Twice baked blue cheese soufflé with pear and walnut salad
Overview
Prep time
35 mins
Cook time
35 mins
Serves
5
Ingredients
For the soufflés
40g butter, plus extra for buttering the ramekins
40g Parmesan, finely grated
40g plain flour
250ml whole milk
75g blue cheese, cut into chunks or grated (it depends on its texture)
25g Gruyère, grated, plus another 35g for the second bake
1 tsp Dijon mustard
3 large eggs, separated
¼ tsp grated nutmeg (or more to taste)
200ml double cream
For the dressing
½ tsp Dijon mustard
2 ½ tsp cider vinegar
4 tbsp walnut oil
1 tbsp olive oil (not extra-virgin)
½ tsp crème de cassis (or more or less to taste)
For the salad
2 fat perfectly ripe pears
juice of 1 lemon, to stop the pears going brown
20g butter
150g salad leaves
35g toasted walnuts, roughly chopped
Method
Step
Heat the oven to 200C/190C fan/gas mark 6.
Step
Butter 4 x 150ml ramekins well. Sprinkle 40g finely grated Parmesan equally into each one – it will stick to the butter – then shake out the excess (keep this).
Step
Melt 40g butter in a saucepan and stir in 40g plain flour. Cook for 2 minutes, until the butter and flour come together and the mixture looks sandy. Remove the pan from the heat.
Step
Start adding 250ml whole milk a little at a time, stirring all the time with a wooden spoon. Keep this smooth, beating hard if necessary. Put back on the heat and bring to the boil – the mixture will thicken considerably.
Step
Stir in 75g blue cheese, cut into chunks or grated (it depends on its texture), 25g grated Gruyère and the rest of the Parmesan. Season and add 1 tsp Dijon mustard. Leave to cool a bit then add 3 large egg yolks and ¼ tsp grated nutmeg, ensuring everything is well mixed.
Step
Season well – it might seem strong but you're going to add egg whites which will soften the flavours. Scrape the mixture into a large bowl.
Step
Beat 3 egg whites in a really clean bowl until they form medium peaks. Fold this into the cheese and yolk mixture using a large metal spoon.
Step
Divide the soufflé mixture between the ramekins, filling them right up to the top. Wipe to remove any little spillages at the edges of the ramekins – these can stop the soufflés rising.
Step
Put the ramekins into a roasting tin and pour in ¾cm of boiling water. Bake for 15 minutes.
Step
Remove the ramekins from the tin. Leave to cool – the soufflés will sink a bit but don't worry, they will puff up on the second bake. Run a knife between the soufflés and the insides of the ramekins. Shake out the soufflés. Put these into one gratin dish, top down or, if you have them, individual ones. Cover loosely with cling film and put in the fridge.
Step
Make the dressing for the salad by whisking together ½ tsp Dijon mustard, 2 ½ tsp cider vinegar, 4 tbsp walnut oil, 1 tbsp olive oil (not extra-virgin), and ½ tsp crème de cassis. Season to taste.
Step
Before you recook the soufflés, halve and core 2 fat perfectly ripe pears, cut them into slices and drop them immediately into the juice of 1 lemon (this stops them going brown).
Step
Heat the oven to 220C/210C fan/gas mark 7. Pour 200ml double cream over the soufflés and scatter with 35g Gruyère. Bake for 10 minutes, until puffed up, bubbling and golden.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Daily Mirror
a day ago
- Daily Mirror
'Moreish' and crunchy chips can be made with 1 surprising veg instead of potatoes
French fries are one of the simplest and delicious dishes to make - and to make them extra crunchy and tasty, one food expert has shared a surprising alternative to use French fries, or chips as we fondly call them here, are a fast-food favourite with their irresistible crunch and endless flavour possibilities. Yet, the traditional potato version isn't exactly the healthiest choice for regular munching. But fear not, fry aficionados! The culinary whizzes at Good Food have let us in on a veggie secret that's just as satisfying and can be rustled up in half an hour. With a few simple tweaks, this veggie revelation is a breeze to make and serves up a guilt-free treat. They've even gone so far as to claim: "Ditch the potatoes and try these moreish courgette fries as a snack or side dish. Scatter with Parmesan before serving." Here's what you'll need for this game-changing courgette fries recipe that serves two, preps in five minutes, and cooks in 25, reports the Express. Ingredients Two tablespoons of plain flour Two courgettes Oil 15g of Parmesan grated Salt and pepper to taste Method Now, onto the method. Kick things off by slicing your courgettes into 1cm sticks. Grab a bowl, chuck in some flour, and give it a light dousing with a couple of tablespoons of water. Whisk it up until you've got a thick batter, then season it well with salt and a good crack of black pepper. Toss those courgettes in until they're nicely coated. Next, get a deep pan and heat about 4cm of oil to 