Electrolux Recipes

Dinner Party for Six

Kate’s Meal


Watercress Soup
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  1. 40g butter
  2. 1 onion, finely chopped
  3. Pinch of salt
  4. 1tbsp flour
  5. 400ml whole milk
  6. 3½ bunches (about 420g) watercress, washed and roughly chopped
  7. 75ml double cream
  1. Heat the butter in a large pan over a medium-low heat and add the onion. Season and cook gently until soft, but not coloured. Stir in the flour and cook for a minute.
  2. Gradually stir in the milk and 250ml water. Bring to just below the boil, cover and simmer for 5 minutes.
  3. Meanwhile, prepare a large bowl of iced water. Bring a large pan of water to the boil and plunge in the watercress to wilt, reserving a few leaves to garnish. Tip out into a colander, and then into the iced water.
  4. Squeeze the cooled watercress out and add to the pan. Puree the whole lot thoroughly, add the cream and season to taste. Reheat if necessary: delicious hot or chilled.
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Salmon en Croute
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For the pastry
  1. 550g/1lb 3½oz puff pastry, at room temperature
  2. Flour, for dusting
For the salmon
  1. 55g/2oz unsalted butter
  2. 3 large shallots
  3. 450g/1lb chestnut mushrooms, sliced
  4. 675g/1lb 8oz salmon fillet, skinned and sliced into 4cm/1½in slices
  5. 1 lemon, juice only
  6. 1 large bunch fresh dill
  7. 1 tbsp. olive oil
  8. Salt and freshly ground black pepper
  9. 170g/6oz basmati and wild rice packet mix, cooked according to packet instructions, rinsed and cooled
  10. Splash white wine
  11. 1 large free-range egg, beaten
  12. Pinch of salt
  1. Preheat the oven to 200C/400F/Gas 6.
  2. Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in cling film and place in the fridge (this will be used to make the top of the pie later). On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Reserve the trimmings and place in layers that can be rolled out to make the decoration later.
  3. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray and prick all over with a fork. This will stop it from rising too much in the oven. Bake in the oven for 12-15 minutes until
  4. cooked and golden. Set aside to cool.
  5. For the filling, heat half of the butter in a frying pan until foaming. Finely chop the shallots and fry until soft and golden-brown. Add the sliced mushrooms to the shallots and fry until just cooked. Remove
  6. from the heat and leave to cool.
  7. Place the salmon fillets into a bowl. Squeeze over the lemon juice. Tear the dill into pieces and scatter over the salmon. Drizzle over the olive oil, then season with freshly ground black pepper and gently combine. Don't prepare the filling more than an hour in advance, or the lemon will be begin to 'cook' the salmon.
  8. In a bowl, combine the cooled shallot and mushroom mixture with the cooled rice. Season to taste with salt and freshly ground black pepper. Spoon the mixture over the cooked pastry base and, using
  9. the back of a spoon, press the mixture out toward the edges.
  10. Place the salmon slices and dill on top of the rice (discard the juices from the bowl). Splash over some white wine and dot over the remaining butter.
  11. On a clean, floured surface, roll out the remaining pastry until it's slightly larger than the base. It should be large enough to cover the mixture and the cooked pastry with a little room to spare. Using a rolling pin, gently lift and place the pastry over the salmon and trim off the corners of the raw pastry. Reserve for later.
  12. Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed).
  13. Make an egg wash by beating together the egg and salt in a bowl.
  14. Using a pastry brush, brush the whole pie with the beaten egg. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Brush over these with beaten egg.
  15. Bake the pie for about 30-35 minutes, or until golden-brown.
  16. Remove from the oven and allow to cool for 5-10 minutes before serving.
  17. Serve with a mixed salad.
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Chocolate Soufflé
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For the dishes
  1. 25g unsalted butter, for greasing
  2. Finely grated chocolate
For the creme patisserie
  1. 2 tbsp plain flour
  2. 2 tsp caster sugar
  3. ½ tsp cornflour
  4. 1 medium egg yolk
  5. 1 medium whole egg
  6. 4 tbsp milk
  7. 1 tbsp double cream
  8. 25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
  9. 1 tbsp cocoa powder
  10. For the egg whites
  11. 6 medium egg whites
  12. 85g caster sugar
  13. Single cream or ice cream, to serve
For the ganache
  1. 4 tbsp double cream
  2. 50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
  3. 1 tbsp cocoa
  1. Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn’t stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
  2. For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
  3. Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
  4. Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
  5. Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
  6. Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
  7. Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
  8. Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
  9. Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
  10. So mixture won’t stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
  11. The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.
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Recipes sourced from BBC Good Food

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