Table of Contents
Advertisement
HAM AND CHEESE OMELETTE - serves 2
30g of butter
2 large handfuls of mushrooms, sliced
thinly
4 large eggs
6 slices of ham, chopped
1. Pre-heat the crêpe maker to setting 5 and then add the butter. Place the sliced
mushrooms onto your crêpe maker and cook for 3 minutes, stirring.
2. Lightly beat the eggs (don't overbeat them) and then mix in the remaining ingredients
except the cheese.
3. Dot some butter around the mushrooms and let it melt.
4. Pour the egg mixture onto the plate, making sure that it spreads out evenly. Then
using a spatula, draw some of the mixture back in to the middle as it cooks. Let some
of the mixture run back into the spaces. This will make the omelette nice and fluffy.
5. Leave it to cook for 2 to 3 minutes until it is nearly cooked on top and golden
underneath. Sprinkle it with the cheese and then fold it over.
6. Leave it to cook for another minute and then serve with a green salad.
FLOUR TORTILLAS - makes 12
225g of strong plain flour
50g of lard cubed and softened
1. Sift the flour into the bowl rubbing in the fat until it resembles breadcrumbs. Dissolve
the salt in the warm water and then add it gradually to the flour mixture, stirring until
you have a soft dough. You may not need all the water.
2. Turn the dough out onto a floured surface and knead until it is smooth and elastic.
Divide them into about 12 balls and put them on a lightly greased tray, and cover it
with cling film and rest for 1 hour at room temperature.
3. Heat the crêpe maker on setting 3 with no oil.
4. Roll out each ball to into a circle that is about 20 cm across. Lay one on the plate and
cook for 1 minute until it starts to pull off. Then flip it over and cook it on the other
side. It should still be soft.
2 tablespoons of crème fraiche
4 spring onions, chopped finely
90g of grated cheddar cheese
Salt and pepper
½ teaspoon of salt
125ml of warm water
15
Advertisement
Table of Contents
