African Relish and Soufflé’s in the Karoo

Twice Baked But­ter­nut and Sage Soufflé



Over Decem­ber I was lucky enough to attend a cook­ing class at African Rel­ish. African Rel­ish, is a culin­ary school loc­ated in the quaint Karoo town, Prince Albert. They offer recre­ational cook­ing classes. While I was there, not only did I learn how to make deli­cious food, but I got a chance to inter­view African Relish’s exec­ut­ive chef, chef Vanie.

For a long time wanted to start a video sec­tion on my blog. I thought that African Rel­ish would be a great way to begin food­mon­ger TV.


African Relish’s Twice Baked But­ter­nut and Sage Soufflé with Apple and Wal­nut Salad:


90g but­ter

90g flour

1 &1/2 cups of milk

1 bay leaf

2 cloves

1 onion (roughly chopped)

2 cups of cheese (Parmesan, Moz­zarella – keep 50g of each cheese for sauce)

1 cup chopped roas­ted butternut

3 sprigs of sage – chopped

6 egg yolks

8 egg whites

Place milk, onion, bay, and clove in a pot and infuse over a gentle heat. Remove from heat, strain, and set aside. Grease 8 small ramekins and set aside. Pre­heat oven to 160 degrees. Melt but­ter over low heat, stir in the flour to form a thick paste or roux. Allow roux to cook for 2–3 minutes allow­ing the flour to cook. Add the in infused, sieved milk to the roux and stir until a thick,s smooth sauce is cre­ated. Remove from heat and place into a large bowl. Add the cheese, but­ter­nut, egg yolks and chopped sage; mix until the cheese has melted.

Whisk the egg whites until they form soft peaks. Add the whisked egg whites to the mix­ture by fold­ing in. At this stage make sure you fold in the egg whites gently to incor­por­ate as much air as pos­sible. Spoon the mix­ture into the pre­pared ramekins to just about half full. Place into a water bath and bake for 35 minutes or until soufflé’s are golden brown and well-raised. Remove from oven and allow to cool in water bath.


250ml cream

150ml cheese

Place all ingredi­ents into a sauce pan and melt till thick. Remove from heat and set aside.



Pre­heat oven to 160 degrees.

Remove soufflé’s from ramekins. Place onto a bak­ing tray. Spoon a dol­lop of cheese sauce onto the soufflé’s and heat in the oven for 8 minutes till cheese sauce is golden brown. Using a round plate, spoon a small amount of cheese sauce onto the plate. Place a twice baked soufflé on the sauce. Juli­enne a green apple and roast a hand­ful of chopped wal­nuts. Place the apple and chopped wal­nuts on the top of the soufflé, allow­ing some to fall over. Gar­nish with chopped sage.


  1. OH.….….….….….MY.….….….….……WORD!!! Simply stun­ning. And such beau­ti­ful pho­tos. I am starving right now for this. And for African Rel­ish. So super keen to get there soon. Awe­some post!!
    Hugs xx


    Kristy Reply:

    It’s a really easy soufflé to make. Plus, since it’s a twice baked soufflé it’s a won­der­ful starter for a din­ner party — all the prep can be done in advance, all you need to do is cook it again for 8 minutes before serving. Thanks for the lovely comment.


    Comment by Colleen on February 7, 2011 at 6:04 am

  2. Hmmmmm.……looks scrump­tious!


    Comment by Shannon on February 9, 2011 at 5:25 am

  3. Love the video!! Adds a liitle “Je ne sais quoi” to the recipes.


    Kristy Reply:

    Thanks Renee. There’s going to be a lot more videos up soon — per­haps I’ll even show my face in a couple.


    Comment by Renee on February 15, 2011 at 12:16 am

  4. Wow Kristy such beau­ti­ful pic­tures and lovely blog.


    Comment by Sam on February 21, 2011 at 2:26 am

  5. Kristy, I am in awe of your pho­to­graphy. You have such an eye for beauty. Simply spectacular!


    Kristy Reply:

    What a lovely com­pli­ment — I think I might even be blush­ing. It means a lot to me when people like my pho­tos. Thanks for vis­it­ing Linda.


    Comment by Linda on February 21, 2011 at 8:09 am