After all the turkey it’s time for something else on your plate. I’ve followed Peter Bagi’s blog for some time now.
I got attracted by his food photography, just the view makes me salivating, it looks finger licking good. His latest project is his own cookbook.
Teaser from the Lulu page
Get cooking simple food & see how you can live and eat well for less than you think. This book is about celebrating food everyday. The pages are filled with recipes I feel are simple, affordable and interesting. Go ahead and change things up, add more or take away. But the important thing is that you try something different. Invite friends over on a Tuesday night for no other reason than to share a meal. Feel the enjoyment that comes with executing a dish & sharing this with friends & family. The smiles are more than enough fuel to keep you making fresh, simple food that taste amazing.
*It was Turkey Day in the US of A.
But also 30 days, and then… it’s my birthday! In the rest of the world they celebrate Christmas on that day.
What to serve to guests, and what to make for dinner, I still don’t know. I still got 25 days to think that over.
Clementine and goats’ cheese soufflé-filled crêpes
Makes 1 serving
Prep: 30 minutes
Cook: 10 to 30 minutes
For the crepes
- 2 large free-range egg yolks
- 300 ml or 10fl oz milk
- 115 gr or 4 ounce plain flour
- a pinch of salt
- small knob of butter
- icing sugar to garnish
For the soufflé
- 3 large free-range egg whites
- 25 gr or 1 ounce caster sugar
- 100 gr or 3½ ounce crumbled goats cheese
- 1 clementine, peeled and segmented
- Preheat the oven to 200° C or 400° F.
- To make the crepe mix, combine the egg yolks, flour, milk and salt. Whisk vigorously to form a batter.
- Place a crepe pan over a medium heat, add a small knob of butter to melt. Add a ladle of the crepe batter and swirl to cover the pan. Cook for one minute, flip over and cook for a further minute.
- For the soufflé, whisk the egg whites in a large bowl until stiff.
- Gradually add the sugar and continue whisking until light and fluffy. Stop when the mixture is thick enough to leave a ribbon trail when the whisk is lifted.
- Fold in the goats’ cheese and clementine segments making sure to maintain volume.
- Spoon the soufflé mix over half of the crepe and fold over to contain the mixture.
- Place in the oven and cook for ten minutes.
- To serve, slide the crepe soufflé onto a warm plate and dust with icing sugar.
Recipe by: James Tanner
PDF of this recipe: 11-4_Eat_The_Season_Clementine