Recipes

Browse our Cookbook > Select a recipe... ----- BREAKFAST ----- Easy eggs benedict with ‘blender hollandaise sauce’ - easy as 1-2-3 EASY Waffles Eggs 3 Ways – Poached, Scrambled, French Toast Eggs Benedict Fluffy Cheese Omelette French Toast (sweet) French Toast with Prosciutto Scrambled Eggs Scrambled Eggs with Salmon ----- DESSERT ----- Cheesecake New York Style Meringues Orange Crème Caramel Pavlova Rice Pudding Sabayon Spicy Apple & Fig Ciabatta Pudding Spicy fruit bread and chocolate chunk bread and butter pudding Sweet Soufflé ----- DINNER ----- Hash brown potato cake with capsicum and corn Caesar Salad Capsicum and Egg Salad Capsicum Tart Chakchouka Chef’s Salad Chicken Donburi Classic Souffles Corn and Tuna Sweet Potatoes Crab and Camembert Quiche Crepe with Asparagus Crepe with Corn Crepe with Crab Crepe with Spinach and Cheese Crepes Egg & Antipasto Salad Egg Curry Egg Lasagne Egg, Bacon, Vegetable and Potato Bake FAST Fried Rice Ham and Vegetable Strata Hash Brown Potato Cake with Capsicum & Corn Herby bacon quiche cups Lemon Dijon Vinaigrette Lettuce, Pear, Blue Cheese and Walnut Salad Mee Goreng - Spicy fried noodles Moroccan Eggs Mushroom and Prosciutto Strata Oakhill Potatoes Pasta bows with broccoli ham and creamy wholegrain mustard sauce Pasta with Roasted Vegetables & Poached Egg Poached Egg & Lemon Couscous Salad Poached Egg & Potato Rosti Pumpkin and Onion Flan Quiche Quick and easy carbonara
- easy as 123… Salmon & Rocket Wraps Savoury Souffle Smoked Salmon Gateau Smoked Salmon Kedgeree Sudden Quiche The Best Bacon and Egg Pie Vegetable & Feta Rice Tart ----- FINGER FOODS ----- Aoli Curried Egg with Beef and Tomato Ham and Egg Blinis Sandwiches - Curried Egg and Avocado Sandwiches - Curried Egg and Pea Sprouts Sandwiches - Eggs, Herbs and Red Capsicum Sandwiches Pinwheels Stuffed Eggs ----- OMELETTES ----- 40 Second Omelette Chocolate, Pear & Ginger Omelette Feta and Spinach Omelette Fruit Omelette Flambé Hot Dog Omelette Japanese Rolled Omelette (Dashi-maki tamago) Omelette for the Diet Conscious Omelette Lorraine Paprika Spiced Kumara Frittata – Spanish Omelette Pizza Omelette Potato & Herb Omelette Smoked Fish Frittata Tex Mex Omelette Wrap The St Peter's College Marshmallow special Tuna, Potato & Parsley Omelette ----- SNACKS ----- Fast Fried Rice Cheesy Mushroom Quesadillas Egg and Lettuce Salad Cups French Toast Savory Lemon Honey Russian Egg Salad Scotch eggs Smoked Trout Frittata Squares Thai Curried Eggs

Fruit Omelette Flambé

Serves 4

Recipe by Howard Helmer

Impress yourself, impress your friends with Howard's flaming great omelette

Ingredients:
2 x Grade 6 or 7 eggs
1 Tbsp butter, margarine or oil
2 Tbsp water

For the filling:
1 cup fresh strawberries, stems removed, quartered
2 kiwifruit, peeled and sliced
1 banana, peeled and sliced
cup walnut or almonds pieces
cup maraschino cherries, stems removed
2 Tbsp icing sugar
cup apricot or peach flavoured brandy [35% alcohol]
Ice cream

Method:

1. Beat eggs and water together until blended.
2. Add the butter, margarine or oil into a hot 26cm non-stick pan.
3. Pour in the mixture which should begin to bubble and steam as the water evaporates
4. With an inverted spatula, quickly begin to tilt the pan and draw the edges of the mixture into the middle gently with the back of a spatula allowing the runny mixture to fill the hole. Do this around the pan until the egg doesn't flow and covers the whole bottom of the pan like a big pancake, but is still wet on top (should take about 20 seconds). (Don't cook it until it's dry! The moist egg will cook when the omelette is folded).
5. Fill the left side of the omelette with the first 5 filling ingredients, piling them on top of each other (left-handed people, fill the RIGHT side). Fold the unfilled side of the omelette over and on top of the filling as best as you can.
6. Dust the folded omelette with the sugar. Pour the brandy over and ignite it with a match.
7. Baste the omelette with the burning brandy using a long handled spoon until the fire goes out.
8. Serve from the pan using a long spoon. Garnish with ice cream.

Nutrition Per Serve Energy (KJ) 1706 Protein 7g Carbohydrate 56g Fat - Total 12g - Saturated 4g Sodium 94mg