In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
- Beneath its delicate, crackling exterior, the ricotta was warm, meltingly soft and cloudlike, some ethereal intermediate between soufflé and softly scrambled egg.
- I finally got the soufflé in the oven and started on the chocolate tart, only to realize that we didn't have cocoa.
- Get married, own a business, have children, run a marathon, care for a dying relative, bake a perfect soufflé, practice yoga.
- In the 17th century, cooks discovered that beating egg whites in copper bowls gave body and volume to exciting new foams which they could set as meringues and soufflés.
- Even seven-and-a-half minutes is long enough to kill a soufflé.
- Not only do they thicken and enrich sauces, bind stuffings, lighten and expand on whisking to create soufflés and meringues, they can also be cooked in a variety of ways to serve as a meal in their own right.
- There is always a soufflé on the a la carte and the lunch menu.
- Bake soufflés for 12-15 minutes.
- I scooped up a spoonful: the soufflé was airy, eggy, and sweet, with a thin crust of sugar where it met the ramekin's edge.
- How I look is the last thing on my mind as I'm trying to cook a soufflé or a dessert in 20 minutes.
- Never mind soufflé, meringue or mayonnaise, most Britons are left looking like culinary oafs by the simple oeuf.
- It takes no special skill to breathe, nor does it take any special talent to make a soufflé.
- It could barely have been better: the soufflé was light and moist, and perfectly complemented by a rich, creamy sauce given an edge by the confit.
- I kneeled to peer at them through the oven window and watched as they began to bronze and puff like miniature soufflés.
- Eggs have so much potential - a soufflé, cakes, crème brûlée, salmon mousse - or just a good, open omelette filled with seasonal vegetables.
- Continue with the soufflés by whisking the egg whites until soft peaks form.
- You do know your chef is known not only for his soufflés, but for his excellence in creating dessert masterpieces, don't you?
- When their time comes, he and Edwina have got the soufflés just right, but the tatins are so over-caramelised they're like charcoal.
- I attempt to redress the balance with these little chocolate puddings - fluffy outside and molten within, a cross between a soufflé and a sponge pudding.
- We all go a little bit silly over soufflés, but the trick to a great one is not magic, it's science.
English has borrowed many of the following foreign expressions of parting, so you’ve probably encountered some of these ways to say goodbye in other languages.
Many words formed by the addition of the suffix –ster are now obsolete - which ones are due a resurgence?
As their breed names often attest, dogs are a truly international bunch. Let’s take a look at 12 different dog breed names and their backstories.