Cachou loves the morning sun
that this shall be my next cooking project. Need some cute ramekins to cook them in. Cannot be a proper souffle unless cooked in a cute ramekin.
Cachou loves the morning sun
that this shall be my next cooking project. Need some cute ramekins to cook them in. Cannot be a proper souffle unless cooked in a cute ramekin.
Yum!
Did this tonight.
Scoured the internet for cheese souffle recipes, but most were vague about cooking time so I resorted to those old-fashiond cook book thingies.
Ended up using Nigella Lawson’s Pea Souffle recipe.
The cooking itself was good fun and had multiple cooking stages:
- grate the cheese (wow, gruyre is smelly, I think I know where the phrase 'cut the cheese' originated).- Separate the eggs. Fiddly, but no broken yolks.- Beat the egg whites, the closest I get to hard work.- Puree the peas and cheese (my wife did this bit for me)- Make the roux sauce, probably the most technical bit, so I concentrated hard.- Carefully fold in the egg whites in to the roux sauce.- Bake! It was fun anticipating the souffle rising, for a while nothing happened but after about 10 mins up they came!- While the souffles were baking I cooked a fuddle of bacon and sausages to accompany the souffle. Gotta love those processed pork products.- Eat!The souffle was great and a hit with the family.
It was everything I’d hoped it would be, except in was a luminous pea green :-) I’d imagined a lovely golden brown/yellow colour.
Anyway, I’ve finally done this, and I’ll be doing it again for sure. Next time I’ll try making a sweet one, I think.
Now I’ve proven that I can make a souffle, and how yummy they are, I’ll be making another soon.
I used this recipe from Delia Smith: Broccoli souffle and it went down very well. Souffles make a lovely moussey sound when you spoon into them.
http://www.bbc.co.uk/food/recipes/database/cheesesouffle_5237.shtml
...time to get cooking!
I think about this every day… must do it.
(my current excuse is ‘I don’t know my oven’ – how lame!)
I’ve made ‘em savory
I’ve made ‘em sweet
with mushrooms and with cheese – replete
with goodness, chocolate, Grand Marnier
a bite, a sigh, a breath – HOORAY!
Threads is looking to start a project.
It is even better when you have a friend to share it with.