All tagged eggs

Easter Treats

Easter Treats

Annabel Noth
Recipes, Kitchen

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EASTER TREATS | 16 APRIL 2014

While I quite like dark chocolate, I have never been much of a candy person.  My sister, Eliza, had an almost cult-like obsession with Skittles and I was fond of the occasional Mounds but the bulging bag of collected Halloween candy would barely have a dent in it by the time the next Halloween rolled around.  The exception to all of this, as you may have guessed, is Easter.   I love Easter candy.   

I like a lot about Easter actually.  A friend recently asked me if I knew why Easter occurred when it does.  By the leading tone of his voice I could tell he knew the answer.  Without skipping a beat, I replied, “it’s the first Sunday, after the first full moon following the Vernal Equinox.”  I also really like fun facts.   

Cheese Souffle

Annabel Noth
The Silver Spoon, Recipes

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CHEESE SOUFFLE | 2 MARCH 2010

I tend to be very sceptical of expiration dates.  When it comes to meat, they are too long, butter and eggs, too short.  Ibuprofen and film? Not sure what they mean but I usually ignore them.  Pascal, on the other hand, is a purist.  If it says March 1st on the package then you can only safely eat it up to February 28th and even that might be pushing it.  This means that every now and again I need to come up with a recipe that gets rid of nearly expiring items (see Bread Pudding).  Soufflé is the end all be all of kitchen sink dishes.  You can put pretty much anything in it and it will still turn out great and be impressive to your fellow diners  (mine was a total disaster and still got a wow).  The word soufflé comes from the French souffler or to puff or to blow, which is basically what happens to this dish made mostly from egg whites and a custardy béchamel.  Usually the reason for a soufflé in my house is a surplus of cheese in this instance it happened to be eggs; really nice farmers market eggs that I bought way too many of when the farmer wooed me with his stories of happy chickens;  eggs that just so happen to be approaching their expiry date.  No matter how many times I demonstrate the ‘how to tell an egg is not bad’ trick to Pascal, the date on the box always supersedes, thus cheese soufflé for dinner.