Cheese Ramkin Food

SIMPLE BAKED EGGS / RAMEKIN BAKED EGGS

Steps:

• Preheat oven to 350°.
• Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.

CRAB IN RAMEKINS

Steps:

• Preheat oven to 450°.
• Grease four 1-cup ramekins with butter or cooking spray.
• In a big saucepan, melt butter over medium heat.
• Stir in onions and celery until coated with butter.
• Decrease heat to low, cover, and cook for about 15 minutes, or until the vegetables are soft.
• Stir in the Cajun seasoning; cook 1 minute.
• Stir in the flour, baking powder, salt, and cheese; increase heat to medium and cook, stirring constantly, until the cheeses melt.
• Whisk in 1 ½ cups of cream, then the egg yolk, then the remaining 1 ½ cups cream.
• Whisk over low heat until the mixture is cream and slightly thickened, about 5 minutes.
• Stir in the green onion, then gently fold in the crabmeat to avoid breaking it up.
• Spoon ¼ of the mixture into each prepared ramekin.
• Sprinkle ¼ cup panko over the top of each ramekin.
• Place on a rimmed baking sheet or in a baking pan and bake for 20 minutes, until the mixture is bubbly and the bread crumbs are golden brown; serve immediately.
• Tip: can use half lump crab meat and half crab claw meat, for more intense crab flavor.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

SHRIMP RAMEKINS

Steps:

• In a small saucepan over medium heat melt the butter and then whisk in the flour.
• Quickly whisk in the milk and cook, whisking until thickened.
• Add chives, shrimp,sherry, salt and cayenne.
• Spoon into buttered ramekins or baking shells.
• Sprinkle top with wheat germ and cheese.
• Bake at 350 degrees for 15 minutes.
• Can be done ahead and refrigerated till ready to pop in the oven.