Beetroot-Sunchoke Soufflé

Actually, this supposed to be yesterday's lunch, but I simply had no time to prepare it, because I started with this year's spring cleaning. Altough there is still a lot to do, I could not resist and had to get back in the kitchen because I have so many ideas that are must be tested before all the gorgeous spring vegetables arrive! I must say, that I still haven't had enough of beets, sunchokes and blood oranges. Still so many possiblites and ideas opn my mind. Really, can't wait to test them all! Though it would also be great to try new combinations, but not yet. I hope you are also not bored of it! As far as the soufflé is concerned, well if you ask me these ingredients harmonise just perfectly together and the blood orange salad with the salty feta cheese and chervil made a great match.

Ingredients:
150 g baked sunchoke (weighed peeled)
50 g baked beetroot (weighed peeled)
20 g butter
20 g flour
125 ml beet juice
3 eggs
salt, pepper
2-3 tablespoons poppy seeds + butter for the forms

Puree sunchoke and beet in a mixer. Melt butter, stir in flour then add beet juice while whisking, cook over low heat until it thickens. Remove from the heat, stir in sunchoke-beet puree, then the egg yolks. Season with salt and pepper. Beat egg whites with a pinch of salt, then fold it into the batter. Pour it in buttered and with poppy seed coated ramequins and bake for 6-8 minutes over 200°C.

Parsnip Soufflé with Apple-Walnut Sauce

Luckily, I still have some recipes on stock and that is pretty handy, considering that I have to bake so much lately, that I'd have no time to experiment around. This was the first dish that I prepared for the French website, however I have only managed to post it now. This light soufflé is perfect for Xmas as a starter. By the way parsnip is one of my favourite root vegetable, may it be served as a soup, puree or even oven-baked with maple syrup.

Ingredients:
enough for 5 ramequins (10 cm diameter)
250 g parsnip (peeled, and chopped)
20 g butter
20 g flour
125 ml milk
3 eggs
50 g grated cheese (e.g. gruyere)
nutmeg
salt, pepper
1 apple
1 teaspoon butter
1 tablespoon honey
40 ml white port wine
kardamom
1 tablespoon chopped walnut

Cook parsnip in salted water, then puree. Melt butter, stir in flour and pour milk over it while whisking, cook over low heat until it thickens. Remove from the heat, stir in pureed parsnip, then the egg yolks and the grated cheese. Season with salt, pepper and nutmeg.
Beat egg whites with a pinch of salt, then fold it into the parsnip batter. Pour it in buttered and with breadcrumbs coated ramequins and bake for 6-8 minutes over 200°C. Peel and dice apple and sautee for a few minutes in butter, add honey and pour port wine over it. Cook for 2-3 minutes, stir in the walnuts and serve it with the soufflé.

Blueberry Soufflé

Well, for some reason I am not able to get back on track, and maybe I do not even want to. I haven't cooked much these days, so it was time to go back to the kitchen. The summer seems to turned into autumn, at least it feels very much like that with the rain and even already some leaves turned to red. So it was more than welcome to turn on the oven in a cold and rainy afternoon. I had the spontanous idea to bake a soufflés that turned out so fluffy. First I wanted to make it with blueberry puree, but then I decided to leave the fruits as they are and that way the soufflés looked like blueberry muffins.

Ingredients:

175 ml milk

35 g sugar

3 egg yolks

25 g flour

4 egg whites

40 g sugar

200 g blueberries
juice of a 1/4 lemon
cinnamon
allspice
vanilla pod

sugar and butter for the forms

Butter 6 small or 4 large soufflé forms and sprinkle with sugar, then put it into the fridge. Marinate blueberries with lemon juice, ground cinnamon and allspice. Bring 150 ml of milk together with a vanilla pod and 20 g of sugar to the boil. Whisk egg yolks until plate with another 20 g of sugar, stir in flour and the rest of the milk. Pour hot milk to the egg yolk mixture while stirring. Put it back to the heat and as soon as it has thickened, set aside. Beat egg whites until half stiff, then add the 35 g of sugar and beat until stiff. Stir marinated bluebeeries into the egg yolk mixture, then fold in the beaten egg whites. Bake for 10-12 minutes on 200°C.

