Pace Farm Pty. Ltd.
Lot D Richmond Road,
DEAN PARK NSW 2761
Telephone : (02) 9626 9744
Facsimile : (02) 9626 3923
Suppliers of
Good Foods
‘Scrambler’ Recipes
Scrambler Recipes - 1 sachet = 2 beaten eggs
Banana & Date Cake
Scrambled Eggs
1 cup self raising wholemeal flour
1 cup self raising white flour
1 teaspoon mixed spice
1/4 teaspoon bicarbonate of soda
60g polyunsaturated margarine
2 sachets ‘Scramblers’
3 medium ripe bananas mashed
1/4 cup chopped pitted dates
1/3 cup skim milk
1 tablespoon honey
100g (1 sachet) ‘Scramblers’
1 teaspoon vegetable oil
Parsley for garnish
METHOD :
1.
2.
3.
4.
Heat the oil in a frypan to a moderate heat, then
add the ‘Scramblers’.
Use a wooden spoon to mix the liquid around the
base of the pan.
Cook until set to desired consistency. Remove from
the heat.
Serve on hot wholegrain toast garnished with
parsley.
METHOD :
1.
2.
3.
4.
5.
MICROWAVE INSTRUCTIONS :
1.
2.
3.
Brush the oil over the base of a microwave pie plate.
Add the ‘Scramblers’ then microwave, covered, on
HIGH for 1 minute. Stir, re-cover and cook at 50%
power for a further 30 seconds. Stir again and
allow to stand until cooked to desired consistency.
Serve on hot wholegrain toast garnished with
parsley.
at 180°C for 40-45 minutes. Allow to stand for 5
minutes before turning out to cool.
Serves 8-10
MICROWAVE INSTRUCTIONS :
1.
2.
Basic Crepes
150g plain flour
100g (1 sachet) ‘Scramblers’
3 tablespoons water
1 cup skim milk
1 tablespoon vegetable oil
A little vegetable oil for frying
2.
3.
4.
5.
Prepare as for steps 1-4 above.
Pour into lightly greased 23 cm microwave ring
pan, elevate on microwave rack and cook on
MEDIUM-HIGH (70% power) for 7 minutes.
Surface will still look moist. Allow to stand for 5
minutes before turning out to cool.
Wholemeal Zucchini & Apple Cake
3/4 cup polyunsaturated vegetable oil
2/3 cup raw sugar
2 sachets ‘Scramblers’
1/2 teaspoon vanilla essence
1 large zucchini, grated
185g sultanas
1 cup wholemeal plain flour
1 teaspoon bicarbonate soda
1 teaspoon ground cinnamon
1 Granny Smith apple, cored and sliced.
1 teaspoon ground allspice
Juice of 1 lemon.
METHOD :
1.
Sift the first four ingredients in a bowl.
Beat margarine until light and fluffy. Add
‘Scramblers’ and beat until combined.
Stir in bananas, dates and honey.
Fold in flour mixture alternately with skim milk
Pour into a lightly greased 23 cm ring tin and bake
Put the flour into a bowl, add the ‘Scramblers’,
water, skim milk and oil.
Mix until thoroughly combined, do not worry if the
mixture is a little lumpy, (this is normal for a crepe
batter).
Cover and allow to stand for 20-30 minutes.
Heat a small amount of oil in a frypan until hot.
Add a small amount of the batter, just enough to
coat the base of the pan.
Cook until set then turn over and cook until lightly
golden. Continue until all the batter is used up.
Fill, roll or fold.
Makes 14-16 crepes.
METHOD :
1.
SAVOURY FILLING SUGGESTIONS
Mushrooms lightly sauteed in a little oil and put
into a white sauce.
Steamed asparagus.
Savoury rice and nuts.
2.
3.
SWEET FILLING SUGGESTIONS
Steamed apple with dates
Honeyed oranges with Curacao
Bananas, raw sugar and lemon juice.
6.
4.
5.
Page 2
Place oil, sugar, ‘Scramblers’ and vanilla in a
mixing bowl and beat on medium speed for 5
minutes.
Stir in zucchini and half the sultanas.
Fold in sifted flour, bicarbonate of soda and
cinnamon.
Pour into a lightly greased ring tin.
Toss sliced apple in lemon juice. Arrange on top of
cake. Sprinkle with remaining sultanas and allspice.
Bake at 180°C for 40-45 minutes. Allow to cool for 5
minutes before turning out. Serves 8-10.
Scrambler Recipes - 1 sachet = 2 beaten eggs
MICROWAVE INSTRUCTIONS :
Hearty Vegetable Slice
1.
2.
3.
4.
5.
Prepare as for steps 1-3 above.
Pour into a lightly greased microwave ring pan.
Toss sliced apple in lemon juice and arrange on top
of cake.
Sprinkle with allspice and sultanas.
Elevate on microwave rack and cook on HIGH
(100%) power for 6 minutes.
Surface will still look moist.
Allow to stand for 5 minutes before turning out to
cool.
