More Souffle!

This souffle recipe is totally different to other souffles I've made in the past. I basically made a toffee out of caster sugar, cream of tartar, and a little water, then gradually whisked this into soft-peak whipped egg whites, beating well in between each addition. The result? Honeycomb Souffles! It actually tasted like fluffy, soft, honeycomb - delsih

Floating Islands and a teacake

Through my cooking hobby I just keep on learning new cooking techniques. I never knew that one could poach a meringue, but you can! While the meringue itself is low fat, the traditional recipe serves them on a bed of cream anglaise (a.k.a fatty fat fat), however this version is the hip-friendly version served on a raspberry 'cream' (a.k.a low fat vanilla yoghurt blended with raspberries).

However, in the name of balancing things out, I also baked a caramel-almond teacake... I didn't eat it though, my lovely work colleagues got to enjoy this one, and I have stumbled a easy peesy caramel icing recipe in the process.

More lamb!

I missed a week with my blogging, but in my defence I was sick last weekend, and I've been busy enjoying the beginning of spring. 


Although it's not so sunny today and the wind is playing up my hayfever, hence the blogging!


Nonetheless, I did end up cooking a pretty awesome cake: Hazelnut and chocolate meringue cake. A rich chocolate-hazelnut mud cake base with a chocolatey meringue layer on top. And it was served with chocolate sauce, which admittedly looks a bit like gravy in the picture... 






And last nights dinner: Coriander-crusted lamb with mash potato. It's a Donna Hay recipe and I highly recommend it. Made me realise that my oven is a bit temperamental, the last time I cooked lamb racks it took 20 minutes in my oven and they were perfectly medium-rare, however last night it needed 30 minutes, go figure? Delicious though, the coriander crust was a winner ;)