Cheese Souffle Omelette

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souf 05/05/2018

Making a soufflé omelette is a doddle and is a perfect meal for a Sunday brunch. It takes no more than five minutes and tastes amazing. This one has three cheeses, but you can make it with just one, or even four if you happen to have them hanging around. I always have a selection of cheeses to rival a small deli in my fridge.

Serves 1

Ingredients:

  • 3 large eggs
  • 1 oz (25 g) mature Cheddar, finely grated
  • 1 oz (25 g) Parmesan (Parmigiano Reggiano), finely grated
  • 1 oz (25 g) Gruyère, finely grated
  • 1 heaped tablespoon finely snipped chives
  • ½ oz (10 g) butter
  • salt and freshly milled black pepper

Method:

  1. First separate the eggs – yolks into a small bowl and whites into a squeaky-clean large bowl; it helps if you separate the whites singly into a cup first before adding them to the bowl, then if one breaks, it won’t ruin the rest.
  2. Now beat the egg yolks with a fork, seasoning well with salt and pepper. Next put the pan on to a low heat to warm through. While that’s happening, whisk the egg whites with either an electric hand whisk or a balloon whisk, until they form soft peaks.  Next add the butter to the pan and turn the heat up.
  3. Then, using a large metal spoon, quickly fold the egg yolks into the egg whites, adding the Cheddar, half the Parmesan and the chives at the same time. Then, when the butter is foaming, pile the whole lot into the pan and give it a good hefty shake to even it out. Now let the omelette cook for 1 minute exactly. Then slide a palette knife round the edges to loosen it, sprinkle the grated Gruyère all over the surface and whack the omelette under the grill, about 4 inches (10 cm) from the heat. Let it cook for 1 more minute, until the cheese is melted and tinged golden.
  4. Next, remove the pan from the heat, then slide the palette knife round the edge again. Take the pan to the warmed plate, then ease one half of the omelette over the other and tilt the whole lot out on to the plate.
  5. Scatter the rest of the Parmesan all over and serve immediately.
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Cheese & Wild Garlic Scones

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wild-garlic-and-cheese-scones 12/02/2017

I’ve been wanting to try wild garlic for ages but have never been able to find it… until now. I came across some at a local market and in my excitement, bought way more than one person could possibly eat. I have now stocked up the freezer with a variety of garlicky infused meals and baked goods. It’s going to be a good week.

These scones are wonderfully fluffy, and cheesy. The wild garlic is quite different to using garlic cloves. It has a more subtle onion flavour, very similar to chives but more… well, garlicky.

Makes about 6 whoppers

Ingredients:

  • 220g self-raising flour
  • ½ teaspoon fine sea salt
  • 50g butter
  • 1 egg beaten
  • Milk
  • 120g grated cheddar cheese
  • a generous handful of wild garlic, finely chopped (if you haven’t got any wild garlic snipped chives work well instead)
  • a pinch of cayenne pepper
  • a good pinch of English mustard powder

Method:

  1. Preheat the oven to 200°C
  2. Sift the flour and salt into a large bowl
  3. Rub the butter in until it resembles fine breadcrumbs
  4. Stir in the grated cheese and finely chopped wild garlic or chives
  5. Add the pepper and mustard and mix
  6. Add enough milk to the beaten egg to make it up to 150ml of liquid
  7. Make a well in the centre of the flour mixture and pour in the egg/milk mixture
  8. Mix to a soft dough with a metal knife
  9. Turn onto a floured surface and knead gently and lightly until it is just smooth
  10. Press out to about 2½cm deep and cut out rounds with a 7cm pastry cutter gathering the scraps together each time, re-rolling and stamping until you have 6 or 7 scones
  11. Pop the scones onto a lightly oiled baking sheet, brush the tops with a little milk and bake them for 15 – 20 minutes until well risen and golden brown and your kitchen smells divine
  12. Leave to cool on a wire rack or scoff straight from the oven!