SOUPS

Rich Tomato Soup

Ingredients

Preparation Time: 20 mts.

Cooking Time: 25 mts.
Serves / Makes: 10 people

Ingredients 6 medium sized Tomatoes

1 1/2 medium sized Onion
1 medium sized Red juice Carrot
100 gms. Red Pumpkin
4-5 Garlic flakes
1 nos. Bay Leaf
1 tbsp butter
1/4tsp Red Chilli Powder
1 tsp Salt
1/4 tsp Pepper Powder
1 small piece – Dalchini or cinnamon stick
2-3 small green Elaichi or Cardamoms
1 tsp – Sugar
4 cups – water
4-5 slices – bread
Oil for frying

Method

Roughly cut the Tomatoes, Onions, Carrot, Red Pumpkin, and Garlic.
Roughly crush the small cardamoms and the cinnamon stick.
Put in Red chilli powder, salt, sugar and 2 cups of water and pressure
cook for 10 mts.
Let the pressure from the cooker release on its own and allow it to cool down.
Meanwhile cut the bread slices into small cubes and deep fry them in the oil.
Place the fried wonton on a tissue or simple newspaper to remove excess oil.
Blend the tomato mixture in a blender or liquidizer to form a puree.
Strain the puree to remove the seeds, skin etc. to form a thick red puree.
Heat a Kadai then add butter and then add immediately the bay leaf for
a second.
Now add the puree in the kadai with 2 cups of water allow it to boil.
Meanwhile adjust the salt and pepper as per taste.
Yummy and Healthy Tomato Soup is ready to be served.
Carrot Soup

Note: All ingredient quantities are ap prox.

Ingredients

Carrots 3 cups(diced)
Tomatoes 2
Milk 5 Tbsp (optional)
Garlic 2 tsps(minced)
Garam Masala 1 tsp(optional)
Black pepper a pinch
Salt as needed
Butter 2 Tsps

Method

Cook the carrots until its raw smell goes.

Boil tomatoes and blanch them in the water to remove the skin and deseed them.
Blend the carrots, garlic and the tomatoes.
If U want the soup to be real smooth U can strain it.
Take a heavy bottomed vessel and melt the butter and add the blended
mixture. Let it cook for a few minutes, then add the milk and cook
for sometime.
Take it off the stove and add some pepper powder.
Some croutons can also be added.
Serve hot
P.S: If giving to ur 1 yr old, pl do omit the masala, garlic and the
pepper powder and limit the salt too... Hope U enjoy the recipe too.
Pasta Soup

Ingredients

1 small, white/yellow onion (finely chopped)

1/2 cup celery (optional)
1 can (15-16 oz.) Italian-style tomatoes (w/ Basil and other italian spices)
3 cups cooked pasta (any kind except spaghetti-like pastas; macaroni,
penne, rigatoni, corkscrews, etc.)
6 cups water (or vegetable broth)
1 cup chick peas (optional)
2 tsp. Olive Oil
Italian spices (basil, parsley and oregano; dry or fresh)
dash of tabasco sauce
lemon juice (if needed)
salt and pepper (fresh cracked pepper tastes better)

Directions

Heat oil in soup pot. Add onion (and celery) and saute for a few minutes.
Add Italian-style tomatoes and saute for a few more minutes.
Add water (or vegetable broth) and boil until the onion (and celery) are soft.
Add pasta and season soup with italian herbs, salt and pepper. Boil
for a few more minutes.
Add a dash of tabasco sauce to give a kick to the soup. Add lemon
juice, if needed.
Cream of Tomato Soup

Ingredients:

1 Kg tomatoes
1-1/2 tsp butter
Chopped garlic (3 tsps)
A small piece of ginger chopped
1/2 a chili chopped
Coriander leaves chopped (handful)
Basil (for taste)
1 tbsp light cream
Salt as per taste

Method:

Puree the tomatoes and keep aside.

