Rhubarb & Peach Crumble with Fresh Ginger Cream

OK, so last week I extolled the quite incredible virtues of rhubarb. The new superfood. It can lower your cholesterol, it can heal digestive ailments, it can help fight cancer, leap tall buildings in a single bound, and, when used in the right recipe, it can also be a very suprizing and amazing ingredient!

So, true to my word, here is a super recipe for a superfood that I think you will love, and is a delicious dessert to conjure up just in time for the 4th of July. Easy to make, even in larger quanities, casual to serve and will round off any backyard barbeque perfectly so you can pull up the lawnchairs and enjoy the fabled fireworks.

This recipe does owe a lot to my Irish heritage and would be familiar to many in Ireland, however, I have given it a Southern style spin by adding peaches to the fruit mix, and some wonderful hints of ginger to the fresh cream in order to 'up the ante' somewhat. The intense sweetness of the peaches will work superbly with the tartness of the rhubarb, balancing each other beautifully whilst the crunchy crumble gives just the right amount of texture to every bite. And as for the cream, well, add as much as you like, depending on how much you want to 'splurge'....

Have a go, it's easy!...and as ever, enjoy!
Judith, the Irish foodie.

(for the syrup and fruit):
• 8 oz (1 cup) water
• 7 oz (1 cup) granulated sugar
• 3 Tbsp cornstarch
• 1 tsp vanilla
• 2 Large rhubarb stocks (4 cups) (cut in to ¼ slices)
• 5-6 peaches (3 cups) (skin removed and sliced)

(for the crumble)
• 7 oz (1 cup) old fashioned oats
• 8 oz (1 cup) brown sugar
• 4 ½ oz (1 cup) flour
• 8 oz (1 cup) butter
• pinch of salt
• 1 tsp cinnamon
• dash of nutmeg

How to make it:
1. In a saucepan whisk to combine sugar, cornstarch, water and vanilla. Cook together until clear. Set aside.
2. Preheat oven to 350 degrees.
3. Combine peaches and rhubarb and toss in prepared syrup.
4. In a large mixing bowl add the oats, sugar, flour, salt, cinnamon and nutmeg. Add the diced butter and using your finger tips work the mixture until it resembles coarse breadcrumbs.
5. Lightly butter a 9x13 size pan and pour peach and rhubarb mixture in to the baking dish. Sprinkle the crumb mixture evenly on top of fruit.
6. Place the baking dish in the oven and bake for 45 minutes, or until the filling is bubbly and the topping is golden brown.
7. Best served warm with a serving of ginger fresh cream.

Enjoy your summer everyone!

See you next time....and, if you enjoy reading this blog as much as I enjoy writing it, please tell your friends, and forward it to others. That way, we can all spread the joy!

J.

Rhubarb, a superfood that can ward off cancer?

Rhubarb is a classic ingredient in many Irish desserts, and for me it brings back memories of my grandparents little walled vegtable garden in the heart of Co. Armagh. Ruby red stalks of wonder ripening in the sun that made the most delicious pies and crumbles. Tart, yet tasty. An Irish beauty...but here's the rub, did you know that this humble vegtable is a bona fide superfood that can heal digestive systems, lower your cholesterol and...wait for it...ward off cancer!?

Yes, according to new research published in the journal 'Food Chemistry', rhubarb could be an important natural remedy in the battle against cancer. Researchers discovered that natural chemicals called 'polyphenols' found within the plant may help to destroy cancer cells. And here's the best part...to harness the cancer blasting effects of these 'polyphenols' the rhubarb must first be exposed to heat. Yup, you guessed it...you've gotta bake it! Music to the ears of cooks everywhere. Now the humble rhubarb pie is a power punching, cancer killing, fat eating super food!

Now, I know what you're thinking, surely vegtables must be eaten raw to get to all that goodness. Well, in may cases yes that may be true, but not in this one. The anti-cancer benefits are greatly enhanced by baking it in the oven for at least twenty minutes researchers tell us.
This is good news, right? Yes indeed, let's roll up our sleaves, pick up some wonderful red rhubarb at your local market and let's have some fun with our latest superfood....

So, tune in next time for a wonderful recipe that I will share with the world, namely a 'Rhubarb and peach crumble with fresh ginger cream', perfect for Sunday cookouts and 4th of July parties.

...until then foodie fans!

Judith,
the Irish foodie.

