Another week, it is a lot colder today, but at least the sun is still shining. I was productive yesterday, replenishing his stock of cake! He should be so lucky, never before have I made so much cake. The problem is I keep having clementines that are in the category, “Use them or Lose them”, and not wishing to lose them , clementine cake it is ( again. ) I have actually cooked and processed and frozen about 4 lots, which are now waiting for a future date with the oven. As I also had some lemons, which were crying out to be used, this became a Clementine and Lemon cake, and I have just tried some and I like it ( I’m not really a cake eater).
Tonight for dinner we are going to have a Cheese Soufflé, For this I use my favourite cheese, which is Abondance. This I bring back from France where it is considerably cheaper than here, €16 a kilo or £39 in the Cheese Shop in Marylebone. Cheese freezes on the whole fairly well, so at the end of each summer I bring some back and freeze it.
A cheese soufflé is very easy to make, and although every recipe says a soufflé dish, there are several substitutes that can be used. a Ceramic or Le Creuset casserole or, if it is not too big, a pyrex round casserole, so before rushing out and buying a special dish try using something that you already have first, and then if you like soufflé, by all means go and buy the real McCoy.
- 2 tabs corn starch
- 1 tsp english mustard powder ( I now this sounds a lot but you really do need it)
- 300 ml milk
- 200 grms of a strong cheese of your choice, grated
- 6 Large eggs, separated, whites whisked until stiff
Heat the oven to 200 C /180C fan or Gas 6.
Grease your soufflé dish.
Melt the butter in the microwave , when melted add the cornstarch ( flour), mustard and milk, mix well and return to microwave for a couple of minutes, stir again and then again until the mixture is very thick. ( if it goes lumpy, just beat with a whisk). Stir in the cheese and then the egg yolks.
Serve immediately with a salad.