Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
As I promised you in my previous post, I am sharing with you some of the festivities that take place during this period in Greece and I will begin from the biggest carnival parade held by the municipality of Patra.
Patra is the third biggest city in Greece after Athens and Thessaloniki and holds the most famous and large carnival. Its story goes back 180 years. During the carnival period, there are several thematic activities such as masquerades, lost treasure hunting, carnival for children and many others. The last weekend of the carnival period and particularly on Sunday a big parade takes place with thematic chariots, taking their themes from everyday life, politics, international news and funny events. About 40.000 volunteers get dressed in costumes which are been sewed during the year. The carnival preparation for every year’s festivities in this city starts almost immediately after the end of the previous one. After the end of the parade, all participants along with the visitors burn the carnival king at Saint Nicolas’ harbor.
If you see the pictures this whole event may remind you of the Rio de Janeiro’s parade and indeed is almost similar only smaller.
Xanthi, which is another Greek city, holds another one carnival parade with traditional aspects taken from the life of people, as they used to live in the old days.
In Theva they imitate the “vlachiko gamo” or vlachiko marriage. In a previous post I have told you in details about the customs that prevailed during the old days, when two people were about to get married. In this case people mock the whole ceremony and make fun.
Since this is the final week of our carnival, the tirinì as we call it or cheese week, I have decided to make something cheesy. So, I thought of taking my chances and make a soufflé. I took the classic soufflé recipe and infused some Greek flavors in it. Now, I know many of you are intimidated by the thought of making a soufflé. I was too, but since I managed to tame the dough, I said to myself that soufflé had to be the next step. Well, I can tell you this, if you think making a soufflé is a challenge, then think again. Trying to photograph it, is a real challenge! As you will see in my pictures, I first made a sample in one ramekin, to see how much time had I had, before it deflated. Then I arranged my photo props, had my camera ready and balanced and started making the soufflé. As soon as I took them out of the oven, I immediately placed them in the scenery and started shooting as fast as I could. I can tell you, it was the most anxious shooting I have ever done.
Anyway, this is a tried and true recipe and the good thing is that you can double it, triple it or downsize it to one serving very easily. I took the basic soufflé recipe from Judith Jones’ book “The Pleasure of Cooking for One” and by doing several changes, I managed to create a soufflé with genuine Greek flavors.
At the end of the post, I gathered for you some photos of the Patra’s carnival to see the big parade there!
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Feta Cheese Soufflé
Ingredients
4 teaspoons margarine + 1 tbsp of margarine for buttering the ramekins
2 tablespoons grated Parmesan cheese
2 tablespoons all-purpose flour
2/3 cup hot milk
Salt, be careful with slat as feta is a salty cheese anyway, I added ¼ tsp
¼ tsp of paprika
2 large egg yolks
2 large egg whites
2/3 cup feta cheese, grated
2 tbsp fresh dill, chopped
2 ramekins
Instructions
Brush the inside of two 14 cm X 8 cm / 5 by 3 in. rectangular ramekins or two rounded ones 10 cm X 7 cm / 4 by 2 3/4 in. with 1 tbsp of margarine and coat all the inside with the Parmesan cheese.
Set aside.
Preheat oven to 220° C / 425° F degrees with a rack set in the center of the oven.
Melt the 4 tsp of margarine in a small saucepan over medium heat.
Add the flour and whisk.
Let it cook for 1 minute and remove from heat.
Add the milk and whisk vigorously to combine.
Return to stove and cook, stirring constantly, until thickened.
Season with salt and paprika.
Remove from heat and pour the egg yolks.
Place egg whites in a medium bowl and whisk until they form soft peaks.
Add the cheese and dill and stir to combine.
Fold in gently the egg whites and divide the batter into the prepared ramekins.
Bake until top is browned and soufflé has risen, between 15 to 18 minutes.
Serve immediately.
- 4 teaspoons margarine + 1 tbsp of margarine for buttering the ramekins
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons all-purpose flour
- ⅔ cup hot milk
- Salt, be careful with slat as feta is a salty cheese anyway, I added ¼ tsp
- ¼ tsp of paprika
- 2 large egg yolks
- 2 large egg whites
- ⅔ cup feta cheese, grated
- 2 tbsp fresh dill, chopped
- 2 ramekins
- Brush the inside of two 14 cm X 8 cm / 5 by 3 in. rectangular ramekins or two rounded ones 10 cm X 7 cm / 4 by 2¾ in. with 1 tbsp of margarine and coat all the inside with the Parmesan cheese.
