Gruyère Gougère
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.My husband Matthew is hard to move out of the kitchen, which is fine, as he is a brilliant cook. He will, however, budge over to allow me to make Gougère. This ultimate comfort food - actually more a discomfort food, as one always eats too much - is the perfect weekday supper, though it cries out for a rather sharp salad to offset all those eggs.
4 eggs
1/2 pint milk
1/4 lb plain flour
2oz butter
3oz grated Gruyère cheese
Salt and pepper
1tbsp grainy Dijon mustard
Put the butter - cut up small, with salt and pepper - into the pan of milk and bring to the boil, stirring all the time with a wooden spoon. When it has all mixed together nicely, pour in the flour, stirring vigorously until it turns into a smooth paste. Take the pan off the stove and put in one egg after another, carefully amalgamating them. The paste should now be beautifully shiny. Now add the mustard and cheese, stir and leave to cool.
Thoroughly grease a baking dish, then carefully spoon in the mixture, initially around the edge, gently flattening it towards the middle. (If you don't do this it will hump up in the middle and burn.) Sprinkle more grated cheese on top, put in the oven at 200C/gas mark 6 and cook for 30-40 minutes. Do not open the oven mid-way, and beware: it may look done but could be hiding an uncooked centre.
A new book about the life and work of the ceramicist Emma Bridgewater by Steven Jenkins is published by Richard Dennis, £28
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments