French recipes – My Whisk and I

This is an easy soufflé, packed to the brim with flavour!

75ml flour
250ml milk
a pinch of nutmeg
5ml salt
4 eggs, separated
250ml Gruyére cheese, grated
250ml cream
5ml dried tarragon
rocket leaves
15ml olive oil
5ml lemon juice
a pinch of salt

Preheat your oven to 190℃ and brush 6 heatproof ramekins with sunflower oil – be generous!
Add the flour to a small saucepan but do not place it on the heat.
Drizzle in some milk to form a paste.
Place the saucepan on medium heat and slowly drizzle in the rest of the milk while whisking continuously.
Simmer the mixture while stirring for about 3 minutes – you want the mixture to be very thick.
Take the saucepan from the heat and add the nutmeg and salt and mix through.
Allow the mixture to cool until it is warm to the touch but not burning your finger.
Add the egg yolks one at a time and stir until incorporated.
Stir in the cheese and put aside.
Beat the egg whites to medium-stiff peaks and fold it into the cheese mixture.
Spoon the batter into the ramekins.
Place the ramekins in a roasting tin and fill the tin about 2-3cm deep with hot water.
Bake the soufflés for 20 minutes.
The soufflés will deflate once you take them from the oven, but do not panic!!
Turn your oven down to 180℃.
Spray a baking sheet with cooking spray and unmould the soufflés – they are now upside down…
Pour the cream into a small saucepan and add the tarragon.
Bring the cream to a boil, turn off the heat and allow to stand for about 10 minutes.
Spoon the cream onto the soufflés and bake them for another 15 minutes.
Serve immediately with a side of rocket dressed with olive oil, lemon juice and salt.

This is the perfect food as a light starter or simply as a canapé served with drinks on the patio. It can also double up as a light lunch when served with a salad.

2 large pears
30ml butter
30ml honey
1 lemon
500g ready-made pastry
200g goats cheese
a handful of pecan nuts
a handful of thyme leaves
egg-wash: 1 egg + 15ml milk

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Peel and core the pears and cut them into thin wedges lengthwise.
Place in a bowl and squeeze the lemon juice over. Mix up the slices with your hands so that the pear is covered with lemon juice.
Add the butter and honey to a large frying pan over medium-high heat.
Add the pear slices and any lemon juice from the bowl and cook for 2-3 minutes a side, until the pear is caramelised.
Remove the pear slices but reserve the honey caramel in the pan.
Roll the pastry to a 28cm X 38cm rectangle and score a 2cm border all around the edges. Place the pastry on the lined baking sheet.
Arrange the pear slices over the pastry within the border.
Now break up the cheese and arrange it randomly between the pear.
Scatter the pecan nuts and the thyme leaves over the pear and goats cheese.
Drizzle the leftover caramel from the pan over the tart.
Whisk the egg and milk together and brush the pastry border with it.
Bake the tart for 20 minutes until the pastry is beautifully golden.
Serve slightly warm.

Tag: French recipes

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