Goats cheese with peaches & an Earl Grey vinaigrette

Now here's the thing...goats cheese is a strong flavored cheese, of that we all agree, and sometimes it can be a little sharp for many folks. But, what if you paired it with some sweet Georgia peaches, micro greens and topped it all off with a wonderfully mellow vinaigrette flavored with Earl Grey tea, huh? Yes, now you get the picture...sharp, but yet soft. Strong, and yet mellow. Tangy, yet sweet. Ladies and gentlemen, this week I'm introducing you to this wonderful starter that will make your mouth water, and impress even your most grumpy of friends. Just add a swill of cold chardonnay to the mix, and we have it!

So, for my recipe I'm going to pull a portion out from this recipe and lay it all out for all of you to see..how to make the 'Earl Grey' vinaigrette.

Now, what is 'Earl Grey' you may ask? Simply, it's a blended black tea that is infused with oil of bergamot, a small Mediterranean citrus fruit. The flavor of this tea is legendary and the story goes that the dear old Earl was given this 'secret' recipe by a grateful 'mandarin' subject after he saved his life. The Earl was the British prime minister at the time, and made great use of this fantastic tea on his return to London. Clever marketer no doubt, as Earl Grey is now the worlds most popular tea. He ended making tons of cash, and retired to a respectable castle in Dublin, Ireland to end his days sipping his tea in absolute splendor!

So, there you have it! Now, follow this recipe and you too will enjoy the high life. This goes great with a range of salad options, but will go particularly well with my lovely wee goats cheese delight!

Enjoy,
Judith the Irish Foodie

Earl Grey Tea Vinaigrette:

• ½ cup sherry vinegar
• 3 Punjana Earl Grey tea bags
• 2 small shallots (finely minced)
• zest and juice of one small orange
• 1 tsp Dijon mustard
• 1 tsp sugar
• 1 Tbsp honey
• 1 cup oil (1/2 canola and ½ olive oil)
• kosher salt and freshly ground black pepper to taste

Prepare vinaigrette by bringing sherry vinegar to boiling point and pour over the Earl Grey tea bag to steep for 3-5 minutes. Remove tea bags and discard.
Allow infused vinegar to cool.
Combine vinegar, orange juice and zest, shallots, honey, sugar, mustard, salt and pepper. Slowly whisk in oils until incorporated.
Taste to adjust seasoning.
Refrigerate.

Have fun (darlings...)

White butter, yellow butter?

I wonder if you ever realized that this difference even existed. Surely butter is just butter, right? Cows are just cows, milk is just milk, no difference right?...uh oh, wrong I'm afraid. In my pursuit of the best ingredients for my food I've done a lot of research and a lot of tasting of various products and have been shocked by the results that I found in many basic ingredient categories. Check this out...

Take butter for example...a staple ingredient used every day in every kitchen, and a world of difference exists between 'great' butter and average butter. See the photo above? Did you realize how 'white' everyday processed butter is? Compare it with the other stick of butter which is a 'Kerrygold' product. Do you know what makes the color difference? And why should you care?

The white butter comes from corn (force) fed cattle, whilst the yellow butter comes from hormone free 'grass' fed cattle, and the secret to the color difference is a thing called "beta-carotene". When cattle are allowed to roam free in the open air and eat grass, as they were created to do, their milk is rich in Omega-3 and beta-carotene. This is the same stuff that creates the strong color in carrots and pumpkins, etc. A wonderful source of vitamin-A and a strong anti-oxidant. However, when cattle are stuffed inside windowless enclosures and are force-fed corn, which they were never intended to eat, then their milk is devoid of all the 'good' unsaturated fats and anti-oxidants. This is why white butter is so hard to spread, even at room temperature, whilst this wonderful yellow butter spreads right from the fridge...(which comes in 'handy' !)

So, if you take just a little extra time to find grass-fed dairy products you will do your family a world of good, I personally found that Kerrygold products work for me, but keep your eyes open...you'll be glad you did! (And remember; always go for 'colorful' foods. The color is evidence of goodness!)


Enjoy,
judith, the Irish Foodie.

