Month: February 2016

The Dishiest Dish – Poulet Vallée D’Auge

This week’s highlight came from France…from Normandy to be be precise.  Or to be even more precise from the the Pays D’Auge.  This is apple country and the chicken casserole that is the Poulet Vallée D’Auge contains both apples and Calvados, the apple brandy that is also a specialty of the region.

And if chicken, apples and Calvados aren’t enough for you how about we add a generous dollop of creme fraiche into the mix.  Bon Appetit indeed. 

Poulet Vallee D'Auge

We had a bit of a cold snap in the week so this hearty kind of meal was perfect.  And for those of you in the Northern hemisphere who are still in the midst of winter, this will warm any, and all,the cockles you have. 

The perfect drink to have with this would be a cider, one from Normandy would be perfect!  Or maybe a wee glass of that Calvados.

Poulet Vallee D'Auge2This is a lovely dish and that sauce is divine! 

I also made these prawn cakes from the Paleo book.  They looked gorgeous but tasted only ok.  I felt the restrictions of the Paleo diet really made themselves felt here.  Thai food is meant to have that mix of sweet, salt, sour and heat.  The recipe as it stood had no sweet in the dipping sauce.  It vastly improved after I added some sugar.  They do look pretty though!

Paleo Prawn CakesThe Six Week Challenges

No Alcohol

The six weeks of “no” alcohol are nearly over.  I had a bit of a set back this week.  A friend of mine resigned from work and we arranged to go for doughnuts so he could tell me all about it.  And somehow on the way to the doughnut shop we got waylaid by the little bar on the corner.  We were halfway through our glass of vino when we started getting messages.  “Where are you?  The fire alarms are going off.  We need to evacuate the building”.  I am  the fire warden for our office.  Can you believe it?  I never leave my desk.  NEVER.  And the ONE time I go off for a sneaky doughnut pinot, the flipping fire alarms go off. 

What could we do?  They would have grounded the lifts, we weren’t getting back into the building in a hurry.    Nothing for it but to have a second glass o’ wine.

Here is the scene of the crime – Dikstein’s Corner Bar,

We had a lovely New Zealand Pinot but  ewwww…did I feel seedy afterwards.  Totally lethargic, no motivation to do anything except flop on the couch and tune out in front of the telly for the entire evening.  I will say more about this challenge when it is over – in just a couple of days. But after yesterday I am seriously evaluating my relationship with booze. 

Meditation

Still struggling with this one.  I thought this would be so much easier than giving up booze.  Not so.  I”ll try to lift my game for the last two weeks.  And this one can go back on the list for a re-do later in the year. 

Flexibility

I’m LOVING this.  And after only a week or so in, I am already seeing the difference!  I am mixing it up between two different routines – one has a morning routine and an evening routine so if I get up early enough I do that one.  If not, there is another where you do one 10 minute workout for the day.  Really happy with this one!

The March Challenge

I have not decided what will replace the no alcohol challenge come the first of March.

I am narrowing it down:

Journalling – I used to journal all the time and love it.  And I think in some ways that was my meditation.  I REALLY want to get back into it.

Candy Crush – MUST. STOP. PLAYING.

Food – I feel I should replace a “food” challenge with another food challenge – I was thinking maybe a month without bread, pasta potatoes.  But Jenny has inspired me to do one around food waste.  

I will do what I did last month and see what jumps out at me on the morning of the first!  Eeeeekkk – can you believe it’s almost March?

Reading

I have given up on The Apologist for my audiobook.  I could not get into it.  I had previously started Bring Up The Bodies by Hilary Mantell and I have gone back to that.

You can keep your real Housewives…for real scandal and intrigue, give me the Tudors anyday!

Bring up the Bodies

But my major discovery this week was this:

Savage Lane by Jason Starr

Savage Lane=Jason Starr

The hot pink cover had me at hello.  I like to read dark and this is pitch black!  It is also pitch perfect. Nasty, nasty people doing nasty, nasty things.  I’m loving it!

Here is the premise:

“Life is sublime in the idyllic suburbs of New York City.  Recent divorcée Karen Daily and her two kids have, for the first time in years,  found joy as they settle into the close-knit community of Savage Lane.  Neighbours, Mark and Deb Berman have been so supportive as she moves on in life: teaching at the local school and even dating again.

