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yolks For the soufflé: 1 1/2 c roux 7 egg whites 1/2 c cheese, grated 1 tsp sumac 1 tsp thyme Salt and whites with a pinch of salt until stiff peaks form. Mix about 1/3 of the egg whites into 1 1/2 c of the roux in a large bowl. Gently fold in the remaining whites. Salt and pepper to taste. 4) Carefully pour the roux and egg white mix into the prepared soufflé dish

: 2 c ground almonds 3/4 c sugar 1 tbsp cocoa powder 2 tbsp flour 1/2 tsp cinnamon 1/4 tsp cloves 2 egg whites, lightly beaten 150 g dark chocolate 3-4 tsp kirsch 1) Combine the dry ingredients in a bowl then stir in the egg whites. 2) Melt the chocolate in a bain Marie and stir in the kirsch. heat it and

: 2 c ground almonds 3/4 c sugar 1 tbsp cocoa powder 2 tbsp flour 1/2 tsp cinnamon 1/4 tsp cloves 2 egg whites, lightly beaten 150 g dark chocolate 1 1/2 tbsp dark rum 1 tbsp cream 1 tsp dried orange peel , crushed 1) Combine the dry ingredients in a bowl then stir in the egg whites. 2) Melt the chocolate Book Pairing: While baking these, I started listening to Pride and Prejudice. Sensibility on a car trip when I was too young to appreciate it but old enough to use the experience to write

I also made mayo to go with it all using a herby white wine vinegar. yolk 3/4 c vegetable oil 1 - 2 tbsp herby white wine vinegar Salt or Season-all to taste NB You can Drop by drop add the oil, whisking all the while. whites. Beat the egg whites to stiff peaks then fold them gently into the batter.

I had also recently read a new trick for firming up the egg whites which I wanted to try and had some broccoli on hand and nine (yes, 9) egg whites left over from making leckerli and eggnog pudding...So whites 1 tsp fresh lemon juice 1 tbsp white wine (optional) 1) Steam the broccoli until tender (not Preheat the oven to 220°C and boil the kettle. 5) In a large bowl, beat the egg whites to STIFF peaks whites into the broccoli mix then gently fold this into the remaining egg whites, and sprinkle the remaining

yolks and stiff egg whites mixed in usually comes out perfectly (unfortunately this one deflated before Do feel free to adjust this and the sugar to suit your tastes.) 2 tbsp of orange zest 2 egg yolks 6 egg whites Butter and cinnamon sugar to coat soufflé dish 1) Preheat oven to 200°C. Beat whites to stiff peaks. 2) Add 1/3 of egg whites to pumpkin mixture and gently mix it in, then fold in remaining whites. 3) Butter a medium-sized soufflé dish and sprinkle it with cinnamon sugar OR prepare

I am not sure if I over- or under-beat my egg whites, but it took me two attempts. Ingredients: 1 3/4 c powdered sugar 1 c ground almonds 3 egg whites A pinch of salt 1/4 c granulated Then bring to a boil and add 1 tbsp of the sugar, reducing to form a syrup. 3) In a clean bowl beat egg whites and the pinch of salt to soft peaks. 4) Gradually add the granulated sugar and beat to form stiff

Ingredients: 3 egg whites 1 pinch of salt 1 1/2 c icing sugar 2 tbsp of cinnamon 3 c ground almonds 2 tsp of Kirsch 1) Beat the egg whites with the salt to form stiff peaks. Neither seems to have suffered for the different treatment. 6) Bake at 250°C for 5 minutes (take them out while the icing is still white as I clearly didn't do...)

Ingredients: For the plain ones: 3 egg whites a pinch of salt 1 1/2 c powdered sugar 3 c ground almonds 3 tbsp cinnamon 2 tsp kirsch For the chocolate ones: 3 egg whites a pinch of salt 1 1/2 c powdered sugar cinnamon 2 tsp kirsch 2 tbsp sugar for rolling Optional: 1 tbsp flaked almonds, toasted 1) Beat the egg whites with a pinch of salt to form stiff peaks (check out my beautiful, stiff, hand-whipped peaks!)

c mulligatawny soup (see recipe here) 2 tsp butter for the roux, 1 tbsp for the dish 2 tsp flour 3 egg yolks 8 egg whites 2 tsp cumin seeds 1 tsp garam masala 1 tsp cinnamon 1 tsp fenugreek seeds fried in veggie beds: 3 courgettes, spiralised 2 carrots, spiralised 2 onions, spiralised 1 tbsp peanut oil 1 tsp white Add the mulligatawny soup, then beat in the egg yolks. 2) Beat the egg white to form stiff peaks. Mix one third of these into the mulligatawny roux, then carefully fold in the rest of the whites. 3)