I have been glued like most of the nation to Delia’s how to cheat at cooking series and I am totally split in two – I never knew that you could buy frozen chopped onions or indeed frozen mashed potato so that all came as a bit of a shock, but what I admire about the book and series is that Delia has yet again pushed the cooking button and really is a cook of our times. While I would like everyone to buy from their local farm shop and dig up their own potatoes the reality is that a vast majority are not going to. I give all sorts of hints and tips about how to cook ahead, freeze foods and give recipes for ease and convenience and often say at my dems “there are no medals for chopping slicing and dicing”, so I too give lots of advice for an easier life. What I don’t do very often is recommend going to the supermarket and that is where I grit my teeth but the truth is that supermarkets are here to stay. The great British public may as well learn how to cook with the best frozen, canned, bottled and ready prepared food out there and who better to teach them than Delia! How to cheat at cooking by Delia Smith, Ebury Press £20.00 (or I have seen it at John Lewis for £8.00!).
Shallow Cheese Soufflés
This is not very cheaty but a great dish that can be put on the table is a matter of minutes.
Serves 2 or double for 4
Butter
75g Parmesan plus more for topping
200g goat’s cheese or other crumbly cheese
Thyme
3 large eggs, separated
4 tbsp double cream
Salt and pepper
Butter 2 shallow oven proof dishes/ bowls. Sprinkle them with a little of the parmesan tip out the excess cheese reserving it, and put into the freezer.
Beat the cheese with the egg yolks, cream, rest of the parmesan and thyme. Season with salt and pepper. Whisk the egg whites until they are stiff but still soft. Then gently fold in whites to the egg yolk mix so that it is well mixed.
Pour the mix into the prepared dishes and scatter over some more parmesan cheese. Place on a baking tray. Bake the soufflés in a pre heated oven 200c for 10-15 minutes they should be golden. Test if they are ready by inserting a knife point at the centre and if it is still a little runny return to the oven.
Serve with a green salad.
Tip:
Just to balance all this cheating go to Rose Prince’s website and book one of her delightfully how to not cheat courses – Bliss…… www.roseprince.co.uk
This article by Amy Willcock appears in The
Shooting Gazette May 2008, and is reproduced here with permission.
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