Leek, Chard & Cheese Souffle

Leek, chard and cheese soufflé.
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Servings
2 people
Servings
2 people
Leek, chard and cheese soufflé.
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. For two persons, mix 4egg yolks with natural yoghurt, seasoning and cheese.
  2. Wilt a good handful of chard and sliced leek, in sufficient boiling water to cover the base of the pan and just enough cooking to blanche for a few minutes. Drain thoroughly. Add greens to yolk mix.
  3. Whisk egg whites and fold into yolk mix with a spatula. Place in a buttered dish, scatter with extra cheese and bake at 200 C for approx. 20minutes until golden and well risen.
Recipe Notes

Works equally well with spinach or watercress but we happen to grow chard!

recipe, photo & styling: wendy barrie

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Belhaven Smoked Trout & Dill Pie

Belhaven Smoked Trout & Dill Pie
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Servings
4 persons
Servings
4 persons
Belhaven Smoked Trout & Dill Pie
Print Recipe
Servings
4 persons
Servings
4 persons
Ingredients
Servings: persons
Instructions
  1. To make the pastry, rub butter into the seasoned flour until it resembles breadcrumbs.
  2. Add egg and mix with a knife to form firm dough. Add a little cold water if absolutely necessary to bring the dough together. It should come away cleanly from the sides of the bowl. Pre -heat oven to 190C
  3. Cool pastry for 30mins is possible.
  4. Roll out pastry on a lightly floured surface and use to line a flan dish. Trim pastry. Prick the base with a fork.
  5. Place on a baking tray and bake (empty) for 10mins. until baked but not browned. Remove from oven. Turn down oven to 160C.
  6. Flake trout over the pastry base. Combine the eggs with milk and dill. Pour into flan case over trout. Scatter with cheese.
  7. Bake for approx 20mins until filling is set. Remove from oven. Serve warm or cold.
Recipe Notes

recipe, photo & styling: wendy barrie

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Berlin Brunch with Blueberries

Berlin Brunch with Blueberries
Print Recipe
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with blueberries and whipped cream.
Berlin Brunch with Blueberries
Print Recipe
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with blueberries and whipped cream.
Instructions
  1. Measure flour into bowl and add remaining ingredients keeping back half the milk. Mix with a balloon whisk until smooth then whisk in remaining milk. It should be a smooth quite runny batter.
  2. Place in lined individual ovenproof dishes - a circle of baking parchment to line the dish allows the pancake combo to slip easily onto a plate.
  3. Scatter with berries – whatever you have.
  4. Bake for 15-20minutes in a very hot preheated oven 220C.
  5. Remove pancake dishes from oven when well risen and set. You can add some extra jam at this point if you wish. Allow to cool a little before topping with whipped cream and serve immediately.
Recipe Notes

Serves 2 but can be stretched to 3 

recipe, photo & styling: wendy barrie

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Berlin Brunch with Trout Topping

Berlin Brunch with Trout Topping
Print Recipe
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
Servings
2 people
Servings
2 people
Berlin Brunch with Trout Topping
Print Recipe
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
Servings
2 people
Servings
2 people
Instructions
  1. Measure flour into bowl and add remaining ingredients keeping back half the milk. Mix with a balloon whisk until smooth then whisk in remaining milk. It should be a smooth quite runny batter.
  2. Place in lined individual ovenproof dishes - a circle of baking parchment to line the dish allows the pancake combo to slip easily onto a plate. Bake for 15-20minutes in a very hot preheated oven 220C.
  3. Poach an egg per person in readiness for the finished dish.
  4. Remove pancake dishes from oven when well risen and set. Top with flaked fish, drizzle with a little honey and finish with poached egg and a twist of black pepper.
Recipe Notes

Serves 2 but can be stretched to 3

recipe, photo & styling: wendy barrie

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