All posts filed under: Cheese & Eggs

Savoury Cheese Souffle

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Featured in Zomato’s monthly newsletter CRUNCH – 23rd Nov 2011. http://www.zomato.com/crunch/cheese-souffle/ Souffle means breath or to take ones breath away. I was definitely holding my breath when I waited for it to rise in the oven. After which I was so proud of my fluffly soufflé that I moved around it in circles to figure out the right angle for the shot. That’s when I realized that a soufflé is called so because it takes one big breath and then releases it. Once out of the oven I saw the steam escaping from my soufflé and I lost some steam as well. (But I read that a soufflé holds its shape for only 3-4 mins… so that’s some balm for my wounded ego). Before making the effort, you need to ask yourself the question… “Will you appreciate a subtle dish?, Can you dive into the meal at break neck speed? Will you be happy with a really small portion? (The French I tell you!)”. If the answer to all these questions is a resounding YES… …

Perfectly Poached Eggs

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I’ve stayed away from poaching eggs. It’s an art and a science apparently, not for mere mortals. The regular cook in the kitchen need be satisfied with scrambled eggs, fried eggs, boiled eggs or omelets. But Poached eggs were to be left to a fancy chef who turned it out ala Eggs Benedict!  Well no more I said and attempted to poach an egg (remember Julie in ‘Julie and Julia’ J) To be honest, the first attempt was a birds nest and I quickly gobbled it down to erase any photo evidence. The second one however was definitely palatable. The proof of the pudding or the poaching is for all to see. Sunday morning brekkie anyone? How to Poach an Egg (Courtesy: Wiki Info) Step1: Set a saucepan to boil that is about two-thirds full of water. Milk can also be used for a richer taste. Step 2: Add a dash of white vinegar (while it’s not absolutely vital, it helps the egg’s appearance – the vinegar coagulates the egg white turning it into a …

Spinach and Corn Quiche

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This quiche recipe is for all the non-meat eaters who obviously ignored my Bacon and Mushroom Quiche recipe. This recipe is also for everyone who likes a nice chewy cheesy quiche. So basically this recipe is for everyone 🙂 Spinach and Corn is one of those excellent combinations that you can’t go wrong with. The colors compliment each other as well – yellow and green. I’ve told you all about quiches before – savory pastry with a filling of your choice. If you buy ready pastry shells then you can roll out quiches in minutes. Perfect for a weekday! Spinach and Corn Quiche Baking time: 25 mins + 10 minsCooking time: 15 mins Serves: 4What you need:For Pastry1 cup plain Flour75 gms Butter, choppedLarge pinch of saltWater For Filling2 cups blanched and chopped Spinach leaves1 cup crumbled fresh Cottage Cheese3/4th cup Sweet Corn kernels3/4th cup Milk2 Tbsp Cream1/4 cup grated Cheddar cheese½ tsp dried Oregano2 Tbsps ButterSalt and PepperWhat to do: To Make Pastry: Place flour and butter in a cold bowl. Rub together until the …

Baked Eggs with Tomatoes

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First of all I would like to apologize to my beloved food – The Egg. I’m surprised I haven’t done a post on it as yet! Eggs are so versatile and so tasty and kind of a staple in the diet, so it’s easy to overlook them. Egg whites are often considered the perfect source of protein because the body uses 100 percent of the nutrients they provide. Plus they are free of saturated fats and excess carbohydrates. The egg yolk (the best part according to me) is jam packed with nutrients. There is a controversy with the cholesterol bit, but the doctors are changing their stance now to saying its OK to have about 4 yolks in a week. So there, we’ve tackled that bit. Remember when we were kids and we had half boiled eggs in a cup? Well, this is the more sophisticated adult version. According to me, serving anything in a mini ramekin is très chic 🙂 Baked Eggs with Tomatoes Prep time: 5 mins Cooking time: 15 mins Serves: 4 What …

Bacon and Mushroom Quiche

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Anyone who’s not a bacon fan can sign off at the moment because this recipe extols the virtues of fat … Pork fat… interspersed between salty pork meat…which melts and crackles on a hot pan… which curls into a heavenly roll… and then when you bite into it, just melts into your mouth.. sigh! See.. Dint I say anyone who’s not a bacon fan can sign off? A quiche is an open tart with a thin pastry shell (shortcrust) filled with a rich savory egg custard. I made the shortcrust pastry of the quiche at home, so will pat myself on the back. But you can buy the dough from any supermarket. Bacon and mushrooms top this one, but you can add anything you like. They say the original quiche din’t contain cheese… but for me a quiche is not a quiche without liberal amounts of cheese! You can eat this hot or cold, I prefer my quiche cold as the flavors mould in well after some sitting time. The co-resident loved this one and …