The traditional cooking milieu was calling me last weekend.
The weather fell over my head with some freezing temperatures and so my mum and I decided it was time for a good, warm, homely cheese souffle.
It is true, I hadn’t had this dish in ages, and I had been longing for the fluffy “naughty” dish for the past few months.
The Souffle even appeard in one of my dreams!
The dream was so vivid, I was jumping into a pool, just that it wasn’t your regular pool but huge cheese souffle.
And while falling and in that state of inertia I was ready to take my first bites of the delicious creamy cheese souffle.
Kind of like that movie “Cloudy with a chance of meatballs”…You know what I am talking about.
I love those kind of dreams!
What is your food paradise?
If anybody asked me how I would define paradise I would say “the land of milk and honey” or “Charlie’s chocolate factory”!
Talking about food paradise, I remember 2 Tirolian tales of the neighboring mountain valleys.
One being the all known legend of “Frau Hitt” and an other called “Kasermandl”.
The Saga of Frau Hitt is one of the most popular in the Tirolian Vallies.
This was in the time when giants still ruled in and around Innsbruck (the Capital of Tirol),.
Frau Hitt an evil woman had misused the milk and butter of the poor commons.
The heavens punished her doings by turning her and her fat son into stone.
Nowadays a mountain up high at Innsbruck is told to be her stony remains.
The Kasermandl is the story of a boy who used to misuse the food resources in the alpine huts (known as Alm).
He would use the cheese to play bowling and as stepping stones, so too was cursed to stay and haunt the mountain huts.
Food and fairy tales
There used to be a tradition around here where boys from the villages would disguise them self as Kasermandl.
But I myself have never seen this tradition as many other, since they have died out with time.
There were many legends around Tirol, but many have already been forgotten or almost with time.
I remember discovering some few old books in grammar school which I had borrowed from the library and read with excitement.
Anyway, the importance today is the french cheese Souffle, which actually has nothing in common with the Austrian mountain sagas.
As you all know my European roots and memories intertwine with each other.
Just thinking of Souffle I dwell in the ancient worlds of our forests and lands.
To my defense, the Souffles deflated after taking them out, they didn’t even give me 10 seconds, those naughty Souffles!
What do you imagine or remember at the thought of souffle or while indulging a warm cheese fluff?
Here my recent Impressions from my homeland… I thought you would like to see the absolute contrast to Goa!
Told you we have snow left!
Our Garden Tulips
Neighbor cat modeling in our garden
Our fields… there used to be lots of trees at the borders.
All are gone…
Cheese Souffle and Tirol ImpressionsPrint Rate
- 50 g Butter
- 50 g White Flour
- 1/2 l Milk
- 4 Egg Yolks
- 4 Egg Whites
- 50 g Emmental Cheese
- pinch Salt
- pinch Pepper
- First of all we have to create a White Bechamel Sauce by melting the Butter in a Pot on slow heat and by whisking in the flour quickly, without that it all burns!
- Keep on whisking while pouring in stage by stage milk into the mix on medium heat, so that no bits are left in the mix. After 2-3 minutes continues whisking a smooth sauce should be formed. Take the pot from the heat and grate in the cheese, season with Salt and Pepper, mix well and let it all cool for 5-10 minutes.
- In the meanwhile, beat the egg whites to a stiff white snow.
- Once the Cheese Bechamel Sauce is cooled down, mix in the Egg yolks. Important, the Sauce has to be cooled or the Eggs will scramble! Do that all quickly before the white snow gets runny!
- Fold the white snow into the Cheese Bechamel mix carefully, so that the fluffiness doesn't collapse. Never mix!!
- Butter a few forms and pour the uncooked souffle batter into them. It is easier to use several small forms instead of a big one!
- Bake the Souffles for 20 mins at 180 C till the top is of a golden shade. Never try to open the oven or the Souffles will fall together and it was all for the cat. Ovens nowadays should have a transparent glass where you can check the progress of the souffle, so that you can see if they are not burning on top. Once you take them out they will quickly come down, so it's all about timing!