66 January 2015 www.womanthismonth.com LIFESTYLE | food Something Old Something New One of the great things about every new year is that no matter what occurred over the last 365 days, January is a clean slate. James Claire has fun in the kitchen with new ideas. 300g raspberries, frozen 70g sugar 3-4 sprigs fresh rosemary 2 egg yolks 40g plain all-purpose flour 15g cornstarch 5 egg whites 50g sugar pinch icing sugar, for dusting 2 tspns sugar for dishes 2 tbspns melted butter, for greasing • Combine frozen raspberries, sugar and rosemary in a medium saucepan. • Heat and cook for 2 minutes until soft. • Strain the puree and cool. • Preheat oven to 190° Celsius and pre-grease and line with sugar and 4 soufflé ramekins. • Using 125ml of the reserved raspberry puree in a large bowl, add egg yolks and sift over the flour. Stir until combined. Any extra raspberry puree will be used as sauce for the finished soufflé. • In an electric mixer, whisk the egg whites until soft peaks form. • Gradually beat in the sugar until firm peaks form. • Using a large metal spoon, gently fold a large spoonful of egg whites through the raspberry mixture. Fold in remaining egg whites, gently. • Evenly spoon the mixture into prepared dishes. Place on a baking tray. Bake for 10 minutes in a preheated oven until puffed and light golden on top. • Dust with icing sugar and serve immediately with remaining raspberry puree and a sprig of rosemary by the side. RASPBERRY ROSEMARY SOUFFLÉ A traditional dish can be reversed, revolutionised and endlessly reworked. Whether sweet or savoury, the kitchen becomes a lab of experimental possibilities. Remember, our best-loved dishes of all time were born out of trial and error. And that is why I have put a new spin on some old recipes for you to get excited about this month. I have a soufflé with a touch of sweet and savoury, a cake made of beets to increase your vegetable consumption and a bread and butter pudding made with a difference.
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