Creamy Banoffee Pie with a Crunchy Pecan Crust

Everybody I know in Ireland absolutely loves banoffee pie, and why not? Bananas, caramel, toffee, cream, pie, yummy, yummy, yummy....but what is 'Banoffee Pie?' I hear you cry! Well, actually it's a dish that originated in England in the seventies and has spread through the UK and Ireland as a firm favorite in coffee shops throughout the land, or as the perfect suburban dessert, served as a 'sure bet' after the home cook has embarrased her guests with the weird exotic dish she dreamed up just last night...

But seriously, this is a suprizingly yummy dessert, made with suprizingly simple ingredients that will very much impress your guests at your next party event....

Here in the South there is already a love affair going on with 'pies' in general, so, to sweeten the deal I have added a pecan crust into the recipe to give it that little 'Southern twist' and make a wonderful dish even better, (oh, and I replaced that 'boil the can for hours' thing as well, which can be a little tiresome I'm afraid.)

So, give it a go...bananas, creamy caramel, rich pecan crust and fresh whipped cream...what could possibly go wrong!

(serves 8-10 people)

(crust)
8 oz (2 cups) graham crackers or Irish digestive biscuits (crushed)
1 Tbsp fine granulated sugar
½ cups finely chopped pecans
½ cup melted butter
¼ tsp cinnamon

(Cooked Toffee layer)
4 oz (1/2 cup) butter
9 Tbsp fine granulated sugar
1 ¾ 14 oz cans (2 cups) sweetened condensed milk

(Filling)
3 medium bananas
2 tsp lemon juice
1/2 cup heavy whipping cream
1 tsp fine granulated sugar
1 tsp cocoa powder (sieved)

Method
1. To make crust combine all ingredients and press the crumb mixture in to the bottom of a large greased 9” pie plate.
2. Bake crust for 10 minutes at 325 degrees. Cool and set aside.
3. To make the toffee combine the butter and sugar and stir until melted. Add the sweetened condensed milk and bring to a boil. Turn heat down to low and simmer for 12-15 minutes until it becomes a rich caramel color. Remember to stir all the time as mixture can easily burn. Remove from heat and cool.
4. Slice the bananas and arrange on the bottom of the prepared crust. Squeeze lemon juice over bananas to help prevent fruit from browning. Then spread caramel mixture on top.
5. Refrigerate until ready to eat. Whisk fresh cream and sugar in electric mixer until soft peaks appear and spread over toffee layer. Using a sieve dust liberally with cocoa powder.

Enjoy!
Judith

*oh, and if you want to print this out for your own kitchen I suggest copying and pasting it into Word. If you print this blog you will depleat the entire forests of Canada in one fell swoop! ...you have been warned! :-)

Pan Seared Salmon & Dubliner Cheese Potato Bread

This week I will be at Whole Foods in Alpharetta GA taking part in a wonderful event entitled 'Take Home a Chef'. I will be one of several chefs taking part with the goal being to teach and encourage people to cook & eat quality wholesome food at home. Yes, you too can make restaurant qualtiy food with a little imagination, and a little help from your friends (thanks Paul McCartney!) So, my contribution to the evening is a wonderful 'Salmon & Potato bread' dish I created especially for the night. This dish is simple, yet elegant, tasty, wholesome, low in fat and can be prepared in minutes! Don't believe me?...go on and give this a try!

I infused KerryGold 'Dubliner' cheese into the potato bread for a more robust flavor that compliments the delicacy of the fish perfectly, and rubbed the salmon with a smoked paprika for an added kick. Put this altogether with a fresh salad and side of my special 'lemon caper mayo', and you are good to go! Serve with a cold crisp glass of chardonnay, and viola!

Enjoy!!

• 1 ½ lbs salmon (skin removed cut in to 4 pieces)
• ½ tsp sea salt
• ¼ tsp smoked paprika
• 1 Tbsp olive oil

(Baby arugula salad with citrus herb vinaigrette)

• 1 Tbsp fresh lemon juice
• ½ tsp honey
• Pinch of sea salt and fresh ground black pepper
• 3 Tbsp extra virgin olive oil
• 4 cups (packed) baby arugula salad greens
• Sprig of dill (chopped)
• Sprig of flat leaf parsley (chopped)
• 1 Tbsp finely sliced red onion

(Lemon caper mayonnaise)
• 1/2 cup mayo
• 1/2 tsp Dijon mustard
• 2 tsp capers (drained and chopped)
• 2 tsp lemon juice
• pinch salt and ground black pepper

(Dubliner cheese potato bread)

