Liz's fail safe souffle

We went on a bit of a road trip early in the New Year which involved staying with good friends in various regions in the lower North Island. Not only did we have great catch ups, it was also a rather lovely opportunity to see some of their 'new' homes and say goodbye to their 'old' ones.
It's always such a pleasure for me to stay with people I love and share their space. I get such great ideas about home decor, source new recipes (we all seem to have the common fondness for eating and drinking good wine!) and admire their flower and vegetable gardens.
This holiday I had no interest in sightseeing which is not like me. For this holiday I was very content to just relax and share good quality time with friends, it was a nice way to unwind....
While in Tauranga our hostess (Liz) made a fabulous souffle for dinner. Her souffle was made with such ease, served with a lovely salad and warm crusty bread, washed down with great wine, I was in heaven. It was so perfectly cooked and delicious.
I really can't remember when I last had one or made one, probably one of those things I tried once and failed.... so it was with a bit of trepidation I used Liz's recipe and made one earlier this week for a special meal with family member visiting from New York.
Liz's fail safe souffle lived up to its name. It was perfect!
This photo doesn't really do it justice, you really need to be able to smell it!
Instead of adding the cheese to the egg whites I added little pieces of smoked salmon into my souffle, along with chopped chervil, chives and parsley. I then used the breadcrumbs and the cheese to the top.
I have converted her recipe from imperial measurements to metric, hence the odd measurements.
We had a few souffles left over, they are just as gently lovely (brought to room temperature) and heated in the oven for a meal the next day.

Liz’s fail safe soufflé

85 g (3oz) butter

57 g (2oz) plain flour

236ml of milk (1/2 pint)

Make thick roux sauce with the above ingredients and put aside to cool

Add pepper, salt and a little mustard to taste

85-140 g grated cheese (a mixture of cheddar and parmesan)

5 very large eggs - separated

Beat yolks into a cooled mixture

Whisk egg whites to soft peak stage – do not over whisk or they won’t fold in.

Fold sauce/yolk mix, and cheese very lightly into the egg whites and turn into 2 pt (about 1,000 mls) soufflé dish or 6 large ramekins. You may like to line the base with baking paper).

Sprinkle the top with breadcrumbs or use Liz's idea and sprinkle the buttered sides and base with the breadcrumbs.

Place very gently into a preheated oven at 190 - 200°C for 35 – 45 minutes or for small soufflé 15 - 20 minutes. (I lowered the temperature to 190 for a fan oven and for ease of removal I placed my ramekins on a preheated oven tray).

Strongly resist the temptation to open the oven door. If you do, open and shut very gently.

If you want a soft top, stand the soufflé dish in a pan of hot water.

For a sweet soufflé use 57g castor sugar (57g) + flavourings 

Craft, Cheese, Cookies and Chocolate

This post is a varied one as the title suggests. It has been a very busy couple of weeks! The weather has been very mixed in Wellington, so it has been the perfect time to get some crafty tasks done. I've almost finished my third (for this year) peggy square crochet rug and a cardigan for my newest grandchild. I have also managed to get through a 'brick of a book' for my book group, 'The Luminaries' by Eleanor Catton -  hours of reading by the fire doesn't hurt anyone me thinks!
The weather wasn't great on our little holiday in Hawkes Bay either. But we had a fine time catching up with our dear friends in Taradale - having lots of fun with the usual relaxing, drinking and eating. One of the highlights over the weekend was the Royal NZ Ballet, Swan Lake (having missed out on decent seats in Welly we decided to travel to Napier to see it). It was absolutely wonderful - magic - loved it!
Speaking of magic. The lady of the Taradale house is extremely talented - a wonderful 'stitcher' and general all round clever 'crafter'- another great reason to stay with them. I watched in amazement with how she transformed a plain cake into a work of art (for the Young Friends of the Ballet event), using what she had (stored) around the house - a piece of mirror (skillfully cut from her hubby's horde in the garage), a crystal swan (from her dressing table), a few cake decorating tubes and a lovely silk green ribbon,and viola, a masterpiece! Unfortunately I didn't get a photo of the final result (said lady went rushing out of the house running late) but it was a huge hit.
On our last day I accompanied her to a stitching group, which involved a lot of chatting about current affairs and other important things while stitching. The session also included a fabulous morning tea of delicious (hot, straight out of the oven) southern inspired Cheese Rolls - simple, but a big favourite of mine. Definitely my kind of fun - so much so I am thinking of starting a monthly stitching group myself, any takers??
On Sunday we went to the Hastings Market, it is a great market. I loved wandering around talking to the locals about their work and sampling offerings. One stall that caught my eye was a group of young women from Havelock North High School. They are participating in a Young Enterprise project and have created a business called 'Cookie in a Jar'. All the dry ingredients are in the jar that you place into a bowl and add the wet ingredients as per instructions on the label. They have created five flavours. I loved the concept and brought the Anzac flavour to try. It always makes me smile to see young people so excited about creating a business. I wish them well in their new enterprise. They sell for $12 each and can be contacted at cookieinajar7@gmail.com

