In ‘Delia through the Decades’, Delia Smith explained that when first making the Complete Cookery Course for the BBC it had to fulfil an educational remit. Which meant that Delia as a self taught, home cook had to go back to class.
She gave an example of a home economist explaining that the purpose of beating egg whites was to add air to them. And that the reason why you mustn’t over beat them and needed to fold them gently into whatever they’re being added to with a metal spoon is to ensure all those lovely bubbles don’t burst.
Well that was clearly a revelation to Delia at the time and was to me this time around!
Armed with this knowledge, Delia made Squidgy Chocolate Log which by all accounts has made a lot of people very happy ever since but doesn’t go very well with tomatoes.
So I’ve made Welsh rarebit soufflé. Delia describes it as ‘rich golden brown, light and puffy’. I think that more than does it justice and it involves the very satisfying task of beating two egg whites into snowy stiff peakettes.
The addition of the tomato slices is unauthorised but fills me with little airy bubbles of happiness.
