recipe: Raspberry Souffle

These soufflés are so pink and pretty and they are ready in an instant. Mostly with things on your pantry. I used frozen raspberries and they work fine, so keep some of those in your freezer and wrap up this in no time. Serves 4:

butter or margarine to grease, 1/2 cup caster sugar, 150g raspberries, 4 egg whites, 1 tbsp cornflour

1. Pre heat the oven to 160C.
2. Grease 4 ramekins with the butter and reserve;
3. In a food processor, blend the raspberries until you have a coarse paste;
4. In a small pan, mix 1 tbsp water with 1 tbsp sugar on low heat, until sugar dissolves. Increase heat and let the syrup thicken. Add raspberry puree, cornflour and another tbsp water and combine. Bring to the boil, stirring frequently for about 10 minutes. Remove from heat and let cool;
5. Using an electric mixer, whisk eggwhite until soft peaks form. Add remaining sugar, 1 tbsp at a time, whisking constantly until it thickens;
6. Stir in raspberry mixture and fold everything gently;
7. Divide mixture between ramekins, bake for 13-15 minutes until risen;

Serve immediately. They are great just like that, or with some nice chocolate ice cream on top.
Yummm!!

recipe: Lemon and Raspberry Pudding

This is really easy and soo good! If you don't have raspberries, use strawberries or any other berries available.

serving 2: 1 egg, 1 1/2 tbsp self raisin flour, 1/4 cup sugar, 1 tbs butter (plus extra to grease), 1/2 cup milk, 1/2 lemon both rind and juice

1. Pre-heat the oven to 170C. Grease 2 oven-proof ramekins with butter;
2. Separate the egg white in a bowl and beat until soft peaks form (I always add a pinch of salt...mom's trick) and reserve;
3. In another bowl beat butter with sugar until soft. Add lemon rind, juice, egg yolk and milk. Finally add the flour mixing well;
4. Fold the egg whites in the egg mixture and divide the mixture in the ramekins;
5. Place them in a baking tray previously filled with hot water (so it reaches halfway the ramekins height);
6. Bake for 45 minutes. Let cool for a bit. Serve topped with raspberries;

Delicious!!!

recipe: Peach Crumble

This was an extra from Sunday night...decided to try a dessert and this was really good although I think I was a bit heavy n the butter side....

for 2:

2 ramekins, 8-10 peach slices (I used canned ones but go crazy if you have fresh ones), pinch of cinnamon, 2 tbs peach juice (from the can), 1 teaspoon gin, 2 tbs self raising flour, 2 tbs brown sugar, 1 tbs almond meal, a knob of butter *about 10-15 g, slivered almonds.

1. Place the peaches on the bottom of the ramekins and add the cinnamon.
2. Mix the juice with the gin and pour over the fruit.
3. In a bowl, mix the flour, sugar, almond meal.
4. Rub the butter in the flour mixture until you have coarse crumbs. Top this mixture in the ramekins. add some slivered almonds.
5. Bake for 30 minutes in a pre-heated oven (160C).

They were very decadent....but it was Sunday night...