Heat a vessel on medium flame.
Add butter and then add chopped garlic, chopped ginger, chili and
coriander leaves and sauté until it emits a nice aroma.
Add the pureed tomatoes and let it simmer.
Add some water if required.
Now add basil leaves and salt according to taste.
When it boils, remove the vessel from the stove and let the soup cool.
After the soup cools, strain the soup.
Take the strained soup, keep on medium flame again, add cream to it,
and let simmer for sometime.
Delicious cream of tomato soup is ready.
Ginger Soup

Ingredients:

Cabbage 50 gms.
Corn flour 10 gms.
Carrots 50 gms.
Soya sauce 1 tsp.
Capsicum 20 gms.
Vinegar 1 tsp.
Ginger 20 gms.
Salt to taste
Garlic 10 gms.
Pepper powder a pinch
Ajinomoto a pinch
Stalk/water 1 litre
Spring Onion 1
oil 1 tsp.
Coriander leaves 2 sprigs

Method:

Chop all the vegetables, julienne ginger.

Heat oil in a wok.
Add ginger, saute. Add garlic, saute.
Add all chopped vegetables, saute.
Add water or stalk * and boil it.
Add soya sauce, vinegar, ajinomoto and chopped coriander.
After the first boil, add corn flour paste to thicken it.
Finish it with spring onions.
* For vegetable stock, add all the vegetable peels, bay leaf to 1 - 1
1/2 liter of water and bring it to a boil. After the first boil, slow
down the heat at the lowest and simmer the stock for around 45
minutes. Drain the vegetable peels and use the water for soups.
Tomato-Mint Soup

Ingredients:

3 large boiled tomatoes

1 tbspn butter
a little chopped green chilly 1/4 spoon
sugar-1&1/2 spoons
2 spoons very finely chopped spring onion and carrot
ginger paste - 1/4 spoon
salt as per taste
corn flour - 1 spoon
mint [pudina] leaves - 5-6 finely chopped

Method:

Peel off the skin of the tomatoes.

In a mixie add tomatoes and chilly and make a fine paste.
In a kadai /pan add 1 tbspn. Butter.
To this add the tomato paste.
Boil till red color is obtained.
Then add sugar, mint leaves, chopped spring onions, carrot and ginger paste.
Then add corn flour paste. Add salt. While serving garnish with a few chopped
Minestrone Soup

Ingredients

Tomatoes - 6
Carrot - 1
Onion - 1
Garlic -6 flakes
Soyabeans or Ralmah - 2 tsp
Cooked noodles- 2tsp
Grated Cheese - 2tsp
Oil -2tsp
Cream - 2 tsp
Flour - 2tsp
Salt - to taste
sugar - to taste
Pepper pd - to taste
Milk - 1 cup

Method:

Soak beans overnight.Wash & cook till tender.

Chop all the vegetables.
Heat oil in a pressure cooker,add onoin,garlic & fry till raw smell disappears.
Add tomatoes & carrot. Fry till tomatoes becomes soft & mushy.Add
Flour & fry till rew smell disappears.
Pour 4 cups of water, add salt, sugar, pepper pd and pressure cook for 10 mts.
Cool it. Liqidise the soup, strain & keep aside.
Mix in milk,the cooked beans,noodles.
Serve hot garnished with cheese & cream.
This can be served for 6-8 people with bread sticks.
Broccoli Soup

Ingredients

Broccoli Florets 2-3

Onion medium 1
Carrots 2
Medium peeled Potato 1
Cinnamon 1/2 inch
Ginger small piece
Garlic 1-2 cloves
Cloves 2-3
Oil 1 tbsp
Black Pepper as per taste
Lime Juice as per taste

Method:

Heat about one tablespoon oil. Saute cut pieces of onions in low
flame. Add cut carrot and saute them too.
Add cubed, cut potatoes. Add broccoli florets, cloves of garlic,
ginger, cinnamon, 3-4 cloves. Once everything is little bit fried, add
water and salt and let it cook/boil.
Add black pepper, preferable fresh ground powder form.
Let the veggies cook until tender and then take it off the gas, let it
cool and grind to smooth paste, add water if you feel it's very thick.
Check for salt and then add lime juice as per taste.
Serve piping hot.
Mix Veg Noodles Soup