• 2 medium Yukon gold potatoes, peeled (1 cup mashed)
• 1-cup flour
• ½ tsp baking powder (sifted)
• ½ tsp salt
• ¼ cup Kerrygold Dubliner Cheese
• 1 Tbsp butter (melted)
• ¼ cup whole milk


Method:
1. Prepare the lemon caper mayo by mixing mayo, mustard, chopped capers, lemon juice, salt and pepper together in a bowl, then refrigerate until ready.
2. To make potato bread, cut potatoes into quarters and place in a saucepan with cold salted water. Bring water to a boil and cook for 15-20 minutes until the potatoes are tender when pierced with a fork. Then drain and allow them to dry out on low heat for a few seconds in a colander over the warm pot. Finally, mash the potatoes.
3. Sieve the flour, baking powder and salt together then add to potatoes. Stir in the Dubliner cheese, milk and melted butter. Knead lightly on a floured surface.
4. Roll out to ¼“depth with a floured rolling pin and shape into a rectangle. Use a sharp knife to cut around uneven edges, then cut into 4 squares lengthwise and cut again to form 8 triangles.
5. Sprinkle salmon fillets with a little sea salt and smoked paprika. Add olive oil to a hot heavy based skillet and place salmon to sear for 3-4 minutes on each side (flesh will be pink and flakey).
6. Sprinkle a little flour on griddle and cook potato bread in small batches on medium heat for 3-4 minutes on each side until the crusts are golden brown.
7. To make citrus vinaigrette, squeeze lemon juice in to bowl with sea salt and honey. Slowly whisk in olive oil until mixture emulsifies then stir in arugula, herbs and red onion. Gently toss together.
8. To assemble, place a dollop of mayo on each potato bread triangle (allow 2 per person) arrange on one side of the with the salad on the other. Place the salmon over the salad into the center of the plate, drizzle with olive oil, garnish and serve.

BLT Boxty Bites

So, the sun is shining in Atlanta at last. Shorts are back, flip-flops are here. Fire up the grill and pop a cold beer! (hey, that rhymes!) Yes indeedy, it's time for fun food on the deck and this week I thought I would take advantage of the wonderful weather in Georgia during Spring Break to introduce you to a light & fun favorite of mine - 'BLT' Boxty Bites.

These wonderful wee morsels pack a punch of flavor, go fantastic with a nice glass of your favorite chilled white wine, or a wheaty beer and are simply fun to share with friends on a back porch or as an appetizer when guests arrive.

'Boxty' is an old Irish recipe for a particular type of potato bread, and for my appetizer I have made the recipe 'current' by reducing them to 'bite sized' rounds which I prepare on the griddle then top with roasted red tomatoes, apple wood smoked thick cut bacon, mayo & olive oil. Try them....you'll enjoy a little bit of Ireland whilst basking in the sun!...and as the ol' Irish saying goes:

“Boxty in the Griddle
Boxty in the Pan
If you cannot make Boxty
You will never get a man”

Boxty BLT bites

• 24 potato rounds
• 12 roasted red tomato halves (cut in half)
• bunch Arugula leaves (stems removed)
• 1tsp olive oil
• salt and pepper to season
• 8 slices Irish style or Apple wood smoked bacon (cooked and cut in to 3 pieces)
• ¼ cup mayonnaise

Boxty Bread rounds

(Makes 24)

• 2 medium baking potatoes peeled (1 cup mashed)
• 1-cup flour
• ½ tsp baking powder (sifted)
• ½ tsp salt
• ¼ cup Kerry gold Dubliner Cheese
• 1 Tbsp butter (melted)
• ¼ cup whole milk

Roasted Red Tomatoes

• 6 Roma Tomatoes (cut length wise)
• ½ tsp sea salt
• 1/4 tsp pepper
• chopped fresh garden herbs (parsley, thyme)
• 1 Tbsp good quality olive oi1
• 1/2 tsp sugar (to sprinkle)

Method

1. Preheat oven to 250 degrees.
2. Toss tomatoes in olive oil and season well with sea salt, pepper, sugar and herbs. Place tomatoes face side up on a baking pan and slowly roast for 1 ½ to 2 hours. 3. Remove from oven and cool.

