Shplo Recipes

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

SIMPLE SHAKSHUKA RECIPE BY TASTY

Steps:

• Heat a large cast iron skillet over medium-low heat.
• Once the pan is hot, add the olive oil and swirl to coat the pan. Add the onion, bell pepper, salt, and pepper. Sauté 5 minutes, or until the onion is almost translucent.
• Add the cumin, paprika, and garlic. Sauté 2-3 minutes, or until the garlic is slightly brown.
• Pour in the crushed tomatoes and add the bay leaf. Simmer for 10-15 minutes, or until the mixture has thickened.
• Stir in the baby kale until wilted.
• Reduce the heat to low, then carefully crack the eggs into the sauce. Cover and simmer until the egg whites are set, about 10-12 minutes.
• Top with the feta cheese and remove the pan from the heat.
• Enjoy!

HARISSA

Steps:

• Remove stems and seeds from chillies-if using dried chillies, soak in water for 1 hour.
• Drain.
• Process the chillies with garlic, seeds and herbs until finely chopped.
• With motor running, gradually add the oil to form a thick paste.
• Season to taste with salt.
• Store in a glass jar in the fridge-covering with a new thin layer of oil after every use, or freeze, covered, in ice-cube containers for later use.

SHPLO

Steps:

• In a large pot, try the meat until well-browned on all sides.
• Add onion and continue to fry another 5 minutes.
• Add 1/2 cup water, cover, and cook on small flame about half an hour.
• Remove from pot.
• Place half the carrot slices in pot.
• Add meat mixture (with liquid), salt, and pepper.
• Add remaining carrot, chickpeas, and raisins in that order.
• Sprinkle on the cumin, and place the strained rice on top.
• Cover with water and bring to a boil.
• Cover well and cook on a low flame for 45 minutes.
• Place on large tray in the reverse order as the pot: first the rice, etc.
• When available scatter pomegranate seeds on rice.