So a couple of weeks ago I won a contest on Chef at Large and the prize was delivered last week.




(FYI: If you enjoy talking about food all day and want to chat with the most serious food lovers around you need to join this FB group. Like now. It’s a ton of fun!)




My prize was a beautiful set of conical ramkeins form Urban Dazzle.




You can get yourself a set here.




I’ve been wondering what to make in them since they arrived and decided on gooey cheese souffles.




The weather’s been rather strange here: rainy and miserable some days, hot and humid on others.




Nothing that a warm, cheesy souffle straight from the oven can’t fix 🙂







What I love about this recipe is that it’s quick and makes exactly three small servings. Even though they’re small, they’re pretty lethal. Especially if you use a bad-ass cheese like I did.




This bad boy came back from my parent’s trip to Germany. It’s seriously smelly. Like hard-core smelly. But I love that about it. This cheese is sure it wants to be smelly and rocks at it.







I’m pretty sure this recipe would work with any cheese, but using a mild cheese would make a mild souffle, and who wants that when you can have one bursting with flavour, right?







These are wonderfully decadent by themselves, but great with a fresh salad on the side as well. Just eat them the minute you take them out of the oven. I had to take pictures so they fell a bit flat, but still tasted amazing.




This is what happened 5 minutes after I took them out.







Mini gooey cheese souffles
(Recipe adapted from here)




Prep time: 15 mins
Cook time: 18 mins
Makes: 3 mini servings




Ingredients:




30 g butter, plus extra for greasing
2-3 tbsp breadcrumbs
25 g flour
1 tsp grainy mustard paste
150 ml milk
2 eggs
50 g Camembert, grated (or any other cheese of your choice)
salt and pepper to taste







Method:




1. Preheat the oven to 200º C. Grease the ramekins with butter and dust with the breadcrumbs, tipping out the excess.
2. Melt the butter in a non-stick pan, and stir in the flour and mustard, cooking it for a minute. Take the pan off the heat and stir in the milk a little at time until you have a smooth sauce. Put it back on a medium flame and keep stirring until the sauce thickens to almost a paste. Remove from the heat, place in a bowl and allow to cool.
3. Separate the eggs and whisk the whites until stiff with an electric whisk.
4. Stir the yolks into the cooled white sauce. Add the cheese and season. Very carefully fold the egg whites into the cheese mix trying to keep the volume.
5. Spoon into the ramekins, filling each about two-thirds full. Create a “top-hat” by running a blunt knife around the edge of the mixture, all around the inside edge of each ramekin. Place them on a baking tray and bake for about 18 mins. Remove and eat immediately.




Have a fun, fun weekend folks! 🙂