Tag Archives: Souffle

Apple Souffle

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applesouffle.jpg

Apples are everywhere on the markets these days, even that late in Autumn. This is a good time to try something different. And as I said before, souffles are not as complicated as they sound or look!
I’m sure that Lojol will enjoy it!

INGREDIENTS (4 people):
Apples: 1kg (green probably best)
Eggs: 6
Butter: 50g
Powder Sugar: 100g
5 Sponge Biscuits or the equivalent in Sponge (Short) Cake
Calvados (French Apple Brandy): 100cc

RECIPE:

Preheat the oven to 200 degrees Celsius.
Wash the apples and wipe them dry.
Take off stems, cut in four and cook as they are in a covered saucepan inside the oven for one hour.
Take out and sieve flesh of apples. Pour this compote into a fry-pan and cook on a small fire for 5 minutes to take out excess water.
Stop the fire and mix in the 6 egg yolks.
Beat the whites with 50g of powder sugar. Fold in the beaten whites delicately inside the cooled down compote with a spatula trying to achieve the lightest possible mixture.
Cut the sponge biscuits and imbibe them with the Calvados.
Butter and sugar the inside of a souffle dish.
Pour in half of the souffle mixture.
Then spread the calvados-imbibed biscuits and top with the rest of the souffle mixture.
Cook for 15 minutes at 200 degrees celsius.
Take out and eat at once!

Lemon Cointreau Souffle

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lemomsouffle.jpg

Here is another kind of Souffle, sweet this time!
It is easier than it sounds! You might have to keep the kids off it, though (LOL)

Ingredients (for 4 people):
Almond powder: 50g
Sugar: 100g (+ 30g for coating inside of molds)
Flour: 50g
Milk: 250cc
Butter: 50g (+ 20g for coating inside of molds)
Cointreau (or orange liqueur)
Eggs: 4
Lemon (clean!): 1
Glazing sugar
Salt

Recipe:

Coat insides of molds of 4 small souffle molds with butter and then sugar.
Preheat the oven at 6 (180 degrees Celsius).
Grate the lemon skin and press out the juice. Put aside.
Separate egg yolks from whites.
In a saucepan, on a small fire, melt butter, mix on flour and cook, stirring gently all the time for 2 minutes, making sure the colour does not change.
Add milk and mix on a stronger fire until thick.
Take off fire. Add sugar, almond powder, grated lemon skin, lemon juice and Cointreau and the the egg yolks one by one and mix well.
Beat the whites with a pinch of salt until very firm. Fold the whites in the mixture delicately. Pour mixture inside molds up to their rims.
Cook for 20 minutes.
Take out of the oven, sprinkle with glazing sugar and serve at once.

Cheese Souffle

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cheesesouffle.jpg

When you mention the word “Souffle”, the first reaction you get is: “Too difficult”. It is actually dead easy, and I can tell you that some restaurants make an enormous profit from them!
And it is great food for vegetarians, too!

Ingredients (4 people):
Eggs: 4
Flour: 50g
Butter: 50g
Milk: 300cc
Shredded cheese: 100g
Salt
White Pepper
Nutmeg
Thyme
Laurel

Recipe:

Preheat oven to 180 degrees Celsius.
Butter well the inside of a (possibly round) deep oven dish (about 18cm x 8cm). This will help the souffle rise and prevent it fom sticking.

Separate egg yolks from egg whites.
In a large bowl add a little salt to whites and beat until solid.

On a small fire, prepare a Bechamel sauce (white sauce):
Melt butter completely, pour in flour and mix well with spatula until smooth. Pour in milk and mix well (diffferent people have different techniques, but I found that the best technique is to mix half of the milk little by little first, then pour in the rest and use a whisker to make a smooth sauce). Add salt, pepper and spices. Keep stirring gently.

Once the sauce has thickened to the point of almost solid, take off the fire (or switch off the fire).
Mix in the egg yolks with a spatula until colour is even. Then do the same with the cheese little by little until mixture comes smooth off the spatula.

Check that the whites have not gone back to liquid (That happened to me quite a few times, so make sure to check! In such a case, just beat them again. They will go back to a satisfactory state quite fast.). Mix in half first as delicately as possible with a spatula (not a whisker, or you will break the air bubbles in the whites and the souffle will not rise!). Then do the same with the second half. Pour in the mixture in the dish and put in the oven to bake for 45 minutes (although that depends with every oven). To check whether the souffle is properly cooked, insert a thin wooden stick or knife deep into the souffle. It should come out smooth.

Before serving, make sure that everybody is at the table before serving. ” The guests wait for a Souffle, a Souffle does not wait for the guests!”

NOTES:1) This souffle can be cooked in individual dishes. In that case the cooking time shall be about 30~35 minutes.
2) Instead of cheese you could use tinned tuna (2 x cans), or fresh spinach (one bunch; boil it a couple of minutes in salted water first, then drain thouroughly, and mince it as thinly as possible), or crab (add a little brandy and mix beforehand), or thin short narrow strips of ham, or even ham & cheese. The variations are endless.