Cheese souffle

Experimental Sundays: cheese soufflé

I always thought that soufflé was really difficult to make. It has a reputation for requiring considerable care and attention, lest the thing collapses and causes embarrassment in front of your dinner guests. Having said all that, a soufflé is just wondrous. Whether it’s a savoury or sweet, it’s like eating scented, flavoured air.

The first time I made a soufflé was at a dessert class a few years ago. I was struck by two things mainly: how incredibly easy it was to make this classic French dish; and how whisking egg whites to stiff peaks by hand is very effective at giving you a dead arm. In the spirit of Experimental Sunday, I thought I’d try whipping up a savoury cheesy soufflé.

Searching for a recipe, I found this simple one which was incredibly light yet rich. I actually halved the recipe to cater for the two of us, and ended up with perfect results.

Cheese soufflé
Recipe from SBS Food
Serves 4-6

Ingredients
60g butter
60g flour
500ml milk
200g grated gruyere
6 eggs, separated
Salt and pepper to season
Freshly grated nutmeg

Step 1
Move oven rack to the centre of the oven and preheat it to 200C. Butter either a large soufflé dish or 4-6 smaller dishes, depending on their size.

Step 2
Make a roux by melting butter in a large saucepan over low heat. Add the flour and stir around for a few minutes. The mixture becomes a nice nutty brown colour. Using a whisk, gradually add the milk and whisk together until it thickens into a smooth consistency, and then remove from the heat.

Step 3
Whisk in the grated cheese, which will slowly melt into the mixture. Then add salt and pepper to taste, grate in some nutmeg, and finally add the egg yolks.

Making cheese souffleStep 4
In a separate mixing bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. If you fancy an upper body work out, do it by hand by whisking side to side really quickly. Swap arms if necessary, and confident in your wrong arm coordination!

Whisking egg whites to stiff peaksStep 5
Spoon a little of the egg white mixture into the cheese mixture and fold through to loosen it a bit, and then tip it back into the bowl with the rest of the egg whites and fold together. Spoon the combined mixture into the soufflé dish(es), smooth the top, and immediately put into the hot oven. Bake in the centre for 10 minutes before turning the oven down to 180C and baking for another 25-30 minutes for a large soufflé or 15-20 minutes for the smaller soufflés. They should be well risen and golden brown on top.

Cheese souffle before ovenStep 6
Serve it immediately with a salad and enjoy!

Cheese souffle with spoon

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Experimental Sundays: home made pizzas

Sprinkling cheese on pizza

When we’re after a quick and easy weeknight dinner, “home made” pizzas are always popular. The White Russian’s daughter always goes for her favourite ham and pineapple topping, and we load up delicious salami, artichokes, olives, ham, and feta. Our usual cheat is to use pre-made Lebanese bread as the base, which makes a super crisp, thin base pizza, but in the name of Experimental Sundays, I tried making the dough from scratch.

I didn’t have a pizza stone, so cooked the pizzas on oiled trays in my gas oven on the hottest setting. The result was a light, crisp base that didn’t go soggy in the middle, however I couldn’t help but wish I had a wood fired oven where I could get some nice charred and smoky crust!

We had dough left over after feeding three adults and a child, which we wrapped up in cling film and froze. A week later, we defrosted some of the dough to make pizzas again, with the same great result. Not a bad idea to keep some dough on hand in the freezer, and despite it taking considerably longer than pulling Lebanese bread straight out of the packet, it was well worth the effort!

Pizza dough
Adapted from SBS’s perfect pizza dough and Jamie Oliver’s pizza dough recipes
Makes 6-8 medium sized pizzas

Ingredients
1kg Tipo ’00’ flour
2 x 7g dried yeast sachets
1 tsp salt
1 tbs sugar
4 tbs extra virgin olive oil
650ml lukewarm water

Step 1
Combine the warm water, yeast, sugar, salt and olive oil in the bowl of a mixer fitted with a dough hook. Turn the mixer onto a slow to medium speed until these bits are combined.