But behind the pristine houses and perfect smiles lie dark motives far more sinister than Karen could have ever imagined.  Unknown to her, Mark, trapped in his own unhappy marriage, has developed a rich fantasy life for the two of them.  And, as rumours start to spread, it seems that he isn’t the only one targetting Karen”

This is the first book of his I have read but I am now keen to read more.  And all of his covers from No Exit Press are equally arresting:

Jason Starr Via No Exit Press

Plants

I am going through a phase where I want to fill my house with plants.  To help with that obsession, I bought this book:

Have started  following this blog:

http://www.thejungalow.com/ 

Her instagram is also amazing!

https://www.instagram.com/justinablakeney/

And have been trying to find a local version of these West Elm Planters.

West Elm Mid Century Planters

Now I just have to buy some plants!

That’s about it.  I haven’t really done much else this week except work. 

On The Menu

  • Saffron chicken from Persiana
  • Lamb Kebabs from the A-Z of Cooking with the tomato salad with pomegranate salad also from Persiana….and eeeekkkk.  Sabrina has a new book coming out in May!   I can hardly wait!
  • Honeycomb Cheesecake from A Moveable Feast
  • Sweet Potato cakes with Lemon Chickpeas

Sirocco

That’s about it for me for this week.  Except for the recipe for the Poulet Vallée D’Auge – which you can find here.

What are you cooking, reading, doing this weekend?  I am planning to take the dogs down to the dog beach for a play. 

Have a wonderful weekend whatever you do.

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Breakfast Banana Cream

I know I said that we were going to skip the G is for Good Health section in the A-Z of Cooking because I had already made the Cheese and Date Bread. Then I remembered that the banana cream I have been eating for breakfast for weeks came from this same section.   And for those of you who care about such things my favourite version is also vegan because guess what?  The Banana Cream contains no cream. That’s 1970’s health food for you. 

Banana Cream2

So pretty.  And it’s delicious too.  And so easy to do.  It takes all of about 30 seconds to make .

But first a little digression.  They…whomsoever they may be…say that you are what you eat.  It might be why health food often gets such a bad rap.  I mean who want to look like the burghul salad which is the first recipe featured in the G is for Good Health section of the A-Z of Cooking. 

Burghul SaladSo back to breakfast and the no-cream banana cream.  This tastes and feels rich and luscious so you can almost feel a bit decadent when eating it.  Banana CreamThe basic recipe for the banana cream is bananas, yogurt, honey, lemon and crushed nuts.  I have played with this for a number of weeks now and my favourite combination is to use coconut yogurt and maple syrup. The one highlight of that time I did Paleo was discovering coconut yogurt.  OMG that stuff is the BEST.  Shame it is so hideously expensive.  At the time I looked into making it and it can be done relatively easily. I’ll add that to the to do list!  And maple syrup is one of my favourite flavours.  Its so good.  But you can use plain yogurt or honey – whatever your favourites are. 

I have also eaten the banana cream as a topping for granola and swirled into warm oatmeal //porridge and it is good with both!

I have used walnuts as the nuts in these pictures but almonds are also good.  Sub in whatever you like. Or, if you hate nuts, use a sprinkle of granola for a lovely crunch! 

I’m not overly fond of bananas but I have eaten the banana cream a couple of times a week for a few weeks now and there is no sign of it going off high rotation.  I make the serving size below and put half in a container in the fridge for the following day – it keeps quite well overnight.  Quick, versatile, delicious so simple and healthy to boot!  So much nicer than that burghul salad!

Breakfast Banana Cream
A quick, easy and healthy breakfast dish. Vegan optional.
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Ingredients
  1. 1 large banana
  2. 125ml coconut or plain Greek Yogurt
  3. 2 tbsp maple syrup or honey
  4. 2 tbsp lemon juice
  5. 2 tbsp toasted walnuts or almonds
Instructions
  1. Place the banana, coconut yogurt, maple syrup, lemon juice and half the nuts into a food processor.
  2. Blitz until just combined.
  3. Spoon into serving dishes and sprinkle with the remaining nuts.
Adapted from The A-Z of Cooking
Adapted from The A-Z of Cooking
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 I feel that the A-Z of Cooking has given us two very simple recipes in a row.  Next time we head there it should be for the Gourmet section.  I have semi-chosen what I am going to cook and it involves a deep fryer so I am going to have to beg, borrow or steal one sometime soon.  And if gourmet food and deep frying don’t quite go together in your mind, remember it was the ’70s – all sort of things happened that made totally no sense.  Deep fried gourmet food was the least of their worries!

