Wednesday, September 21, 2011

Broccolini and Blue Cheese Giant Soufflés

Yesterday for our dinner, Bailey and I had some rather yummy Broccolini and Blue Cheese Soufflés planned for our dinner. I was super excited as we were using the lovely free-range eggs we bought on our visit to Albion Farm Shop.

All was going well with the dinner preparations until the moment when I was about to put the soufflé mixture into the ramekins to put in the oven when suddenly I realised I couldn't find any ramekins. I hunted high and low, Bailey even rooted through the dresser in the dining room when it suddenly dawned on me... The ramekins were in the fridge, full of jelly....

So it was because of this lack of ramekin that Bailey suggested we use our new tapas dishes instead and the Giant Soufflé was born.

Actually the Giant Soufflés came out pretty well. I was kind of worried that they wouldn't cook properly but they turned out lovely and toasty on top and a bit gooey in the middle with lots of yummy flavours. The blue cheese we used was ace too as it wasn't too strong and was really creamy, which isn't bad seeing as I only bought it because it was on offer at Asda.

Recipe (makes 2 giant soufflés):

200g broccolini
4 spring onions
6 eggs
110g creamy blue cheese
Half a teaspoon mustard powder
Half a teaspoon dried dill
A small bunch of chives, chopped

Preheat the oven to 200 degrees C. Fill a deep oven tray up with water and place in the oven to heat up. Finely chop the broccolini and spring onions and cook in a hot frying pan for 5 or 6 minutes.

Meanwhile, separate the eggs. Whip the egg whites up into stiff peaks in one bowl. Beat the egg yolks together in another.

Crumble the blue cheese into the egg yolks and add the broccolini, spring onions, mustard powder, dill and chives before mixing well.

Gently fold the egg whites in with the rest of the ingredients using a metal spoon. Take two large ramekins and spray with cooking spray. Transfer the soufflé mixture to the ramekins and place the ramekins in the bain-marie. Put into the oven for around 20 minutes until the soufflés are risen and golden. 

Serve with a salad of red onion and tomato dressed in freshly squeezed lime juice. Soufflé-tastic!

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