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FRENCH TOAST EGGY BREAD 2 slices
• 2 medium eggs
• 2 slices bread
• 60ml milk
• 1 tbsp vegetable oil
• pinch salt and pepper
Beat the eggs in a bowl, then beat in the milk, salt and pepper. Coat both sides of each slice of
bread with the mixture. Brush the top plate lightly with oil, then pour the rest of the oil into the
flat plate. Lay both slices of bread on the flat plate, close the lid, and cook for 4 minutes. Open
the lid, turn the bread with a plastic spatula, close the lid, and cook for a further 4 minutes.
PANCAKES 2-3 pancakes
• 1 medium egg
• 40g plain flour
• 200ml milk
• 3 knobs butter
• pinch salt
Put the flour in a bowl and make a well in the centre. Put the egg, milk and salt into the well and
slowly combine with the flour. When combined, beat with a wooden spoon till it’s free of lumps.
Put a knob of butter in the flat plate and let it melt. Pour in enough batter to cover the bottom,
close the lid, and cook for 3 minutes. Open the lid, turn the pancake with a plastic spatula, close
the lid, and cook for a further 3 minutes.
YORKSHIRE PUDDING serves 2-4
• 1 medium egg
• 75g plain flour
• 75ml milk
• 3 knobs dripping or lard
• 55ml water
• pinch salt and pepper
Put the flour in a bowl and make a well in the centre. Put the egg, milk, water, salt and pepper
into the well and slowly combine with the flour. When combined, beat with a wooden spoon till
it’s free of lumps. Put a knob of dripping or lard in the flat plate and let it melt. Pour in the batter,
close the lid and cook for 10 minutes.
CHICKEN IN CREAM AND WHITE WINE SAUCE serves 2
• 2 chicken breasts (diced)
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 garlic clove, chopped
• 3 mushrooms, sliced
• 100ml cream
• 30ml white wine
• Salt and pepper for seasoning
Set temperature to 205ºC and cook the chicken and chopped onions for 2 to 3 minutes in the oil.
Add the chopped garlic, mushrooms, cream, wine and season. Close cover and cook at 175ºC for
10 - 15 minutes (or until chicken is thoroughly cooked) stirring occasionally.