Ingredients

2 tbsp Cornflour
4 Glass of Water
2 tbsp Soya Sauce
1 tbsp white Vinegar
1/2 tsp ground Black Pepper
2 small Green Chilli, finely chopped
2 tbsp Vegetable Oil
1 Onion chopped
4 Garlic chopped
One Cup Beans Chopped
One Cup Cabbage Chopped
One Cup Brocoli chopped
One Cup Carrot Chopped
Half a cup Capsicum chopped
Half a cup Mushroom Chopped (Depends on your choice)
One Cup Boiled Noodles
One Table spoon Salt
1/2 spoon Ajino Motto.

Method:

In a mixing bowl mix cornflour in cold water. Heat it on low flame

stir continuosly to avoid the lumps. Add soya sauce, white vinegar,
ajinomotto, salt and black pepper.
Heat the oil and put in all the chopped vegetables add one spoon water
& steam it on low flame for 6 mins.
Mix the steamed vegetables in the corn flour add the pre boiled
noodles in it & give it a final boil.
Serve hot garnish it with the grated cheese & serve with tomato & chilly sauce.
Clear Vegetable Chinese Soup

Ingredients

Cole Slaw- 1/2-1 contents from the pack

Ginger and Garlic paste-1 tbsp
Org.Veg. broth- 1 carton
Corn starch- 1-2 tbsp
Butter- 1 tbsp
Soya Sauce- 2 tbsp
Salt & Pepper to taste
Spring Onions finely cut for garnishing.

Method:

Take a 4 quantity pan, add butter and add ginger and galic paste.
After a minute add the cole slaw veg. and lightly saute them.
After 3 minutes add the veg. broth and bring it to a boil. According
to the consistency you can add some more water. Add some salt and let
it simmer for some time.
When the vegetables are done add the corn starch dissolved in cold
water and bring it to a boil. When the soup becomes thick add the soy
sauce and garnish it with spring onions.
Serve hot with garlic & cheese crutons. Add salt and pepper to taste.
Serves 6-7 people.
Hot And Sour Soup

Ingredients:

2 tbsp Cornflour
4 tbsp Water
2 tbsp Soya Sauce
3 tbsp rice Wine Vinegar
1/2 tsp ground Black Pepper
1 small fresh Red Chilli,finely chopped
1 Egg
2 tbsp Vegetable Oil
1 Onion chopped
850 ml Chicken Stock
Open Cap Mushrooms sliced
50 gm Chicken Breast cut into very thin strips (optional)

Method:

In a mixing bowl blend cornflour, water to form smooth paste. Add soya
sauce, rice wine vinegar and black pepper finely chop chilli and add
to the ingredients in bowl and mix well.
Break the egg in seperate bowl and beat well and set aside.
Heat the oil and fry onions for 1-2 mins until softened. Stir in
chicken stock, chicken and mushroom and bring it to boil, cook for 15
mins or until the chicken is tender.
Gradually pour cornflour mixture in the soup, stirring constantly,
until it thickens. As you are stirring gradually drizzle the egg into
soup to create thread of egg. Serve hot.
Cabbage-Onion Soup

Ingredients:

1 cup Cabbage
1 Spring Onion
1 inch piece of Ginger
4 pieces of Garlic
1 tsp Butter
1 tbsp Rice Flour
1 tsp Soya Sauce
Freshly ground Pepper
Salt to taste

Method:

Chop the vegetables finely and stir fry them in butter.

