Recette de Soufflé au fromage de chèvre et salade de betteraves, noyers et pommes rouges

21/11/10 Alan's challenge.

Bonjour!

Today I have decided to make: goats cheese soufflés and a beetroot, apple and walnut salad in dedication to our French viewers. We discovered this week that we have a number of international viewers and that the vast majority of these are francophones.

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On a decide a cuisiner soufflé en dedication a tout nos viewers francais. Excuse la mauvais grammer s'il vous plait!



The soufflé has a fearsome reputation and I approached it with some trepidation. The task was made all the harder due to the fact that our oven has all the numbers rubbed off  the dial making baking like russian roulette. Well perhaps not as dangerous as that. Happily I have had a bit of beginners luck and my souffles rose to dizzy heights. Comme on dit en france: super!

excuse le quality des photos mon apperiel c'est toute a fait  merdique!

La Recette

Soufflé:

100g unsalted butter
100g Plain flour (sieved)
600ml milk
1 tbsp Dijon mustard
2 tbsp grated parmesan
2 tbsp thyme leaves
100g roughly chopped goats cheese log with rind
Salt and pepper
4 eggs

Salad:

1 'Jazz' apple
1 Beetroot
50g walnuts
salad leaves

Dressing:

Olive oil
balsamic vinegar
2 tsp honey
2 tsp french wholegrain mustard

Step 1
Melt the butter a saucepan. add flour  mixing in with a wooden spoon until you have a thick paste. over a low heat slowly add the milk mixing until you have a smooth paste (if you have any lumps give it a whisk).
Take the mixture off the heat and  let it cool a bit. add the parmesan, thyme, mustard and goats cheese

Step 2
Separate the yolks from whites eggs into 2 bowls. Blend the yolks in with the cheese mixture. Whisk the whites thoroughly until they stiffen and hold peaks. Fold the egg whites into the mix and season with salt and pepper.

Step 3
Spoon the mixture into individual ramekins.
(6 should do the trick but we only have 4 so I made 4 and one large one)
Put the dishes into a large oven dish and fill with boiling water so that the dishes are submerged to about half way. Whack them in the oven on about 200 (or guess in my case) for 25-30 mins.

Step 4
While the souffles are in the oven get the salad together: rinse the leaves, peel and grate the beetroot, roughly chop the apple, mix in the walnuts and lightly splash with the dressing (we usually keep a jar full in the fridge for convenience).

Et voila: Bon appetit tout la monde.

c'est tres bleu et j'en suis pas sur pour quoi.

Results/Résultât

Marking Category	Hannah	Alan
Presentation	3	4
Innovation	3	4
Quality of egg	4	4
Taste	4	4
Total	14	16

Comments

Alan: A lot of effort but worth it. The sweet sharp salad perfectly complemented the creamy cheesiness of the soufflé. The tops were a bit over done but otherwise I feel I rose to the occasion.


Hannah: A very brave effort by Alan as soufflés are very difficult.  Great taste, it was a bit burnt  on top but our oven is not great.  This has inspired me to make a chocolate one.  Well Done Alan!