Nicola Savage got her love of cooking - and her skills - from her dad.
“He was a single parent who worked long hours so I had to learn to cook at an early age,” says Nicola, of Penistone. “It was also something we could do together. We enjoyed experimenting and showing off our skills – or lack of them!”
The insolvency manager at Rotherham debt advice firm Moorhead Savage enjoys leafing through recipe books for new challenges and inspiration and admits to a Professional Masterchef addiction. Little phases her; soufflés, often considered tricky to master, are a piece of cake and an easy Valentine’s night dessert, she says: “Don’t be put off. Just follow the recipe closely. Plus they’re cheap. Use any fruit you froze in the summer and use the left-over egg yolks for scrambled eggs.”
Cost: £4 Serves: 4
250g frozen strawberries or other frozen fruit
2 tblsps brown sugar
1 tblsp cornflour
5 free range egg whites
40g caster sugar
Icing sugar for dusting
Heat the frozen fruit with the brown sugar and simmer for about five minutes. Blend the fruit to make a puree, add the cornflour and leave to cool in a bowl. (I find this bit can be done an hour or two in advance). Grease 4 ramekins with butter and dust with sugar. Preheat the oven to 180 degrees in a fan oven
Whisk the egg whites until frothy, then add the caster sugar and continue to whisk until stiff peaks form – the egg whites should look like clouds.
Take a third of the egg mixture and beat with the puree, then fold the rest of the whites very gently with the puree, making sure to keep lots of the air in the mixture. Don’t over mix it - I usually get a ripple effect which looks pretty.
Fill the ramekins ¾ full and tap the ramekin to flatten the top. I usually have mixture left over. Pop in the oven for 8 minutes and serve immediately with a sprinkling of icing sugar.
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