Add 2 cups of water, salt and rice flour mixed in a little water.
Add soya sauce, pepper and salt.
Boil it till the raw smell of the flour goes.
Vegetable Stew

Ingredients:

Onion -- 1 medium (finely chopped)

Potato -- 2 medium (cut into one inch sized)
Carrots -- 2 medium (cut into one inch Cubed)
Beans -- 12-15 (cut into one inch sized)(string beans)
Cauliflower -- 1/4 (separate the florets)
Green peas - 2 tbspn
Ginger - Garlic paste -- 11/2 tspn
Green chillies - 3-4 nos
Coconut - 1 Cup (freshly grated)
Cinnamon - 1 small stick
Cloves -- 2 nos.
Bay Leaves -- 2-3 nos.
Green Cardamom -- 2nos each
Yogurt -- 2 tbspn
Turmeric powder -- 1/2 tspn
Chilli powder -- 1 tspn (asdesired)
Garam masala - 1/2 tspn
Oil -- 2 tbspn
Water -- 11/2 cups (if required you can addmore)
Chopped Coriander leaves -- 2 tbspn

Method:

Wash all the vegetables well. Make a paste of coconut (grated),

cinnamon, cloves & 21/2 green chillies.
Take a pressure pan heat oil in it, then add Bay leaves, on green &
black cardamom, saute it for half a second, then add onions &
remaining green chillies, fry until golden brown on mediumheat, add
turmeric powder stir for asecond, then add ginger-garlic paste stir
forhalf-a-second.
Now add all the diced vegetables stir for a second, add the masala
paste, chilli powder, salt and fry well for 2 mins on medium heat, now
add water pressure cook it for one whistle.
Once it is cooked remove the lid add yogurt, coriander leaves & garam
masala, let it boil on low heat for 3-4 mins if it is too thick more
water can be added. Check the salt. Serve hot with Phulkas or rice.
Baby Corn Soup

Ingredients:

Baby Corn - 5 slices / pieces

Milk - 1 cup
Onion - 1 medium (chopped)
Garlic - 1-2 pods
Salt (as per taste)
Pepper powder (as per taste)
Mixed vegetables (Beans, Carrots, Cabbage, Cauliflower)- 1 small cup
Butter

Method:

Heat butter and fry onions.

Grate corn pieces in grater.
In pressure cooker/pressure pan place the grated corn (directly and
not inside any vessel). Add the fried onions, milk and little water.
The corn should be immersed in the milk-water mixture.
Close lid and put on weight / nozzle. Allow to cook for 10-12 mins
Chop mixed veg finely (to very small pieces).
Heat butter and fry the veg in high flame till slightly crisp, and
keep aside. This way the nutrients in the veg are retained.
When corn is cooked, remove lid, smash the corn well and after it has
cooled down, blend it well adding water in mixie.
Place the corn mixture in gas in low flame. Add salt, pepper powder
and heat till everything blends well. REMEMBER NOT TO BOIL THE
MIXTURE.
Add mixed veg and heat further till everything mixes well.
Garnish with grated cheese and coriander leaves. Serve hot!!
Mulligatawny Soup

Ingredients:

2 tablespoon Oil
1 Teaspoon crushed Ginger Root
1 Teaspoon crushed Garlic
1 large Oinon sliced
2 tablespoons Chickpeas Flour ( Besan)
1 Heaped tablespoon Curry Powder
1/4 teaspoon Turmeric powder
2 medium sized Tomatoes, peeled and chopped
1 Bay Leaf
1 teaspoon coarsely ground Black Pepper
3 cups water or Veg Stock
Lemon wedges

Method:

Heat the oil and add the ginger and garlic. Saute for 2 minutes, then
add the onion and saute until the onion is transparent.
Add the gram flour, curry powder, trumeric, tomatoes, bay leaf, pepper
and water. Bring to a boil, cover and reduce heat.
Simmer for 45 minutes, then process in a blender or pass through a
sieve. Stir well and serve with lemon wedges.
Mexican Soup

Ingredients:

1 Kg Tomato
3 Onions (cut long)
2 Potato (cut in small pieces)
4 tsp grated Ginger
1 cup Gourd (fine cut)
2 Cloves (grinded)
2 Curry leaves.
8 cups Water
1 tbsp. Maida
1 tbsp Oil/Butter
Salt
Black Pepper