Have a great week!

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Strawberries in Grand Marnier with Mint Sugar

The good news, is that with this post, we are done with the letter F in the A-Z of Cooking.  The chapter heading promises that we will be “Finishing with Flair”. The bad news is that without seeming like Mary, Mary Quite Contrary right from the get go, another F word springs to mind when I consider the contents.  Except for these Strawberries in Grand Marnier.  They were good!  Although how could a combination of fresh sweet strawberries combined with luscious orange liqueur with mint as it’s cheerleader not be delicious?

Strawberries in Grand Marnier With Mint SugarWe’ll get to them later.  However, back to Finishing with Flair – we have already mentioned this so called Mango Mousse. The picture of which contains bananas, oranges, passionfruit, eggs and nuts.  The recipe below has none of these.  The Mango mousse recipe actually sounds really nice.  Maybe I am just being a brat for not making it.  Then again, if they can’t be arsed putting the right picture with the recipe, what are the chances that recipe will turn out?

Mango MousseThat fear of 1977 desserts not being all they were cracked up to be was born out when I made the Continental Chocolate Squares featured on p28.  The picture from the A-Z of Cooking is on the left, with the Squares looking rather decadent.  Mine are on the right looking a lot more Raggedy Anne.  I think I tried to cut them when the chocolate topping was still too hard from being in the fridge and I could not get a nice clean line. Maybe I should have glammed them up by adding some candlelight!

Continental Chocolate Squares3What both of these pictures fail to convey is the overbearing sickly sweetness of the filling. It contained 4 cups of icing sugar which was far too much!  I love sweet food but this was way too much for me and prompted the fussiest eater in the world to ask if I was trying to put him into a diabetic coma.  It is a shame that the middle layer was awful because the base which was chocolate and walnuts and biscuits was quite nice.  It is probably worth someone spending some time on trying to get that filling right because this could have been amazing.  I just don’t think that person will be me!  Although, now I kind of want to.  So maybe it will rear its head in another incarnation down the track. 

Strawberries in Grand Marnier With Mint Sugar2
There was a lovely sounding recipe in this section for French Cherry Fritters.  This is the one I would have loved to make but you had to deep fry the fritters and I do not have a deep-fryer.  This however is one I am going to:

a) Play around with until I can perfect a baked version

b) borrow a deep-fryer.  i think my mum has one. 

Until then, it’s Strawberries with Grand Marnier.  Adding the mint sugar was an idea I borrowed from Sabrina Ghayour in Persiana.  She makes a number of herb sugars to sprinkle over fruit and now it is something I do all the time!

Strawberries in Grand Marnier With Mint Sugar4I served this with some white chocolate dipped almond bread which was every bit as delicious as it sounds!

Initially I thought this might be a bit too simple to blog about – soak some strawberries in booze.  And done.

And it is very simple.  But sometimes that is all you need to finish a meal with flair!

Strawberries in Grand Marnier with Mint Sugar
Serves 4
A simple way to finish your meal with flair!
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Ingredients
  1. 1 punnet of strawberries
  2. 2 tbsp Grand Marnier
  3. Handful of mint leaves
  4. 3 tbsp caster sugar
  5. White Chocolate Dipped Almond Bread to serve (optional)
Instructions
  1. Halve the strawberries and place in individual serving dishes.
  2. Sprinkle each dish with 1/2 tbsp of Grand Marnier.
  3. Leave to stand at room temperature for at least an hour.
  4. Meantime, make your herb sugar.
  5. Place your mint and your sugar in the bowl a mortar and grind with your pestle until them mint is finely ground and well combined with the sugar, which will be a lovely green.
  6. Alternatively, place both in your food processor and whiz until you achieve the same effect
Notes
  1. You could use basil instead of mint. Or a mix of basil and black pepper.
  2. Any Orange flavoured liqueur could be used instead of Grand Marnier.
  3. Any left over herb sugar can be used to rim a cocktail glass, or used in place of regular sugar in anything else you are making - I'm thinking lemonade would be amazing.
Adapted from A-Z of Cooking & Persiana
Adapted from A-Z of Cooking & Persiana
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 Ok so  that’s F done. 

