365 days of gratitude

20/04/2018

My mother heard a recipe for soufflé on the radio, tried it, found it was delicious, shared the recipe with me and I’ve cooked it often.

Shortly after getting the soufflé recipe I came across a recipe for roulade, found it was delicious and I’ve cooked it often too.

Both are similar – separate eggs, beat whites, make a white sauce, stir in yolks then fold in the beaten whites.

The main difference is in how they’re cooked – the roulade in a sponge roll tin so it can be filled and rolled when it’s cooked, and the soufflé in a soufflé dish with a collar of paper which allows it to rise.

But there is another difference – the roulade has less flour than the soufflé.

I usually double the recipe when I make either of them but today with just my farmer and me for lunch I opted for a single recipe for the soufflé.

I’ve made it so often I can do it from memory. Once it was safely in the oven I remembered a friend asked me to email her the recipe, decided I should check the ingredients, I found the little red note book in which the recipe is written and realised I’d halved the amount of flour I used.

Soufflés are reputed to be temperamental and altering the amount of an ingredient isn’t recommended.

However, in spite of less flour than it ought to have, the soufflé rose and tasted for fine.

I wouldn’t recommend doing that again, but I’m grateful it worked this time, though it didn’t look quite as good as this one which had the correct amount of flour.

 

 

 

 


Bother wasn’t bad enough

21/01/2011

Three bankers, our accountant, two staff, my farmer and I were meeting this morning.

I was in charge of lunch for the eight of us when the meeting finished and had done all the preparations before it began.

All I had to do was mix the beaten egg whites with the rest of the roulade mixture and cook it as the meeting was coming to an end.

It would have worked too had I not knocked the bowl with the mixture off the bench.

Sometimes bother isn’t bad enough and this was definitely one of those times.


Roulade

11/04/2009

 Once upon a time, not so very long ago I cooked lunch for at least one of our staff every working day.

Roulade was one of my staples because it was easy to make, didn’t take long, was – almost – impossible to get wrong and was very forgiving if anyone was late.

For all those reasons, it’s still one of my most-used recipes if people are coming for lunch or tea (unless I’m feeling particularly inspired in the culinary department or work avoiding, it’s usually make-your-own sandwich if it’s just my farmer and me).

Cheese & Corn Roulade

 

60g butter                            1/3 cup flour                        

1 cup milk                           4 eggs, separated                

¾ cup grated cheese            1 sliced onion – optional

 

Filling

Grated Cheese                      Corn.

 

Melt butter in pot – sauté onion if using it. Stir in flour.

Add milk gradually, stirring constantly. Stir until mixture boils and thickens.

Quickly stir in egg yolks and first lot of cheese.

 

Beat egg whites until soft peaks form, fold lightly into cheese mixture.

 

Pour into swiss roll tin (30cm x 25cm) which has been lined with baking paper.

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Bake in hot over (180 -200 C) until puffed and golden brown.

Remove from over, turn onto wire rack. Remove baking paper. Spread with cheese and corn.

 

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Gently roll roulade (The original recipe said to cover the rack with a tea towel and use it to roll the roulade. I did that the first time but not since because it rolls up easily without it).

 

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Variatons: add corn to the egg mixture and sautéed onions to the filling if you prefer.

 

Tomatoes, mushrooms or any other vegetable which takes your fancy, cooked bacon or ham could also be used.


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