Part IV

Some Recipes

1. Souffle Omelette

Ingredients

For the fruit mixture

1 lime, juice only
55g/2oz apricots, quartered
55g/2oz flaked almonds
55g/2oz raspberries
3Qg/loz soft brown sugar
30g/1oz raisins

For the souffle

2 egg yolks

4 tbsp caster sugar 2 egg whites 1 tbsp icing sugar

30g/1oz unsalted butter

Method

1. Preheat the oven to 220C/425F/Gas 7.

2. Place the lime juice, apricots, almonds, raspberries, brown sugar and raisins into a heavy-based pan and cook over a gentle heat for 8-10 minutes, or until the fruit is soft.

3. Meanwhile, place the egg yolks and caster sugar into a bowl and whisk together until smooth.

4. Whisk the egg whites In a large clean bowl to form stiff peaks. Whisk the icing sugar in until the whites become stiff and glossy.

5. Fold the egg whites into the egg mixture until combined.

6. Gently melt the butter in a small frying pan.

7. Pour the souffle mixture into the pan, transfer to the oven and bake for 6-8 minutes or until risen.

Spoon the fruit mixture on top of the souffle and serve immediately.

2. Chocolate Steamed Pudding

Ingredients

50g/2oz unsweetened plain cooking chocolate (minimum 70 per cent cocoa solids)

110g/4oz plain flour

110g/4oz caster sugar

1 tbsp unsweetened cocoa powder

125ml/4fl oz skimmed milk

legg

1 tsp baking powder

Vi tsp grated nutmeg

75g/3oz hazelnuts, toasted and chopped

margarine, for greasing

Method

1. Melt the chocolate in a bowl set over a pan of simmering water.

2. Combine the remaining ingredients, except for the hazelnuts, in a food processor or mixer and blend for one minute at low speed.

3. Add the melted chocolate and blend for one minute at high speed. Fold in the hazelnuts.

4. Lightly grease a 1.2 litre/2 pint pudding basin with margarine. Spoon the batter into the basin. Cover with a lid or a pleated greased sheet of foil tied securely with string.

5. Spoon the batter into the basin. Cover with a lid or a pleated greased sheet of foil tied securely with string.

6. Place the basin on a rack set in the bottom of a pan.

7. Pour boiling water into the pan until it comes three-quarters the way up the side of the basin.

8. Cook over a medium heat for about 1 -1 % hours or until a knife or skewer inserted into the centre of the pudding comes out clean.

9. Remove the pudding from the pan and allow to cool for ten minutes. Run a knife around the edge to loosen and invert on to a serving dish.

10. Serve with vanilla custard.

3. Rice Noodles In soup with Beef