THE METAL CUPBOARD WAS HOT..

Menus are lovely things because they can change if there is something else delicious in the market.

And today there was some really crisp looking calabrese just sitting there waiting for a cook to pick it up and take it home and turn it into.. what?

HoHoHo.. a Calabrese and Stilton Souffle!

SHE had metal cupboard, aka oven, already hot for another dish, so a couple of little souffles would be able to slip in there easily.

The following amounts will feed six.. in ramekins.

Ingredients.

50g Butter plus extra for greasing the ramekins.

3 Tbsp of Breadcrumbs.

300g of Calabrese florets. YOU know it as Broccoli!

60g plain Flour.

300ml semi-skinned Milk.

1/4 tsp freshly grated Nutmeg.

100g crumbled Blue Stilton.

4 medium sized Eggs.. separated.

Preheat the oven to 200c Gas mark 6.

Grease 6 large ramekins with butter and sprinkle in the breadcrumbs, move the ramekins around so that the sides and base are evenly covered with the crumbs.

Cook the florets in salted boiling water for 5 minutes until tender.

DRAIN VERY WELL..

Heat the butter until melted, stir in the flour and cook for 2 minutes, whisk to get rid of lumps, bring to the boil, simmer for a further 2 minutes until it has thickened. Remove from the heat.

Add the florets to the pan and using a handheld blender, puree the mixture until it is smooth.

Beat in the nutmeg, cheese and the egg yolks.

In a separate bowl, whisk the egg whites until they are stiff, gently fold into the floret mix.

Spoon into the ramekins and bake  for 15 - 20 minutes until risen and golden.

Serve asap! 

WE did and it was delicious! I had to wait for it to cool down as I can't eat very hot things but then it was just as good as SHE had said it was when SHE slurped HERS.

In fact.. they were so delicious.. they are going to be the first course at tomorrow's lunch.. yes.. I know it took a long time to get to the point but.. hey.. things change.. it's only a menu!

GeeGee Parrot.
January 28th, 2014.
Postscript..
But dates never change.. 
For it is Constance's birthday tomorrow, she would be 97 and SHE has remembered that HER mama lurved this souffle.. so SHE is very happy to be able to serve it for lunch on January 29th.