Method:

Mix all except Maida and oil. Put in cooker and steam for 15 minutes.
Melt oil/butter in a pan. Roast Maida and add the paste from the
cooker to it. Cook for 5-7 minutes.
Garnish with butter and serve hot.
Vegetable Soup (Italian Style)

Ingredients:

1 onion, chopped in half rings

1 tomato, chopped
12-13 flowerettes of cauliflower
1 carrot, finely chopped
Peas-1/2 cup
1/2 cup boiled macaroni
Oil
Salt and black pepper as per taste
1/4 tsp ginger garlic paste
A little cornflour mixed in water
Chilli sauce

Method:

Take a cooker/covered vessel and put onion rings and ginger garlic
paste to fry.
Meanwhile blanch all the vegetables in salted boiling water for 3-4 mins.
When onion is golden brown put half the parboiled vegetables in it,
saute for 2-3 mins, add 3 cups water and then cook this mixture for 10
mins(covered) or if in cooker, put 3 whistles.
If you like your soup of thin consistency you can sieve the mixture in
the cooker in a vessel. If you like it thick, blend the cooker mixture
in a mixi for 30 secs.
Put the blended/sieved mixture in a pan on the fire. Add salt, pepper
Now add the macaroni and the other half of boiled vegetables to this.
Add little water if required.
Simmer on low fire for 5 mins, add chilli sauce droplets on top and
stir gently.
2 mins before serving add the cornflour in water.
You may like to serve Italian style in shallow plates instead of bowls.
Dhal Soup

Ingredients:

1/2 Cup Thoor Dhal

1 Tomato cut into small pieces
1/4 ginger cut into small pieces
2 bay leaf
2 cloves
1 small cinanom
1 teaspoon oil
1/4 teaspoon red chilli powder
salt to taste
some co orainder leaves

Method:

Boil the Thoor Dhal in water till it gets cooked, you can also
pressure cook it. Drain the Water if any.
Allow the cooked Thoor Dhal to cool.
Put oil in a sauce pan and add cinnamon, cloves and bay leaf.
Fry it till cinnamon breaks , then add cut tomatoes and 1 cup of water.
Allow the Tomatoes to get cooked.
Mean while take the cooked Thoor Dhal and ginger pieces put it in a
blender(Mixie) , little some water and grind it .
Once the tomatoes are cooked add this grinded Thoor Dhal, Chilli
Powder, 2 cups of Water, Salt and allow it to boil.
Take out after one boil and serve hot garnishing it with co orainder leaves.
Corn Soup

Ingredients:

Frozen Corn niblets - 2 cups

Water - approx 5 cups
Soy Sauce - 1 tbsp
Chilli Garlic Sauce - to taste
Salt - to taste
Ground White Pepper - to taste
Cornflour - 1 tbsp
Butter - 1 tsp

Method:

Bring the water to a boil and then add the corn to it.
Close vessel and cook for about 5 minutes or so.
Once the corn seems well cooked, run a hand blender through it and
smash some of the corn.
Mix the cornflour with some water and add it to the boiling soup.
Add the rest of the ingredients and bring everything to a nice boil.
Garnish soup with some fresh ground black pepper.
Serve soup with warm veggie puffs or bread rolls.
 SOUFFLE

Pineapple Souffle

Ingredients:

Sweet Pineapple - 1 small tin (cut into very small peices)

Cream - 250 gms
Gelatin - 1 tb.sp
Sugar - 6 tb.sp
Water - 1/4 cup

Serves for 8 people

Method:

In 1/4 cup of warm water mix gelatin and stir till the gelatin is dissolved.
Heat half cup of pineapple syrup and sugar, when sugar is dissolved
mix gelatin to it and take it off from the stove immideatly.
After it cooles keep this in the freezer.
When it is half set, put it in the mixy and grind it well, and now
pour it in a serving bowl and add cream and pineapple tit bits, mix
well and keep in the freezer.
After it has set, keep it in the fridge.
This souffle should be served cool.
Orange Souffle

Ingredients:

3 tablespoons butter
1/4 cup all-purpose flour
dash salt
2/3 cup milk
1 teaspoon finely shredded orange peel
1/3 cup orange juice
4 egg yolks
4 egg whites
1/4 cup sugar
Orange Sauce

Method:

Attach a buttered and sugared foil collar to a 2 quart souffle dish; set
aside.

