Welcome

When I first started dating my boyfriend he would ask me if I was performing witchcraft on him with my food which left me wondering…was I? There is something to be said for the contribution food makes to a romance but that’s not where it ends.

I have long been interested in the effect food has on us on many levels, not merely the nutritional benefits but the calming effect of aromas, the arousing effect of flavours and the healing sensation of a home cooked meal, let’s face it… food is a drug and it is my drug of choice. I have started this blog to share some of my favourite food and cooking experiences with you and no doubt some spectacular failures along the way. I would like to start this with one of my recent experiments the berry and ricotta soufflé.

Raspberry and ricotta soufflé

Ingredients:

200g frozen raspberries

1/3 cup sugar plus extra for ramekins

4  heaped Tbsp ricotta
6 egg whites
butter to grease ramekins

Method:

Grease and sugar three ramekins. Rub butter into ramekins with your fingers,  pour a little sugar into the ramekins start to tip the ramekins as you turn them. You want the inside of the ramekins to be completely covered with both butter and sugar.

Pour berries and sugar in a saucepan. Heat them until little bubbles start to form then turn the heat down and simmer  until raspberries have completely lost their shape. This sauce will need to cool for a bit before adding ricotta.

Once  raspberry mixture has cooled down add ricotta and stir until nice and smooth.

Beat egg whites until  they have formed soft, snowy peaks. Gently fold 1/4 of the eggwhites through the berry mixture, followed by another 1/4 then finish folding through, the rest of the eggwhites. 

Pour into ramekins and bake in a pre-heated oven at 180 degrees untill they have risen well above the top of the dishes, serve quickly and enjoy, remember a souffle waits for no one.