- Set aside.
- Preheat oven to 220° C / 425° F degrees with a rack set in the center of the oven.
- Melt the 4 tsp of margarine in a small saucepan over medium heat.
- Add the flour and whisk.
- Let it cook for 1 minute and remove from heat.
- Add the milk and whisk vigorously to combine.
- Return to stove and cook, stirring constantly, until thickened.
- Season with salt and paprika.
- Remove from heat and pour the egg yolks.
- Place egg whites in a medium bowl and whisk until they form soft peaks.
- Add the cheese and dill and stir to combine.
- Fold in gently the egg whites and divide the batter into the prepared ramekins.
- Bake until top is browned and soufflé has risen, between 15 to 18 minutes.
- Serve immediately.
2. The bowl in which you will whisk the egg whites must be very clean. Julia Child added 1 tbsp of vinegar and ½ tsp of salt and wiped it with a paper kitchen towel.
- 4 κ.γ. μαργαρίνη + 1 κ.σ. μαργαρίνη για τα φορμάκια
- 2 κ.σ. τριμμένη παρμεζάνα
- 2 κ.σ. αλεύρι για όλες τις χρήσεις
- ⅔ φλ. καυτό γάλα
- Μία πρέζα αλάτι
- ¼ κ.γ. πάπρικα
- 2 μεγάλοι κρόκοι αυγών
- 2 μεγάλα ασπράδια αυγών
- ⅔ φλ. τριμμένο στον τρίφτη τυρί φέτα
- 2 κ.σ. άνηθο φρέσκο, ψιλοκομμένο
- 2 φορμάκια
- Αλείψτε το εσωτερικό από δύο 14 cm X 8 cm ορθογώνια φορμάκια ή δύο στρογγυλά με διαστάσεις 10 cm X 7 cm με 1 κ.σ. μαργαρίνης και καλύψτε το εσωτερικό με την τριμμένη παρμεζάνα.
- Βάλτε στην άκρη.
- Προθερμαίνετε το φούρνο στους 220° C και τοποθετείτε τη σχάρα στο κέντρο του φούρνου.
- Λιώστε τα 4 κουταλάκια μαργαρίνη σε μια μικρή κατσαρόλα σε μέτρια φωτιά.
- Προσθέστε το αλεύρι και ανακατέψτε με το σύρμα.
- Αφήστε το να μαγειρευτεί για 1 λεπτό και κατεβάστε από τη φωτιά.
- Προσθέστε το γάλα και ανακατέψτε με το σύρμα έντονα για να γίνει ομοιογενές.
- Ξαναβάλτε το στη φωτιά, ανακατεύοντας συνεχώς, μέχρι να πήξει.
- Βάλτε το αλάτι και την πάπρικα.
- Αποσύρετε από τη φωτιά και ρίξτε τους κρόκους των αυγών.
- Τοποθετήστε τα ασπράδια σε ένα μέτριο μπολ και χτυπήστε μέχρι να γίνουν μαρέγκα.
- Προσθέστε το τυρί και τον άνηθο και ανακατέψτε να ενσωματωθούν.
- Διπλώστε απαλά τα ασπράδια και μοιράστε το μίγμα στα φορμάκια.
- Ψήστε έως ότου πάρουν ένα σκούρο χρυσαφί χρώμα και φουσκώσουν, από 15 έως 18 λεπτά.
- Σερβίρετε αμέσως.
2. Το μπολ στο οποίο θα χτυπήσετε τη μαρέγκα πρέπει να είναι πολύ καθαρό χωρίς ίχνος λίπους ή κάτι άλλου. Η Julia Child λέει ότι αν ρίξουμε 1 κ.σ. ξύδι και ½ κ.γ. αλάτι και το τρίψουμε στο εσωτερικό του μπολ με ένα χαρτί κουζίνας το καθαρίζουμε πολύ καλά. Έτσι και έκανα!
