A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
This recipe is based on one of Stephen Markwick's. My parents are lucky enough to live only a few minutes walk away from his superb and unpretentious Bristol restaurant, Culinaria. My version contains thyme and a little more cheese than the Culinaria classic.
Serves 6 as a starter
3 large eggs
40g parmesan, grated
40g gruyère, grated
70g goats cheese, roughly crumbled
a couple of sprigs of thyme, leaves only
45g plain flour
a slice of onion
a bay leaf
1tsp dijon mustard
a tiny pinch of smoked paprika
a little extra finely parmesan
Pre heat the oven to 190°C and butter six ramekins or ovenproof coffee cups.
Put the milk, onion and bay leaf into a small saucepan and heat gently. Meanwhile, melt the butter in another pan, tip in the flour and mix together. Holding the onion and bay leaf back, add the hot milk to the butter pan and whisk until smooth and thickened. Allow it to cook for a few minutes over a low heat, then add the gruyère and parmesan.
Take the pan off the heat, stir in the mustard and paprika and season generously.
Separate the eggs, beat the yolks into the mixture and stir in the crumbled goats cheese.
In a clean bowl, beat the egg whites until stiff then fold them into the cheese sauce with a light hand. I find it easiest to do this with a light plastic spatula or a large metal spoon.
Spoon the mixture lightly into the ramekins. It will almost, but not quite come up to the rim. Stand the ramekins in a roasting tin lined with a teatowel and pour in hot water to about halfway up. Bake in the oven for about 20mins into risen and set.
Allow the soufflés to cool until you can handle them - they will sink - then turn them out gently. Wrapped in clingfilm, or in freezer bags, they will keep like this for a few days in the fridge.
When you are ready to serve them, heat the oven to 220°C. Stand the soufflés upside down on a baking sheet lined with baking paper and sprinkle with a little grated parmesan. Bake for about 15 minutes until they have browned nicely and risen again.
Serve immediately with a simple salad of bitter mixed leaves and toasted walnuts.