Coming up we have G is for Good Health.  I have actually already made the Cheese & Date Bread from this section so we may skip it altogether as there is not much else to get excited about.  So, possibly our next venture into the A-Z will be The Gourmet’s Touch.  Ooh la la.  Exciting times ahead!  Possibly.

Have a wonderful week lovely people and this week, what ever you do, I hope you finish it with flair!

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The Dishiest Dish – Pizza Rustica Con Bietola

“Hey mambo, mambo Italiano hey, hey mambo mambo Italiano
Go go go you mixed up Siciliano
All you Calabrese do the mambo like-a crazy”

This week’s dishiest dish has us going to Abruzzo for a Pizza Rustica con Bietola. AKA a savoury tart with chard . But Pizza Rustican con Bietola sounds so much more Italian and glamorous doesn’t it?   And it will have you dancing the mambo because it is super tasty!
 
Savoury Tart With Chard 
 The recipe comes from Made in Italy by Silvia Colloca which was my choice when we did Italian in the Tasty Reads book club a few months ago. 
Before I looked inside this book I had my hater face on.  As if some B grade actress was going to have any cooking chops – and bear in mind the Claudia Roden book was one of the other selections. This was going to have to be pretty damn impressive to rival that!
Then I started flicking through and ye-es there were several pictures of Silvia looking both incredibly beautiful and impossibly thin. But it was also filled with what looked like some fabulous recipes and things that were not run of the mill.  And everything I have made to date has been delicious.
 
This has included:
 
  • Calimari with Tomatoes and Wine
  • Woodsman’s Chicken
  • Herb Frittata with Goat’s Curd
  • Noodles with Zucchini Blossoms and Saffron Sauce
  • No Knead Spelt Pizza with Soppressata and Potatoes
  • Pasta Strips with Slow Cooked Goat Sauce

So, this is proving a pretty solid choice.  Yay me!  Well, really yay Silvia!  But you know, I write a blog and it doesn’t get much more totally self obsessed than that so I guess yay me is valid. 

 Six Week Challenges – Update

I am still  on my 6 weeks of no alcohol although I did take last weekend off!  Saturday night we were having lobster – OH. MY. WORD.  So good!!!!  And there was no way on God’s green earth that I was not having a glass of sparkling with that!  And Sunday we went out for a Valentine’s Day dinner to our favourite local Greek restaurant.  And again – it would have been churlish not to have a glass of vino!  But on the whole it is going well . I haven’t really missed it.  I also haven’t felt many of the supposed benefits – weight loss, sleeping better, greater productivity etc. 

LobsterI have been struggling with the daily meditation.  I don’t think I have found the perfect time to do it.  In the mornings I am usually too rushed and if i try to do it at night I fall asleep.  Two places it did feel “right” were one day I did it as soon as I got home from work so it was a bit of a chance to decompress.  The other was one morning when I had parked m car at the station, i just stayed in it and did my ten minutes there. 

My new one, started February 15th is a flexibility challenge.  Every day  I will do a short workout designed to improve my flexibility.  I am using the program from Fitivity.  I have only done a couple  so far and they have been fine but a bit boring.  I’m sure they will get more challenging as I progress! 

I have been thinking of more that I can do over the next few weeks /months:

  • No processed food
  • No sugar
  • Yoga everyday
  • No Candy crush
  • Journalling everyday

Are all on the list.

Reading

Room – Emma Donoghue

I have had this book on my To Be Read shelf for YEARS.  And finally now I have taken the plunge and have started it – simply because I want to have read it before I see the film.  I am probably 2/3 of the way through and I think it is very well written.  There are certain parts that I have found quite confronting and other parts that have annoyed me but once I start reading it I find it difficult to put down.  I am still having some problems with starting picking it up and starting it each day though…..

Room - Emma Donoghue

 

The Apologist – Jay Rayner

This is my current audiobook.  Marc Bassett is a merciless restaurant critic.  One day a chef commits suicide by roasting himself in his bread oven,  leaving Bassett’s review taped to the outside.  And so begins his career as the apologist. 

I am not very far along with this but I am enjoying it so far.

Watching

My Kitchen Rules

I can’t help myself. I am utterly addicted to this.  And the commentary on Flawless Vision.

Listening

I Know What You’ll Read This Summer Podcast.

I have only listened to one episode of this but they hated Girl on The Train almost as much as I did so it’s definitely worth another listen.

