Orange delight 🙂
Souffles just out of the oven
I’ve never made souffles before so this could be fun. The only ingredient I didn’t have aside from the oranges was a vanilla ice cream, which I found on special at my local market, so had to buy the vanilla bean organic coconut one! Yum. (Not really part of the souffle but it was on the list of ingredients, so them’s the breaks, you gotta do what you gotta do hey). 
While I was at the Fresh Collective I found some Pomegranate Naturally flavoured Sparkling Limonade worth trying. That made for a different drink while I was baking this late Friday afternoon. I even managed to pick some limes for it.
Coffee is the world’s most recognisable smell
Being Friday we ducked out to dinner at a food hall in town, to an Indian takeaway which is more like home cooking. The chef gives special attention to his dishes and extra big helpings.
We went to see the movie ‘The Guernsey Literary and Potato Peel Pie Society’, the pie of which was pretty bad, according to them. Won’t do any spoilers here. Except to say, season, season, season. I recently went to a Hospice Lunch in which the chef Annabelle White was presenting. 
She gave us some very good food tips about flavour which I took notes on. (For more check out http://annabellewhite.com/tips/acidity-really-matters/)
- To improve the flavour of soups, stirfrys, curries, use a red onion with butter and saute slowly, the slower the onion cooks the better the flavour
- Double your use of herbs, if it says 1 tsp, use 1 Tablespoon!
- Add you fresh thyme at the oil, garlic onion saute stage of the cooking.
- Everything is enhanced by a squeeze of fresh lemon juice.
- Don’t over season, acidity is the answer to everything when it comes to enhancing flavour in cooking, i.e. Worcestershire sauce or lemon juice
- In Asian cooking, everything tastes better with fish sauce.
- Use Thai salad dressing on coleslaw with a squeeze of lemon of course.
So I had made the Souffles and cooked them before we went out. I was too scared to leave them uncooked on the bench in case the meringue went flat. 
To make them I beat the egg whites to a stiff meringue,
and combined freshly squeezed orange juice, egg yolks, sugar, butter and flour. (It looked like a curdled mess but luckily it was supposed to). 
I added milk, which made it look even worse! This was folded into the meringues and voila, into the ramekins and to bake!! Yum with the vanilla bean ice cream, divine. 
We ate them after the movie and I got to share these ones with visitors the next day. 🙂
