Ingredients: 1 Cup flour, 5x Eggs 1tsp baking powder, 1/4 tsp salt, 75ml Oil, 1 Cup water, 1/2 Cup of grated cheese, finely chopped spring onion
Serves 4 : 4 small pancakes per person / 2 Larger pancakes per person
Method: Mix 1 Cup flour, 1x Egg 1tsp baking powder, 1/4 tsp salt, 60ml Oil, 1 Cup water and spring onion;
In separate bowl, mix 4 Eggs together add Salt & Pepper to taste;
Use remainder of vegetable oil to fry 8 larger pancakes, or 16 smaller pancakes, then fry the eggs, scrambled egg style. place little egg and grated cheese in each pancake and roll the pancake. Pancakes can be served whole or in slices.
Ingredients: 750ml Milk, 1/2 Can of Drained Peaches (200g), 3 teaspoons of ground Cinnamon,
250grams of Couscous (1 Cup), 1/4 cup diced raisins
Serves 4: Divide into four bowls
Method: Chop the raisins & peaches finely and mix with cup of Couscous;
Mix the Cinnamon and Milk together in a saucepan;
Bring milk mixture close to boil and add couscous mix, stir over low heat
Rolled Egg Omelette (Tamagoyaki)
Ingredients: 4 Eggs, Finely chopped pickle, finely chopped onion (or spring onion), Salt, Pepper, 25ml Soy Sauce and 50ml of sherry or sweet wine.
Serves 4: Serve in Slices
Method: Mix Eggs, soy sauce & sweet wine (or sherry), salt & pepper;
When frying, start with very thin layer, roll first layer, add more egg mix, roll over existing layer and keep on adding & rolling until done.