It’s my not so little, little sister’s 25th birthday & I’ve spent the afternoon baking for her special birthday dinner. In my family it’s tradition that we eat dinner together, partners as well, with a few bottles of wine & we really take our time.
I chose to cook the starter and dessert. My sister has a fondness for goats cheese so the ideal starter is one with this ingredient. This is the recipe I followed for twice baked goats cheese soufflés
This is before:
These are them after the first bake:
The recipe made 12 small ramekins worth of soufflés which was twice the quantity that we needed but as the recipe suggests they can be frozen. The ramekins are all from Gü puddings that we have loved and eaten and are perfect for small desserts or starters.
For pudding I made profiteroles with the help of my mum and dad (known this afternoon as Gordon and Delia)! I followed a recipe from Reader’s Digest New Cookery Year. The recipe is as follows.
65g of plain flour
Pinch of salt
50g of butter
2 eggs, beaten
1. Sift the flour and salt into a bowl whilst the oven heats to 210 degrees Celsius.
2. Melt the butter with the water in a saucepan on a low heat and once the butter has melted bring the mixture to the boil
3. Take the pan off the heat and pour in the flour and salt, stirring quickly with a wooden spoon until the mixture comes away from the side of the pan but not so that it becomes greasy.
4. Cool the paste and when cool add the beaten eggs, a little at a time beating well.
5. Pipe the pastry onto grease proof paper, well spaced out.
6. Cook for 15 minutes at 210 degrees Celsius before turning down to 180 degrees Celsius for the final 20 minutes.
Finally pipe cream (or in my case squirt it in) and drizzle with chocolate.
Happy Birthday Nat!