If you paid a visit to our farm this week and happened to stroll by the plum orchard, you might be greeted by fierce hissing and serious stink eye from this chap, one of our Embden ganders. Bear has named him Goofy because he’s so feisty, attacking ankles, boots, shorts, anything within reach, until he gets used to you, then he morphs into your dearest friend, following you around while you work, chatting away in incomprehensible goose babble.
Even with all these chicks, goslings, and soon to be ducklings toddling about, we’re still getting heaps of eggs for the kitchen to go with our current garden produce. Breakfast these days is nearly always an array of freshly picked veggies roasted with oil and sea salt, accompanied by a souffle. Last week we had fresh dill souffles, then spinach and cheddar, and this morning it was parsley and Parmesan. Scrumptious.
2 large eggs
2 Tbsp cream
1 Tbsp fresh parsley, chopped
1-2 Tbsp freshly grated Parmesan
salt and pepper to taste
drizzle of green chili sauce
2 tsp butter, separated
1. Preheat oven to 375 F (200 C).
2. In small bowl, whisk together all ingredients except butter.
3. Put one tsp of butter in the bottom of two ramekins.
4. Divide batter evenly between ramekins.
5. Place in oven and bake 20 minutes until souffles have puffed up and are golden brown on top.
6. Serve immediately.