www.womanthismonth.com 53 February 2013 | Chive, Cheese and Asparagus Soufflé 500g frozen cut asparagus, thawed and well drained 100g finely shredded cheddar cheese 75g mayonnaise (store bought) 2 tbspns chives, freshly chopped 1/2 onion, finely chopped 2 cloves garlic 4 egg whites pinch cream of tartar pinch salt l In a hot fry pan, sauté the onion and garlic until coloured. l In a large bowl, combine the asparagus, cheese, mayonnaise, chives and onion/ garlic mixture. Using a spatula, fold all these ingredients together. l In a bowl of an electric mixer fitted with a whisk attachment, beat the egg whites with the cream of tartar and the salt on medium speed until soft peaks form. l Fold into asparagus mixture. l Fold the egg whites into the asparagus mixture in 2-3 batches. With each batch, it is advised to be more and more careful while folding the egg whites in. l Transfer the finished mixture into a greased large ramekin or soufflé dish or individual dishes and bake at 350 degrees for 20-25 minutes or until lightly browned on top. l Serve immediately. Ingredients: 120g unsalted butter 300g caster sugar 2 eggs, large 250mls laban 30g red food colour 1 tspn white vinegar 250g plain (all-purpose) flour 1/2 tspn salt 15g cocoa powder 1 tspn bicarbonate soda For the icing: 100g unsalted butter 500g icing or confectioners’ sugar pinch salt 1 tspn vanilla essence 65g milk Red Velvet Cupcakes l To make the red velvet cupcake batter, place the butter and sugar into a mixing bowl of an electric mixer fitted with a paddle attachment and beat until the mixture is light in colour. l Add the eggs one at a time and combine well after each addition. l In a bowl, mix together the laban, red food colour and the white vinegar and whisk. l Sift together the flour, cocoa powder, bicarbonate soda and salt. l Add the dry ingredients to the butter mixture and start the blender while slowly adding the liquids. l When all ingredients are added, scrape down the bowl and ensure everything is thoroughly combined. l Spoon the mixture into cupcake paper- lined cupcake tin and bake at 180 degrees Celsius for 25-35 minutes until baked. l Allow to cool before icing. l To make the icing, cream together the butter, icing sugar and vanilla in a mixing bowl of an electric mixer fitted with paddle attachment. l When the butter is completely incorporated add the milk slowly to the mixture and increase the speed of the mixer and beat the icing for 2-3 minutes before removing and using on the cupcakes immediately.
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