Monday, January 7, 2013

Improved Chocolate soufflé!

My rustic soufflé from last year tasted good, but didn´t look as beautifully as it should. Today ladies and gentlemen, the soufflé ticks both characteristics. You only have to do the following:

In the oven

1) take your soufflé ramekins, butter them and brush the butter upwards in the direction of the soufflé. Put it in the fridge while preparing the soufflé itself.

Always mix until smooth

2) In a bain marie, melt 25g of quality chocolate (never under 70%) and 1 tbsp of cocoa powder. Melt and whisk until smooth.

3) 150 ml milk, 100 ml cream. Stop it from cooking when it boils. Then add the chocolate. whisk until smooth.

4) In another bowl, 3 egg yolks (Do not throw away the egg whites) and 3 tbsp of caster sugar. Whisk it, and then add a tbsp of flour and 1/2 tbsp of cornflour. Just put a splash of the milk mixture into the batter, and whisk until smooth. Then add the rest and mix.

5) Put it back onto the heat, and whisk until a fine custard is created. take it of the heat at just the right moment, and whisk too cool it down a bit. If you do not, it begins to get a bit lumpy on top, and it´s impossible to save it!

6) egg whites, and a splash of lemon juice in a bowl. Whisk it on full power and add 50g of caster sugar little by little. You know when it´s ready when you can form peaks without them fallings down. Or if you dear, swing the bowl up side down on top of your head and see if it falls. If it does, it´s not ready ;-)

7) mix 1/4 of the egg whites into the custard with force. Do not be afraid, this will only make it better!! Then add the rest and gently just fold it in. You should now have something resembling a great mousse au chocolate!

8) take the ramekins out, brush them with some more butter and add either ground chocolate or sugar so that it sticks to the ramekin. Back in the freezer for 5 min and then your ready to fill them.

9) for the filling: fill it half way, them tap it on the counter to make all air disappear, then fill to top. Use something straight to level the mixture. Put your thumb on the edge of the ramekin and turn the ramekin clockwise so that you create a little curve into the mix. This will make it rise properly and is crucial for the perfect soufflé!

10) Put it in the oven at 190 degrees, and bake it for 15-17 min depending on the ramekin size.

You should end up with a perfect Soufflé!!!!!!


A couple of min after taking it out of the oven. Still going strong!! Very, very good sign!

Sunday, January 6, 2013

Blue Cheese Burger

Now this blue cheese burger people, is heavenly on a cold winter evening. Very easy to make, and the flavours work beautifully together.

Simply add the following spices in a bowl:
Paprika
Pepper
salt
fresh oregano.

Make some beautiful minced meat burgers, and just roll them in the spice mix. While cooking, the flavour will melt in the burger and create a beautiful crust that explodes in your mouth.
Cook it on medium heat with a bit of salted butter. Remember to add enough butter so that when you turn your burgers you gently pour some melted butter on top. Always cook your burgers medium rare please! Add the cheddar cheese before you´ve cooked it perfectly.

For the rest: cook some spinach, then put them in a ice bath to prevent them from overcooking. Take it out shortly after and season. Put your mushrooms in the pan and cook until soft and creamy. Mix it with your spinach and there you have your perfect topping.

For the sauce I simply mix delicious blue cheese with some crème fraiche and season it.

You can have potato boats if you want to or anything else (I like cherry tomatoes)... But the burger is enough on its own... It´s so creamy, delicious and packed with flavour! But you got to be careful with the meat! do not overcook it like they often do at restaurants! After a few tries and tastes you´ll notice the difference.

Enjoy :)