Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Tuesday, 24 June 2008

Souffle Pie

A quick and easy supper dish that is yummy with salad.

Souffle Pie

50g butter
400ml milk
200ml double cream
4 large eggs, beaten
100g cubed pancetta
1 red onion, finely chopped
1 tbsp olive oil
1 small tin sweetcorn, drained
3 croissants, torn into small pieces
100g emmental cheese, grated
salt and pepper

Grease a 10inch square baking dish with a little of the butter. Heat the remaining butter, milk and cream in a saucepan over a gentle heat until the butter has melted. Set aside to cool. Add the onion and pancetta to a frying pan with the olive oil and fry until the pancetta is cooked and golden brown and the onions are soft. Stir in the drained sweetcorn and cook for a further 2 - 3 minutes. Place the croissant pieces in a large bowl and add the pancetta mixture and pour over the milk. Season with salt and pepper, add the eggs and mix well. Pour into the prepare dish and sprinkle the cheese over the top. Bake in a hot oven (Gas Mark 5/190C/375F) for 30/35 minutes until the pie is golden.


Beth said...

All my hubbys fave ingredients so will have to try, it looks lovely.

Rita said...

Thanks Hannah.... will give it a try!