In a small saucepan melt the 3 tablespoons butter. Stir in flour and salt.
Add milk; cook and stir till thickened and bubbly. Remove from heat; stir
in orange peel and juice. In a small mixer bowl beat egg yolks about 5
minutes or until thick and lemon colored. Gradually stir orange mixture
into beaten egg yolks. Wash beaters thoroughly.

In a large mixer bowl beat the egg whites to soft peaks. Gradually add
sugar, beating to stiff peaks. Fold orange mixture into egg whites. Turn
into ungreased souffle dish. Bake in a 325F oven for 60 to 65 minutes or
till a knife inserted near center comes out clean. Serve immmediately
with Orange Sauce. Makes 8 servings.

Orange Sauce: In a medium saucepan combine 1/2 cup sugar, 2 tablespoons

cornstarch, and a dash salt. Stir in 1 1/2 cups orange juice. Cook and
stir till thickened and bubbly. Cook 2 minutes more. Remove from heat;
stir in 1 tablespoon butter. Serve warm. Makes 1 3/4 cups.
Chocolate Souffle Torte

Ingredients:

8 oz semisweet or bittersweet Chocolate

4 oz plus 1 teaspoon unsalted Butter
5 x Eggs, separated
1 cup granulated Sugar
Powdered Sugar for garnish.

Method :

Melt butter and chocolate together. Let cool.

Preheat oven to 350 degrees and flour an 8-inch spring form pan or
spray with Pam. Beat egg yolks with 1/2 cup granulates sugar using
mixer with whisk attachment, beat until light and fluffy. Beat in
melted chocolate mixture. Transfer mixture to another bowl. Clean out
mixer bowl and whish egg whites until foamy, then gradually add 1/2
cup sugar, beating to form soft peaks. in 2 or 3 additions, fold egg
whites into chocolate mixture.
Pour mixture into prepared pan and bake 45 - 50 minutes with a shallow
pan of water placed on the lowest rack in the oven. When done, cake
will be firm to touch and the top covered with cracks. Cool on rack 10
to 20 minutes.
Cake will deflate. Invert onto serving in plate, sprinkle top with
sifted powdered sugar. Serve warm or at room temperature.
Almond Souffle with Orange Sauce

Ingredients :

1 cup Milk
1/2 cup Sugar
1 cup Ground almonds
5 x Egg yolks
1 tbl Melted butter
3 tbl Flour
5 x Egg whites
1 pch Salt
1 pch Cream of tartar
2 tbl Flaked almonds
Sauce:
2 tbl Butter
2 tbl Grated orange rind
1/2 cup Orange juice
1 tsp Cornstarch
1/4 cup Brandy

Method:

Souffle: In a saucepan heat milk. When warm stir in sugar & almonds.
Simmer very gently for 15 minutes. Do not allow to boil. Remove from
heat. Cool slightly & beat in egg yolk, flour & butter. Beat well by
hand or in a blender until the mixture is very smooth. In a separate
bowl beat egg whites with salt & cream of tartar until they form stiff
peaks. Spoon about 1/4 of the egg whites into the custard & stir well.
Fold in the rest of the whites. Butter 6 souffle cups or glass bowls &
spoon the souffle mixture into them. Sprinkle with flaked almonds &
bake for 15 minutes in 400 oven, until tops are golden.
**Note** Unbaked souffle mixture may be kept at room temperature for 1
hour before baking. It may be frozen for later use.
In the case of the latter, souffle must be thawed for 1 hour before baking.
Sauce: In a saucepan combine butter, orange rind, orange juice &
cornstarch, mix well. Simmer, stirring constantly, until sauce begins
to thicken. Remove from heat & stir in brandy. Spoon sauce over hot
souffle & serve at once.
Apple Souffle

