| The dinner party decade, the '70s, saw cooking at home become a signature of the sophisticated young couple and dining out less an ordeal and more of an occasion. Electric frying pans were hot, sorbets were cool and the appearance of names such as Tess Mallos, Jancis Robinson and Gay Bilson showed that for some women, good food and wine was a choice, not a chore.
1971 Cheese soufflés Fashion identity Melka Treanton contributed "this soufflé recipe [which] never fails". She claimed even her maid, who couldn't cook, got it right every time. Serves 4 Ingredients 30g butter 2 tablespoons plain flour 185ml (¾ cup) milk 4 eggs, separated 150g Gruyère, coarsely grated Method Melt butter in a small saucepan over medium heat, add flour and stir to combine. Cook, stirring continuously, for 2 minutes or until golden, then remove from heat and slowly whisk in milk. Add egg yolks one at a time, stirring after each addition, then stir in Gruyère. In a large bowl, whisk eggwhites until soft peaks form, add one-third to cheese mixture and fold until combined, then fold through remaining eggwhite. Spoon mixture into 4 buttered and floured ¾-cup-capacity ramekins. Bake at 180C for 20 minutes or until golden and puffed. Serve immediately. |
 |
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
  |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
