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Intro
Making a fluffy, light as air organic souffle is a joyful thing to do. A souffle made with regenerative farm 2 fork ingredients is the perfect slow food supper dish with a vibrant prebiotic salad or steamed vegetables or for a pronto, nutritious, healthy lunch. This recipe works for meat lovers and vegetarians. The trick is to master the base and get the egg whites to stand up like magnificent snowy Mont Blanc peaks to fold effortlessly into you golden pasture-raised eggs and organic, artisan cheese mixture. For my weekday souffle, I use soft goats cheese for the base and organic parmesan for the crust. It's also fun to experiment with different types of cheeses. I made one of my very best souffles with Godminster Organic's decadently sublime truffle cheddar. Try it. Oh my, it will have you dancing around the dining table, the aroma is heady.
Recipe
Organic and Pasture-Raised Ingredients
Four Organic Pasture Raised Eggs - buy them from your local farmer or farm to fork box scheme
Two Tablespoons of Organic Ground Almonds or Coconut Flour
One Tablespoon of Organic grass-fed butter
Organic Grass-fed Milk either Cows Milk or Organic Sugar Free Almond Milk, About 100 mls, add more if needed.
Soft Organic Goats Cheese for baking - I like Bergerie
Organic Golden Aged Parmesan Cheese for the Crust
Organic Pasture Raised Bacon or Chorizo - you can either cook the bacon or chorizo separately or add to the souffle half way through cooking to avoid burning the meat.
Serves Two People. Make two souffles if you are cooking for a family.
Method
I like to prepare the base first. Melt the butter in a saute pan and when it begins to honeycomb, add the ground almonds or coconut flour and start to thicken it carefully, adding milk and keep stirring to thicken. Take care not to burn the mixture. Add your chosen cheese, stir and combine to make a roux. Turn off the heat and allow to cool for five minutes.
Now separate four eggs. Add the yolks to the cooled base and combine to make a bright golden base. Whisk the eggs whites until they form high peaks and then fold the mixture into the base with a large spoon. Gently tip the mixture into your souffle dish, top with grated parmesan and sprinkle herbs to Provence on the top.
Make at 180 degrees or until the crust is golden brown and firm.
Serve immediately with a seasonal salad or selection of farm 2 fork organic steamed vegetables.
I hope you love the recipe! Love AJ xxx
Farm to 2 Fork Shopping List to Make the Souffle
Pasture Raised Organic Eggs - Buy from your local pasture farmer or box scheme. You can also buy pasture eggs from Gazegill Organic, Riverford and Abel and Cole, if they deliver eggs to your postcode.
Organic Cheese I like Godminster Organic for delicious rich cheddars and Bergerie for light, fluffy, tangy goats Cheese. The Natural Grocery Store sells Bergerie organic cheeses.
Organic, Artisan Charcuterie Brindisa - The celebrated Spanish artisan food company offers exceptional, additive free organic, artisan chorizo and charcuterie. The charcuterie is ideal for cooking, salads and cheese and charcuterie plates.
Organic Milk, Butter and Bacon - Buy from regenerative and small family farmers as close to where you live as possible. Where you can't buy local, raw and organic milk, try Gazegill Organics, The Natural Grocery Store and Riverford Organic. For additive free organic almond milk, I like Nutty Bruce from WellEasy.
Herbs de Provence - Nothing beats fresh herbs. If you can grow your own herbs, that's wonderful. The next best thing are the herbs from Steenbergs. I buy the fragrant Herbs de Provence from Well Easy, which runs an excellent healthy and organic food co-operative for a members.
Copyright Alison Jane Reid/The Luminaries Magazine. All Rights Reserved. No copying in any format including Ai.
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