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Entries in Parmesan (3)

Tuesday
Jan102017

Bill's cheese souffle with tomato salad

This recipe is from Bill Oglethorpe, trader at Borough Market and owner of Kappacasein DairyIt first appeared on the Borough Market website as part of my series, I Am What I Eat, where I interview Borough Market traders about the foods that are important to them and why. This dish was one that his father used to make for the family when Bill was growing up in Zambia. 

“My father used to make a soufflé and that’s an incredible transformation,” says Bill Oglethorpe of Kappacasein Dairy. “It’s quite magical to see it rise in the oven. It was a special event.” Did his father used to make it for special occasions? “No, I mean it was an occasion because the soufflé made it special.”

This was my first time making soufflé – despite being a competent cook I have always been terrified at the prospect. It turns out there’s no need to be; if you follow the instructions carefully it will work just fine. However, timing is everything – a hot soufflé will last at most 5 minutes out of the oven, so have your plates, sides and guests ready. 

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Friday
Mar112016

Artichoke spaghetti with chilli, lemon and parsley

I made this pasta a few weeks back for my cooking demo at the Natoora shop in Chiswick. Everyone loved it. One man loved it so much he bought every ingredient on the recipe card so he could recreate it at home.

For such a simple pasta, it took a while to perfect. The first one was too dry, the second too lemony, the third was just right. This is the third recipe.

In the pictures, the artichokes are the mammole variety. They are similar to globe artichokes, in that they have meaty and tender outer leaves which can be eaten raw or cooked. A colleague who was watching me do my practice run for the shop asked why I had used mammole if I was only using the heart. He suggested tema or spiky artichokes instead. He is Italian so I thought I’d best not argue.

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Friday
Apr032015

Torta Pasqualina (Italian Easter pie)

Happy Easter everyone! For once I am doing absolutely nothing at Easter and I am loving it. Oh the joy of a lack of commitments and plans. But it means I have absolutely no excuse this year not to cook and post something in the spirit of the holiday.

I searched the internet for Easter dishes from around the world. I liked the look of this one most of all, since it contains one of my favourite combos: cheese and chard encased in pastry.

Torta Pasqualina means 'Easter pie' in Italian. This one comes from Liguria. Like most of the Easter recipes I looked at it contains a lot of eggs. Eggs are commonly associated with the Christian Easter tradition, a symbol of life and the resurrection.

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