Room 101

From time to time I’ve decided to list a few pet peeves on here.  Things that I would like to see banished to Room 101.  Starting with:

Gluten Free Everything

When you label your bread, cakes and cookies gluten free you are doing a good service for those people who cannot tolerate gluten.  When you label products that would never have contained gluten in  a pink fit “Gluten Free” you are indulging in a cynical marketing ploy.  STOP IT.  I swear I saw water labelled gluten free recently.  It made me want to break things.

Quinoa

Has no one else noticed how bad this smells as it is cooking.  I made some the other day and the smell of it made me gag.  I”m never cooking it again.  

Tart With Chard

Cooked.com

I took out an annual subscription for cooked.com.  This, for those of you who may not have heard of it is kind of like a netflix for cookbooks.  Does anyone else have one of these?  Do you find it useful?  how long have you had it.  Does it help you to choose which cookbooks to buy or do you not buy them anymore?  I have not actually cooked anything from the site yet.  I guess I’d better start!  Stay tuned!

Kitchen Nightmares

I had one kitchen nightmare this week.  I was all set to make Vitello Tonnato for bookclub only it was a new style “healthy” VT.  So, instead of that gorgeous tuna mayonnaise, my tonnato was made out of tofu, anchovies and parmesan cheese.  And it was rank!  I have never been one to complain about the smell of parmesan cheese.  I remember even in primary school when people would say “Yuck, it smells like sick”, I always thought they were nuts.  This abomination of a tonnato not only smelt like but tasted like vomit.  It was so bad I couldn’t even give it to the dogs. 

Now though, I am craving a proper  old school Italiano Vitello Tonnato.  It’s a shame Silvia’s book does not have a recipe.  However, The A-Z of Cooking does.  There will be 1970’s Vitello Tonnato on here very soon.  I just have to allow the memory of the horror that was that tofu tonnato to subside a little! 

Pizza Rustica con Bietola

What Silvia’s book does have is this recipe for Pizza Rustica con Bietola.  I am obsessed by those words.  I keep repeating them in an increasingly bad Italian accent!  If you would also like to become obsessed with this lovely tart here is the recipe:

Pizza Rustica con Bietola - Silvia Colloca

This week I am looking forward to cooking…nothing. Because I have been really busy and not done a single bit of menu planning.  However, we have a new Tasty Reads book so I might crack this open and give something a whirl:

The Great Australian Cookbook

Oh and this is is my new favourite you-tube.  I have watched it about a million times since I found it. 

What was the best thing you’ve made this week?  What are you looking forward to cooking?  Have you read anything interesting? I would love to hear from you!

Have a wonderful week!

Happy cooking.

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Speedy Soufflé for Valentines Day

I made my very first soufflé.  For you, for Valentine’s Day.  

And it’s filled with passion – fruit.

Passionfruit Souffle 3Passionfruit Souffle 9

I’m not sure why it has taken me so long to make a soufflé.  I have some vague childhood memories of eating cheese soufflés and them not being very nice.  Then again, I ate nothing for two years except vegemite sandwiches so my judgement was possibly awry.  But those memories and the soufflé’s reputation for being notoriously temperamental might be the reasons I have stayed away.  After all, the soufflé come with more rules and regulations than the driving handbook:

  • Don’t beat the eggs too little
  • Don’t beat the eggs too much
  • Don’t fold the egg whites too roughly
  • Don’t open the door of the oven
  • Don’t make loud noises or sudden movements
  • Don’t look it directly in the eyes

Etc, etc.

What they don’t tell you is this.  You can have a decent souffle cooked from scratch and on the table in less than 20 minutes. So let’s get started. 

Butter and sugar coat your soufflé dish.  When you butter your dish, brush the butter from the middle of the dish to the rim and then up the sides of the dish.  This creates tiny channels that helps the soufflé to rise.   Seriously this works.

Passionfruit Souffle

When you are ready to start mix your egg yolk, half the sugar and the passionfruit juice in a bowl until light and creamy. 

Then mix your egg white and sugar to soft peaks.

Passionfruit Souffle 5Then fold the yolk into the white.  Gently does it here.  A little streaky is fine.  Then pour into your prepared soufflé dish.

Passionfruit Souffle 6

Now, into a preheated oven for 12 minutes.  So we’re not tempted to open that door and ruin our “ahem” hard work, let’s talk about romance.  After all it is Valentine’s Day.