Chocolate Soufflé with Rose Pepper

If chocolate, well then only dark chocolate comes into consideration, and only if it has 70% of cocoa. That is my favourite. Maybe once every 5 years I feel like eating a piece of milk chocolate, but then it must have loads of hazelnut in it, or it has the be that well-known Swiss trinagle shaped chocolate. Some years ago, I used to prepare chocolate mousse using that famouse Swiss chocolate. I remember, that I could not produce the new portion fast enough, it was incredible, how quickly it was consumed.


Today, I have checked out my pantry, and my eyes spotted on a big bunch of chocolate, that I have hoarded together in a couple of weeks. I thought to prepare a light dessert, and if light, well then it must be a soufflé! Right? Do not be afraid of baking soufflé! It is not difficult at all and in fact you really can not fail! Just be sure, to keep the buttered forms in the fridge for about half an hour before baking, that way the soufflé is going to rise slower and that is important. On the other hand, be sure that there is not even a tiny bit of fat on the whisk and in the bowl. To be on the safe side, simply sprinkle some lemon juice into the bowl and then rub it out. And be sure that you do not overbeat the egg whites, because then it get crumbly and that way the egg white will not work properly, while baking. The rest is a walk in the park!


Ingredients:
125 g dark chocolate (at least 60% cocoa, but it is better with 70!)
1/4 teaspoon rose pepper
10 g butter + 1-2 tablespoons for the forms
125 g egg whites
40 g sugar

Butter 4 small or 2 bigger soufflé forms and put them in the fridge for at least 15 minutes. Melt chocolate over water bath, stir in pepper and butter, then set aside. Preheat the oven to 180°C. Beat egg whites with the sugar and stir about a tablespoon to the molten chocolate mixture. Now pour the chocolate mixture into the beaten egg white and fold the egg whites into the chocolate. Fill the ramequins with the batter and hit the bottom, so that there is no air left in the forms. Bake for about 8 minutes if you want to have a creamy-molten core, or bake it 5-7 minutes longer if you wanted it to be solid. Serve with icing sugar or cocoa powder.

Porcini Soup

It is getting cold outside! I mean really cold. Is there anything better than a nice bowl of hot soup waiting for you at home after a rainy afternoon walk in the forest? Probably not, unless a cup of hot chocolate...or a chocolate soufflé that I served for my guests at the weekend.


Ingredients:
50 g dried porcini
650 ml chicken stock
250 g potato
2 shallots
1 tablespoon butter
2 thyme spirgs
150 ml cream
salt, pepper

Soak porcini in chicken stock and let it stand for an hour. Dice shallots, potato and stew in butter for about 5 minutes. Add chicken stock with the soaked porcini, thyme spirgs and cook it for 20 minutes. Purée it together with the cream and season with salt and pepper.

Goat cheese soufflé with spinach salad

On the farm, where I get my strawberries, eggs, potatoes from, they also have goats and produce fresh goat cheese. Normally it is all eaten within a weekend with a nice tomato salad, but yesterday I decided to prepare a soufflé. Though I used the same recipe as for the blue cheese one, I didnt manage to get it out from the forms properly, and even forgot to take a photo when the soufflés were still high. Nevertheless it was a nice starter. I flavoured it with rosemary and instead of sugar I used honey and served among a nice spinach salad with grapefruit. Thinking about it now, I guess some roasted almonds would have gave the missing crunch to the salad.


Ingredients:
2 handful of baby spinach
2 grapefruits
1 shallot
2 tablespoon elderflower vinegar
1 pinch of sugar
3 tablespoons white wine
5 tablespoons grape seed oil
salt, pepper

Chop shallot, cut fillets out of the grapefruits and mix it with the rest of the ingredients. Season with salt and pepper.

