Place your griddle pan on high heat, then once hot cook each one for 1 to 2 minutes on each side until bar marked &
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~ Mother’s Day Breakfast Recipes ~ Potato and Mushroom Tortilla with Feta You Need: 1 Tbsp Olive Oil 1 Tbsp Butter 600g Potatoes Sliced 200g sliced mushrooms 1 x clove garlic crushed 10 x Eggs 4 Tbsp Cream Pepper Salt Sprinkle of feta Method 1. Fry potatoes in the oil and butter until soft, add the mushrooms, crushed garlic and a sprig of thyme, cook for a further few mins 2. Pour in the beaten eggs and season well 3. Cook gently stirring only a little, then leave it on a low heat to set, flip on to a chopping board and slide back in and cook until the other side is firm 4. Serve sprinkled with feta
Flat Bread Ingredients 350g self-raising flour, plus extra for dusting sea salt 1tsp baking powder 350g natural yoghurt Method 1. Add all ingredients into a mixing bowl, mix together with a spoon. 2. Using clean hands, pat & bring everything together. 3. Dust your clean work surface with flour, then tip out the dough. 4. Knead the dough for a minute to bring it together. 5. Put the dough into a flour-dusted bowl, cover & leave aside. 6. Dust your clean work surface & rolling pin with flour, the divide dough in half & then each half into 6 equal size pieces (golf ball size). 7. With your hands, pat & flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, approx. 2-3mm thick. 8. Use a knife to cut 6 lines into the centre of each round, leaving 3cm at each end. 9. Place your griddle pan on high heat, then once hot cook each one for 1 to 2 minutes on each side until bar marked & puffed up.
Scrambled Eggs Ingredients 6 x eggs 1/2 cup cream salt and pepper 2 Tbsp butter Method 1. Beat the eggs, cream and seasoning in a bowl. 2. Heat a nonstick pan and add the butter, melt, pour in the eggs and cook gently, stirring a little until there is just a little bit of liquid egg left. 3. Serve on the flat breads with some freshly chopped chives or parsley.
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