And, well more eggs

FRIDAY 4 NOVEMBER 2011

Did I mention that we had eggs?  Actually we were concerned that our egg collection was a little down on what we expected from the nine laying girls – it transpires they are indeed laying, just not in the prescribed place.  When the geese were looking as though they wanted to set up a nest again, we put out a lovely warm dry box, with lots of fresh pea straw in.  They wouldn’t even consider moving in, but rather preferred to sit in the corner of the orchard, open to the elements and any predators that may be lurking.   Bill checked the box tonight and found about 30 hen’s eggs, all nice and neatly laid in the straw.  More egg testing coming up, but I’ll do it tomorrow.  BUT, now we have more eggs to use.  At least Bill will be able to take a few to market on Sunday, but it still leaves us with a problem.

Almost all of the food we eat and serve is locally grown.  However, just occasionally one hankers after something a little bit extra.  The banana slips into this category.  I have perhaps 2 bananas a year, so I can’t be accused of any really bad eating habits here, but soufflés are another good way to use up eggs

Banana Souffle (KB) – serves 2

Heat oven to 250^◦C.

1 banana
25ml rum
25g fine sugar (caster sugar)

1 egg yolk
3 egg whites

Small amount of icing sugar to garnish

Whisk the whites on a high speed in a mixer until they are stiff, adding the sugar as you go.  Cut the banana in half lengthwise to create two long boat-like “dishes”.  Mash the banana and mix with the egg yolk and the rum until you have a paste.

Fold 1/3 of the egg white thoroughly into the yolk and rum mixture, and then gently fold in the rest of the whites trying not to collapse them.  Spoon or pipe into the banana cases and place in the pre heated oven for 3 minutes, voila!!! 

Sift a little icing sugar over the top and serve.