Eggs are featuring in this diet a lot, I guess they are healthy and filling but I have had my fill of eggs! Before I started this I hadn’t eaten an egg in years, I’ve pretty much had them every day this week, and again for breakfast..
Scrambled egg on toast
I’ve made scrambled eggs a few times for my daughter when she was much younger but I haven’t eaten them in years! Was not looking forward to breakfast as I’m sick of eggs, but actually these were ok. It’s maybe something to do with all the butter and salt I added but this has actually been the most enjoyable egg format so far! As for the fruit, didn’t see the point in stewing it, surely fresh fruit is better? Maybe it’s just for a bit of variety. I stewed some pears as they were looking distinctly over ripe, not supposed to add sugar so added some ginger instead. Was ok.
I slice bread and butter
Well I had none of these for lunch! Didn’t have time to make meatloaf just for lunch. Also I am still working through the bottomless tub of cottage cheese! I did make the coffee junket but had that after dinner instead.
1 pint milk
1-2 tbsps sugar
1 tsp rennet
Warm the milk to blood heat and stir in the sugar until it is dissolved. Add the rennet, stir, pour the mixture at once into serving dishes and put in a warm place to set. Chill before serving. To make it coffee flavour replace some of the milk with strong back coffee.
So rennet is apparently made using an enzyme taken from the digestive juices of a calf! Sounds utterly revolting! I went on a hunt for the stuff and came across vegetation essence of rennet thankfully. I made this last night and had expected it to be nicely set by tonight, it wasn’t. Not sure if it has something with the rennet; the stuff I bought is called essence of rennet rather than just rennet. It tasted ok but was a really unpleasant texture, so didn’t finish it.
I stuck to this a bit, well I only omitted the cauliflower. I mean who on earth wants to eat cauliflower just boiled as it is! No thanks. So I just made the soufflé for dinner (plus I shared bangers and mash with my daughter!) which was a recipe taken from the eggs chapter and I was looking forward to making this.
Half oz flour
Quarter pint milk
Melt the butter, stir in the flour and cook for 2-3 minutes. Gradually stir in the milk and bring to the boil, stirring all the time. Cool slightly and add the cheese. Add the yolks one at a time, beating well, and season. Stiffly whisk the whites, fold these into the mixture and put it into the soufflé dish. Bake at 200 for 35 minutes until well risen and brown.
I don’t have one big dish suitable for a soufflé so made individual ones. I had to assume doing this would mean a shorter cooking time, so I kept a close eye on them. I think I cooked them for about 12-15 minutes.
These were utterly amazing! I had used a strong Isle of Mull cheddar, and the flavour was fantastic. I was really chuffed with the rise and the texture was gloriously soft. We both really really loved these. This has been the best dish this week by a mile!
The best thing about today was the soufflé, the rest was pretty dull! Just had fruit as a snack again.