3 sachets ‘Scramblers’
1 onion, finely chopped
1 small carrot, grated
1 small zucchini, grated
1 celery stick, diced
1 x 440g can no added salt corn kernels, drained
1 cup sifted self-raising wholemeal flour
2 tablespoons melted polyunsaturated margarine
Black pepper.
METHOD :
Apple and Raisin Muffins
1.
2 sachets ‘Scramblers’
1 cup raw sugar
3 tablespoons polyunsaturated vegetable oil
1/4 cup skim milk
2 medium Granny Smith apples, grated
2 teaspoons vanilla essence
2 cups wholemeal plain flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup chopped raisins
2.
3.
4.
2.
3.
4.
1.
2.
In a large bowl combine ‘Scramblers’, sugar, oil,
skim milk, grated apple and vanilla and mix well.
In a smaller bowl, combine remaining ingredients.
Add dry ingredients to liquid mixture and stir only
until just combined.
Half fill greased muffin tins or patty tins.
12 large mushrooms, wiped clean
1 x 180g can No Added Salt Tuna, drained and flaked.
1 sachet ‘Scramblers’
4 shallots, chopped
2 teaspoons lemon juice
1/2 teaspoon Worcestershire Sauce
1/2 cup fresh breadcrumbs
Extra breadcrumbs
Bread and Jam Delight
Jam for spreading
4 slices white bread
1 tablespoon sultanas
2 sachets ‘Scramblers’
2 cups skim milk
1½ tablespoons sugar
1 teaspoon vanilla essence
Nutmeg
METHOD :
1.
METHOD :
2.
2.
3.
4.
5.
Prepare as in step 1 above.
Spoon into a lightly greased microwave ring pan,
elevate on microwave rack and cook on HIGH
(100%) power for 7 minutes. Allow to stand for 5
minutes before turning out.
Ideal on its own or as an accompaniment to a main
course.
Serves 4-6.
Stuffed Mushrooms
Bake at 190°C for 20-25 minutes.
Turn out and allow to cool.
1.
Bake in a moderate oven 180°C for 40-45 minutes
until set and golden on top. Allow to stand 5
minutes before turning out.
Turn onto a plate, slice into wedges and serve.
MICROWAVE INSTRUCTIONS :
METHOD :
1.
Combine all ingredients in a large bowl and mix
well.
Spoon mixture into a well greased 20 cm round
deep cake tin.
Spread jam on bread slices, cut into fingers, arrange
half in base of a casserole dish.
Sprinkle with sultanas and cover with remaining
bread.
Beat ’Scramblers’, skim milk, sugar and vanilla
together.
Gently pour over bread.
Allow to stand for 10 minutes.
Sprinkle with nutmeg and a little sugar.
Place in a dish of water and bake in a moderately
3.
4.
Remove the mushroom stems and chop stems
finely.
In a large bowl combine all ingredients except
mushroom caps and mix well.
Fill mushroom caps with spoonfuls of mixture.
Sprinkle with extra breadcrumbs and bake at 190°C
for 15 minutes.
MICROWAVE INSTRUCTIONS :
1.
2.
slow oven 160°C for 40-45 minutes or until set.
Serve warm.
Serves 4.
Page 3
Prepare as for steps 1-3 above.
Arrange 6 mushrooms in a circle on a microwave
dish. Cook on HIGH (100%) power for 3 minutes.
Repeat with remaining mushrooms.
Scrambler Recipes - 1 sachet = 2 beaten eggs
Ideal as a starter or accompaniment to a main
course. Serves 6 as an entree. Serves 4 as an
accompaniment to a meal.
SWEET/DESSERT FILLING SUGGESTIONS :
Sprinkle with cinnamon sugar and lemon juice.
Whole fruit jams
Fresh fruits such as banana, mango, or kiwi-fruit.
Canned fruits such as mandarins, black cherries,
pineapple or two-fruits mixtures etc.
Tope these off by dredging in icing sugar and serve
low fat yoghurt or a reduced fat alternative.
An added extra touch is to flame them with brandy.
Mushroom and Onion Omelette
3 mushrooms, sliced
1/2 small onion, chopped
2 teaspoons vegetable oil
100g (1 sachet) ‘Scramblers’
3 slices tomato
Savoury Egg Surprises
METHOD :
1.
2.
3.
4.
1/2 capsicum, chopped
1/2 onion, finely chopped
Pinch basil
4 tablespoons chopped parsley
1 tomato sliced
4 sachets ‘Scramblers’
1/2 cup low fat cottage cheese
Freshly ground pepper
Extra 2 tablespoons chopped parsley, for garnish.
Saute the onions and the mushrooms in a non-stick
frypan with the oil until tender.
Add the ‘Scramblers’ to the pan, pouring it over the
onions and mushrooms.
Allow the liquid to almost set and then lay on the
tomato slices.
Fold omelette in half.
Remove from the pan.
Serve with a fresh green salad or jacket baked
potatoes.
METHOD :
1.
MICROWAVE INSTRUCTIONS :
1.
2.
