I bought a bag of baby potatoes from the neighbourhood fruit and vegetable store with the intention to make baked baby potatoes like the ones that I loved back in my days in the boarding school. But considering that that particular love (and many other things) turned me into a fat teenager I thought of a better idea: a shift towards exercising some inventive energy to churn these babies into something else that is more than ordinary.
I thought about souffle. Despite having no experience in making anything close to a souffle except for a few botched attempt at making mousse, I proceeded undetered. I think one shouldn't fear the unknown and I hope that I am able to practice this phillosophy in life outside the kitchen.
To make my improvised potato souffle, please gather from your surrounding:
- 4 baby potatoes
- 1 spring onion
- 1/4 cup of shredded cheese
- 3 bacon rasher
- 1 fresh egg
- 180 ml of milk
- 1/2 cup of self-raising flour
If you like, you could incorporate some finely diced carrots into the souffle. I think this is a great idea to get kids to eat their vegetables.
Pretty in pink
In my improvisation today I have learnt a few things:
- One could use espresso cups in place of ramekins in baking
- One could pull out this souffle from the cup without pre-oiling them
- I still hate raw vegetable