The last few Valentine’s Days I have given you some horror stories.  Not so this year.  This year we are talking about two very special romantic moments in my life. 

Let’s start with my first ever boyfriend.  We started going out when I was 15 and he was 16.  There was a local park we used to frequent to get away from prying parental eyes and ears.  So, one Sunday afternoon we rode our bikes down to said park and headed towards our favourite bench to have a kiss and a cuddle.  We had not been there long when, from down the hill we heard some children screaming “Help, help, Angus has fallen in the lake”. 

Passionfruit Souffle 7Well, he took off down that hill, and jumped in, fully clothed  to save what we assumed was a drowning child.  Turned out Angus was a labrador puppy who had been quite happy paddling around in the shallows and had not even noticed the distress of his young owners. Semi disaster averted and there was a little swoony dripping wet with tight tshirt moment.  Made only more adorable by the squirming puppy in his arms!

Young love.  My hero.  And a puppy.  Life did not get much better!

Passionfruit Souffle 8So move forward…..a few decades years to the fussiest eater in the world.  A few weeks ago we were walking the dogs by the lake and noticed that one of the ducks had become entangled in some fishing wire and was only able to move in a tiny circle.  And cue the second Mr Darcy moment of my life. 

Passionfruit Souffle 11

Not only did he jump into the lake (it was only calf deep so no wet shirt here) but he unwound the fishing line from the duck’s leg then we noticed there was also some line knotted around it’s beak and neck. It was really knotted and tight he ended up having to bite through it!  It was both amazing and kind of gross.  That lake water is pretty dirty and I was expecting him to get sick from swallowing even a little bit of it. (He didn’t). 

These moments may not have involved hearts and roses but for me were two of the most generous spirited and selfless acts I have seen.  And that is true romance!

Passionfruit Souffle 10

OK, our 12 minutes is up and the soufflé is out of the oven.  Quickly dust with icing sugar, add a  dollop of passionfruit pulp over the top and serve immediately.  Your souffé will start to deflate from the time it comes out of the oven so speed is of the essence here.

Passionfruit Souffle 9

Have a wonderful Valentine’s day!  And don’t forget to spare a moment to moment to say thank you to the everyday heroes in your life, the people saving dogs and ducks and generally making the world a better place.  If you have a spare 15 minutes  why not make them a soufflé?

And then tell me when the love heart lollies of our childhood took a step into the digital age?  Not only are they now using Twitter….

Passionfruit Souffle 12

But also Tinder!

Passionfruit Souffle 13

Swipe left on that!

Passionfruit Souffle
Serves 2
A delicious passionfruit souffle that can be on the table in about 15 minutes!
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Prep Time
4 min
Cook Time
12 min
Prep Time
4 min
Cook Time
12 min
Ingredients
  1. 1 egg, separated
  2. 21/2 tbsp caster sugar
  3. 1 can passionfruit in syrup, you will need 1 tbsp of syrup
  4. icing sugar to dust
  5. melted butter to grease the souffle dish
  6. 1 8cm souffle dish
Instructions
  1. Preheat your oven to 180C.
  2. Butter the souffle dish, spreading the butter from the middle of the dish up the sides. Scatter a tablespoon of sugar into the dish tipping it all around the insides until it is entirely covered.
  3. Strain the passionfruit syrup into a dish, you will need a tablesppon of liquid. Reserve the seeds for later.
  4. Place the syrup with the egg yolk and half a tablespoon of sugar into a bowl and beat with an electric beater until light and creamy.
  5. In a separate bowl beat the egg white to soft peaks, then add the remaining sugar, a little at a time until the mixture is glossy and holding it's shape.
  6. Using a metal spoon, fold the whites into the yolks. A light touch is needed here, you want to keep as much air in the mixture as possible. It is better to have the mixture a bit streaky than to have it over mixed!
  7. Spoon the mixture into the prepared dish to just below the rim then run your thumb around the rim to totally clear it of any sugar, souffle mix etc that will prevent rising.
  8. Pop the dish onto a baking tray and bake for 12 minutes.
  9. Do not open the oven during this time.
  10. Remove from oven. They are done when a finger touched lightly on the top comes away clean but there is still a slight wobble in the middle.
  11. Quickly dust with icing sugar and add a dollop of the reserved passionfruit seeds and some additional syrup.
  12. Serve immediately.
Adapted from taste.com.au
Adapted from taste.com.au
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

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