Lemon soufflé omelet

(serves 2 people)
This is a light, foamy, lemony pudding literally made in moments.
3 large eggs, separated
1 lemon
2 dessertspoons caster sugar
Butter
A thick-based frying-pan.
First of all, add the grated rind and the juice of the lemon to the egg yolks, together with the sugar, and whisk until the mixture is (more…)

Cheese soufflé

(serves 3-4 people)
The one and only secret of success in making a soufflé is to whisk the egg whites properly. Once you have mastered that, soufflés should never be a problem. But do remember it is in the nature of soufflés to start to shrink straight away, and always serve them absolutely immediately.
3 oz grated cheese (75 g) (any hard cheese can be used)
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