Belgian-style Cheese Souffle Omelet

Ingredients

6 tbsp butter
1 cup finely grated sharp Cheddar cheese
1 cup whipping cream
salt
ground white pepper
5 eggs, separated
5 tbsp cold water

Method

  1. Heat 4 tablespoons butter in the top of a double boiler over hot water until bubbly.
  2. Add cheese and stir until smooth. There may be a small amount of melted butter around the edge but this will blend in with the cream.
  3. Pour in cream very slowly, stirring constantly until smooth and creamy.
  4. Stir in 1/8 teaspoon salt and a dash of pepper and keep warm.
  5. Beat the egg yolks and water in a small bowl with a fork until blended. Season with salt and pepper to taste.
  6. Beat egg whites in a large bowl until very stiff. Fold egg yolk mixture into the egg whites until mixture is a pale yellow foam.
  7. Heat remaining butter in a preheated, 9-inch omelet pan until butter just begins to brown. Pour the egg mixture into the pan and cook slowly, pulling the edge away from the side of the pan and leveling the top to the side with a spatula. Pierce through the omelet occasionally with the tip of the spatula to allow the heat to rise through the omelet. Cook until the base is a light golden brown and set but the top is still foamy.
  8. Place in a preheated broiler 6 to 8 inches from the source of heat. Broil for 4 minutes or until top is lightly browned.
  9. Invert onto heated platter. Pour the cheese sauce over omelet. Return to broiler and broil until sauce is browned. Serve immediately.

Makes 3 servings.

Source: The Creative Cooking Course

Banana Bread with Strawberry Compote and Mascarpone

Ingredients

4-1/2 oz butter, softened, plus extra for greasing
1/2 cup superfine sugar
generous 1/4 cup brown sugar
3 eggs
1 tsp vanilla extract
3 large ripe bananas
scant 2 cups self-rising flour
1 tsp freshly grated nutmeg
1 tsp ground cinnamon

Strawberry Compote

scant 14 cup brown sugar
juice of 2 oranges
grated rind of 1 orange
1 cinnamon stick
2-1/2 cups strawberries, thickly sliced

confectioners’ sugar, sifted, for dusting
mascarpone to serve

Method

  1. Preheat the oven to 350°F/180°C. Grease a 9 x 41/4-inch/23 x 11-cm loaf pan and line the bottom with parchment paper.
  2. Place the butter and sugars in a bowl and beat together until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract.
  3. Peel the bananas and mash coarsely with the back of a fork. Stir gently into the butter mixture, then add the flour, nutmeg, and cinnamon, stirring until just combined.
  4. Pour the mixture into the prepared pan and bake for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let stand for 5 minutes before turning out onto a wire rack.
  5. To make the compote, mix the brown sugar, orange juice, orange rind, and cinnamon stick together in a medium pan and bring to a boil. Add the strawberries and return to a boil. Remove from the heat, pour into a clean heatproof bowl, and let cool.
  6. Serve slices of the banana bread with a dollop of mascarpone and spoon over the warm or cold compote. Dust with sifted confectioners’ sugar.

Makes 8 servings.

Source: Brunch

Broiled Glazed Peaches Stuffed with Blueberry Compote and Cream Cheese

Ingredients

1 pint blueberries (divided)
1 tablespoon cornstarch
2 tablespoons fat-free cream cheese
5 teaspoons lemon juice (divided)
1 tablespoon finely chopped nuts like pistachios, walnuts, or almonds
4 firm but ripe peaches (around 1 pound), halved and pitted
1/2 cup granulated sugar substitute (divided)
1 cup non-fat vanilla frozen yogurt (optional

