50
orange macaroonS
Ingredients:
•
1 cup cake mixture
•
2 teaspoonful sugar
•
1 egg
•
2 teaspoonful molten butter or marge
•
grated peel of a chemically non-treated
orange
•
½ cup milk
preparation:
1. Sieve flour into a bowl and add sugar.
Make a well in the middle and add egg, fat
(cooled), grated orange peel and almost all
of the milk into the well.
2. Stir mixture using a wooden or plastic
spoon until smooth. If the dough is too thick,
add the remaining milk in portions.
3. Pre-heat the Banquet Roasting Pan at tem
-
perature level 4-6. Spoon the dough into the
Banquet Roasting Pan and bake until the sur
-
face forms bubbles. Turn over the macaroons
and bake the other side until golden brown.
4. Serve hot or cold with butter, honey or
lemon butter.
BaSIc recIpe for omelette
Serves 4 to 6
Ingredients:
•
6 eggs
•
6 teaspoonful water
•
salt and pepper to taste
•
1½ tablespoonful butter or marge
preparation:
1. Whip eggs and water in a bowl until the
mixture is frothy. Add spices to taste.
2. Pre-heat fat in the Banquet Roasting Pan at
temperature level 4-6. Pour egg/water mix-
ture into the Banquet Roasting Pan and bake
until eggs are set.
3. If you wish to fill the omelette, place the
filling on one half of the omelette and fold
over the other half.
4. Place the omelette on a pre-heated dish
and serve immediately.
Serving Suggestions
1. cooked ham (cut into cubes or stripes)
and shallots
2. Sliced mushrooms or chanterelles and
fresh herbs.