I originally envisioned this blog as a mix of the medical and the domestic, but it turns out I don't enjoy blogging about household chores any more than I enjoy doing them. That 'domesticity' category to the left is woefully tiny.
But I must share this fruit souffle recipe that I've made every Saturday morning for months. It's ridiculously simple to make, only dirties two dishes, uses whatever seasonal fruit you have on hand, and brings a blissful silence to the breakfast table as kids and adults alike savour their meal.
My only reservation is that the amount of sugar it calls for might require a dose of Humulin R prior to ingestion. I've been cutting back each time I make this, trying to find the point just short of where the souffle collapses or the taste suffers. Just remember that this recipe recommendation comes from me as a mother, not as a physician.
The recipe is from Simply in Season (p. 35). Here's my slightly modified version:
Breakfast Fruit Souffle*
Preheat oven to 375. Place 2T butter in a 9" pie pan and place in oven to melt.
In blender, mix 3 eggs and 1 1/2 cups milk.
Add 3/4 cup flour, 1/3 cup sugar**, 1/4 t salt and 1/4 t vanilla. Beat until smooth.
Pour into pie pan and bake until edges are golden brown and centre is set, 30 minutes.
Mix 3 cups fruit with 2T sugar. (I use a different combination every time: pears and wild blueberries, nectarines and blackberries - whatever's in the kitchen on Saturday morning.)
Spoon fruit mixture onto souffle. Cut into wedges. Serve topped with sour cream or plain yogurt, and brown sugar. (Do not skip the toppings! They are crucial to the end result.)
* Technically, this recipe doesn't meet the textbook definition of a souffle. It's puffy, but it doesn't involve beaten egg whites. I don't mean to quibble, but I do strive for accuracy.
** I've reduced the sugar to 1/4 c with no trouble. Going for 3T next time. Tomorrow morning.