Jul 28th, 2019
I seemed to have an excess of eggs this week, so I made cheese souffle for lunch. This will annoy my Mum as it is her all time favourite.
I will need to stop using the recipe I have for it though. It comes from a book which I won as a school prize in 1982 – not only are the measurements in pounds and ounces (I don’t mind this part) but the oven temperatures are in Farenheit and calibrated for old style convection ovens. I spent longer today trying to adjust the recipe to modern conventions than I did actually cooking it.
It was quite nice though.