Double-baked goat cheese Souffle

This is one of our go-to recipes for a light lunch of vegetarian main course. The beauty is that it can be made ahead of time and the last baking done just before serving. It's light and full of flavour.

 For 4-6 ramekin moulds

40g butter
40g flour
250ml warmed milk (1 cup)
250g soft goat cheese, crumbled
3 eggs, separated
250ml cream (1 cup)
6 Tbsp grated firm goat cheese

Melt the butter, then stir in the flour until smooth. Gradually whisk in the warmed milk. Bring to the boil, still whisking. Remove from the heat and beat in the soft goat cheese. Beat in the egg yolks and seasoning to taste, then fold in the beaten egg whites.

Spoon into 4-6 well-buttered soufflé dishes and place in a baking pan of hot water. Bake at 220°C for 15-20 minutes, or until puffed and set. Remove from the oven and allow to cool completely in their moulds. To bake a second time, lift the cooled soufflés out of their dishes into a buttered baking dish. Pour over the cream and generously sprinkle with the grated goats cheese. Bake at 230°C for 10 minutes or until puffed and golden.

We like to serve our souffles with a roasted beetroot. Here's the recipe:

Roasted beetroot salad

2kg mixed beetroot, washed
olive oil
garlic cloves, skin on
sprigs of rosemary and thyme
coarse sea salt and black pepper

Line a roasting tray with a double layer of aluminium foil, making show the there is an overhang on the sides. Lay the beetroot in. Season with salt and pepper and drizzle with the olive oil. Scatter over the garlic cloves and herbs.

Gather the ends of the foil together making a parcel to enclose the beetroot. Ensure that it’s not too tight as the beetroot won’t cook.

Place in a 220°C oven for at least and hour, depending on the size of the beetroot, until tender. Allow to cool slightly. Peel the beetroot and slice into a bowl. Season with some more salt and pepper, a good quality olive oil and an aged balsamic vinegar. Add some chopped parsley or tarragon to finish. Serve with the goats cheese soufflé.

Bilder & de Clercq's New Recipes week 2 - 2017

As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:

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Fresh Herbs and Spices and the Noordemarkt

Saturday's are one of our favourite days of the week. After a slow start, there is nothing better than to wonder the small streets of the Jordaan and head over to the bustling Noordemarkt.

We've spoken before about the array of ingredients on offer. But, with the cold wintery weather, we are going to get some fresh herbs to make a big batch of soul-warming chicken soup and the best harissa you will ever taste!

There are beautiful bundels of soup herbs that you can buy to add to your pan of steaming goodness. They also make the most amazing table decorations if you're hosting a dinner. Another thing we're also going to be getting, which you don't see too often and will be the prefect addition to our soup is lovage (maggi in Dutch). It comes in herb and root form and is similar in flavour to celery. We'll put some of the leaves and the peeled root into the soup, but the root is also perfect grated into salads.

So if you're going to do groceries today, maybe add a few of these items to your list. Wishing you all a delicious weekend. Happy eating!


Sausages with Lentils

 Fennel and Pepperoncini Sausages with Lentils and Onion Chutney

Serves 2

4 Brandt & Levie fennel and pepperoncini sausages
200g Puy lentils
1 carrot
1 stick celery
1 onion
2 cloves garlic
3 sprigs thyme
80g balsamic-onion chutney (homemade or store bought)
6 tablespoons olive oil
1 heaped teaspoons Dijon mustard

Peel the carrot and finely chop along with the onion, celery and garlic cloves. Heat a pot over medium heat with 2 tablespoons olive oil and fry the chopped vegetables for about 5 minutes.
Add the lentils and thyme to the pot and enough water to just cover the lentils. Bring to the boil and simmer gently for about 20-30 minutes.
Heat a frying pan over medium heat with 2 tablespoons olive oil. Fry the sausages until golden brown and cooked through, about 12 minutes.
If the lentils are still too wet when cooked, pour off the excess water. Season with salt and pepper and a heaped teaspoon Dijon mustard. Stir through 2 tablespoons olive oil. Divide the lentils between 2 plates, slices the sausages, lay on top and serve with the onion chutney.

Grape Chutney

We brought the recipe for this delicious chutney back from our trip to South Africa last year. It makes the perfect accompaniment to a cheese board. In our quest not to waste anything, we often use up leftover grapes in this recipe.

5 Granny Smith apples
1 onion
100ml balsamic vinegar
150ml brandy
1,1 kg white or red grapes (preferably seedless)
175g brown sugar
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
salt, to taste

Peel and core the apples and finely chop the onion. Pick the grapes from the stalks and wash under cold water.

Place the apples, onions, balsamic vinegar and brandy together in a heavy-based pan. Place over medium heat and simmer for 30 minutes. Stir in the remaining ingredients and cook until the fruits break down and the chutney has become thick and pulpy, about 1 1/2 to 2 hours.

Spoon into sterile jars, allow to cool and store in a dark cupboard or in the refrigerator.