Ok, now the chocolate part. Today I am off to the New Zealand Chocolate Festival 
http://chocolatefestival.co.nz/2013/
 As a venerable food blogger I have been invited to the opening and will take the opportunity to spend hour or so wandering around the exhibits - sampling, tasting...... and watching the talented demonstrations. A tough job but as a chocolate lover I am definitely up to it. I went last year and loved it!
I will be posting photos and my feedback in due course.....Give me a few days to get over any chocolate overdose!!

Cheesy Vegetarian Pie

It is a gloriously sunny day here today but during a recent recent sudden drop in temperature  I had an inkling for comfort food!
For me, pies are a great comfort food and they work well as a food gift cos they can be easily transported from A to B when a delivery is required. Two friends of mine were recently in need of a bit of food love, one was in the middle of shifting (with a little baby and all the work that involves) and the other friend has been very ill with pneumonia while still trying to care for her family and coordinate for a charity. I felt it was time to provide them a bit of comfort through food. (I gather they have been overwhelmed with help from friends and neighbours which reminds me of the very goodness of people in the world).
This recipe morphed into Cheesy Vegetarian Pies from a number of recipes in my files and from the dozens of tins in my pantry! (I had to use some of them.....my husband remarked there was very little room left in our pantry!). While sorting out the recipe I was reminded by said husband that he was not that fond of pastry, only pastry made with wholemeal flour. Mmmmm...
The pastry for this recipe came from an old Christchurch Press cutting, there is no date but the article is attributed to Judith Sutton. It would be at least 10 years old I think.
The addition of yoghurt in the pastry was a little unusual but I gave it a try. The result was a surprisingly light, tasty pastry that had the correct amount of crumbleness - if there such a word, but you will understand what I mean when you take your first bite!
You could let your imagination run wild with the filling, one of my vege pie recipes included silver beet, one had cauliflower and peas. The cauliflower was left out for these pies but I added them into the filling leftovers I had put aside for our dinner that night (absolutely delicious served on brown rice).
The beauty of using tinned Indian tomatoes for the filling is that you have all your spices in the mix but you could add a little more chilli if that is to your liking.
These pies will keep well for a few days in a airtight container in the fridge and can be frozen. Great to whip out and heat up for lunch on a cold winters day - just perfect with a generous blob of homemade tomato sauce on top too. You could also make these into mini vege pies (for lunch boxes) using muffin tins but making them as turnovers is a lot less fiddly.
The tasting feedback from one of my friends was very positive so this pastry has become the standard in my kitchen when making savoury pies.
Pastry for Cheesy Vegetarian Pies
1 c wholemeal flour
1 c plain flour
125g butter - cold from the fridge and diced
1/2 cup grated cheese
1/2 tsp salt
1 tsp baking powder
1/4 to 1/3 cup plain yoghurt
Place flours, butter, cheese, salt and baking powder together in a food processor and blend until mixture resembles fine breadcrumbs.
Use the pulse button and add a little yoghurt a spoonful at a time to bind the dough together. (This step is important as you need to get the consistency just right - not too wet, not too dry). If necessary add a few teaspoons of cold water. (I needed to do this). Roll pastry into a cylindrical shape. Cover in cling wrap and place in the fridge for at least 15 minutes. This will perfect the pastry.