Souffle di riso carnaroli al limone

Altough Locatelli's beautiful cookbook is sitting on my bookshelf for 3 months already, I still haven't had enough of it! Yesterday evening I was browsing through the desserts, and decided to prepare his rice-lemon soufflé. At the begining I was a bit concerned if it is going to work out, because the recipe seemed to be very long, and it reminded me of a huge mountain. Aren't mountains are there to climb? So without thinking any longer about it, I went to the kitchen and organised all ingredients. The original recipe is for 6 persons, so that is why I quartered it, that way it was enough for 4 ramequins, well in my case for 3 and one lemon. Originally it is served in lemons, but I only had one organic lemon that was thick enough, so that is why I made the rest in ramequins. Of course I did not want to miss the lemon taste, so I added some extra lemon juice to the rice mixture, and instead of the orange-butter glaze for the forms, I prepared a lemon-butter glaze. I submit this post to Zorra's Lemon Day event.

Ingredients:
for 6 persons
200 g carnaroli rice
2 l milk
1/2 vanilla pod
25 g lemon juice
50 g sugar
50 g butter
3 huge lemons
65 g corn starch
6 g gelatine
250 g egg white
190 g sugar


Preheat oven to 200°C. Cook 80 g of the rice in half of the milk until it is overcooked, puree it and set aside. Cook the rest of the rice al dente in the rest of the milk together with the vanilla pod, sieve and place it on a cooled plate and let it cool, but not in the fridge. Hole out lemon and save the juice. Place lemon in the fridge for 30-60 minutes. Cook lemon juice with sugar and as soon as the sugar is melted stir in butter. Glaze the lemons with it and set them upside down to the fridge on a piece of baking paper for 5 minutes, so that the overrun glaze can drop down. Mix corn starch with 4 tablespoon of the rice-milk puree and bring the rest to boil, add corn starch-rice mix and cook for 1 minute. Stir in gelatine and mix it to the al dente cooked rice. Beat egg whites and when it is quite stiff add sugar in small portions and keep on beating. Mix beaten egg white to the rice and fill in the glazed lemons. Bake for 8 minutes, however in my case they needed 16 minutes.

Strawberry Soufflé

It is quite a while ago that I have prepared soufflé, but today's rainy afternoon seemed to be perfect for this. My latest soufflé was a sweet blue cheese one that I prepared for a blog event. I liked that basic recepie very much so I decided to use that for my strawberry soufflé today. Actually they are in the oven right now and hopefully raising and raising. Some weeks ago I made a strawberry soufflé, but only with corn starch and this was totally watery and simply ugly. I have the feeling that this time it is going to be nice and fluffy. So here it is right from the hot oven!


Ingredients:
4 egg white
20 g sugar
1 pinch of salt

250 ml milk
20 g butter
60 g sugar
45 g flour
4 egg yolks
300 g strawberry


Preaheat oven to 180°C.
Take 4 tablespoon milk aside and birng the rest to boil.
Mix sugar, flour, butter and 4 tablespoon milk and add to the warm milk. Cook for 2 minutes.
Let it cool for 20 minutes, after add egg yolk. Stir in pureed strawberry.
Beat egg white for 10 minutes with a pinch of salt, for another 10 minutes with sugar.
Carefully mix the two mixture and fill in buttered and sugared soufflé forms.
Bake for 20 mintues.

This is my entry for the Nutriferia Roundup.

TGRWT #10 - Pineapple and Blue Cheese

This is the second time that I participate on TGRWT. Last time we had to combine parmesan with cocoa. As I love soufflés, I had the idea to prepare a blue cheese soufflé with ananas foam. It is a lovely combination! Unfortunatly before serving the soufflé has lost its volume, but it was really delicous. Great combination!



