Fish recipes

White cheese pasta with lemon oil

3 to 4 minutes

Fish recipes

Grilled fish with pan-braised yellow vegetables

30 minutes

Baked chicken in verjuice with grape salsa

30 to 40 minutes

Asian recipes

Seared calamari and vegetables on cos

10 minutes

Blue cheese and roasted leek tart

25 minutes

Caramelised leek and chicken coconut curry

15 minutes

Avocado recipes

Grilled onion, avocado and parmesan salad

10 minutes

Lime soufflé with cream, lime zest and sherry

25 minutes

Lime soufflé with cream, lime zest and sherry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 25 minutes

Ingredients

¾ cup milk
10 g cornflour
3 T fresh lime juice
2 t lime zest, plus extra for garnishing
4 free-range egg yolks
6 free-range egg whites
½ t coarse salt
65 g caster sugar
1 cup cream
½ cup sweet sherry

Method

Preheat the oven to 180°C.
Using a cast-iron saucepan, combine the milk and cornfl our over a low heat then simmer until thickened, stirring constantly.
Remove from the heat, stir in the lime juice, lime zest and egg yolks, and whisk thoroughly.
Beat the egg whites with the salt until soft peaks form, then slowly add the caster sugar and continue whisking until stiff peaks form.
Stir a spoonful of the egg-white mixture into the egg-and-lime mixture then quickly and gently fold in the remaining egg-white mixture.
Spoon into four greased soufflé dishes.
Bake for 20 minutes, or until the souffl és are golden and have risen.
To serve, drizzle with fresh cream and sherry, and scatter with a little extra lime zest. Serve warm.

Cook’s tip: If you’d prefer to make one large soufflé instead of four individual portions, increase the baking time to 35 minutes.

TASTE’s take:
When it comes to a triumphant close, this feathery soft soufflé – with just a hint of lime – certainly rises to the occasion.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Seafood burritos

White cheese pasta with lemon oil

Grilled fish with pan-braised yellow vegetables

Baked chicken in verjuice with grape salsa

Japanese-style pork schnitzel

Seared calamari and vegetables on cos

Blue cheese and roasted leek tart

Caramelised leek and chicken coconut curry

Grilled onion, avocado and parmesan salad

Crispy onion rings

Corn fritters

Lime soufflé with cream, lime zest and sherry

Lime soufflé with cream, lime zest and sherry

Ingredients

Method