Flo Gas Demonstration Recipes

Ham & Cheese Quesadillas

  • 2 flour tortillas
  • Slices of ham
  • 100-150g of grated cheese
  • Rapeseed oil or olive oil

1. Place some rapeseed oil in a frying pan to heat.
2. Lay 2 tortillas on a clean work bench and fill with sliced ham and cover with grated cheese
3. Lay next tortillas on top and press down lightly
4. Place quesadilla sandwich in pan pressing down firmly while cooking.
5. Turn down to low heat and allow cheese to melt so tortillas are glued together.
6. When golden brown, turn over and allow other side to cook to same colour.
7. Place on a chopping board and cut into slices like a pizza and serve.

Potato Scallion and Seafood Frittata


  •  6 large eggs
  •  Cream or natural yogurt
  • 100g of Mixed Seafood (Mussels Prawns diced Salmon or white fish) Optional
  •  8 scallions, thinly sliced
  •  2 teaspoons chopped fresh thyme
  •  Salt and freshly ground pepper
  •  2 tablespoons extra-virgin olive oil or rapeseed oil
  •  3-5 baby new potatoes or 2 Kerr’s pinks peeled and sliced 1/4 inch thick
  •  1/2 cup grated cheese
  •  Garnish: scallions, thinly sliced
  •  Salt and pepper to season


  1. 1 Preheat oven to 180c. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper
  2. Heat oil in a 10-inch deep non-stick, ovenproof Pan over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.
  3. 3 .Add seafood if using to pan
  4. Pour egg mixture into deep pan, and distribute evenly using a spatula. Stir to combine with potatoes. Bake until set but still loose in the centre, about 10 minutes
  5. Remove from oven. Sprinkle cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion and cut into wedges.

Curry in a Hurry


  • 1 1/2 tablespoons Rapeseed Oil
  • 1 red onion, thinly sliced
  • 1 garlic clove
  • 2 tsp ready-prepared ginger from a jar
  • ½-1tsp ready chopped chillies, from a jar
  • 200g can chopped tomatoes
  • 200g raw peeled prawns or chopped skinless boneless chicken
  • 2 tsp garam masala
  • 2 tsp Curry Powder
  • 3 tbsp. low fat yogurt
  • Handful coriander leaves, roughly chopped or torn


  1. Heat the oil in a pan, add Chicken, Beef or Prawns & onion and fry until they colour. Crush the garlic into the pan, add ginger chilli curry powder and garam masala; cook briefly.
  2. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 minutes, cover and cook for 2-3 minutes for prawns and 5-6 minutes for chicken.
  3. Reduce the heat to a simmer, and then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naan bread.


Quick & Easy Flatbread

Makes 12


  • 500g self-raising flour, plus a little extra for dusting
  • 1 tablespoon sea salt
  • 1 tablespoon baking powder
  • 500g natural yoghurt


  • You can make the dough in a food processor but you could do it by hand also
  • Put all of the flatbread ingredients into your food processor and pulse until you have a dough
  • If the dough’s a little wet still, you may need to add another sprinkling of flour
  • Dust a rolling pin with flour then roll the pieces of dough out into side-plate-sized rounds
  • Stack them between small sheets of greaseproof paper next to the hob ready to cook
  • Put a griddle pan on a high heat to get nice and hot
  • Once it’s really hot, cook each flatbread for a couple of minutes per side, until slightly puffy and lightly charred – you’ll need to do this in batches
  • Serve as they are as a side or with something lovely for dunking like home-made pesto, Garlic Infused Rapeseed Oil or guacamole. You can freeze any leftover flatbreads, simply defrost thoroughly and warm through in the oven wrapped in foil or lightly re-toast them in a pan before tucking in

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