EGG AND ONION CURRIED

November 18, 2017 / Lyn Jones / 0 Comments

Delicious for a breakfast change. Children love it.

Toast rounds, eggs, hot water, onions
1 Tab butter, 1 dess curry powder, 1 dess flour

Prepare a round of toast for each person and butter them.
Cut onions in circles and fry in deep fat, then place on toast.
Fry one egg for each slice of toast and place on the onion.

Make thick sauce:
Melt butter, mix in curry then flour, and sufficient hot water to thicken nicely.
Cook a few minutes.

Pour curry sauce over rounds and serve.

FRENCH BATTER FOR FRUIT, MEAT OR VEGIES

November 18, 2017 / Lyn Jones / 0 Comments

60g (2 oz) butter
125 ml  (just) boiling water
375 ml  cold water
375g (12 oz) finely sifted flour
whites of 2 eggs, stiffly beaten
pinch salt

Cut butter into pieces, pour onto it the boiling water. When dissolved, add the cold water to make it just warm. Mix by degrees, smoothly, with the flour and salt (use extra salt if for meat or vegies).

Jf too thick, water it down. Before using, stir in whites then add fruit, meat or vegies and deep fry.

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