Three out of the seven days we'd have staple North Indian fare, other days would be bakes such as Mac and Cheese or vegetable gratin or a simple soup, cutlet and toast. And when I'd feel fancy I'd whip up a cake, or some mangoes and cream or a trifle pudding.
And then ofcourse there were Sundays. Sundays were when we made whatever we felt like. Homemade pizza from scratch, hand rolled pasta, momos, quiches and salads, just whatever we had craved all week long in our heads. Cheese souffle was another thing that I'd often experiment with. Souffles were my nemesis. They'd fall too often, be dense too often or just often be undercooked. It wasn't until I realised I had to love them eggs to begin with, did I ever manage to make a mean souffle.
Ever since that, I've been experimenting with flavours for a good souffle. Blue cheese is my personal favourite with a side of arugula salad with balsamic drizzle. I've made a corn and jalapeno souffle which I love and a double baked goat cheese souffle which is amazing.
This souffle is made from seasonal purple carrots that have been roasted for a deeper and sweeter flavours. Paired with tangy goat cheese, it made a delicious meal. The first time I made this souffle I realised it needed a lot of secondary spices to seduce the flavours of the cheese and the carrots.
My second attempt at the souffle was way better. I'd upped the goat cheese, added a bit of lemon and finally added more cheese and thyme. The result was a filling savoury souffle that was just perfect for dinner for two.
And while purple carrots are seasonal, (and chockful of anti-oxidants and Vitamin A) these can easily be made with regular carrots as well.
Roasted Purple Carrots and Goat Cheese Souffle
4 large Purple carrots
1/2 cup Goat's cheese
1/2 cup Cream cheese
1/4 cup cheddar cheese
3 eggs, separated
1/2 cup milk
1/2 tsp mustard
1/2 tsp thyme leaves
1/4 tsp paprika
juice for half a lemon
1 tsp corn flour
Butter for the ramekins
1. First peel and cut the carrots. Drizzle olive oil over it with salt and pepper. Roast for 30 minutes at 200 degree centigrade. Keep aside.
2. Once the carrots are cool, puree and keep aside.
3. In a large bowl mix together the goat cheese, cream cheese, cheddar cheese, egg yolks, milk, thyme, paprika, mustard, salt, pepper, lemon juice and corn flour. Whisk until smooth. Add in the carrot puree.
4. Whisk the egg whites with a pinch of salt until stiff.
5. Fold the egg whites into the carrot mix.
6. Pour into buttered ramekins and bake for 20 minutes at 180 degree cenitgrade.
7. Serve hot with a salad or some bread.