My first ever Souffle, for IMBB#20
It is just as well that I was so inspired by the October 3rd announcement that IMBB#20 would be on the theme of souffles, that I went home that very night and made one, out of whatever I had available in the pantry/fridge. I had intended it to just be a practise run for this weekend. But the reason I have risen early today is because I have to go to work. Yes. On a Sunday, pah. Aside from wedding commitments, I have spent just about every waking hour of October working late nights and overtime which meant I couldn't join in SHF, Blog Appetit and WBW as I had hoped to.
This isn't a great picture. It's not a particularly great looking souffle and although it rose beautifully it overexpanded its ramekin. But it tasted delicious and Fred was more than impressed. It was a classic gruyere, the recipe was taken from The Cordon Bleu at Home, I served it with rashers of Fatted Calf Bacon and a creamy roasted pepper sauce accented with Spanish smoked paprika.
|Archive Alert! On this Sunday last year I was busy creating an Ugly Duckling entry for IMBB # 9 on the subject of Terrines. It's really ugly. Check it out!|
Food | IMBB # 20 | IMBB | Cooking Early Rising