Page 10 - Kenwood Cook Book

Sweet Soufflé Omelette

For each person allow: Proceed as for plain omelette, adding
1 eggs the sugar to the egg whites and
1 dsp milk or water flavouring the yolks.
1 tsp castor sugar Serve sprinkled with powdered sugar
vanilla or other flavouring and garnished with one or two berries or
Fillings: slices of fruit.
(1) 2 tbsp well drained,
canned or stewed fruit
(e.g. peaches, apricots,
raspberries, strawberries
or cherries)
(2) ½ banana, finely sliced
(3) 1 tbsp jam or jelly

Egg Rolls

USING LIQUIDISER Prepare the filling to be used and keep it
2 eggs hot while making the rolls.
¼ pt water Place egg water and salt in liquidiser.
2 oz plain flour Switch on to top speed, remove lid and
½ tsp salt add flour while continuing to blend for 30
filling for rolls seconds.
Fillings: Grease a frying pan and pour in some of
(1) Chopped leftover meat, the batter, tilting the pan to coat the
well seasoned and mixed bottom thinly. Cook for 1 minute or until
with an egg yolk the top surface looks set then turn out
(2) Chopped, cooked chicken on to a clean teacloth, cooked side
with finely chopped onion uppermost.
and parsley Spread with some of the filling, leaving
(3) Chopped mushrooms 1” clear at the sides.
fried with onion and green Turn the sides in and roll up, moistening
pepper the end with a little batter to hold
(4) Chopped celery, cheese together.
and onion When all the rolls are done, place in a
Serves 2 tray under the grill to brown or fry quickly
in deep fat.

Yorkshire Pudding

Place all ingredients in goblet except
USING LIQUIDISER flour. Switch to minimum speed.
½ pt milk
Remove lid and spoon in flour. Replace
1 egg lid, turn to maximum speed, blend for 30
4 oz flour seconds.
½ tsp salt
Pour 2 or 3 tbsp dripping from the roast
into a shallow oven-proof dish and heat
until smoking hot.
Pour in the batter and bake in a hot oven
(400°F) for approximately 30 minutes

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