Tag Archives: souffle

Cauliflower Souffle with Brie and Rosemary

8 Jan

This is all part of my cauliflower education. I used to hate it. A hideous, watery, childhood cauliflower cheese is the culprit I think. Thanks to The Washer Up, who persuaded me to reaquaint myself with it, I now love its delicate flavour, texture and versatility. With the addition of a little rosemary it takes on a very grown up and elegant disguise quite unlike any childhood packet cheese sauce memories…..

You start by making a cauliflower puree which can also be used as a base for soups, stirred into a risotto, as a sauce for pasta with spice toasted breadcrumbs or as a side dish. Scallops with bacon & cauliflower puree is a classic combination. The puree works really well with curry flavours added to it as well as the more traditional nutmeg & rosemary I am using for this recipe.

Cauliflower Souffle with Brie & Rosemary

makes 4 small individual souffles, vegetarian

  • 1 head cauliflower, cut into florets. This makes more puree than you need for this recipe but you can use it for other things (see above)
  • 1 or 2 tbsp milk
  • salt & pepper 1/2 tsp each
  • freshly grated nutmeg ( about 1/4 tsp)
  • 1/2 tsp finely chopped fresh rosemary leaves
  • a pinch of cayenne pepper
  • about 125 gr brie, cubed
  • 3 or 4 tbsp finely grated parmesan
  • 25 gr butter
  • 40 gr plain flour
  • about 165 ml milk (I used goat’s milk)
  • 3 eggs, separated
  • butter & flour for greasing dishes/ramekins

Put the cauliflower florets in a large pan of boiling, salted water and cook until very tender about 10-12 minutes. Drain, transfer to a large bowl or food processor, add 1 or 2 tbsp milk, the nutmeg, rosemary, salt & pepper and blend with a stick blender (or process) until very smooth. Leave to cool slightly.

Preheat the oven to 200 degrees. Butter 4 small souffle dishes/ramekins and put in the fridge. Heat the butter, over a medium heat until melted and cook  gently until slightly brown(not burnt). Dump in all of the flour and whisk it into the butter, it will go into a sandy paste. Whisk and cook out the flour for another minute or so then gradually start adding the milk, bit by bit, whisking all the time and cook until it thickens. Remove from the heat and stir in the cheeses, egg yolks & pinch of cayenne pepper. Take about 220ml (1 cup) of the cauliflower puree and put it in a large bowl then stir in the cheese/egg mixture combining everything well. Butter the souffle dishes a second time and put back in the fridge. (This ensures they don’t stick when rising).  Whisk the egg whites in a cold bowl to stiff peaks, take 1 large spoonful of the whites and mix it into the cheese mixture to loosen it. Check for seasoning, add more salt if necessary. Then, carefully & gently, fold in the rest of the egg whites with a spatula a bit at a time until just incorporated. (Don’t over mix). Take the souffle dishes out of the fridge, flour the insides and gently scrape the souffle mix into the dishes, just to the top. Run you thumb all around the inside of the rim to take the mix away from the edge. (This helps it rise evenly).

Bake in the preheated oven for 15-17 minutes until well risen & golden on top. Do not open the oven before then!

Have your serving plates dressed with a green salad, ready to go, before you get the souffles out of the oven so you can serve them immediately, to a standing ovation…..!

Please don’t be scared about making souffles. If you follow this recipe it is a really simple, impressive and delicious starter or lunch dish. By double buttering and flouring the dishes they will not stick and running your thumb around the inside of the rim lets them rise evenly and beautifully. You just have to be organised, confident and ready to serve straight away.

Such an elegant dish, a million miles away from watery cauliflower cheese!

You can also serve these as a Twice Baked Souffle. I made four so we had two for lunch and the other two I cooked at the same time and left to cool. When they were cool I easily removed them from the souffle dishes wrapped them in cling film and put them in the fridge. To serve just preheat the oven to 200 degrees and cook for about 15 minutes to heat them through.

They don’t puff up as much but this may be an easier option for entertaining. You can make them beforehand and just heat them up when you need to, they are just as delicious and moist inside. I kept mine in the fridge for two days before reheating them again and they were still fantastic.

Pretty In Pink Beetroot Souffles

26 Oct

We went to see The Psychedelic Furs in Malaga on Friday night, they were really good live even though I had only heard of one song (Pretty in Pink obviously). Most of it was before my time………ha! The Washer Up enjoyed himself though, something about reliving his youth I think.

Any way the whole Pretty In Pink thing got me thinking about doing a pink souffle with the beetroot I have in the fridge,what could be prettier than a bright pink souffle…

I decided to roast the beetroot instead of boiling it to intensify the flavour and keep as much of the colour as possible. I added the feta cheese for that classic flavour combination (sweet beetroot & sour cheese) and also because adding white to red should make a fantastic deep pink colour.

