Cook and Tell May #1 - Soupy

[peasoupdragon Profile]

Welcome to Cook and Tell May

In the absence of anyone else starting a thread I thought I would do it – but if anyone has any objections or if I deviate from the rules I will not be offended if you start another thread

Hello all & welcome to the first Cook & Tell Club thread.

The idea is that someone chooses two recipes from the BBC site each month & as many members as possible cook either or both of the dishes and discusses their experience here.

The club guidelines are:

The recipes must be on this BBC site

The recipes must be new to the chooser

Two recipes a month

They each must be by a different chef during that month

They each must be a different genre that month (eg a cake & and a rice dish or a soup and a fruit pudding etc)

All participants are free to choose to cook either or both dishes.

Minor alterations are to adjust to taste/dietary requirements/avaiability of ingredients is fine but the basic recipe to be followed.



OK so here goes – following on from a thread on Wildfood I have never made a soufflé and am feeling hard done by so here goes:

http://www.bbc.co.uk/food/recipes/cheesesouffle_5237

and as the other a seasonal lamb dish.

http://www.bbc.co.uk/food/recipes/grill ... etaa_92373

Looking forward to your feedback/comments etc and as I said if I have offended anyone about starting a Cook and Tell thread under my own steam please do start another thread

[Gillthepainter Profile Website]

Oh, 2 excellent choices for our house. Nice and savoury.
I only use one souffle recipe and that was some years ago I last made it (Floyd's).

I'll be making them both, Soupy.

[Mrs Vee Profile]

I've never made a souffle in my life but I'll give this one a go. Can't do the lamb recipe I'm afraid, it's not an easy one to vegetarianise!

[OneMoreCheekyOne Profile Website]

I think i'll join in on these, both sound great.

I have made a cheese and spring onion souffle before but it was ages ago. Looking forward to trying it again.

[peasoupdragon Profile]

Thank you for your support I was a bit quick of the mark with this one.

I notice that Gill has kindly amended the titles - which means everyone is a winner as we now have 4 recipes rather than 2.

Looking forward to everyone's feedback -

PSD

[hungryhousewife Profile]

Yum! Yum! Love the look of these, Soupy!
Will do my best, but have a fairly hectic May!
HH

[irishcountry-cousin Profile]

Nice choices Soupy. I might make some couscous to go with the lamb and absorb the sauce. I love lamb and we eat it often.

[Global_Worming Profile]

Pea in the words of the Soups, "your free to do what you want any old time"

[Dena Profile]

I notice that Gill has kindly amended the titles - which means everyone is a winner as we now have 4 recipes rather than 2.


PSD

Hi peasoupdragon, I wonder if Sakkarin or Gill could maybe keep my suggestions for June? It is now seeming a little like a competition - whose recipes shall we use

I go along with trying someone else's suggestion for 1 or 2 recipes but 4, I don't think I would be happy with that.

I normally do twice baked cheese souffles, so it will be a nice change to make 1 large one.

[Gillthepainter Profile Website]

I wonder if Sakkarin or Gill could maybe keep my suggestions for June? It is now seeming a little like a competition - whose recipes shall we use

We probably can if you wish.
But I'd rather see the board lively with too many threads, it's so refreshing, Dena.
(and don't really want to remove anything at the moment, just letting things go with the flow as it were).

Would you mind if we kept both open please? I certainly will be making dishes from both.

If not,
I'll certainly remove the second one to postpone it to June for you.


Right
All sorted, back to cook and tell for May ....

[Dena Profile]

Gill I am so sorry, didn't see this until a couple of minutes ago, I would have gone along with your suggestion if I had.

[Gillthepainter Profile Website]

ha ha ha. No matter, dena.
We're all getting to grips with a new system here, aren't we.

[OneMoreCheekyOne Profile Website]

I made the lamb dish last night and very nice it was too.

I kept mostly to the recipe but also added a small amount of chopped chives to the evoo/feta/herb mix. It was intensely savoury and lemony.

Instead of cooking the cutlets in a pan I oven roasted a whole rack and then carved it once cooked. At the same time (and in the same roasting pan) I did some mini roast potatoes and roast red onion wedges to serve alongside the lamb.

Definitely something i'd make again.

Although it was so savoury that I craved a little bit of chocolate afterwards

[peasoupdragon Profile]

Thanks for trying the recipe OneMoreCheekyOne!

I am licking my lips thinking about it - and the roasters idea sounds good.

[peasoupdragon Profile]

This completely slipped off the boil - so my apologies.

Well I made the souffles yesterday for the first time.

The only thing I noticed right at the end was that I had only put four egg whites in rather than five. I didn't notice until after they had been eaten so not sure what difference they made.

The Outcome: fabulous. A bit a faffing about folding the egg whites in and I was really sceptical that they weren't going to rise. Also I had to put a bit extra flour in the sauce.

My word they were gorgous - although with the numpties that I live wouldn't eat them which meant that I ended up eating three of them myself!

Next week it will be the lamb so will add the feedback then but its definately going to be made in my house again.