Latest Food Articles
Sunday, 22nd January 2012
Anna Mckay shares a recipe perfect for celebrating Chinese New Year
Friday, 20th January 2012
Ding Huang demonstrates the art of paper cutting
Friday, 20th January 2012
A group of York students has won the opportunity to have their very own I-phone application developed after winning The App Challenge final, held at the Ron Cooke Hub on Wednesday, January 18.
Friday, 20th January 2012
Laura Reynolds looks at the habits of exam-weary students
More Food Articles...
Simple and surprising: Cheese Soufflé
Thursday, 19th February 2009
This is quite an easy and cheap recipe which ought to impress your girlfriend, date, or friends, provided you eat it as soon as it gets out of the oven. Once out, it deflates quickly leaving you with a rather bland, heavy, semi-cooked, pastry-like lump. Get it right and you’ll turn a few heads, get it wrong and you’ll sicken some stomachs.
This recipe doesn’t necessarily need to be used with cheese. In fact you can put just about whatever you like inside – chicken, crab, ham - so long as it remains quite simple. As for sugary soufflé, although they share a similar basis, they tend to be a little more complicated.
Ingredients:
- 30g Butter
- 40g Flour
- Cheese – any kind will do, Emmental works well for this particular recipe
- Four eggs
- 25cl Milk
- Salt
- Pepper
- Nutmeg
- Turn on your oven to 180 degrees Celsius.
- Separate egg whites from yolks and beat the eggs whites into foam using a little salt.
- Melt the butter in a small pot on low heat.
- Add the flour mixed with the seasoning (salt, pepper and Nutmeg). Make sure your mixture doesn’t turn brown. Stir constantly to ensure this doesn’t happen.
- Add the milk, stir well and take the pot off the stove as soon as the soufflé paste has taken on a lumpless homogeneity. Once out of the fire, add the broken up egg yellow and slowly incorporate the grated cheese.
- That done, using a wooden spatula, slowly incorporate the egg whites without breaking them. Try and slip big chunks of egg white underneath and inside the pastry.
- Transfer the soufflé into a soufflé dish – it can probably be done without, but I wouldn’t recommend it.
- Put the soufflé into the oven for 25-30 minutes. Don’t open the oven to check more than is absolutely necessary as the change of heat will stop your soufflé from rising.
- Once risen and golden brown on the top, it is ready to be served. Enjoy!
