixture and cheese. Season with salt and pepper.
4. Pour mixture into quiche dish. Bake for 45 to 50 minutes or until set in the centre. Allow to stand for 10 minutes. Serve.
07 March, 2008
Self-Crusting Corn Quiche
4 eggs
1 cup milk
1/2 cup self-raising flour
1/2 tsp salt
425g can creamed corn
1 1/2 cups grated tasty cheese
Up to 2 cups diced cooked veges (potatoes, kumara, broccoli)
Heat oven to 220C. Beat first four ingredients together in a bowl until mixed. Stir in the corn, veges and 1 cup of the grated cheese and pour into a greased 20cm square tin. Sprinkle top with remaining cheese.
Bake for 20-30 minutes or until the centre is firm. Leave for 10-15 minutes, then cut into squares or rectangles. Serve warm or cold in lunches. Freeze individual portions.
1 cup milk
1/2 cup self-raising flour
1/2 tsp salt
425g can creamed corn
1 1/2 cups grated tasty cheese
Up to 2 cups diced cooked veges (potatoes, kumara, broccoli)
Heat oven to 220C. Beat first four ingredients together in a bowl until mixed. Stir in the corn, veges and 1 cup of the grated cheese and pour into a greased 20cm square tin. Sprinkle top with remaining cheese.
Bake for 20-30 minutes or until the centre is firm. Leave for 10-15 minutes, then cut into squares or rectangles. Serve warm or cold in lunches. Freeze individual portions.
02 March, 2008
Dutch Baked Eggs
2 medium-size potatoes
50g butter
6 hard-boiled eggs
1 tsp parsley
1 tsp chives
1 tsp mustard
salt and pepper, to taste
1 cup sour cream
1/2 cup chopped ham or bacon
1/4 cup grated cheese
Preheat oven to moderately-hot 210C. Lightly grease a 6-cup shallow baking dish with butter.
Peel potatoes and cut into thick slices. Boil until tender and drain well. Heat butter in a heavy-based pan and cook potato slices until browned. Turn once during cooking. Arrange in the base of the prepared baking dish.
Roughly chop the eggs and combine them with the parsley, chives, mustard, salt and pepper and sour cream. Stir in ham or bacon. Pour mixture over the potatoes and sprinkle with grated cheese. Bake for 10 min or until cheese turns a golden brown colour. Serve immediately.
50g butter
6 hard-boiled eggs
1 tsp parsley
1 tsp chives
1 tsp mustard
salt and pepper, to taste
1 cup sour cream
1/2 cup chopped ham or bacon
1/4 cup grated cheese
Preheat oven to moderately-hot 210C. Lightly grease a 6-cup shallow baking dish with butter.
Peel potatoes and cut into thick slices. Boil until tender and drain well. Heat butter in a heavy-based pan and cook potato slices until browned. Turn once during cooking. Arrange in the base of the prepared baking dish.
Roughly chop the eggs and combine them with the parsley, chives, mustard, salt and pepper and sour cream. Stir in ham or bacon. Pour mixture over the potatoes and sprinkle with grated cheese. Bake for 10 min or until cheese turns a golden brown colour. Serve immediately.
24 February, 2008
Tuna Fritatta
6 eggs
1/2 cup grated low fat tasty cheese
1 tablespoon parmesan cheese (optional)
1 tablespoon plain flour
medium tin tuna
medium onion, chopped
1 zucchini, grated,
small can corn
1/2 cup sliced olives
salt/pepper, herbs to taste
Method:
Preheat oven to 180C (moderate)
Chop onion and grate zucchini (or other choice of vegetables)
Beat eggs in bowl. Add cheese, flour and remaining ingredients
Pour mixture into greased pie dish
Bake in a moderate oven for 25 – 30 minutes or until golden brown
Serves four.
TIPS:
Use any vegetables or meat you have handy. Capsicum is very nice and a traditional Italian ingredient used in Fritattas. Sweet potato is tasty and great for people with Diabetes.