Place the oil into a shallow pie dish, add the
mushrooms and onion and microwave covered on
HIGH for 2 minutes.
Pour in the ‘Scramblers’ on top of the mushrooms
and onions. Microwave uncovered on MEDIUM
(50%) power for 3 minutes, lay on tomato slices
then fold in half.
Remove from the dish and serve hot as above.
2.
3.
Bake at 220°C for 15-20 minutes. Serve immediately,
garnished with chopped parsley.
MICROWAVE INSTRUCTIONS :
1.
2.
3.
60 Second Omelette - Sweet or Savoury
Per Serving
100g (1 sachet) ‘Scramblers’
2 tablespoons water
2.
3.
4.
2 sticks celery, finely chopped
1/2 onion, finely chopped
Juice and grated rind of ½ lemon
1 x 220g can ‘no salt added’ salmon, drained and flaked
1 sachet ‘Scramblers’
1 tablespoon mayonnaise
Pinch cayenne pepper
Pour the blended mixture into a hot pan (maximum
setting).
Move the mixture around the base of the pan with a
spatula.
Allow to stand until almost completely set and then
lay in fillings and fold in half.
Let your imagination go free to create interesting
fillings.
METHOD :
1.
SAVOURY FILLING SUGGESTIONS :
Grated zucchini and apple.
Pre-cooked or canned vegetables such
mushrooms, asparagus and corn.
Low fat cheese e.g. cottage and ricotta
Tomatoes, capsicum, alfalfa, beansprouts etc.
Salmon
Place capsicum and onion in a bowl, cover and cook
on HIGH (100%) power for 2 minutes.
Prepare as for steps 1-2 above.
Cook on MEDIUM-HIGH (70%) power for 6
minutes. Serve immediately, garnished with
chopped parsley.
Salmon Pate
METHOD :
1.
Grease four ramekins with polyunsaturated
margarine then sprinkle onion, capsicum, basil and
parsley into each. Lay tomato slices in each
ramekin.
Pour a sachet of ‘Scramblers’ into each. Top with
cottage cheese and freshly ground black pepper.
2.
3.
as
4.
5.
Combine all ingredients and mix until smooth.
Alternately use a food processor or blender and
process until smooth.
Spoon mixture into 4 lightly greased ramekins
Stand ramekins in a dish of warm water.
Bake at 200°C for 40 minutes.
Cool.
Unmould and serve garnished with lemon twists,
capers and fresh dill.
MICROWAVE INSTRUCTIONS :
Page 4
Scrambler Recipes - 1 sachet = 2 beaten eggs
1.
2.
3.
3 sachets ‘Scramblers’
400 mls skim milk
Nutmeg
METHOD :
Prepare as for steps 1 - 2 above.
Elevate and cook on HIGH (100%) power for 6
minutes.
Allow to cool completely before unmoulding and
garnishing.
1.
Tuna and Corn Filled Crepes
2.
Crepes
3.
4.
1/2 cup plain flour
1 sachet ‘Scramblers’
1 tablespoon polyunsaturated vegetable oil
1 cup skim milk
4 teaspoons chopped parsley
5.
Filling
1 sachet ‘Scramblers’
1 stick celery, finely chopped
1 x 440g can ‘no added salt’ creamed corn
3 shallots, chopped
1 x 210g can ‘no added salt’ tuna, drained and flaked
Freshly ground black pepper.
METHOD :
Crepes
1.
2.
3.
4.
5.
Sift flour, add ‘Scramblers’ and oil, mix to a smooth
batter.
Gradually stir in milk, add parsley, mix until
smooth. Refrigerate covered for 30 minutes.
Heat a seasoned non-stick frypan over medium
heat. Pour 2 - 3 tablespoons of batter into centre of
pan. Rotate the pan so batter runs from centre to
edge of pan.
When the crepe is cooked underneath, carefully lift,
turn and cook other side. As crepes cook, separate
and cool on a wire rack.
Place approximately 2 tablespoons of mixture in
centre of each crepe. Roll or fold and garnish with
lemon slices and fresh dill. Serve immediately.
Makes 8 crepes.
Filling
1.
2.
3.
Combine ‘Scramblers’, celery, creamed corn,
shallots and tuna in a saucepan or microwave safe
bowl.
Mix well.
Season with black pepper.
Cook over a low heat or cover and microwave until
mixture is heated through.
Savoury Bake
8 Slices wholemeal bread, each slice cut into 4 triangles
1 cup low fat cottage cheese
1 onion, finely chopped
1 capsicum, chopped
4 gherkins, finely chopped
Page 5
Arrange 4 slices of bread in a casserole dish, lightly
greased with polyunsaturated margarine.
Sprinkle with cottage cheese, onion, capsicum,
gherkin and pepper.
Top with remaining 4 slices of bread.
Combine ‘Scramblers’ and skim milk, then pour
over bread. Sprinkle with nutmeg.
Stand dish in a pan of hot water and bake at 180°C
for 40 minutes.
Serve immediately.
Serves 4.