- 1 dessertspoon vegetable oil
- 50g (2oz) plain flour
- 1 egg
- 150ml (¼pt) milk
- salt to taste
- Heat the oil in the Remoska for 10 minutes.
- Meanwhile put the flour in a bowl, make a hole in the middle and add the egg, milk and salt. Using an electric whisk, mix together well, drawing in the flour gradually until a smooth batter.
- Pour into the Remoska and cook for 25-30 minutes, by which time it will have risen beautifully and be nice and crispy around the edges.
Mini Cheese & Tomato Quiches
Microwave Supergreen Spinach, Parsley & Courgette Omelette
Microwave Spiced Quinoa & Carrot Salad with Feta
Beetroot & Goat’s Cheese Tartlets
Carrot, Courgette & Feta Savoury Flapjack
Chilli & Spring Onion Cornbread with Summer Herb Spread
Best Ever Roast Potatoes
Anjula Devi’s Spicy Warm Roasted Tomato and Cumin Salad