Showing posts with label Delia Smith. Show all posts
Showing posts with label Delia Smith. Show all posts

Sunday, January 6, 2013

Hot Lemon Curd Soufflés for #SundaySupper

Time again for a few confessions.  The first one is that I own and use an old lady pullcart.  I got it for Christmas and I couldn’t have been happier.  (See below for evidence!)  And bless my daughters for giving it to me, despite their mortification when I use it!  You know what I’m talking about, right?  It's kind with wheels that old ladies use to do their shopping in the city when they are on foot.  Trundling around ahead of you, in their scratchy cardigans, even in the summer, and impeding your passage when they stop to talk to other old ladies about the weather?  That’s me, except I just have the cart, and mine is flowered, not plaid, and I tend to walk at a reasonable clip.

Happy camper Christmas Day!

After all, and this is the second confession, I use mine to scoot between charity shops, looking for used cookbooks while I am visiting the Channel Island of Jersey.  (Which happens as often as I can get there!)  And if I get to the shops before you, I am going to buy ALL the good cookbooks.   Which are very heavy.  Which is where the cart comes in.  It's a necessity, folks, as well as a fashion accessory.  Among the treasures I found on a trip a number of years ago, was the whole How To Cook series, books One – Three, by Delia Smith.  Score!  Which brings me to confession number three:  I have a lot of cookbooks.  When I get a new one, I go through it, carefully bookmarking all the recipes I want to try first.  The problem is that I often get several new ones at a time, and I don’t get around to making all the things I want to make before yet another new cookbook arrives and the old bookmarks get sadly curly and mashed as the cookbook is put into the shelf and, while not exactly forgotten, it’s no longer on the front burner, so to speak.  Can anybody relate?

This week I am delighted to join Sunday Supper, a fabulous group of bloggers dedicated to getting everyone around the family table once more.  The current theme is all about trying something new, something that’s been on your bucket list but that you have yet to tackle.  These Hot Lemon Curd Soufflés were bookmarked at least five years ago so they totally qualify!  And now I am kicking myself for waiting so long.  Because they were delicious.  And easy.

3 large eggs
1 medium lemon
1/4 cup or 50g golden caster sugar
Plus 2 1/2 teaspoons golden caster sugar (White sugar can be substituted for both.)
2/3 cup or 155ml room temperature lemon curd (Store-bought or half of this recipe here – eat the other half with a spoon!)
Butter for greasing your four ramekins

Optional for serving: a sprinkle of powdered or icing sugar

Lightly butter your four ramekins and preheat your oven to 325°F or 170°C.
Separate your eggs and put the whites in a large clean, dry, grease-free bowl.  Put your yolks in a medium-size bowl.

Grate your lemon zest and juice your lemon.  Set aside.  You will need two tablespoons of the juice.  I used a zester for my lemon and the pieces were too big.  You definitely want to use a small grater or Microplane, if you have one.

Using either an electric mixer or a balloon whisk, beat the whites until stiff peaks form.  You’ll get much stiffer peaks with an electric mixer but mine is out of commission right now.  I was surprised by how quickly I was able to get stiff peaks with just a balloon whisk so if that’s all you have, don’t be discouraged.

Now add the 2 1/2 teaspoons of sugar to the whites and beat again.

To the yolk bowl, add the grated lemon zest and two tablespoons of juice, along with the remaining sugar and mix them together thoroughly.

See that zest?  Way too big. Another reminder to use a grater. 

Fold a good spoonful of the fluffy whites into the yolk mixture to loosen it.

Add the yolk mixture to the whites and gently, very gently, fold it in so that as much air and fluffiness as possible remains.

Divide your lemon curd between the buttered ramekins.

Place the ramekins on a cookie sheet or baking pan.  Spoon the mixture on top of the lemon curd and run your finger around the inside edge of each to clean it a little, if necessary.

Bake in your preheated oven for 15 – 20 minutes or until the tops are golden.  Allow the hot curd to cool for a few minutes, then sprinkle with a little powdered sugar, if desired.  Place the whole hot ramekin on a small saucer to serve.

These will sink a little bit as time goes on but will still taste delicious and light, if not served immediately.


Join us this Sunday at 7 p.m. U.S. Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:
Sunday Supper Main Dishes:
Sunday Supper Desserts and Snacks:

Sunday, February 12, 2012

Spring Onion Rosemary Cheese Quick Bread

So the heater is broken again.  Well, not exactly broken but all the wires that connect it to power have apparently burned up and melted into a molten non-conductive mess.  This happened on Thursday night, of course, because our weekend starts on Friday.  And it's still COLD!

So Friday I made soup – will post that recipe later because it turned out quite delicious – and yesterday I baked bread.  This recipe was adapted from one of my favorites, from the great doyenne of British cookery, Delia Smith.  Her version was with goat cheese and thyme but I have figured out that you can put any cheese and any herb and this will taste fantastic.

4 oz  or 110 g strong cheese of your choice (I used a combo of blue and cheddar.)
4 spring onions, finely sliced
1 medium potato weighing approximately 6 oz or 175g
At least 1 rounded tablespoon fresh herbs (I used rosemary this time.) plus a few extra leaves for the top when baking
6 oz or 175g flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/4 teaspoon or generous pinch of cayenne pepper
1/2 teaspoon English mustard powder
1 large egg
2 tablespoons milk
Olive oil for greasing the cookie sheet

Preheat the oven to gas 375°F or 190°C.

Pare the rind from the cheese, if there is one, and cut it into 1/2 inch  or 1 cm cubes.  Remove the rosemary leaves from the stalks and mince all but a few.

Sift the flour, baking powder and salt into a big, roomy mixing bowl, holding the sieve up high to give the flour a good airing.

Peel the potato and grate it straight into the flour, using the coarse side of the grater.  Lightly mix the potato in with a fork. 

Mince your spring onions.  

Add the spring onions, rosemary and two-thirds of the cheese to the potato/flour bowl.  Add in the cayenne and mustard powder.

Still using a fork, gently mix everything thoroughly.

After that, beat the egg with the milk, then pour the mixture into the bowl, just bringing it all together to a loose, rough dough, still using your fork.  It will seem too dry to come together but just keep mixing and turning the bowl and the dough and your patience will be rewarded.   It will come together.

Rub a little olive oil on your baking sheet and transfer the dough on top of the oil.

Pat it gently into a 6-inch or 15 cm rough round.  

Now lightly press the rest of the cheese over the surface, and scatter the reserved rosemary leaves over it as well.

Bake the bread on the middle shelf of the oven for 45-50 minutes or until golden brown.  

Remove it to a cooling rack or cutting board and serve it still warm if possible.  We slathered ours with butter and called it lunch!