I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 24 January 2016

Cheese and Shallot Soufflés.



Cheese and Shallot Soufflés.

Equipment:
8x150ml ramekins.
Greased with butter dusted with breadcrumbs.

Preparation:
-65g chopped shallots,
-6 eggs, separated,
-200g grated cheese,

In a large saucepan, melt 
-65g butter, with 
-65g shallots.
Cook stirring until the shallots have softened. Add
-65g plain flour. Whisk in
-480ml milk.
Cook, stirring until the sauce has thickened. Turn the heat off. Get on with the next bit.

Oven 180c fan forced 

Use an electric mixer to whisk,
-egg whites  until soft peaks form. Leave aside.

Add
-whisked egg yolks to
-milk mixture, stir well to combine. Add
-150g grated cheese. Stir well to combine.
Use a metal spoon, add
-1/3 of the egg white to loosen the mixture. Then gently fold in the rest of the egg white.

Spoon into the prepared ramekins. Top with
-50g grated cheese.

Bake 20-25 minutes until golden brown.
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