Bake yourself a Cheese Cloud

Hello everybody ! Today I want to present to you a recipe for an edible cloud. It's called a Souffle ! I plan on baking many different flavours but today I'm writing about a Cheese Souffle. Yummy ! 

Ingredients : 

- Mature Cheddar Cheese (125g)

- Grated Parmesan Cheese 

- Plain Flour (45g)

- Butter (45g)

- French Mustard (1/2 tbsp)

- 5 eggs (5 whites and 4 yolks)

- Milk (225ml)

- Salt 

- Pepper

First I suggest preparing your space and your ingredients. I found it very helpful. Grate the Cheddar. Weight Flour, Butter and Cheddar and keep them in separate glasses so when you need one of them you just grab the glass. Separate the Egg Whites from the Yolks (remember that you need only 4 yolks, keep the fifth one in another container and put it in a fridge. You can use it later on for another recipe). Measure out the amount of Milk you need. Have the Salt, Pepper, Mustard and Parmesan close to you. You're ready to go ! 

By the way, I find a spiral whisk (http://homeware.fiskars.com/web/fiskarsweb.nsf/uk/utensils_functional_form_spiral_whisk_858150) the best to use when preparing the mixture for the souffle. 

In a small pot melt the butter. Add flour and stir until smooth. Cook it for a minute over a medium heat.

Pour in the milk and stir until the flour-butter mixture blends with the milk. When it's done bring it to the boil while stirring constantly until the mixture becomes thick and smooth. 

Remove the pot from the heat. Season it to your likings and add cheddar and mustard. Stir properly. Add the yolks bit by bit to the mixture and stir well. 

Preheat the oven to 190°C. Prepare a baking tray on which you will put the ready-to-bake souffle. 

In a large bowl whisk all the egg whites until it's stiff. Stir in a bit of the egg whites into the pot and stir well. Combine the mixture from the pot with the rest of the egg whites. Stir well. 

Grease the souffle dish with butter. Pour the mixture into the souffle dish. Sprinkle parmesan cheese over the top. Do not panic if at some point during baking, the souffle rises so much it breaks and starts to boil over. Just leave it alone, later on you can cut of the part that boiled over and eat them anyway. 

Bake for 20-30 minutes. 

When done serve immediately. The puffiness of the souffle goes away very quickly so you're trying to serve it as quickly as you can so your guests or family can see the souffle in a full glory. 

That's it ! Congratulations, you just made a cheese souffle ! 

Now hurry up and eat it while it's still hot. Enjoy this small piece of cheesy heaven. 

Bon Appétit ! 

Butterfingered Chef

Butterfingered Chef's Turkey Pie

Hello ! Today I want to share with you a recipe I am very proud of.  Trust me - it is simply delicious ! Crispy on the outside, soft on the inside.  Simple to make and great for a family dinner. 















Ingredients : 

- Champignons
- Bacon
- Double Cream
- Rosemary
- Minced Turkey 
- Pepper 
- Chicken Broth Cube 
- Batatas (Sweet Potatoes) 
- Olive Oil  
- Fresh Bread Crumbs 
- Garlic 
- Shortcrust Pastry Sheet


Start of by heating up an oven to 200ºC. Slice the champignons and cook on oil of olive on high heat for 3-4 minutes. Remember to wash the champignons well. Cut bacon in any way you wish (you can have small pieces but I personally liked them quite big). Add bacon to champignons and cook for another 3-4 minutes. Wash, peel and slice sweet potatoes and arrange them at the bottom of the pie dish. You want the slices to be approximately 5 mm wide.  Cut the minced turkey into big pieces and add to the pan. Cook it for 4-5 minutes on a low heat until the turkey meat goes white but is not yet cooked throughout. Season with pepper. To a small pot pour double cream, add finely chopped rosemary, freshly ground pepper and 1/5 of a chicken broth cube, stir and on a low heat cook for 2-3 minutes. Keep stirring. When it's done pour the cream over the sweet potatoes. On top of that lay the turkey/bacon/mushroom mixture. Sprinkle some fresh bread crumbs and freshly minced garlic over the whole thing. Now it's the time to make use of shortcrust pastry sheets*. After arranging the pastry cover it with a thin amount of olive oil. Put in the oven for 35-40 minutes. 



* Remember to take the pastry sheets out of the fridge 30 minutes before the cooking time. When they're cold they break. 



I hope you will like my recipe ! Leave your thoughts on it in a comment and help me improve it !  

Enjoy ! 

Butterfingered Chef 

Roach with Vegetables

Hi ! Today me and my dad decided to make roaches for dinner. He bought quite a lot of them but most of them were gone within half an hour.

We marinated the roaches in salt, pepper and lemon juice. While they were marinating we've cut the vegetables (carrot, yellow pepper, parsley and zucchini). Best to cut those vegetables into julienne. Then we fried them on a pan for a little while (till the point when the carrot browns a little bit. ) I've only salted them a tiny bit.

Then we've laid the roaches on a greased baking tray and we've put the vegetables on top of the roaches. We covered the roaches with aluminium and cooked it for 15-20 minutes in the oven at 200°C.

 The fish came out very delicate and tasty and the vegetables went well with the taste of it. As seen  above we served it with puree and a peeled tomato (how to peel a tomato and make puree will be a separate post). 

The roach is a very bony fish which is why it can be difficult for some people to eat (for example me... I ate one in an hour...). 

The same method of cooking can be used when preparing salmon. 

Hope you'll try it out and enjoy it ! 

Butterfingered Chef  

Jamie Oliver's Recipe - Beef Strips Stew

Today I made Beef Strips Stew based on Jamie Oliver's (I love him) recipe.

Ingredients needed : 

- olive oil
- 2 red onions
- 3 carrots
- 3 celery stems
- 4 garlic cloves
- a few twigs of fresh rosemary
- 2 bay leaves
- 1 small handful of dry cep mushrooms
- 1 cinnamon stick
- 1 kg of beef strips
- salt and pepper
- 2 cans of 400g of tomatoes
- and it should be 2/3 bottle of Chianti wine but I accidentally added some kind of Cherry...

The recipe says that I should cook it in the oven but because I didn't have deep enough baking tin I decided to cook it on a gas-stove.
First thing you have to do is to heat up a few spoons of olive oil in a pot. Turn the heat down and throw onion, carrots, celery, garlic , rosemary, bay leaves, mushrooms and cinnamon in and cook for 5 minutes. All the vegetables should be chopped into thick pieces. Don't peel the garlic.

Cut the meat into 5 cm squares. Sprinkle the meat with some flour mixed with salt and pepper. Add the meat to the vegetables in the pot. Add in tinned tomatoes, Cherry (which should be Chianti but as I said before I made a mistake), salt and pepper. Bring to the boil, cover with a lid and cook on a low heat for around 2 hours. Just in case I stirred the stew every 15 minutes. You know it's ready when the meat is really soft.

At the end remove the cinnamon and rosemary.
Even though I used Cherry instead of Chianti the stew tasted delicious. The sweetness of Cherry evaporated during cooking.


This is a delicious and healthy meal which goes great with buckwheat. I would really enjoy it on a colder evening surrounded by my family.

Hope you'll try it and enjoy it as much as I did ! 

Butterfingered Chef