Method:

1. Cut potato into quarters and place in a saucepan with cold salted water. Bring water to a boil and cook for 15-20 minute until potatoes are tender when pierced with a fork. Drain, and allow potatoes to dry out on low heat for a few seconds in a colander. Mash the potato.
2. Sieve the flour, baking powder and salt together and add to potatoes. Stir in the cheese, milk and 1 melted butter. Knead lightly on a floured surface.
3. Roll out to ¼“depth with a floured rolling pin and cut with a 1” biscuit cutter.
4. Fry bacon in a large heavy based skillet until crispy and set aside on a warmed plate.
5. Sprinkle a little flour on griddle and cook boxty bread bites in small batches on medium heat for 3-4 minutes on each side and crust is golden brown.
6. To assemble bites begin by slicing bacon into thirds and dressing Arugula with a little olive oil and salt and pepper. Place a small dollop of mayonnaise on top of the boxty bread. Follow with the Arugula leaves, apple wood smoked bacon and then the sliced red roasted tomatoes.

Enjoy!
Judith the I F

(oh, and as ever, if you want to print this recipe for your own kitchen be 'green' and paste the bit you want into Word and print. Don't print the blog or you will 'eat the planet') :-)

Happy St. Patricks Day!

March 17th is here again, and allow me to wish you every blessing as you don the green, pinch passers by, drink oddly green colored beer and raise a toast to dear oul Saint Pat. I wonder what he would make of it all, eh?

This year has been especially busy for me with teaching opportunities at Whole Foods, catering, selling, writing, and of course...cooking. Speaking of which, pictued above is the signature dish I have created for Murphys in Virginia Highlands, 'Braised short ribs in Guinness with shallots & peanuts, on a bed of Irish spring potatoes'. I will be there on St. Patricks day to create the dish along with chef Tom Harvey and it should be fun...

Looking forward to teaching my Whole Foods class also, next week on Tuesday evening (spaces are still available...) We will feature the very same dish and I hope you like it....the beef just melts in your mouth!

So here's to dear oul Patrick. The only Englishman famed for Ireland. A slave who returned to love his captors and in so doing won over an entire nation.

Pretty impressive, (even if he didn't drink green beer!)


My husband took this photo whilst in Ireland last year, and it's of St. Pat at the entrance to St. Patricks cathedral in Armagh.(how many times can I say 'St. Patrick in one sentence?) The place where the dear old saint first established the church and converted the king of Tara.
And again, not a drop of green harp in sight!

So, here's to you! Thanks for faithfully reading my blog and for enjoying food just as much as I do. Don the green!

Enjoy!
Judith xo

Paddy’s Chocolate Mint Pie with an Orange Twist

So here we are again, it's almost S.t Patricks day again and all things Irish are on the horizon. It's also my busiest season with lot's of cooking classes, demos and even an open house to boot....I wonder what ol' St. Pat would think of it all? Not sure about that, but I know he would love this dessert, that's for sure! Hence, the name, 'Paddy's Chocolate mint pie', yum, yum, yum. Oh, and if you know anything about Northern Ireland, and our 'wee history', you'll also get a kick out of the 'orange twist....enough said!

This recipe is also going to be featured in a cooking class I have coming up at Wholefoods in John's Creek, Atlanta. It's part of the menu I developed for Murphy's and I will be putting this together with chef Tom Harvey from Murphys at the event. Should be fun!

So, have a go at this one. It's a crowd pleaser, delcious with the mint flovors blending in the chocolatey base & sauce mix...and it's green. What could possilby be better in March!

Have fun out there!

Judith.

Paddy's Chocolate Mint Pie with an Orange Twist:

• 1 ½ cups chocolate wafer cookie crumbs
• 2 oz butter (1/4 cup butter)
• 32 large marshmallows (8 ½ oz)
• ½ cup (4 fl oz )whole milk
• ¼ cup Crème de menthe
• 2-3 drops of green food coloring
• 2 Tbsp Baileys Irish Cream or white chocolate liqueur
• 1 1/2 cups heavy whipping cream
• sprigs of Mint (to garnish)
• Chocolate Orange sauce (to drizzle)
• 1 orange (use to zest and segment)

Method :

1. To make crust crush cookies in food processor and combine with melted butter. Press in to the bottom of 8 lightly buttered ramekin dishes or a 9” spring form pan. Set pan aside.
2. In a medium saucepan over low heat melt marshmallows in milk stirring with a wooden spoon. Allow to cool.
3. Stir in the Crème de Menthe, Baileys and a few drops of food coloring. Beat heavy whipping cream on to soft peaks appear and slowly fold in green marshmallow mixture.
4. Pour in to prepared ramekins or spring form pan.
5. To serve pies place in center of plate, garnish with a slice of segmented orange and a little orange zest and a spring of mint. Drizzle plate with the Chocolate Orange Sauce.

