Cooking up a storm
Posted by Admin 27.10.2011 | 0 Comments
Courgette Soufflé
Ingredients:
1 tablespoon butter, melted
1 ½ tablespoons dried breadcrumbs
350g courgettes, chopped
125ml milk
30g butter
30g plain flour
85g Gruyere or Parmesan cheese, finely grated
3 spring onions, finely chopped
4 eggs, separated
Brush ramekins with the melted butter, then tip the breadcrumbs into each one. Rotate the ramekins to coat the sides completely with breadcrumbs. Tip out the excess breadcrumbs.
Cook the courgettes in boiling water for 8 minutes until tender. Drain and then put them in a food processor with milk, mix until smooth. Or you can mash the courgettes and then press the mixture through a sieve using a wooden spoon. Preheat oven to 180 degrees C.
Melt butter in a heavy bottomed saucepan and stir in the flour to make a roux. Cook, stirring, for 2 minutes over a low heat and do not allow the roux to go brown. Remove from the heat and add the courgette mixture, stirring until smooth. Return to the heat and bring to the boil. Simmer, stirring, for around 3 minutes, then remove from the heat.
Pour into a bowl, add the cheese and spring onion and season well. Mix until smooth, then beat the egg yolks until smooth again.
Whisk the egg whites in a clean dry bowl until they form soft peaks. Spoon a quarter of the egg white onto the soufflé mixture and quickly but gently fold it in, to loosen the mixture. Lightly fold in the remaining egg white. Pour into the ramekins and run your thumb around the inside rim of the dish (about 2cm into the soufflé mixture). Try not to rub off the butter and breadcrumbs while doing this. This helps the soufflé rise without sticking.
Bake for 45 minutes or until the soufflé is well risen and wobbles slightly when tapped. Test with a skewer through a crack in the side of the soufflé, the skewer should come out clean or slightly moist. Serve immediately.
Asparagus Delice with Cherry Tomato Lollipops
Ingredients:
1 x kg of fresh asparagus
150ml fresh cream
3 eggs
Salt
Pepper
20g fresh ginger
100g sugar
100ml water
1 dozen cherry tomatoes
Peel the asparagus and remove the tips from the tails, cook the tails in boiling water, when cooked, removed from water and blend with all the ingredients until you get a smooth mixture, and pour into buttered ramekins .
Bake in a bain marie in the oven for 20 minutes at 180°C.
Make a caramel with the sugar and water, put the cherry tomatoes on skewers and dip into the caramel when ready. Let this cool and then serve with the 'Asparagus Delice'. Enjoy!
For more information just go to www.flavoursfrance.com or visit them at the show, stand number 25D