Ingredients:

9 lrg Eating apples

1 tbl Fresh lemon juice
20 gm Butter
1 tsp Ground cinnamon
50 gm Caster sugar
3 x Eggs, separated
Icing sugar for dusting
CARAMELISED APPLES
50 gm Butter
50 gm Caster sugar
1 tsp Finely grated lemon rind
1 tbl Fresh lemon juice
2 tbl Brandy or Calvados, (optional)
Single cream

Method:

Preheat the oven to 190C/375F/gas 5. Bring the eggs to room

temperature before you whisk them to give more volume. Slice off the
stalk end of six apples. Then cut around the top edge of each apple
and scoop out the flesh, leaving about 1cm border.

Brush all the cut edges of the apple cups with lemon juice to prevent
discolouration. Roughly chop the flesh and place in a pan with one
tablespoon of water. Cover and cook for 5-8 minutes until the apples
are softened. Remove from the heat and press through a sieve into a
bowl.

Beat the butter into the apple puree, then stir in the cinnamon, sugar
and egg yolks. In a clean, dry, grease-free bowl whisk the egg whites
until stiff and dry. Fold a quarter into the apple mix, then fold in
the remainder using a metal spoon, cutting through the mixture until
evenly mixed.

Place the apple cups in an ovenproof dish, using scrunched foil to

keep them stable, if necessary.
Carefully spoon in the souffle mixture and bake for 20-25 minutes
until well risen and golden brown.
Make the caramelised apples: Peel, core and quarter the remaining
apples, then cut each quarter into four slices. Melt the butter in a
shallow pan, add the apples and cook quickly, turning once, until
light golden. Stir in the sugar, lemon rind and juice and simmer for a
few minutes until syrupy. Keep warm until the souffles are ready.
If using brandy or Calvados, add it to the caramelised apples, ignite
carefully and serve when the flames have disappeared. Place one apple
souffle on each warm serving plate with a small pile of the hot
caramelised apples and some cream.

Dust the souffles with icing sugar and serve immediately.

Baked Chocolate Pudding Souffle with Bananas

Ingredients:

3 oz bittersweet or semisweet
chocolate, chopped
1/4 cup whipping cream
2 x egg yolks, room temperature
1 tsp coffee liqueur
1/2 tsp cinnamon
1 sm banana
3 x egg whites, room temperature
3 tbl sugar
powdered sugar
vanilla ice cream (optional)

Method:

Preheat oven to 425 F. Butter shallow 4-cup oval gratin pan. Dust with
sugar. Mel chocolate with cream in double boiler over barely simmering
water; stir until smooth. Remove from over water. Im- mediately beat
in egg yolks, then liqueur and cinnamon. (Can be prepared 4 hours
ahead. Press piece of plastic wrap onto surface to prevent skim from
forming. Before continuing, stir over simmering water until just warm
to touch.)
Arrange banana slices in prepared pan. Beat whites until soft peaks
form. Add the 3 tablespoons sugar and beat until stiff but not dry.
Fold 1/4 of whites into chocolate to lighten; carefully fold in
remaining whites. Gently spread over banana slices. Bake until puffed
and just springy to the touch, about 10 minutes. Sprinkle with
powdered sugar.
Serve with vanilla ice cream.
Serves 2 - but can be doubled or tripled.
Apricot Souffle

Ingredients:

3/4 cup Heavy cream

2 1/4 tsp Flour
1/4 cup Sugar, plus additional for dusting souffle dish
8 lrg Fresh apricots, 4 diced, 4 sliced
1 tsp Kirsch
3 x -large eggs, separated at room temperature
Pinch cream of tartar
1 tsp Butter
Confectioner's sugar

Method:

