Page 8 - Kenwood Cook Book

Egg Dishes

Plain Omelette

USING LIQUIDISER Place all Ingredients in the liquidiser and
For each person allow switch to full speed for 15 seconds.
1-2 eggs Melt a little butter in a very hot pan and
1 tbsp water per egg pour in the mixture.
salt and pepper Loosen the bottom with a palette knife or
butter for frying spatula immediately to allow the
(For a sweet omelette, omit uncooked mixture to run underneath.
pepper and add ½ tsp As soon as the omelette appears set,
sugar) but still creamy, loosen and fold away
from the handle. Slip on to a hot plate
and serve immediately.

Filled Omelettes

Proceed as for plain omelettes. Place filling in the centre before folding to
serve.
Quantities are for a single omelette.
Savoury Sweet
(1) 1½ oz grated cheese (1) 1 tbsp any jam or jelly
(2) 2 oz fried chopped (2) 1 tbsp chopped sweet apple, 1
mushrooms dsp chopped nuts, mixed with
(3) 1 finely chopped onion and 1 dsp golden syrup
1 tsp chopped parsley (3) 1 tbsp drained cooked fruit
(4) 1 tbsp chopped ham (Dust sweet omelettes with
(5) 3 or 4 stalks of cooked powdered sugar before
asparagus serving)
(6) A pinch of finely powdered
herbs

Kidney Omelette

USING LIQUIDISER Proceed as for plain omelette, cooking
1 sheep’s kidney (chopped) filling as follows:
1 tsp chopped onion Fry the kidney and onion in the fat for 2
1 dsp flour minutes.
3 tbsp stock or water Add the flour and stir well.
salt, pepper Add stock or water, season, and stir to
1 tbsp bacon fat for frying form a thick sauce.
Cook for 5 minutes and keep hot while
preparing omelette.

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