180°C – just remember to keep it less than two-thirds full to avoid any kitchen mishaps. Before plunging the courgettes into the bubbling oil, check it's at the perfect temperature by dropping in a tiny bit of batter - it should fizz and turn golden within 30 seconds. Once you're satisfied it's ready, gently lower in half the battered courgettes and let them sizzle for five to six minutes, flipping them after roughly a minute until they're gorgeously crisp and golden. Should any pieces cling together, delicately prise them apart using tongs. Pop them onto a plate lined with kitchen roll to soak up excess oil, then repeat the process with the remaining batch. Dust with Parmesan and serve immediately whilst piping hot. These courgette chips have earned themselves a stellar five out of six star rating from impressed home cooks. One delighted reviewer said: "Great recipe, really tasty. I cut my courgettes a little bit thicker than written here (a bit closer to the shape of potato wedges), but they still fried well. Very sweet, crispy on the outside, very soft in the middle. Will absolutely become a staple in our house." Another foodie offered their own twist, suggesting: " Add paprika to the fires." However, one curious cook wondered: "Can you cook these in the air fryer rather than deep fat frying them?" Good Food replied: "We haven't tested this in the air fryer, so we can't guarantee the results. You'll need to make sure there's no excess batter on them, as this can cause problems with the air fryer. "You might be better to just coat them in seasoned flour, spray or drizzle with some oil, then cook in the air fryer. We hope this helps."
The Guardian
23-07-2025
- The Guardian
Puff tart and brown sugar loaf – Alexina Anatole's courgette recipes
Summer courgettes seem to multiply faster than we can cook them, and demand a little more of our love from June through to August. But despite their unruliness as a crop, they are mild-mannered in flavour, a culinary chameleon that partners with a wide range of tastes. From the umami punch of parmesan to the fragrant cut-through of citrus, and from the warmth of cinnamon to the char of the barbecue, these green gourds can be used in myriad ways, shining in sweet and savoury contexts alike. There is nothing easier or more gratifying in summer than a tart topped with the season's bounty. Serve with a rocket salad for a light lunch, or alongside your protein of choice. The courgette 'butter' is endlessly adaptable: turn it into a pasta sauce with a spoonful or two of creme fraiche, or use it to fill quesadillas. Prep 30 minCook 25 minServes 6-8 For the courgette 'butter'3 tbsp olive oil 3 medium-large courgettes (about 670g) 3 small garlic cloves, peeled and thinly sliced½ tsp fine sea salt Finely grated zest and juice of ½ lime For the tart320g sheet ready-rolled puff pastry3-4 tbsp ricotta, or creme fraiche or cream cheese 10g parmesan, finely gratedEgg wash, or milk, to glaze Put the olive oil in a large saucepan on a medium heat. Meanwhile, top and tail the courgettes, then slice into very fine 1mm-2mm-thick rounds (if you have one, use a mandoline). Tip the sliced courgettes, garlic and salt into the pan, stir to coat everything in the hot oil, then turn up the heat to medium-high and cook, stirring occasionally, for about five minutes, until the courgettes start to break down. Turn down the heat to medium-low and cook for another 15 minutes, until the courgettes are soft and jammy and a bit like butter; if you like, leave the courgettes to cool and store in the fridge for up to three days. Heat the oven to 220C (200C fan)/425F/gas 7. Unravel the pastry sheet and its paper on to a large baking tray, trimming off any excess paper, if need be, then use a small knife to score a light 1cm border all around the edge of the pastry. Spoon dollops of the ricotta into the centre of the pastry, then spread it all over the base up to the border. Squeeze the lime juice on to the cooked courgettes, then spread them evenly over the the ricotta and top with an even scattering of the parmesan and the grated lime zest. Brush the border with egg wash (or milk), then bake for 25-30 minutes, until the edges are puffed up and deeply golden. Serve immediately. This is a brilliant way to use up a glut of courgettes, turning them into a soft, cinnamon-spiced cake with deep caramel notes from the muscovado sugar and a hit of aniseed fragrance from the fennel seeds. Perfect for an afternoon tea break. Prep 20 minCook 50 minServes 8 For the cake210g plain flour 1 tsp ground cinnamon ¾ tsp baking powder ½ tsp bicarbonate of soda ½ tsp fine sea salt 250g grated courgettes (2 small-medium courgettes)100g dark muscovado sugar 2 medium eggs 200g granulated sugar 50g creme fraiche, plus extra to serve1 tsp vanilla bean paste Finely grated zest of 1 lemonJuice of ½ lemon 120ml olive oil 1 