Celia Hay's soufflés served hot from the oven are as impressive as they are comforting.
1 knob Butter, melted, for greasing
¼ cup Breadcrumbs
4 Eggs, at room temperature, separated
290 ml Milk
40 g Butter
30 g Flour
1 tsp Dried mustard
1 pinch Cayenne pepper
85 g Cheddar cheese, grated
1. Heat the oven to 200C. Place a baking sheet on the shelf in the top third of the oven.
2. Brush ramekins or souffle dishes with the melted butter.Coat lightly with breadcrumbs by tilting the ramekins so the breadcrumbs stick to the butter. Tip out any breadcrumbs that do not stick.
3. Separate the eggs. Be sure to get no yolk in the egg whites. Put the whites in a bowl, ready to whisk.
4. Warm the milk in a pot or microwave.
5. Melt the butter in a saucepan, stir in the flour and cook for 45 seconds.
6. Gradually add the warmed milk, stirring until smooth. Remove from the heat, add the mustard, cayenne pepper, grated cheese and stir in the egg yolks. Taste the mixture — it should have good flavour. Season with salt and pepper if required.
7. Whisk the egg whites until just stiff and mix a spoonful into the cheese mixture to loosen it. Fold in the remainder of the whites with a metal spoon or spatula. Spoon the mixture into the ramekins so they are twothirds full.
8. With the back of a spoon or your fingertip make a one centimetre rim around edge of the souffle mixture. This gives a “top hat’’ appearance to the cooked souffle.
9. Bake for 8-10 minutes until well risen and golden brown. Avoid opening the door until the last minutes of cooking time. To check if the souffle is cooked, wobble the ramekin gently. If it is very wobbly, cook for a little longer
As Im sure everybody that travels Sutton Road is aware, there have been long & protracted 'road works' carried out over the past year or so.
What is disturbing is they have taken a mildly rough road & managed to systematically make it worse, alot worse.
Areas that have been patched are in a worse state than before they started, the finished product is now of lower quality & more dangerous than before & to top it off they also managed to work around the worst 'pre reseal' areas that needed fixing altogether !
Im sure that took some hard work to avoid those.
If there was an award for incompetence & poor workmanship the contractors involved in the roading win hands down. The council can put its hand up for obvious lack of project managing and total waste of our rates, unless the goal was to make another bad road look better by comparision.
The jokes over, those responsible need to sort this mess out immediately or find another vocation that doesnt give you any access to the publics purse strings.
This easy wheat free soda bread recipe was brought back from England recently by Helen, one of our Osteopaths, and is definitely worth sharing. It is easy to make, holds together well, and stays fresh for many days.
11/2 tsp baking soda
1/2 tsp salt
4 tblsp mixed seeds
500ml natural yoghurt
1 tblsp honey
1 tblsp oil
Line a loaf tin with baking paper. Mix together the dry ingredients in a bowl, and mic together the wet ingredients in a separate bowl. Combine wet and dry ingredients and mix until completely blended.
Place in loaf tin and sprinkle some extra seeds on top.
Bake at 180C for 25 minutes then lower the temperature to 150C and cook for a further 30 mins. Remove from oven and wrap in a clean tea towel. You will know when the bread is backed when you turn it out and it has a hollow sound when you knock on the base.
The NZ Transport Agency advises of the following overnight closures for motorway improvements: Northern Motorway (SH1), Southern Motorway (SH1), Northwestern Motorway (SH16), Upper Harbour Motorway (SH18), Southwestern Motorway (SH20).
Closures start at 9pm and finish at 5am - unless otherwise stated. Please follow the signposted detours. Click here to see a detailed list of affected areas.
Safe travels neighbours!