To make the filling 
About 3-4 cups of peeled and diced pumpkin, kumara and Agria potatoes
1 onion
2 cloves of garlic finely chopped
1 - 2 tins of Watties Indian tomatoes (add them one at a time)
1 tin of whole kernal corn
Melted butter and Poppy or Sesame seeds for sprinkling on the top
Dice the pumpkin, kumara and potatoes, spray with a little cooking oil and gently roast in a shallow roasting tray for about 10 - 15 minutes until cooked  (you could boil them but I think it gives nicer flavour doing it this way).
Gently saute the onion and garlic until soft. Add the cooked vegetables and one tin of Indian tomato mix and a tin of drained corn. Gently stir until combined, if you feel a little more liquid is needed add the second tin but you don't want the mixture too sloppy. Simmer for a few minutes then put aside to cool. You shouldn't need to season but best to do a taste check.

To make and assemble pies
Preheat oven to 180 degrees Celsius. Divide pastry into 6-8 equal pieces, on lightly floured board roll each piece into a circle and lightly brush the edges with a little water. Divide the filling between the circles (don't overfill), fold the pastry over and seal by pleating or forking the edges together. Brush the top with a little melted butter, sprinkle with either sesame or poppy seeds and a few grains of salt.
Bake on an oiled tray for about 15 minutes until both sides are cooked. The smell of pies in the oven - yum!

Cheese Puffs and babies

Recently I joined up as a volunteer for Bellyful  - a fantastic organisation 'providing  meals for families with newborn babies, and families who are struggling with illness'. For information go to www.bellyful.org.nz

I can recall how hard it was trying to 'whip up a meal'  while managing with a newborn. I had both of my children living in a country area away from family support and really had no idea what I was doing most of the time. When I look back I really don't know how I managed, I don't think I did that well at times! It would have been wonderful to have had Bellyful around!

Apart from helping to cook the meals for Bellyful, I also help deliver them. The service has only been going for in my area for 12 months but in that time they have delivered 700 meals - which is truly amazing!

I willingly donate my hours to this wonderful cause, its mission is totally along the lines of mine - to cook, share food and bring happiness to people!

When I was interviewed by Jacqui for my volunteer role, she served these lovely Cheese Puffs straight out of the oven, and because they were so tasty and me being me, I asked her for the recipe!

Thanks Jacqui! They are so easy and quick to make

Cheese Puffs

from Jacqui – Bellyful Karori

1 c flour

3 tsp baking powder

1 ½ cups tasty cheese

2 eggs

6 tbsp milk

Mix together by folding gently and bake in moderate oven until golden for about 8 – 10 minutes

(Makes 10-12 depending on the size you choose, you can make in muffin tins or as I have in the picture - a spoonful on a greased baking tray or baking sheet).

Cheese Puffs and babies

Recently I joined up as a volunteer for Bellyful  - a fantastic organisation 'providing  meals for families with newborn babies, and families who are struggling with illness'. For information go to www.bellyful.org.nz

I can recall how hard it was trying to 'whip up a meal'  while managing with a newborn. I had both of my children living in a country area away from family support and really had no idea what I was doing most of the time. When I look back I really don't know how I managed, I don't think I did that well at times! It would have been wonderful to have had Bellyful around!

Apart from helping to cook the meals for Bellyful, I also help deliver them. The service has only been going for in my area for 12 months but in that time they have delivered 700 meals - which is truly amazing!

I willingly donate my hours to this wonderful cause, its mission is totally along the lines of mine - to cook, share food and bring happiness to people!