tbsp demerara sugar 1 tsp fennel seeds, roughly crushed Heat the oven to 180C (160C fan)/350F/gas 4 and line a 2lb loaf tin with greaseproof paper. In a medium-large bowl, thoroughly whisk the flour, cinnamon, baking powder, bicarb and salt, then add the grated courgette and toss until evenly coated. In a large jug, whisk themuscovado sugar and eggsfor about a minute, until there are no significant lumps and the mix is a little frothy. Whisk in the granulated sugar, creme fraiche, vanilla, lemon zest and juice, then stream in the olive oil, whisking all the time. Pour the wet mix into the courgette bowl, whisk just until combined, then scrape into the lined loaf tin. Mix the demerara sugar and crushed fennel seeds, then sprinkle evenly all over the top. Bake for 45 minutes, until golden on top and a skewer inserted into the middle comes out clean. Remove and leave the loaf to cool in its tin for five to 10 minutes, then carefully unmould and transfer to a rack to cool completely. The cake is delicious as is, but slices can also be served with a spoonful of creme fraiche and a drizzle of extra-virgin olive oil (or maple syrup, if you have more of a sweet tooth). Alexina Anatole is the author of the Small Wins Substack and Sweet: The Secret to the Best Desserts, published by Square Peg at £27. To order a copy for £24.30, go to
Wales Online
14-07-2025
- Wales Online
Air fryer chips taste 'gourmet' if one cheap ingredient is added after cooking
Air fryer chips taste 'gourmet' if one cheap ingredient is added after cooking If you've got an air fryer at home, you'll know how brilliant they are for cooking quick and tasty meals that are often healthier than using other traditional cooking methods - including chips Air fryer chips are so easy to make, and with the right ingredients, they'll taste even better (Image: Rafa Jodar via Getty Images ) If you're the proud owner of an air fryer, you'll be well aware of how amazing they are for whipping up quick, delicious meals that are often healthier than those cooked using traditional methods. The versatility of an air fryer is impressive, but sometimes it's the simplest dishes that truly shine - and homemade chips certainly fit the bill. Oven-cooking chips can be a lengthy process, and deep frying isn't exactly the healthiest option, making the air fryer an appealing alternative. But if you're aiming for a 'gourmet' taste and extra crispiness, there's one crucial ingredient to add post-cooking. READ MORE: Everyone uses air fryers but there are three things you should never put in them This recipe was shared by food blogger Ana Negoita, and once you've given it a whirl, you'll never prepare chips any other way. If you've yet to sprinkle parmesan on your chips after they've been cooked, now's the time to try. According to Ana, this ingredient imparts a 'rich and cheesy' finish to the chips, elevating them to 'gourmet' status and tasting better than anything you'd find in a restaurant. Article continues below It only takes a few seconds to dust the chips with parmesan after they've finished cooking in the air fryer, but it significantly enhances the flavour, reports the Express. For an additional crunch, Ana suggests soaking the sliced potatoes in ice water and incorporating some cornflour into the spice mix - another minor yet crucial step in the procedure. Here's everything you need to whip up the perfect air fryer chips at home. Adding parmesan to your homemade chips makes them so much more flavourful (Image: Getty ) Air fryer parmesan chips Ingredients 800 g potatoes One tbsp cornstarch Two tbsp olive oil One tsp garlic powder One tsp paprika Grated Parmesan cheese Fresh parsley, chopped Method Firstly, peel the potatoes and cut them into evenly sized chip shapes. Make sure to rinse the slices thoroughly under cold water to get rid of any excess starch. Next, place the potatoes in a large bowl filled with ice and cold water and let them soak for 30 minutes. After soaking, drain them and pat them completely dry with a clean kitchen towel - this will ensure they become extra crispy. In a large bowl, mix the dried potatoes with cornflour, olive oil, garlic powder, paprika powder, salt, and pepper. Toss them well until the spice mix has coated all of the chips. Preheat your air fryer to 210C. Then, arrange the chips in the air fryer in a single layer - you might need to do this in several batches to avoid overcrowding. Cook for 18-22 minutes, giving the basket a shake halfway through, until you've got perfectly crispy, golden brown chips. Article continues below While they're still hot, transfer them to a bowl and sprinkle on the grated parmesan and parsley, gently tossing them to ensure all the chips are covered. If you want ideas and inspiration to plan your next UK adventure plus selected offers and competitions, sign up for our 2Chill weekly newsletter here
