Twice- Baked Stilton and Walnut Soufflé. When Less is More.

The other day I noticed some of our peaches ripening on the bench too quickly. This is not normally a problem, given that I live with a fruit bat of a man who has an addiction to fruit, a dependence  he has passed on to some of his grandchildren. The likelihood of finding fruit in prime condition, hanging about and ready to be eaten, is a rare event. He was being polite I am sure, knowing that I have a preference for summer stone fruits. Thank you kind sir, but I can’t eat 12 pieces of fruit in one day like the rest of you.

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Home grown peaches.

The slightly too ripe peaches were skinned, stoned, ( it’s beginning to sound like a medieval tale of torture-  bring on the rack), then thrown into a blender, puréed and frozen into ice blocks. On Christmas Day, at around 11 am, they emerged once again and were shaved into the base of a crystal stemmed glass and covered with chilled Prosecco. Not quite a Bellini, more like a special breakfast beverage and one I can highly recommend.

The day started to improve dramatically. We began with a small pot of Manuka smoked mussel pâté  on salted plain biscuits, a quickly imagined and executed festive treat, consumed only in the interests of sobriety. My simple Christmas vegetarian meal followed, Stilton and Walnut Double Baked Soufflé, the pre-planned part of our day. It was whipped up the night before, requiring minimal re-heating in the oven ‘on the day’, and accompanied by a few colourful trimmings, picked baby leaves from the garden and a psychedelic dollop of home-made Beetroot and Caramelised Onion Relish . These little puffy fellas were served with a Roaring Meg Pinot Gris from the Central Otago District of NZ. At this point, I was more than happy about losing my traditions, amongst other things.

And that dear friends, is how my quiet Christmas Day at home, senza famiglia, went. The dessert, a grown up trifle full of garden berries, followed much later on.

I’m posting my simple festive recipes here as they are most fitting for a light luncheon or entrée in any season. The soufflé recipe comes from Delicious Magazine.

The Smoked Mussell Pâté. Throw a  handful of good quality smoked mussels into a blender. Add a couple of Tablespoons ( 1/4 cup)  of cream cheese and a little sour cream. Blend until smooth. Add chopped chives if you have them nearby. Adapt the quantity to suit your numbers.

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Twice- Baked Stilton and Walnut Souffle, Leaves and Beetroot  Relish.

The Twice baked Stilton and Walnut Souffles ( makes 6)

Ingredients.

  • 300 ml milk
  • 1 celery stick, roughly chopped
  • 25 gr unsalted butter, plus extra for greasing
  • 25 gr plain flour
  • 2 tsp English mustard
  • 4 medium-sized free range eggs, separated
  • 175 gr Stilton cheese, crumbled
  • 50 gr walnuts, roughly chopped
  • leaves, chutney to serve

Method.

  1. Heat the milk in a saucepan with the celery to just below boiling point. Remove from the  heat and leave to infuse for about 30 minutes. Preheat oven to 180C . Butter 6 X 150 ml ramekins/mini souffle dishes thoroughly and place in a deep baking tray.
  2. Melt the butter in a small saucepan over a low heat, then stir in the flour to form a smooth paste. Remove from the heat and slowly strain in the celery infused milk, stirring constantly to make a smooth sauce. return to the heat and bring to a gentle simmer, stirring to thicken. Cook a further few minutes then transfer to a large bowl to cool.
  3. Beat the mustard and egg yolks into the sauce and stir through 150 gr of the Stilton, the walnuts.Taste and adjust seasoning if necessary. Whisk the egg whites in a clean bowl till they form stiff peaks, then using a metal spoon, fold a little egg white through the souffle mix to loosen it. Fold the rest of the egg white gradually into the souffle.
  4. Divide the mixture among the 6 buttered ramekins, then fill the baking tray with boiling water so that it reaches halfway up the outside of the ramekins Bake for 30 minutes or until the souffles have risen and are cooked through. Carefully remove them from the bainmarie, cool,then chill until needed.
  5. When ready to serve, preheat the oven to 200C. Line a baking sheet with baking paper and using a palette knife, carefull loosen the souffles from their ramekins. Turn each one out onto the baking sheet.  ( if at this point , some of the mixture has stuck to the bottom of the ramekins, don’t worry. Just lift it off with the knife and gently place it back onto the souffles. They may look a little ugly and shrunken at this  point also. Don’t fret- they puff up agina with the second baking.) Scatter over the remaining 25 gr of Stilton.
  6. Return to the oven for 10- 15 minutes until risen and golden on top. Serve with watercress, or baby leaves lightly dressed and some interesting chutney.

The best part of this recipe is that it can be made ahead up to step 4, then wrapped in cling foil. They can be frozen for up to 1 month and defrosted in the fridge overnight. Or they can be kept chilled for up to 24 hours. When ready to serve, continue from step 5.

Tomorrow’s recipe – that beetroot and caramelised  onion chutney.

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The Trifle. Lemon custard, home grown sliced peaches, four egg sponge cake with added grog, mixed berry jelly, whipped cream, strawberries, chopped baked almonds, shortbread sand.
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Grown up Trifle

32 thoughts on “Twice- Baked Stilton and Walnut Soufflé. When Less is More.”

  4. Mm sounds good, will mark the souffle recipe for the future. I made smoked mackerel pate in a similar style to your mussel recipe, super yum with pickled zucchini on top. I can’t eat peaches or trifle but it doesn’t stop me remembering the delicious flavours.

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    1. I think that’s what I like best about Twice Baked souffles. I had one once at Stephanies Restaurant in the 90s but have only begun making them recently. the flavour in this one wins hands down.

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  9. Wonderful food and a lovely way to spend any day but more so when considering the festive excess being urged upon us. A gift to yourselves of a beautiful meal & time. I can see I need to excavate the ramekins from the shed… and freeze some of the peaches I bought from a roadside stall.

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  11. I made a twice baked cheese souffle for a dinner with friends recently. It made for a very easy dinner as I could pre-prepare for the most part and focus on the guests. I like your idea of a pared down Christmas. (I’m a huge fan of fruit and feel I have missed out if I don’t get a few serves each day – Mr Tiffin is bereft without leafy greens each day).

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  12. I could do with fruit bat here occasionally. I get a bit excited if I go to the Dandy market and often bring home far more than what can be realistically eaten. That menu sounds delightful, stilton, mmmmmmm. I have my first 2 little peaches nearly ready to pick, I have put exclusion bags in them in hope. Nothing more beautiful than a fresh, ripe peach.

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  13. Our plums will, be the next glut for the resident fruit bats, though I like to claim them for me and the freezer. Blood plums and satsumas coming my way soon. All netted.

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  14. Pingback: A Beet in Time. Beetroot and Caramelised Onion Relish. – ALMOST ITALIAN

  15. Sounds like yours was a wonderful holiday, Francesca, even if it was senza famiglia. Mine was quiet though I didn’t dine nearly as well. Your stilton-walnut soufflé sounds so good I’m actually considring allowing walnuts back into my diet. It’s a Christmas miracle!
    I hope 2017 brings you and your “fruit bats” nothing but joy and peace.

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