Gourmet Galley

SCRAMBLED EGGS AND SMOKED SALMON

Ingredients (serves 2)

4 eggs
2 tablespoons skim milk
1 tablespoon finely-chopped chives
olive oil cooking spray
2 slices rye bread
4 slices smoked salmon
1 cup baby spinach

Method

1. Whisk eggs, milk, chives and salt and pepper in a jug until small bubbles appear.
2. Heat a non-stick frying pan over high heat. Reduce heat to low. Spray pan with oil. Beat egg mixture again and pour into pan. As egg begins to set, stir gently with a wooden spoon, tilting pan to allow uncooked egg to come in contact with the base. Cook until eggs form creamy curds. Remove pan from heat immediately.
3. Meanwhile, toast bread. Top toast with scrambled eggs, salmon and spinach. Season with salt and pepper. Serve.

Source
Taste.com.au:
Super Food Ideas - May 2006, Page 51
Recipe by Kim Meredith

TRADITIONAL PANCAKES WITH MAPLE SYRUP BUTTER & STRAWBERRIES

Ingredients (serves 10)

Pancake mixture

300g (2 cups) self-raising flour
Pinch of salt
500ml (2 cups) milk
2 eggs
60g butter, melted
Melted butter, extra, to grease
2 x 250g punnets strawberries, washed, hulled, halved, to serve
Maple syrup, to serve

Maple syrup butter

120g butter, at room temperature
1 tbs maple syrup

Method

1. Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Stir in the butter. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
2. Meanwhile, to make the maple syrup butter, use an electric beater to beat the butter in a medium bowl until pale and creamy. Add the maple syrup and beat until well combined.
3. Heat a large non-stick frying pan over medium heat. Brush with the extra melted butter to lightly grease. Pour 80ml (1/3 cup) of the batter into the pan to form a 15cm-diameter pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 9 more batches, with melted butter and remaining batter, reheating pan between batches, to make 10 pancakes.
4. Place pancakes on serving plates. Top with the maple syrup butter and strawberries. Drizzle over maple syrup to serve.

Source
Taste.com.au:
Good Taste - March 2007, Page 103
Recipe by Michelle Southan

BREAKFAST SLUSHIES

Ingredients (serves 10)

2 pineapples, peeled, chopped
2 x 250g punnets strawberries, hulled, chopped
6 passionfruit, pulp removed
4 limes, juiced
2 x 425ml cans apricot nectar, chilled
3 cups crushed ice

Method

1. Blend pineapple and strawberries in batches until smooth. Pour into a large jug. Stir in passionfruit pulp, lime juice and apricot nectar. Mix well.
2. One-third fill 10 tall glasses with ice. Pour over fruit mixture. Serve.

Notes

You can replace the apricot nectar with 850ml can natural pear juice, chilled or 1.5 litres cranberry and raspberry juice, chilled.

Source
Taste.com.au:
Super Food Ideas - September 2004, Page 52
Recipe by Dixie Elliott

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