Ingredients20g butter100g mushrooms, sliced½ leek, washed, sliced1 teaspoon thyme leaves,plus extra, to serve1 garlic clove, crushed4 eggs¾ cup thickened cream1 teaspoon Dijon mustard¼ cup grated tasty cheeseMethodPreheat oven to moderate, 180°C. Lightly grease a 23cm round quiche pan with removable base.Line pastry case with baking paper, fill with dried beans Read more…
Ingredients2 sheets pre-rolled shortcrust pastry200g smoked salmon, sliced into small pieces3 eggs3/4 cup of pouring cream1/2 cup of whole milk1/2 cup of gruyere or cheddar cheese plus extra for topping1/2 tsp of sea saltFreshly ground black pepper2 Tbsp finely chopped dillMethod Preheat oven to 180°C. Lightly grease a 23cm quiche Read more…
Ingrdients 2 sheets ready rolled shortcrust pastry 1 tablespoon olive oil 5 brown onions, finely sliced 1 cup grated tasty cheese 3 eggs 300ml cream 1/2 cup milk Preheat oven to 180°C. Lightly grease a 23cm quiche dish with butter and line with pastry. Trim excess. Line pastry with baking Read more…
Ingredients2 egg yolks50 grams sugar30 ml strained Passionfruit Juice2 egg whitesSaltMethodPre-heat oven to 200CIn a bowl, cream the egg yolks with 25g sugar, until pale and the sugar has dissolved. Add the passionfruit juice, mix well and set aside.In a separate clean bowl whisk the egg whites with a tiny Read more…
IngredientsMelted butter, to grease4 1/2 tbs caster sugar60g butter2 tbs plain flour160ml milk210g good-quality dark chocolate, chopped3 eggs, separated125ml thin cream2 tbs brown sugar1 tsp vanilla essenceIcing sugar, to dustMethodPreheat oven to 180°C. Brush six 160ml ovenproof souffle dishes with melted butter to grease . Sprinkle the inside with 1 Read more…
Ingredients3 eggs2 tablespoons pouring cream20 grams butterA good handful of your favorite cheese (vintage cheddar is great)MethodUsing a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.Melt butter in a non-stick frying pan over medium heat until foaming, add Read more…
Ingredients60 g butter60 g plain flour500 ml milk200 g gruyère, gratedsea salt and freshly ground black pepperfreshly grated nutmeg6 eggs, separated MethodPreheat the oven to 200°C and butter a large soufflé dish.To make a roux, melt the butter in a heavy-based saucepan over low heat. Add the flour, stirring with a Read more…
Ingredients30g butter1 1/2 tbs plain flour185ml milk1 bunch English spinach, ends trimmed, finely chopped60g finely grated Parmesan3 eggs, separatedMelted butter, to grease2 tbs dried breadcrumbsMethodWash and cook the spinach and leave to drain in a colander for about an hour – this ensures all excess fluid is gone.Preheat oven to Read more…
This is a great souffle to make if you are a little nervous of making souffle…Ingredients50g unsalted butter40g plain flour300ml milk150g soft goat’s cheese, crumbled3 tbsp chopped fresh chives3 large eggs, separated50ml double cream25g grated Parmesan cheeseMethodPreheat the oven to 180°C. Melt the butter in a pan and use a little Read more…
Fresh cepes are not always available so it is easy to substitute dried ceps or porcini. Serves 2 Ingredients 4 œufs 25 gr dried ceps (porcini) 1 clove garlic finely chopped 25 gr butter Parsley finely chopped Salt and pepper to taste Method Soak the dried porcini mushrooms in warm Read more…