You can vary the amount and type of cheese used in the dish. Ricotta is nice.
1/2 cup grated low fat tasty cheese
1 tablespoon parmesan cheese (optional)
1 tablespoon plain flour
medium tin tuna
medium onion, chopped
1 zucchini, grated,
small can corn
1/2 cup sliced olives
salt/pepper, herbs to taste
Method:
Preheat oven to 180C (moderate)
Chop onion and grate zucchini (or other choice of vegetables)
Beat eggs in bowl. Add cheese, flour and remaining ingredients
Pour mixture into greased pie dish
Bake in a moderate oven for 25 – 30 minutes or until golden brown
Serves four.
TIPS:
Use any vegetables or meat you have handy. Capsicum is very nice and a traditional Italian ingredient used in Fritattas. Sweet potato is tasty and great for people with Diabetes.
You can vary the amount and type of cheese used in the dish. Ricotta is nice.
03 December, 2006
Pollylous Roasted Pumpkin and Spinach Pie
A delicious low-fat recipe from one of the girls at afteryourwedding.org:
Pastry
3/4 cup plain flour
1/4 cup self rasing flour
2 tbsn light margarine
1 1/2 tbsn skim milk
1 egg white
Filling
3 cups raw pumpkin cut into 1cm cubes
1 tspn crushed garlic
1 onion diced
1 bunch english spinach roughly chopped
2 whole eggs
2 egg whites
1 1/2 cups skim milk
2 tbsn grated parmesan cheese
2 tspns salt reduced vegtable stock powder
1/2 cup reduced fat grated tasty cheese
Preheat oven to 180 (fan forced)
On a flat baking tray that has been coated with cooking spray spread diced pumpkin, coat with cooking spray. Bake for 25 minutes or until browned
To make pastry
In a medium bowl combine flours together. In a separate bowl melt margarine then add to milk. Beat egg white into milk using a fork, pour into flour. Fold ingredients, if needed use your hands to help combine the pastry. Place on a well floured surface and roll out to fit a 23cm pie dish that has been greased.
To make filling
Coat a non stick frying pan with cooking spray and saute garlic and onion for 1 minute. Add spinach and toss until spinach has softened. In a large mixing bowl beat whole eggs and whites using an electric mixer for 1 minute. Add milk, parmesan, stock powder and beat well. Spoon spinach over pastry base, then sprinkle diced pumpkin over top. Pour egg mix over vegetables, sprinkle with grated cheese.
Bake for 40 minutes or until cooked in centre and browned.
Pastry
3/4 cup plain flour
1/4 cup self rasing flour
2 tbsn light margarine
1 1/2 tbsn skim milk
1 egg white
Filling
3 cups raw pumpkin cut into 1cm cubes
1 tspn crushed garlic
1 onion diced
1 bunch english spinach roughly chopped
2 whole eggs
2 egg whites
1 1/2 cups skim milk
2 tbsn grated parmesan cheese
2 tspns salt reduced vegtable stock powder
1/2 cup reduced fat grated tasty cheese
Preheat oven to 180 (fan forced)
On a flat baking tray that has been coated with cooking spray spread diced pumpkin, coat with cooking spray. Bake for 25 minutes or until browned
To make pastry
In a medium bowl combine flours together. In a separate bowl melt margarine then add to milk. Beat egg white into milk using a fork, pour into flour. Fold ingredients, if needed use your hands to help combine the pastry. Place on a well floured surface and roll out to fit a 23cm pie dish that has been greased.
To make filling
Coat a non stick frying pan with cooking spray and saute garlic and onion for 1 minute. Add spinach and toss until spinach has softened. In a large mixing bowl beat whole eggs and whites using an electric mixer for 1 minute. Add milk, parmesan, stock powder and beat well. Spoon spinach over pastry base, then sprinkle diced pumpkin over top. Pour egg mix over vegetables, sprinkle with grated cheese.
Bake for 40 minutes or until cooked in centre and browned.
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