Orange Chocolate Sauce

• 1 (12 ounce can) evaporated milk
• 12 oz quality semi sweet chocolate
• 1 Tbsp melted butter
• ¼ cup fine granulated sugar
• 1 Tbsp Orange Liqueur or 1 tsp orange essence

Method

1. In a double boiler over a low heat stir together the milk, chocolate and sugar stirring constantly until melted. Remove from heat.
2. Beat in the butter and orange liqueur. Pour in to a glass jar and store in the refrigerator for up to a month.

(As ever, please be truely 'green' by not printing this recipe directly from the blog. Instead copy & paste into Word & print from there. That way, ol' St. Pat will be smiling...)

Twice Baked Irish Cheese Soufflés

In a few days I will take another small step toward that perverbial 'dream' by teaching a gourmet Irish cooking class at Whole Foods in Alpharetta. I have wanted to do this for ever, and now at last I'm walking into this role, and I'm very excited (As I'm sure you can tell!) To me, Whole Foods is the 'creme de la creme' for foodies in Atlanta and it's an honor to be there.

So, the big question is?.....What am I making?

Well, I'm making several mouth-watering things such as my Beef & Guinness signature dish with Irish champ, etc...but as a starter, I will be teaching the 'art' of creating 'Twice baked Irish Cheese Souffles', which I think will be a winner. (we hope!)

I made these for my family yesterday and they were a BIG hit! The light 'melt-in-your-mouth' quality of the souffles partnered with the richness of the Cashel blue cheese is a match made in foodie heaven. Then, serve the souffles with a crisp mixed green salad in a warm bacon dressing and you will have your dinner guests begging for more!

Why not try these sometime as an elegant starter, or as a light lunch option. You will be suprized just how good these are!

So, wish me luck at Whole Foods!

Judith,

Irish Blue Cheese souffles.

• 3 Tbsp (1 ½ oz) butter (plus more for greasing ramekins)
• 1 cup (8oz) whole milk
• grating of nutmeg
• 6 Tbsp (1 ½ oz) flour
• 4 oz Vintage Irish Cheddar cheese (grated)
• 2 oz Cashel Blue cheese (crumbled) (or Roquefort)
• 4 eggs (separated)
• 1 tsp English mustard
• ¾ cup heavy whipping cream
• 2 ½ oz (5 cups) mixed organic greens
• warm bacon dressing (to drizzle)

1. Preheat oven to 350 degrees. Butter 6 ramekin dishes and prepare baking pan for bain-marie (Pan must be at least 2 ‘deep).

2. In a medium size saucepan warm milk, onion and nutmeg and infuse for 10 minutes. Strain liquid in to a small bowl and discard the onion.

3. Prepare béchamel sauce by melting butter in a clean heavy based saucepan. Add the flour and cook for 1-2 minutes until it becomes a glossy, smooth paste, (being careful not to brown.) Whisk in the warmed milk a little at a time and stir until sauce thickens and comes to a gentle boil. Cook for 2 minutes and remove from heat. Stir in cheddar cheese. Beat in egg yolks one at a time and stir in mustard.

4. In a heavy duty mixer beat eggs whites until foamy. To lighten soufflés stir in a little of the egg white mixture and then fold the remaining using a large metal spoon.

5. Fill buttered ramekin dishes. Place them in a prepared pan and fill with boiling water from kettle at least ½” deep. Bake for 20 minutes and then transfer to a cooling rack to cool slightly. Turn out each soufflés upside down in to a large buttered baking dish. Cover and refrigerate for up to 24 hours.

6. To reheat the soufflés bring to room temperature. Preheat oven to 375 degrees. Sprinkle blue cheese on top of each one and then bake for 25 minute until lightly browned and puffed up.

7. Spoon cream over soufflés and bake for 5 more minutes.

8. Plate mixed greens and drizzle over warm bacon dressing. Serve souffles immediately on the side.

Enjoy!

(oh, and as ever, if you want to print this recipe for your own kitchen I suggest copying the text into Word and printing. If you print this blog you may explode all and every printer you own!)