Monthly Archives: October, 2013

Blue Cheese Souffle

This is a recipe I have been making for a while pre Thermomix.  A friend suggested it as a solution to my soft cheese craving during pregnancy.  I was awash with guilt if I stepped off the listeria no go list that helpful doctors have to give you when pregnancy is first confirmed.  The list contains most foods, so is not particularly helpful in any way, except to give you a horrible case of anxiety that you will be poisoning your foetus if you eat soft cheese, salads (might be unwashed!), chicken of any kind and cured meats. Kind of felt like fast food was the only option, which works brilliantly with a first child, but makes you share said salty crap if you already have a toddler attached to your every waking hour.

Anyhoo, back to the soufflé.  It goes wonderfully well with steak.  The juice from the meat combined with the fluffy, blue cheese flavoured souffle is fabulous.  And, of course, the Thermomix makes it so easy to do.

First, insert the butterfly into your clean, dry bowl.  Separate four eggs (over the bowl if you are feeling lucky), adding the egg whites to the bowl and the yolks aside for the next step.  Add a pinch of cream of tartar or salt and start whipping on speed 3.5.  I don’t know why the pinch, but the Everyday Cookbook says to and it worked (I used cream of tartar – its in the Thermomix playdough so I have it on hand), so I’m all for it.  Watch through the lid for it forming soft peaks.  It takes about a minute and a half.  Remove from the bowl and set aside.

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Throw some chunks of blue cheese into the bowl, about 60-70g.  Chop at Speed 5 for 3-4 seconds.  Set aside.  It will be a little paste like.  Feel free to add other kinds of cheese, parmesan, gruyere, they all work well.

Next, add the reserved egg yolks, 60g corn flour, 300g full cream milk, 50g butter, some ground black pepper and a little salt to the bowl and cook for 3-5 minutes Speed 3 on 90 degrees.  Make sure its reached 90 degrees and check if the mixture is thickening.  Add the reserved cheese and, if the mixture is still thin, cook at 90 for a further 2 minutes.  If thickened, just mix at Speed 5 for 5 seconds.

Add a little of the reserved whipped egg whites and incorporate with the rest of the mixture.  Add the rest and softly fold in so the fluffy egg whites don’t break down too much.

Butter or oil spray a soufflé dish or several individual ramekins or something with high sides and line with grated parmesan cheese.  Pour the souffle mixture in to three quarters full.  Bake in a 180 degree oven until risen, browned on top and not wobbly when gently shaken.  My oven took about 15 minutes.  Small ramekins will take around 10, bigger dishes may take more.

Eat with gusto.  And red meat.

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