Pizza dough in mixer

Step 2
Slowly add the flour, saving a little of the flour to dust the bench and your hands later. Keep mixing until the dough is smooth and elastic.

Step 3
Flour the top of the dough and cover the bowl with a damp tea towel. Leave the dough to rest at room temperature for at least a couple of hours. The SBS recipe recommends leaving the dough to prove for 24 hours!
Pizza dough

Step 4
When you are ready to cook, tip out the dough onto a well floured bench. Flour your hands and knock back the excess air out of the dough. Divide it into 6 to 8 smaller balls of dough.

Pizza dough balls

Step 5
Roll or press out the dough on well oiled trays or pizza stone. Top with your favourite toppings and pop into your oven until the cheese has browned and the crust is crisp.

Pizza dough flattening

Home made pizza result    Enjoy!

Experimental Sundays: the most indulgent macaroni cheese

Macaroni cheese with salad

It’s a new year and I have a few food-related new years resolutions. The ultimate outcome of all these resolutions is that I eat more, but hey, that’s not necessarily a bad thing!

One of these ties in with wanting to cook more. I love being in the kitchen but don’t make time to cook as much as I’d like. This year I’m starting Experimental Sundays. It will be the one day of the week that I will try making something completely new to me, from scratch. On the shortlist I already have pasta, jam, a tarte Tatin, sausages, and beef rendang.

To ease myself into the year slowly, I made an easy but very rich and indulgent macaroni cheese. Mac and cheese is one of those things that might be a staple for some people, particularly if it’s the quick stuff out of a box. However, it’s one of those things that has never really appealed to me, despite my adoration of both pasta and cheese. It just always seemed a bit…simple.

So I thought I’d try making and eating it, combined into the one first time occasion. Be warned that this recipe is super rich, so go easy on it!

Macaroni cheese
Adapted from a recipe from Australian Good Taste magazine
Serves 6

Ingredients
280g (2 cups) dried straight macaroni
150g speck, diced, or prosciutto if preferred
60mls (1/4 cup) olive oil
2 large brown onions, finely chopped
2 tsp caster sugar
60g (3 tbs) butter
50g (1/3 cup) plain flour
625mls (2 1/2 cups) milk
300ml thickened cream
2 tsp Dijon mustard
Salt & ground white pepper, to taste
2 cups grated vintage cheddar
¼ cup grated parmesan
50g (1 cup) fresh breadcrumbs

Step 1
Cook macaroni in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and set aside. It’s better to undercook the pasta since it will continue cooking in the oven.

Step 2
Over a medium heat, add 2 tbs of the olive oil to the frying pan along with the onions and sugar. Cook for a minute while stirring. Add the speck and cook until onions are soft and speck is golden. Remove and set aside.

speck and grated cheese

Step 3
Preheat oven to 200°C. Combine the milk and cream in a jug.

Step 4
Heat the butter in a large saucepan over medium heat for 2 minutes or until melted and foaming. Add the flour and stir with a whisk for 1 minute or until the mixture bubbles. Remove the saucepan from the heat. Add 125mls (1/2 cup) of the milk mixture at a time, whisking constantly between additions to prevent lumps from forming.

Step 5
Return the saucepan to medium-high heat and stir with a wooden spoon until the sauce comes to the boil and thickens. Remove from the heat, add the mustard and cheeses and stir with a wooden spoon until the cheese melts. Season to taste with salt and pepper and whisk until well combined. Add the drained macaroni, speck and onions and stir to combine.

Step 6
Combine the breadcrumbs, parsley and remaining olive oil in a medium bowl.

Step 7
Spoon macaroni mixture into baking dish. Sprinkle breadcrumb mixture evenly over the top. Place on a baking tray and bake in oven for 20 minutes or until the top is golden and edges are bubbling.

Macaroni cheese before and after baking

Buon appetito!