When I was interviewed by Jacqui for my volunteer role, she served these lovely Cheese Puffs straight out of the oven, and because they were so tasty and me being me, I asked her for the recipe!

Thanks Jacqui! They are so easy and quick to make

Cheese Puffs

from Jacqui – Bellyful Karori

1 c flour

3 tsp baking powder

1 ½ cups tasty cheese

2 eggs

6 tbsp milk

Mix together by folding gently and bake in moderate oven until golden for about 8 – 10 minutes

(Makes 10-12 depending on the size you choose, you can make in muffin tins or as I have in the picture - a spoonful on a greased baking tray or baking sheet).

Mums special savoury cheese on toast

It really is 'cheese on toast weather' here. When I first moved to the Capital I was sure they never had a winter, mmmmmm - I was more than a bit wrong, it has been freezing lately!  While the sun tries to shines now and then, the chilling wind and rain definitely says it is Winter and you crave for comfort food. I was reminded recently of mums special savoury cheese on toast. She was a demon at making something from 'bits' in the cupboard and fridge. This snack was one of her specialities, real comfort food and easy to 'whip up' for a hungry family. Also good for calming the nerves from shaking terra firma!
The ingredients listed below will make enough for 4 slices of bread, it is perfect for lunch along with a cup of soup, or cut into fingers for 'take a plate moments'! I also use the mixture for little bread party savouries.
Savoury Cheese on Toast

Beat 1 egg, add 3/4 cup of tasty grated cheese, four slices of ham finely chopped, about 1 tbsp chopped chives or finely chopped spring onions and salt and pepper. You could use finely chopped bacon but it is best to fry it a little first, finely chopped salami is ok too. I don't add fresh tomatoes as it makes the mixture a little sloppy, but sun dried tomatoes would be ok. Add finely chopped parsley and/or any finely chopped left over vegetables too, experiment a bit according to your tastes. A small dollop of relish mixed in or on the side is really nice as well!
Grill the bread on one side ( I prefer Burgen but any bread will do), spread the mixture on the other side and bake in a hot oven until the top is nicely browned and set  - about 10 minutes. Depending on how many you have to feed, the mixture can be made to go further by adding more eggs, cheese and the savoury ingredients.
Prepare yourself for "can I have another one Mum - pleeeease!"

Mums special savoury cheese on toast

It really is 'cheese on toast weather' here. When I first moved to the Capital I was sure they never had a winter, mmmmmm - I was more than a bit wrong, it has been freezing lately!  While the sun tries to shines now and then, the chilling wind and rain definitely says it is Winter and you crave for comfort food. I was reminded recently of mums special savoury cheese on toast. She was a demon at making something from 'bits' in the cupboard and fridge. This snack was one of her specialities, real comfort food and easy to 'whip up' for a hungry family. Also good for calming the nerves from shaking terra firma!
The ingredients listed below will make enough for 4 slices of bread, it is perfect for lunch along with a cup of soup, or cut into fingers for 'take a plate moments'! I also use the mixture for little bread party savouries.
Savoury Cheese on Toast

Beat 1 egg, add 3/4 cup of tasty grated cheese, four slices of ham finely chopped, about 1 tbsp chopped chives or finely chopped spring onions and salt and pepper. You could use finely chopped bacon but it is best to fry it a little first, finely chopped salami is ok too. I don't add fresh tomatoes as it makes the mixture a little sloppy, but sun dried tomatoes would be ok. Add finely chopped parsley and/or any finely chopped left over vegetables too, experiment a bit according to your tastes. A small dollop of relish mixed in or on the side is really nice as well!
Grill the bread on one side ( I prefer Burgen but any bread will do), spread the mixture on the other side and bake in a hot oven until the top is nicely browned and set  - about 10 minutes. Depending on how many you have to feed, the mixture can be made to go further by adding more eggs, cheese and the savoury ingredients.
Prepare yourself for "can I have another one Mum - pleeeease!"