As usual, I didn’t have a recipe for this one and just made it up as I went along. It came out a treat though, and I served it with roast chicken.
For 2 people, you will need:
- 2 good sized potatoes
- 1 egg, separated
- 75 g of good cheese (I used a combination of spreadable goat cheese and a 14-month aged gruyere, shredded).
- Optionally, you can add various flavourings to your mash. Some I’ve used in the past: finely shredded fresh spinach, pesto, herbs, garlic.
- Peel and dice the potatoes and cook in just enough water to cover.
- Whip the egg whites with a pinch of salt until they are as stiff as possible. Remember, any fat at all in the egg whites will prevent them from rising.
- Make a fine mash. I generally use a ricer for this but skipped this step yesterday and regretted it. Mix in just enough of the potato water to make it as wet as possible without actually becoming a liquid.
- Gradually fold the potatoes (still hot!) into the egg whites. This will begin to cook (and set) the whites so that there is air and the soufflé holds the light texture.
- Mix in your cheese and the yokes. Pour into an oven-proof dish.
- Season to taste. Top with extra shredded cheese if desired, or a combination of nutmeg and paprika.
- Bake in a hot oven for 20 minutes (it should be warm through so you don’t need to worry about baking it through).
- Serve as soon as you’ve removed it from the oven.
This is an easy recipe (especially if you use store bought mash potatos!) and I thought you might enjoy making it. It looks really impressive but it only takes about 5 minutes to prepare!
3 tablespoons of pesto (I use the tomato/olive one to accompany red meats, and the basil pesto for fish and poultry)
1/2 cup of ricotta cheese
2 cups of mashed potatos.
Cayenne pepper or paprika and a bit of olive oil.
Whisk together the ricotta and pesto. Add the mash potatos. Whip on the highest setting of your mixer for 1-2 minutes (or use a hand whisk and mix in as much air as you can.)
Spoon into a piping bag (if you don’t have one, just use a regular freezer bag and snip off one small corner.)
Squirt the mixture into oiled ramekins. Sprinkle the paprika / cayenne pepper over the top. The rougher the top, the better because it’ll create more golden crusty bits that are the best part!
Place in a preheated oven (180C) until golden edges appear.
Sweet potato juliennes should be easy for you to figure out: cut your sweet potato into thin slices, then thinly slice them again lengthwise to get very skinny fries (unless you have a mandolin or a food processor that can do it for you).
Toss them with a blend of spices. I tend to favour eastern spices and I load them on, toss the juliennes with the spice mix, and then drizzle a bit of oil and toss again. Cook in a hot oven for 20-30 minutes. (I like when the ones on the edge become slightly burnt, but you may prefer to take them out sooner).
Dipping sauce is simply something to counter the hot spicy-ness of the juliennes.
tonight I mixed:
- a tablespoon of fresh chopped basil
- a quarter teaspoon of veg bouillon powder
- sour cream
- a dash of mayo
- and a hint of cayenne pepper.
The sauce was the best part of the meal, in my opinion. 😉