Roasted Beetroot & Feta Souffle Recipe

Makes 2 or 3 individual souffles Vegetarian

  •  2 small beetroot cut the roots off and quarter
  • a few sprigs of thyme leaves
  • olive oil, salt & pepper
  • 2 tbsp veg stock
  • 25 gr butter
  • 40 gr flour
  • 110 ml milk (I use goat’s milk)
  • freshly grated nutmeg, salt & black pepper
  • 75 gr feta cheese
  • 2 tbsp grated parmesan
  •  3 eggs separated

First roast the beets, preheat the oven to 190 degrees, then put the quartered beets in a roasting tin drizzle with the olive oil, salt, pepper & thyme leaves and toss to coat evenly. Roast for 45 – 50 minutes until slightly charred and tender.

Leave the beets to cool slightly and remove any tough skin before blitzing them in a blender with the veg stock.  (I didn’t use all the beetroot, I saved a handful for lunch tomorrow).Meanwhile melt the butter in a sauce pan over a medium heat before adding the flour. Stir to cook flour for about a minute then remove from the heat and add the milk gradually. Stir over a medium high heat until thickened. Add grated nutmeg, salt & pepper. Preheat oven to 180 degrees.

Transfer the butter/flour/milk mixture to a large bowl with the beetroot, beaten egg yolks, crumbled feta & grated parmesan. Stir well to combine. Butter your (1 cup) ramekins, dust with flour and shake out the excess. Now whisk the egg whites until they form soft peaks and gently fold them into the beetroot mixture in 2 or 3 batches.

You should end up with this fabulous bright magenta pink colour. Now pour the mixture into the prepared ramekins, trying not to get any around the rim, and bake for 25 minutes. Do not open the oven door while they are cooking.

 Serve immediately with a sprig of thyme and some broccoli which goes really well both as a flavour combination and colour contrast. These souffles look amazing, there’s something really exciting and maybe childish about eating bright pink food, but they also taste fantastic the feta works really well with the beetroot.

With the leftover roasted beetroot I made a salad for lunch with tomatoes, mozzarella, parmesan & basil oil

The colour combinations of the beetroot & tomato juices in the bottom of the dish where beautiful and seemed to compliment my view on our terrace..

Through the staircase I could see the two-tone bouganvilla matching my two-tone salad perfectly. Or is it just me…

Pretty in Pink ………

Fabulous Feta & Courgette Souffles

21 Sep

I used to hate courgettes (& aubergines) too many disgusting watery vegetarian lasagnes I think..

Now I love cooking with them they are so versatile & go along way.  A great way to cook with courgette is to grate it then you don’t have the watery chunks that I find so horrible. I have used grated courgette to make courgette bread, courgette & feta fritters & great pasta sauces but my favourite courgette recipe (because I couldn’t believe it when they came out right!) is for courgette & feta souffles. Now don’t be scared if I can do it you can!

Feta & Courgette Souffles Recipe

Serves 2 Vegetarian 

  • 1/2 med courgette grated
  • salt
  • 25gr butter
  • 40gr plain flour
  • 1/2 tsp mustard
  • 110ml milk ( I use goats milk)
  • Freshly grated nutmeg
  • salt & white/black pepper
  • 75gr feta cheese crumbled (Greek if possible the Danish is not as good & made with cow’s milk)
  • 2 tbsp parmesan grated
  • A handful of chopped mint, coriander & chives
  • 3 eggs separated
  1. Place the grated courgette in a colander, sprinkle with salt, toss slightly, put a small plate on top weighted down with 2 tins & stand the colander on a plate to catch the juices. Leave for about 30 mins.
  2. Preheat oven to 180 degrees
  3. Squeeze out the grated courgette in a clean tea towel to get rid of any more liquid.
  4. Melt the butter in a medium saucepan, stir in the flour & mustard then stir over a med heat for 1 min.
  5. Remove from the heat & gradually stir in the milk then stir on a med high heat until thickened.
  6. Add the grated nutmeg
  7. Transfer the mixture to a large bowl with the courgettes, cheeses, herbs & egg yolks then stir to combine(you can refrigerate the mix at this point & do the rest when ready to serve).
  8. Beat the egg whites to the soft peak stage & gently fold them into the courgette mixture in 2 batches.
  9. Butter 2 cup size ( holds about 250ml liquid) souffle dishes & carefully pour in the mixture (try not to get any around the rim as this stops it rising)
  10. Run your thumb carefully around the inside of the rim to make sure it’s clean & free to rise.
  11. Bake in the preheated oven for about 20 mins until risen & golden
  12. Serve immediately to rapturous applause!!
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