October 17, 2012
iPhoto has just swallowed 2/3 of my pictures! Only few left (you can see it in a post) and it makes me very very unhappy. But a girl has to do what a girl has to do, so I’ll post this ones.
My souffle collapsed a bit, but was delicious. A friend told me that it takes a good good chef to make a souffle that won’t collapse. I think she’s right. Let me know if yours didn’t.
By the way, I had the most amazing weekend, full of surprises and great experiences. We went to polish mountains with friends and they’ve convinced to to try climbing. And I did it! I’ve climbed 3 different rocks and I loved it. Plus I’ll definitely do it again even though it was scary. One thing is sure - polish mountains are amazing during the autumn period. I’ll post pictures on my travel/life blog during the week, if you’d like to see some.
And now back to the recipe.
You will need (for 4):
- 1 tbsp butter, melted for brushing
- 30g butter
- 1/4 cup flour
- 1 cup milk
- 125g blue cheese, mashed
- 4 egg yolks
- grated nutmeg
- 4 egg whites
Preheat the oven to 200*C and brush dishes with melted butter.
Melt 30g of butter and stir in flour. Cook, stirring, for 2 minutes over low heat (don’t let it brown). Remove pot from the heat and start to add milk, very slowly, stirring all the time. Then return it to the heat and bring to boil. Simmer while stirring for about 3 minutes, then remove from the heat. Stir in the cheese, until it melts, add yolks (one after another), season with salt, pepper and nutmeg. Pour everything into a mixing bowl.
In a separate bowl whisk egg whites until a nice white foam is created. Add 1/4 to the cheese mixture and quickly fold it in. Then add the rest and lightly mix.
Pour your souffle mixture into baking dishes and bake for 20-25 minutes. When ready turn off the oven, open it and let your souffle stay there for a couple of minutes.
Source: breakfast & brunch, Murdoch Books