Souffle crepe with Rhubarb

Make this spring take on a classic shuffle omelette. It's tart, sweet and utterly delicious!!

Serves 2

100 g flour
100 ml milk
2 egg whites
2 egg yolks
50 g sugar
50 g grated fresh ginger
300 g rhubarb
juice of 1/2 lemon
50 g butter
powdered sugar

Wash the rhubarb and cut diagonally into 2 cm pieces. Grate the ginger finely.

Heat a pan with the butter and add the rhubarb, lemon juice, sugar, vanilla and a dash of water. Cook for 3-4 minutes and set aside.

Separate the egg yolks from the egg whites.

Sift the flour and add egg yolks and milk, stirring with a whisk until smooth.

Beat the egg whites almost in a bowl and add the sugar while whisking. Gently fold the egg whites into flour / milk / egg yolk mixture.

Heat a frying pan with a knob of butter and fry 2 crepes.

Place the crepe on a plate, spoon in half of the rhubarb compote and fold the other half of the crepe over. Sprinkle with powdered sugar and serve.


voor 2 personen

100 g bloem
100 ml melk
2 eiwitten
2 eidooiers
50 gr suiker
50 gr geraspte verse gember
300 gram rabarber
sap van 1/2 citroen
50 gram boter

Was de rabarber en snijd ze in schuine stukjes van 2 cm. Rasp de gember fijn.

Verwarm een pannetje met de boter en voeg hier de rabarber, citroensap, suiker, vanille en scheutje water toe. Kook 3-4 minuten en zet opzij.

Scheid de eidooiers van het eiwit.

Zeef de bloem en voeg eidooiers en melk toe, roer glad met een garde

Klop de eiwitten bijna stijf in een kom en voeg daarna al kloppend de suiker toe. Meng eiwitten voorzichtig door bloem/melk/eigeel mengsel.

Verwarm een koekenpan met een klontje boter en bak hierin 2 crêpes

Leg de crepe op een bordje, lepel op een helft wat rabarbercompote en vouw de andere helft van de crêpe er overheen. Bestrooi met poedersuiker en serveer.

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.