Preheat oven to 450 F. Combine cream, flour, 1/4 cup sugar, and diced
apricots in a large saucepan. Bring to a simmer over medium heat and
cook, whisking until thick, about 3 minutes. Remove from heat, add
kirsch, then wisk in egg yolks one at a time.
Beat egg whites in a nonreactive mixing bowl until foamy; add cream of
tartar; continue to beat until very stiff.
Butter a small souffle dish (6 1/2 " diameter, 2 1/2" deep), dust with
sugar, and spread 1/4 cup apricot mixture on bottom. Add about a third
of the egg whites to the remaining apricot mixture; gently fold
together.
Repeat, carefully folding in remaining egg whites in two batches. Do
not overmix. Spoon over apricot mixture in souffle dish.
Make sure oven rack is low enough to allow souffle room to rise 2"
above rim of dish. Bake souffle until lightly browned on top, 12-15
minutes.
Dust generously with confectioner's sugar and arrange sliced apricots
on top. Serve immediately. (Souffle will coninue to cook as it rests;
start eating on the outside and work your way into the middle.)
Black Forest Souffle

Ingredients:

16 oz Sour pitted cherries,

Drained (reserving liquid)
5 tbl Brandy (opt)
4 sqr (1oz ea) baking
Chocolate
2 env unflavored
Gelatin
3 x Eggs, separated
1 can (14oz) sweetened condensed
Milk
1 1/2 tsp Vanilla
1 cup Milnot

Method:

Chop cherries & marinate in brandy (or cherry liquid). Soak gelatin in
1/2 cup cherry juice. Beat egg yolks slightly; stir in sweetened milk
& gelatin. Heat over low heat until gelatin dissolves; add chocolate &
heat until melted & mixture thickens slightly. Stir in cherries &
vanilla; chill until mixture mounds slightly when dropped from spoon.
Whip Milnot & egg whites until mixture holds stiff peaks.
Fold in gelatin mixture. Pour into 1 quart souffle dish with 3"
collar. Chill until set, several hours or overnight. Remove collar;
garnish with cherries, chocolate curls or whipped topping.
Mango Souffle

Ingredients:

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
1 package {3 oz} orange gelatin
1 package unflavored gelatin
3 medium ripe mangoes
1/2 lemon -- juice of
1 cup heavy cream
mint leaves -- (for garnish)

Method:

1. Prepare 2-inch collar for 1-quart souffle dish: Cut piece of

aluminum foil long enough to wrap around souffle dish and to overlap a
few inches. Fold in half lengthwise; brush oil on upper half of one
side. Wrap around dish, extending 2 inches above top lip of dish,
oiled side facing up and in. Fasten with string or tape; set aside.

2.Prepare orange gelatin according to package directions, except

increase cold water to 3/4 cup and boiling water by 1 1/2 cups.

3.Stir in unflavored gelatin; chill in large bowl until slightly

thickened.

4. Puree mango slices with lemon juice in blender or food

processor.

5. Whip cream in a chilled bowl until it holds shape.

6.Whip thickened gelatin until 2 or 3 times in bulk; fold in mango

puree, then fold in whipped cream.

7. Pour mango mixture into prepared

souffle dish and refrigerate 3 to 4 hours, or until firm. 8. To serve,
remove foil collar and garnish with mint.
Coffee Souffle Recipe

Ingredients:

1 envelope unflavored gelatin

1/4 cup milk
3 eggs, separated
1 3/4 cup scalded milk
2 tablespoons instant coffee
1/4 teaspoon salt
6 tablespoons sugar
1/2 teaspoon vanilla

Method:

Soften the gelatin in milk.

Place the slightly beaten egg yolks in a saucepan and add milk slowly.

Add the coffee, salt and half the sugar and cook over low heat,
stirring constantly, until the mixture coats a spoon. Add the gelatin
and stir until dissolved. Chill until thickened. Beat the egg whites
until foamy. Add the remaining sugar gradually and beat until stiff.
Fold in the vanilla, then fold in the gelatin mixture. Pour into a
mold rinsed with cold water and chill until firm. Garnish with whipped
cream and shaved chocolate if desired.