Well, at last I did a Cheese Soufflé

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I was always(still is) in awe of a soufflé. Any kind which rises straight up from the rim of the dish/ ramekin. All I did not want to hear was the pfffeouffffff! of the thing deflating (my imagination of course). Well I did not hear that sound but it still sort of deflated, just after I took the photo’s. I think my base sauce was a bit too heavy so I will try to aerate the batter better next time as I absolutely ADORE the taste. I can just keep on eating it.

Baked Cheese Souffle

Baked Cheese Souffle

I am in a bit of a food slump lately. Living precariously through my blogging friend’s creations and no inclination to be creatively involved. Well, that is why we have blogs and bloggers. To keep us entertained and reading and dreaming. Thank you to my two loyal friends in blogging Mrs. Choux and Ahila for nominating me for the Wonderful Team Member Readership and Liebster Awards. Much appreciated and as is my habit, I shall have to take up my tools and bake you a thank you cake, which seems to be the only time I bake unless it is baking for national safety like I did here. 

imageI followed the Cheese Soufflé of Pomegranate Days and will change nothing, just concentrate more with the process next time. I read that the step where you cover the base and sides of the ramekin with parmesan, after brushing it with butter is important as it helps the soufflé rising straight above the rim, upwards. That is the step I skipped and which I will not skip again next time as mine did not do the “straight up” thing.

You will need:

500 ml milk
80 g butter
5 ml Dijon Mustard
80 g cake flour
5 ml  nutmeg
65 ml grated parmesan cheese
500 ml grated cheddar cheese
30 ml parsley and basil leaves, chopped
salt and freshly ground black pepper
6 eggs, separated

Whip it up

Whip it up

Method:
Prepare 6 ramekins (soufflé dishes) by brushing them well with melted butter and thereafter sprinkling the bottom and the sides of each ramekin with the grated parmesan cheese.
Heat the milk.In a medium saucepan, melt the butter. Add the Dijon mustard and stir well. Add the flour and use a wooden spoon to stir the butter and flour together into a thick, smooth paste.
Using a whisk add 250 ml of the milk to the paste and continue whisking until the sauce is smooth and thick. Repeat with the remaining milk. Cook the sauce over a low heat for a 2-3 minutes to cook out the flour.
Remove the saucepan from the heat and whisk in the cheeses and the herbs. Once the cheeses are melted into the sauce, season the sauce to taste.Whisk in the egg yolks and set aside to cool.
In the meantime, in a clean dry bowl, whisk the egg whites until firm. Gently and lightly fold the egg whites, ⅓ at a time, into the base sauce. Take care to keep the mixture as light as possible.
Spoon the mixture evenly into the ramekins, filling them ¾ of the way up. Run your thumb around the edge of the ramekin.
Place the ramekins onto a baking tray and bake in a preheated oven at 190˚C for 25 – 30 minutes or until the soufflés are well risen and firm to the touch.
Serve immediately

Cheese Souffle

Cheese Souffle

Seeing that I have herbs & cheese going on here, this recipe will go straight to the June’s Cheese Please! Blog Challenge on Fromage Homage, one of my favorite reads.

Cheese Please!Blog Challenge

Cheese Please!Blog Challenge

Random Photo:

 

Artist unknown. I want to paint you...

Artist unknown. I want to paint you…

Same color palate in my ” front yard”.

Floating buildings in the mist. Cape Town

Floating buildings in the mist. Cape Town

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Chinese Vegetables

It could have been a flower

It could have been a flower

I think bok choy is just a beautiful thing. I went to the Chinese Supermarket to buy Chinese Five Spice and I found fresh bok choy and white Chinese radish. I have never cooked with either.  Technically bok choy is part of the cabbage family but does not taste like cabbage at all. I should have bought two to keep one as decoration-just so pretty. I did a bit of reading up and a lot of the fried cabbage dishes also contain garlic and ginger and I already had those in the Asian meatballs I was making and did not want to repeat them again with the vegetables. image Trim the bok choy stem, separate the leaves and rinse. I also halved the bigger leaves to have them evenly sized. image Heat up a pan/wok with a bit of peanut oil and add soy sauce to the hot oil just before you add the vegetables, flash fry the leaves and toss fast. I find that tongs work the best. Do that for about 30 seconds and then add a splash of water to create steam and cover the pan. Steam for about 3 minutes and turn it over with the tongs in between. Add another splash of water if necessary to create steam. Plate and season with salt and a drizzle of peanut oil.image Let me tell you it tastes great. I also used half of the Chinese radish to stir fry with carrots and baby cabbage and the other I pickled.

Asian meat balls and stirfry

Asian meat balls and stirfry

Random photo:

Art

Man

Man

 

All in a day

Sometimes it is better not to plan. Just go on a whim by the seat of your pants. This weekend was one of those.

Room with a view-Simon's Town

Room with a view-Simon’s Town

We went for a one night stay in the sleepy Naval village of Simon’s Town about 40 km from Cape Town. Browsing, shopping a bit, eating a lot and sleeping well.

Simon's Town

Simon’s Town

The next morning the full intention was to go straight home but a detour here and there and playing tourists in our own area, we ended up at Cape Point. To most it feels like the most southern tip of Africa but is is not, it is however open water from there right to Antarctica. Ahoy sailer!

Cape Point and then Antarctica!

Cape Point and then Antarctica!

A very nice weekend always has to end with a special lunch of sorts……

White and dark chocolate desert. Hotel Hohenhort Constantia

White and dark chocolate desert. Hotel Hohenhort Constantia

Random Photo: #ilovecapetown

This is how far we are

This is how far we are