Ingredients:
4 egg white
20 g sugar
1 pinch of salt

250 ml milk
20 g butter
60 g sugar
45 g flour
4 egg yolks
150 g blue cheese

ananas juice
200 ml cream

ananas
cane sugar
butter and sugar for the forms

Preaheat oven to 180°C.
Take 4 tablespoon milk aside and birng the rest to boil.
Mix sugar, flour, butter and 2 tablespoon milk and add to the warm milk. Cook for 2 minutes.
Add blue cheese. Let it cool for 20 minutes, after add egg yolk.
Beat egg white for 10 minutes with a pinch of salt, for another 10 minutes with sugar.
Carefully mix the two mixture and fill in buttered and sugared soufflé forms.
Bake for 20 mintues.
Melt sugar, add chopped ananas and caramelise. Pour some ananas juice over and let it boil away. (In my case I had no time because I had to serve it fast, so I had some ananas pieces with some syrup was also yummy.)
Add sweetened ananas juice and cream to a cream maker. Serve it on top of the soufflé.

Blood Orange Soufflé with Pepper-orange-ragout

Another soufflé with a spicy sauce. Yumm. Recepie by Johann Lafer.


Ingredients:

For the ragout:
4 oranges
2 tablespoon sugar
150 ml white wine
100 ml Portwein, white
50 ml orangejuice
1 cinnamon stick
1 vanilla bean
1 chili, dried
1 tablespoon corn starch
1 teaspoon lemon pepper

For the soufflé:
110 g sugar
2 blood oranges
1 tablespoon orange marmalde
1 tablespoon pomme granate syrup
3 eggs
80 g quark
20 g corn starch
butter and sugar for the forms

For the ragout:
Prepare filets out of the orange.
Caramelise sugar, add portwein, white wine and orange juice.
Add cinnamon stick, vanilla bean, chili and cook for a while.
Mix cornstarch with water and mix it in the orange juice mixture.
Add pepper and orange filets. Let it cool.
For the soufflé:
Preheat oven to 190°C.
Cook blood orange juice, 20 g sugar, syrup and marmalade and let it cool down.
Beat 2 egg yolk with 40 g sugar, add quark and blood orange juice mixture.
Beat 3 egg white with 50 g sugar, add corn starch.
Mix them together and pour in a buttered, sugarad souffle form.
Put forms in water bath and bake for 30-35 minutes.

Broccoli Soufflé

As I have already mentioned in an earlier post that I am a big soufflé freak. So there we go with some broccoli.


Ingredients:
500g broccoli
1 onion
1 teaspoon oil
125 ml vegetable bouillon
30g butter
25g flour
125 ml milk
2 tablespoons cream
4 eggs
100 g cheese
salt
pepper
nutmeg

Preheat oven to 200°C.
Heat oil, add chopped onion.
Add broccoli rose, bouillon and boil for 15 minutes.
Puree.
Melt butter, add flour, add lukewarm milk. Remove from stove.
Mix egg yolk with cream add to butter mixture also add grated cheese.
Season with salt, pepper and nutmeg.
Beat egg white and mix.
Pour into buttered forms.
Bake for 20-30 minutes.

Chocolate Soufflé

They say it is not easy to make a soufflé but I would say that you can not mess it up. It is really simple and easy. You only have to beat the egg white really well and may not open to oven before it is ready. I am a soufflé freak...or something.


Ingredients:
4 eggs
100 g chocolate (at least 60% cocoa)
60 g butter
100 g powdered sugar

Preheat oven to 190°C.
Melt chocolate: break or chop the chocolate into roughly equal pieces and place in a heatproof bowl. Place the bowl in a saucepan containing hot water. When melted, remove from the heat, and gently stir to make sure that any unmelted gets melted and is smooth and creamy.
Add butter and yellow of the eggs.
Beat egg white with powdered sugar and mix it with the yellow egg-butter mixture.
Butter souffle forms and fill them about 3/4.
Bake for 8-10 minutes.