We had mushroom souffle for lunch. It worked! It was light and fluffly with a slighly gooey centre, all cooked, very tasty and bear asked if we could have it more often. I'd put the recipe here but I have no idea what happened.
First off I decided that the recipe from the last time I did the mushroom souffle was a bit insipid. So I got the Hairy Bikers recipe for smoked haddock souffle from BBC good food and then added a bit more milk (14 fl oz instead of 11) as it was going to be mushrooms rather than fish.
I weighed and measured the flour, butter (1oz or 25g each) and milk and separated the 4 eggs. Then I chopped one of the bags of mushrooms that came with the veg box very finely. I thought for a moment and added a crushed clove of garlic to the mushrooms. I cooked them very slowly in the butter then added the flour, let it cook for a minute and then very, very gradually added the milk and a small pinch of dried basil. It was all going so well.
I left the mixture to cool slightly as I was beating the egg whites and that was when disaster happened. I spilled a load. I just had been thinking that I hadn't had a cooking disaster for a week or so and now this. I had no idea how much egg white had been spilled but it seemed like a lot. DH came and comforted me and I was very grateful. Then I made a guess, added another egg white and carried on beating.
It worked! It really worked! DH suggested taking a picture, and I would have if I could have found a camera. I am really thrilled. It tasted lovely and I will certainly be doing it again.
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