Pancakes
Pancakes
Makes approximately 8-10 pancakes
1
1
⁄
4
cups milk
1 x 60g egg
2 tablespoons butter, softened
1 cup plain flour
1
⁄
2
teaspoon salt
Extra butter, for greasing
1. Place milk, egg, butter, flour and salt in the
blender jug.
2. Use speed 3 and mix to a smooth batter.
3. Heat a small greased frying pan over a moderate
heat. Pour a small quantity of batter into frying
pan then move batter around to cover base of pan.
4. Cook until bubbles come to the surface and break.
5. Carefully turn the pancake over and cook until
golden brown.
6. Remove from pan. Continue cooking with
remaining batter.
Serve with maple syrup and ice cream.
Crepes
Makes 10 – 12
3 x 60g eggs, lightly beaten
1
1
⁄
4
cups milk
2 tablespoons butter, melted
1 teaspoon vanilla essence
1
1
⁄
2
cups plain flour
1
⁄
4
teaspoon salt
Extra butter, for greasing
1. Add eggs, milk, butter, essence, flour and salt
to the blender jug.
2. Use speed 3 and mix to a smooth batter.
3. Lightly grease crepe pan and heat over a
moderate heat.
4. Pour sufficient batter into the pan to cover thinly
and evenly.
5. Crepes will cook quickly in 1-2 minutes,
overcooking causes crepes to toughen.
6. Carefully turn crepes over and cook until golden.
Serve with raspberry sauce
Raspberry Sauce
250g fresh or frozen raspberries
1
⁄
4
cup icing sugar
2 tablespoons Grand Marnier or orange liqueur
2 tablespoons water
1. Place raspberries, icing sugar, Grand Marnier and
water into blender jug.
2. Use speed 3 and mix until smooth.
Spoon over crepes and serve.
R5
Soups
R4
Tomato soup
1 tablespoon oil
2 cloves garlic, crushed
1 brown onion, peeled and diced
2 x 410g cans diced tomatoes
1 tablespoon tomato paste
2 teaspoons brown sugar
3 cups (750ml) vegetable stock or water
1. Heat oil in a large saucepan, add garlic and
onions, cook over a medium heat for 2-3 minutes
or until onion is soft.
2. Combine tomatoes, tomato paste, and brown
sugar.
3. Pour into pan with onion mixture, add stock or
water and bring to the boil, then reduce heat and
simmer, uncovered for 20 minutes or until liquid
has reduced by one third.
4. Allow the mixture to cool, then transfer mixture
into three batches into blender jug
5. Use speed 4 and puree until smooth.
Pumpkin soup
2 tablespoons cooking oil
1 brown onion diced
2 cloves garlic, crushed
400g Butternut pumpkin, peeled and diced
4 cups (1litre) chicken stock
1. Heat oil in a hot saucepan, add onions and garlic
and sauté for 5 minutes.
2. Add the pumpkin and toss to coat with the onion
mixture, then add the stock and bring the mixture
to the boil.
3. Reduce heat to simmer for 20 minutes and cook
with the lid on until the pumpkin is cooked.
4. Allow mixture to cool and transfer in batches to
the blender jug.
5. Use speed 4 and puree until smooth.
6. Return pureed soup to the saucepan to heat
through, check the seasoning before serving.
