Cheese Souffle

Cheese souffle

A soufflé  is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verbsouffler which means "to blow up" or more loosely "puff up"—an apt description of what happens to this combination of custard and egg whites.

Ingredients:

1. Butter :50g
2. Breadcrumbs :50g
3. Eggs :8
4. Salt & black pepper :pinch
5. Cornflour :1tsp
6. Nutmeg, freshly grated :pinch
7. Raclette Cheese :250g

Method:

1. Preheat the oven to 190c, using bottom heat with no fan if possible. Grease 4 souffle moulds, with butter and dust with fie beadcrumbs.
2. Separate the eggs. Add salt to the egg white. Beat the egg whites with a whisk until stiff, and fold in the corn flour. Add the egg yolks, pepper and pinch of nutmeg.
3. Cut away and discard the rind and edges of the raclette and coarsely grate the cheese. Fold into the eggs with a rubber spatula. Don't stir it too much, otherwise the egg mixture will collapse and the souffle will not rise properly.
4. Using a ladle, distribute the egg mixture into the souffle moulds until they are three quater full.
5. Distribute the remaining cheese over the souffles.Layer a porcelain casserole dish with baking paper and fill it with 2 cm hot water and place the souffle moulds inside.
6. Put the dish in the oven. Bake for 20 to 25 minutes depending on the oven. The temperature can be increased to the highest temperature at the end so the tops of the cheese souffles take on a good colour.
7. You can serve it with a light tomato butter or mushroom cream sauce.

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Ratatouille

The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.

Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell peppers), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille. One method is to simply sauté all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgettes are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce. The ratatouille is then layered in a casserole – aubergine, courgettes, tomato/pepper mixture – then baked in an oven.

Ingredients:

• 1/4 cup olive oil
• 2 onions, slivered
• 3 bell peppers, cut into one inch squares(try different colors)
• 2 eggplants, cut into 1/2 inch cubes
• 2 zucchini, cut into 1/2 inch cubes
• 4 cloves garlic, minced or crushed
• 2 pounds tomatoes, chopped
• 1 tablespoon minced fresh thyme
• salt and pepper
• 1/4 cup chopped fresh basil

Method:

1. Heat olive oil in a heavy soup pot on medium heat. Sliver onions and add to oil.
2. While the onions cook, chop the bell peppers and add them to the pot, stirring well.
3. Chop the eggplants and add to the pot, stirring well to coat the eggplant with oil. At this point all the olive oil will have soaked into the eggplant, so you need to stir often to keep things from burning until they soften some.
4. Chop the zucchini and stir it in once the eggplant has softened a bit.
5. Chop the garlic and add to the vegetables, stirring well.
6. Chop the tomatoes and add them.
7. Mince the thyme and add it along with salt and pepper to taste. Stir well and cook two minutes.
8. Turn down heat and cover the pot. Simmer until everything is soft and well blended - about 40 minutes.
9. Stir in basil and remove from heat.

Classic Ratatouille Recipe

If you have the time and patience, you might wish to cook ratatouille in a more traditional manner, which involves cooking each vegetable separately. The advantage of this method is that the individual flavors of the vegetables are retained, resulting in a more complex and refined tasting dish.

Ingredients:

• 1 pound eggplant, sliced in rounds
• 1 pound zucchini, sliced in rounds
• 1 pound bell peppers, sliced
• 1 pound tomatoes, peeled and quartered
• 3 onions, peeled and chopped
• 2 cloves garlic, peeled and minced
• olive oil
• bay leaf
• thyme sprig
• salt and pepper

Method:

1. Wash and slice all of the vegetables. To peel the tomatoes drop them in boiling water for about 10 seconds and use a sharp paring knife to help slip off the peel.
2. Heat 2 tablespoons olive oil in a skillet on medium heat. Add the sliced eggplant and cook, turning occasionally for five minutes. Sprinkle with salt and pepper and remove the eggplant from the skillet.
3. Add 1 tablespoon olive oil to the skillet and add the zucchini slices. Cook for about five minutes, turning occasionally, then season with salt and pepper and remove from the skillet.
4. Repeat the procedure for the bell peppers.
5. Heat 2 more tablespoons olive oil in a Dutch oven on medium heat and add the onions. Cook, stirring occasionally, for five minutes.
6. Add the tomatoes and the pre-cooked vegetables: eggplant, zucchini, and bell peppers. Stir to combine and then add the bay leaf and thyme. Cover and cook on low heat for 30 minutes.
7. Add the garlic and salt and pepper if needed and cook covered for another 10 minutes.

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