HOW TO PRESERVE CHIVES RECIPES

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SPAETZLE RECIPE | TYLER FLORENCE | FOOD NETWORK



Spaetzle Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     side-dish

Yield 6 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives

Steps:

  • In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  • Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
  • Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

DOUBLE BAKED CHEESE SOUFFLéS RECIPE - BBC FOOD



Double baked cheese soufflés recipe - BBC Food image

A twice-baked recipe for soufflés is ideal as you can make it in advance, making serving the soufflé much easier

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 13

1 small onion, peeled, cut into wedges
275ml/10fl oz whole milk, plus extra for topping up if needed
1 bay leaf
40g/1½oz butter, plus extra for greasing
40g/1½oz plain flour
100g/3½oz mature cheddar, coarsely grated
1 tsp English mustard (or 2 tsp Dijon mustard)
freshly grated nutmeg, to taste
salt and freshly ground black pepper
3 free-range eggs, separated
1 heaped tbsp chopped chives, plus extra for garnish
50g gruyere or mature cheddar, finely grated
6 tbsp double cream

Steps:

  • For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment. Place on a baking tray.
  • Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over. Remove from the heat and set aside for a couple of minutes.
  • Melt the butter in a medium non-stick saucepan over a low heat. Remove from the heat and stir in the flour with a wooden spoon. Once combined, return to the heat and cook for a minute, stirring as it cooks and begins to bubble. Remove from the heat.
  • Strain the milk through a sieve into a jug and discard the onion and bay leaf. You’ll need around 250ml/9fl oz of infused milk, so discard any excess or top up as needed with fresh milk.
  • Gradually stir the milk into the flour and butter paste, then return to the heat and cook for 2 minutes, bringing to the boil, stirring constantly. The sauce will become smooth and thick. Add the Cheddar, mustard and a grating of nutmeg and continue to cook for a further 1–2 minutes more until the cheese melts.
  • Stir in the chives and season to taste. The seasoning can be quite strong at this point, as the mixture will be bulked out with egg whites later. Transfer the cheese sauce to a heatproof bowl and leave to stand for 5 minutes.
  • Once the mixture has cooled, beat in the egg yolks one at a time until thoroughly mixed.
  • Whisk the egg whites in a bowl until stiff peaks are formed when the whisk is removed. Fold about one-fifth of the egg whites into the cheese mixture with a large metal spoon (this slackens the mixture and makes folding the remaining egg whites in easier). Then gently fold in the remaining egg whites to preserve the volume you have created.
  • Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top. (Do not open the oven door for the first 10 minutes of cooking). Once cooked, remove the tray from the oven and leave the soufflés to cool in their ramekins.
  • When the soufflés are cold, line a baking tray with baking parchment and slide a knife around the edge of each ramekin. Carefully turn the soufflés out onto your hand. remove the baking paper disc from the base. Place on the tray upside down. The soufflés can now be covered with cling film and chilled for up to 24 hours before being baked again.
  • For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés, and sprinkle with the grated gruyere or cheddar. Spoon a tablespoon of double cream over each soufflé, allowing it to run down the sides. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinked with extra chives if using.

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DOUBLE BAKED CHEESE SOUFFLéS RECIPE - BBC FOOD
A twice-baked recipe for soufflés is ideal as you can make it in advance, making serving the soufflé much easier
From bbc.co.uk
Reviews 4.7
  • For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés, and sprinkle with the grated gruyere or cheddar. Spoon a tablespoon of double cream over each soufflé, allowing it to run down the sides. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinked with extra chives if using.
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  • Press CANCEL, and re-select SAUTÉ on HIGH temperature setting, and uncover cooker. Whisk together flour and remaining 1/2 cup stock in a small bowl; whisk into mixture in cooker until incorporated. Stir mushrooms, pearl onions, mustard, and vinegar into beef mixture. Cook, uncovered, until thickened, about 15 minutes. Turn off pressure cooker; discard herb bundle and bay leaves. Ladle stew into bowls, and sprinkle with chives.
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