Mature Cheddar Soufflé with Tefal

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It is difficult making soufflés but what if I told you, I have a machine that will not only mix the ingredients but cook the base of the soufflé and all you have to do is follow the simple instructions and place the soufflés to bake.

INTERESTED?  I’ve caught your attention right?!

Ok, so I’m going to take you back to August last year when I was approached by Tefal to trial out a new kitchen product, and what a product it is!  I am now allowed to show this wonderful piece of apparatus as it is about to be on UK shelves in September this year.  It proved to be a very popular and extremely useful tool in the kitchen.

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It cooks, chops, mixes, whisks.  Making all types of dishes from your simple sauces to exquisite sweet delicacies. Not forgetting hearty meals that can be prepped and cooked in the one machine, especially for those Autumn and winter nights approaching.  You are able to plug this in, follow the recipe, set the Cuisine Companion, then sit back with a large glass of vino

I will be making many more recipes with the Tefal CC but for now I will indulge your eyes and tastebuds with these mature cheddar cheese soufflés!

INGREDIENTS

40g plain flour
30g butter
500 ml milk
150g grated mature Cheddar cheese
4 eggs
Salt & pepper to taste

METHOD

Preheat the oven to 180°c.  Place the flour and milk in the cuisine companion food processor with the mixer attachment.  Season with salt and pepper then mix at speed 7 for 1 minute,  Add the butter, launch the sauce programme for 8 minutes, set at 90°c speed 4

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In the meantime separate the egg whites from the yolks.  At the end of the program, throw in the grated cheddar, mix for 1 minute at speed 8.  Combine the yolks in to the mixture and mix for 45 seconds

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Pour the cheese mixture into a large bowl and wash the food processor bowl

Place the egg whites into the cleaned bowl, fit with the mixer attachment again.  Start the food processor at speed 7 for 7.5 minutes without the stopper

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Grease 6 to 8 small glass ramekins, gently fold the egg whites in to the cheese mixture.  Pour individually up to the top of each ramekin.  Bake for 20 to 25 minutes, without opening the oven door.  The soufflés will be ready when risen, golden brown and still have a little wobble to them.  Eat immediately for a fluffy sensation

To make soufflés by hand see http://www.bbcgoodfood.com/recipes/4805/cheese-souffl-in-4-easy-steps-

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Chocolate Snowballs

A tempting healthy snack which kerbs a sweet craving!

Shivaay Delights

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I have never been so inspired as I am now, from all of you my fellow friends.  I am learning so much from everyone and am becoming open to the idea that healthy food can really be tasty food.  I am finding myself being drawn to super food options all the time when buying ingredients!  And as a result am coming up with all different types of recipes!

I absolutely adore chocolate and nuts together!  Also coconut is my ultimate favourite.  With this in mind I created these delightful yummy coconut chocolate and date balls.  Which my little one insists on calling ‘chocolate snowballs’

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You have to make these! There is no doubt in my mind that you and your family will not love them.  I have had family and friends requesting me to make some for them and I have a back order to fill! I find they are…

View original post 170 more words

Spicy Peppered Cassava

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Last week my parents popped round to my home. With lots of food as always but my Dad had an ominous looking small stainless steel container which was warm to the touch.

I took it over to my kitchen, took a spoon, opened the lid and delved in…
Ummm spicy cassava and now I’m sharing this wonderful recipe with you!

Dad, you never cease to amaze me!

Thank you, much love, D x

INGREDIENTS

1 frozen packet cassava steamed until tender. (Slice into small chunks)
2 cloves garlic crushed
1/2 tsp ginger puree
1/2 tsp minced fresh green chilli
1 tbsp sunflower oil
Black pepper and salt to taste
Fresh lemon juice to taste
Freshly chopped coriander to garnish

METHOD

In a large shallow saucepan, heat up the oil on low. 

After a couple of minutes, gently add the steamed cassava along with the garlic, ginger and chilli

Stir fry for a few minutes making sure the cassava is coated in the oil and ingredients

Season with salt, pepper and lemon juice. Combine well

Eat straight away as a starter or a side. Enjoy!

A New Tool In The Kitchen

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A few weeks back I received an I pad cover from NueVue.  In vibrant orange which I absolutely adore and serves a great purpose when I leave the tablet around the house, it can be spotted!  In comparison to my previous black cover that just blended in with everything.

The best thing about this particular cover is that it naturally cleans it when inserting and removing the tablet from the case.  A microfibre system within, helps to clean off any dirt or germs.  In my case this is just wonderful as I’m always on my tablet, whether doing research or writing up recipes mostly in the kitchen.

As a food blogger this case is an excellent tool for me. To maintain cleanliness and keep my hands hygienic when using the screen

Main features

ANTIMICROBIAL PROTECTED
REDUCES EYE STRAIN
HYGIENIC
SAFERSTATIC
SHOCK RESISTANT

You just can’t get any better! Thank you NueVue for allowing me to share this wonderful tool that now assists me daily!  Also helps clean off my little son’s finger prints everytime!

Grilled Portobello Sandwich

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I enjoy stuffing mushrooms with rice, garlic, cheese. However with the Portobello mushroom I wanted it to be the star of the dish.  This healthy and delectable sink in your teeth kind of loaded sandwich has to be my best sandwich creation to date.  The mushroom acts as a meaty substitute and the rest of the flavours are mellow untill you get glorious chunks of crumbly feta that brings a salty and sour taste to your tastebuds!  I could eat this sandwich over and over again!

Come join me, much love, D x

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INGREDIENTS

2 Portobello mushroom cups
1 large tomato sliced
1 avocado sliced
Handful of baby spinach
Feta cheese
Chilli & garlic dry mix
Mayonnaise
Toast 4 slices seeded bread
Butter
Salt to taste
Olive oil

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METHOD

With a brush lightly oil both sides of the mushroom, having taken out the stalks.  Grill for 7 to 10 minutes until soft and slightly shrivelled

Take out of the the grill and generously season with salt, chilli and garlic powder

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Butter the 2 toasts liberally, place the mushroom along with the rest of the ingredients, layer, season and then crumble feta over the top.  and complete with the second piece of toast

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(Optional, a peri peri mayonnaise can be made by mixing a peri peri spice mix with a dollop of mayonnaise)

Serve your loaded mushroom toasted sandwich with lots of french fries!

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