Set in the spectacular Valley of a Thousand Hills, the 1000 Hills Chefs School prides itself on a policy of “eating with a conscience”, using only the freshest ingredients in top-quality dishes.
A new deli and microbrewery, Quills, has opened at the school, selling hand-crafted produce made exclusively by the students. From salamis to sausages, cheese, pies and stone-baked bread, everything is preservative free. Plus you can sample the range of five exclusive beers, sure to excite even the most discerning hophead.
Deli and microbrewery open Saturday and Sunday, 9am to 4pm.
Try this flavour-packed recipe for your own take on one of the school’s gourmet courses. A light and airy souffle recipe, developed by chefs at the to help show off your skills in the kitchen.
50g butter, softened; 50g Caciotta cheese, plus extra to crumble on top (Around R50/kg from Quills Deli); 20g butter; 20g plain flour; 250ml milk; salt and cayenne pepper, to taste; 6 medium eggs, separated
Grease 8 ramekins with softened butter. Divide 50g Caciotta cheese between the ramekins. Melt the remaining butter in a pan, add flour and cook for 1 minute. Add milk to form a béchamel. Season and whisk in the egg yolks. Cover the pan and allow to cool slightly.
Beat egg whites with a pinch of salt until soft peaks form. Mix 1/3 of the egg whites into the warmed mixture with a whisk, then fold in the rest whilst sprinkling in the remaining Caciotta.
Spoon the mix into ramekins, smooth the surface with a palette knife and wipe mixture away from the rim to aid rising. Stand the ramekins in a deep ovenproof dish and pour in enough hot water to fill halfway up the sides. Bake for 4 to 6 minutes at 200°C and serve immediately.
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