Dudwell Cookery School
Dudwell Cookery School

Recipe Blog

Check our blog regularly for seasonal recipes taken from the Dudwell School Recipe Book, available here:

March 2019

 

Pancakes

With Shrove Tuesday approaching, we have the perfect pancake recipe to ensure light and delicious pancakes for the whole family.

 

This recipe uses half milk and half water to make the batter to ensure a great result.  You will also notice that we suggest refrigerating the batter for 30 minutes before cooking the pancakes - this is done so that the starch cells swell in the mix.  When cooked, the cells burst and you get a very light pancake.

 

Pancakes should also be very thin - if you can toss a pancake it is probably too thick.  Another point to note is that the first pancake in the batch is rarely perfect!

 

This batter may be made by hand in a mixing bowl, but can also be done in a blender or food processor - if you're using the latter method, the mixture can become too bubbly, so take care not to overwhizz.

 

Recipe

Makes about 12 pancakes

 

Ingredients:

120g plain flour

Pinch of salt
1 medium egg, beaten
1 medium egg yolk
300ml milk and water, mixed
1 tablespoon oil

 

To Serve:
Lemon wedges
Caster sugar

 

 

Method:

1. Sift the flour and salt into a mixing bowl, make a well in the centre exposing the bottom of the bowl.
2. Put the egg and egg yolk with a little of the milk and water into the well.
3. Using a wooden spoon mix the egg and milk and gradually draw in the flour from the sides as you mix.
4. When the mixture reaches the consistency of thick cream and the remaining milk and stir in the oil.  The consistency should now be that of thin cream.

5. Cover the bowl and refrigerate for 30 minutes.

6. Heat a frying pan, or ideally a non-stick crepe pan. Add a little oil and then wipe out the pan – the idea is to use the oil to prevent the pancakes from sticking- pancakes are not fried.

7. Add enough batter to coat the bottom of the pan – swirl the pan to help the batter spread across the bottom of the pan.

8. Place over a medium heat and, when the pancake is lightly brown on the underside turn it over using a palette knife or your fingers and cook the other side until lightly browned.

9. Make up all the pancakes, turn them out onto a plate and keep them separated with squares of greaseproof paper.

10. Serve with lemon wedges and plenty of caster sugar.

 

 

 

January 2019

 

Cheese Soufflé

Many people can be reluctant to make soufflés at home, believing them to be too difficult for home cooks to achieve good results. 

 

We think our recipe is almost foolproof - and individual soufflés using this recipe can even be made ahead in advance then frozen, to lessen the burden on the day of your dinner party or kitchen supper.  If you plan to do this, we suggest cooking from frozen for 12-15 minutes (instead of the 8-10 minutes needed usually) - a test run in your own oven to check temperature will also give you peace of mind.

 

We also think this is one of the best ways to use up any leftover cheese you may have in the fridge after Christmas!  Serve with a fresh green salad.

 

Recipe

Serves 2-3 as a main course, or 4-6 as a first course

 

Ingredients:

Melted butter for greasing

Dried white breadcrumbs

35g butter

30g flour

1/2 teaspoon dry English mustard powder

Pinch of cayenne pepper

280ml milk

100g strong Cheddar (or other strong cheese), finely grated

4 medium eggs, separated

Salt and freshly ground pepper

 

This can be made using 4 large-ish, or 6 smaller ramekins, or a 1 x 15cm soufflé dish.

 

Method:

  1. Preheat the oven to 200C/400F, gas mark 6.  Place a baking sheet on the top shelf in the oven (NB, make sure there is enough space for the soufflé to rise).
  2. Brush the soufflé dish or ramekins with melted butter and dust with the breadcrumbs.
  3. Melt the 35g butter in a saucepan, add the flour, cayenne pepper and mustard powder, mix well and cook over a gentle heat for 45 seconds.
  4. Remove from the heat and gradually add about half the milk, stirring continually.  When the mixture is smooth, return to the heat and bring slowly back up to the boil, stirring all the time and adding the remaining milk.  Boil for one minute.  The mixture will get thick and leave the sides of the pan.
  5. Remove from the heat and add the grated cheese.  Pile into a mixing bowl and when slightly cooled, add the egg yolks and season with salt and pepper.  It should be very well seasoned - the flavour will be diluted by the addition of the egg whites.
  6. Whisk the egg whites until stiff but not dry.  Beat a spoonful of the egg whites into the soufflé base.  This is to "loosen" the mixture and makes the folding-in of the whites simpler than it otherwise would be.  Fold in the remaining whites and pile into the soufflé dishes or ramekins.  If using a soufflé dish it should be just over three-quarters full - if using ramekins, they should be full.  Run your finger around the top of the mixture.  This will give a "top hat" appearance to the cooked soufflé.  Tap the dish lightly on the work surface to remove any pockets of air.
  7. Bake in the oven on the pre-heated baking sheet for 25-30 minutes for a large soufflé, or 8-10 minutes for individual soufflés.  Serve immediately (do not test to see if the soufflé is cooked until at least two thirds of the way through the cooking time, then give the dish a light shove - if it wobbles alarmingly, cook for a further 5 minutes).

 

 

 

Dudwell School Ltd, Dudwell Lane, Chewton Mendip, Bath, Somerset BA3 4ND  Ι  Tel: 07860 123827

www.dudwellschool.com  Ι  bookings@dudwellschool.com  Ι  Company Number 0776954

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