Method

  1. Preheat the broiler on high.
  2. Add half the blueberries to a small nonstick pan. Warm over medium-high heat, stirring occasionally, until blueberries begin to burst, about 4 to 5 minutes. Lower the heat to medium; add in remaining blueberries, ¼ cup sugar substitute, cream cheese, and 2 teaspoons lemon juice. Stir constantly until cream cheese melts, about 2 to 3 minutes. Remove from heat and reserve until needed.
  3. Meanwhile, coat a large baking dish with cooking spray. Halve each peach; remove and discard the pits. Using a teaspoon or a melon baller, remove 1 teaspoon of peach flesh from the middle of each peach so each peach can hold more filling. Place each peach half cut-side-up in the baking dish.
  4. Make the glaze: In a small bowl, add ¼ cup sugar substitute, and 1 tablespoon cornstarch; stir in enough teaspoons of lemon juice to create a glaze consistency, about 2 to 3 teaspoons. Use a spoon to spread the glaze on the top of each peach half.
  5. Broil peaches about 3 to 4 inches from heat until peaches are almost tender, about 5 minutes.
  6. Remove dish from the broiler. Divide blueberry mixture between each peach, filling each peach cavity. Place in broiler for another 5 minutes.
  7. Remove from boiler again. Top with nuts, using your fingers to press nuts into blueberry compote, if needed. Use a spatula to transfer 2 peach halves to each plate. Top each one with 2 tablespoons frozen yogurt, if desired. Serve.

Makes 4 servings.

Source: American Heart Association

Omelette du Baron de Barante

Ingredients

6-8 eggs
1 small freshly cooked lobster (poached)
6 oz firm white mushrooms
2-3 oz butter
salt and pepper
1/4 cup port
1/4 cup double cream
3-4 tablespoons freshly grated Parmesan cheese

Mornay Sauce

1/2 oz butter
1 tablespoon plain flour
1 cup milk
1-1/2 tablespoons cheese (grated)

Method

  1. Crack claws and remove shell from lobster. Cut the tail meat into scallops.
  2. Wipe the mushrooms, trim stalks level with the caps and slice evenly.
  3. Saute mushrooms in half the butter for 4-5 minutes, then season lightly.
  4. Add port, cover and boil the liquid hard to reduce to half quantity, draw aside and pour in the cream.
  5. Add the lobster meat, cover and simmer for 4-5 minutes, then draw aside.
  6. Prepare the mornay sauce. Melt the butter gently, take away from heat and stir in flour. Pour on one-third of the milk and blend well before adding the rest.
  7. Season lightly before returning to heat and keep stirring until the mixture boils. Continue boiling for 1-2 minutes, then gradually beat in cheese.
  8. Break the eggs into a bowl and beat to a light froth, add 2 tablespoons water and season.
  9. Make the omelet, using the rest of the butter. While it is still soft and creamy in the middle, spoon in the lobster mixture, then roll up and turn on to an ovenproof dish for serving.
  10. Coat at once with the sauce, sprinkle well with the freshly grated cheese and brown under the grill.
  11. Use the head shell and tail meat of lobster to garnish the dish — or use small lobsters, if available.

Makes 4 servings.

Source: Cooking with Eggs

Orecchiette with Sausage and Roasted Peppers

Ingredients

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
coarse salt and fresh ground pepper
1 pound orecchiette or other short pasta
2 teaspoons olive oil
1 pound sweet Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated Parmesan cheese

Method

  1. Heat the broiler. Place the peppers, skin side up, on a foil-lined baking sheet. Broil 4 inches from the heat until charred, 18 to 20 minutes.
  2. Transfer to a large bowl. Cover with plastic wrap. Steam for 2 to 3 minutes.
  3. Using a paper towel, rub off the pepper skins, reserving any juices in the bowl.
  4. Thinly slice the peppers crosswise into 1/4-inch strips. Return to the bowl and set aside.
  5. In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain, reserving 1/2 cup of the pasta water.
  6. Heat the oil in a large skillet over medium heat. Cook the sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
  7. Add the roasted peppers. Cook until heated through.
  8. Transfer the sausage mixture to a large bowl. Add the pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Makes 6 servings.

Source: Great Food Fast