DINNER WITH HENRY BLOFELD

I abandoned the restaurant last night to join Henry Blofeld for dinner. He told me about his new venture. "Dinner with Blowers" Just him and 4 or 5 guests to dine in the study. The time and date to be arranged to suit the customers. Henry is always brilliant company so this should be a memorable experience for anyone, even those who, like myself, are not specially interested in cricket. I just love his stories and he makes me laugh.


Dinner with Blowers
 (from his website henryblowfeld.co.uk))
"Come and meet me for a chat, a glass of wine (or two), and a great dinner at Langar Hall, a brilliant restaurant which is as full of character as it is of characters, owned by that Reluctant Restaurateur, Imogen, whose cellar is well up to scratch. Bertie Wooster would say that 'the browsing and sluicing' is unrivalled!
Bring up to four guests so that we have a maximum of six. That way we all get to know each other and we can have a real laugh. With a larger party you can't do much more than scratch the surface and no one really gets to know anyone. I can promise you we will all have the greatest of fun. We'll talk about the TMS commentary box and all the characters who have inhabited it and goodness knows what else besides. Ian Fleming, James Bond and my dissolute uncle, Ernst Stavros Blofeld will all get a mention.

All you have to do is email Imogen@langarhall.co.uk or telephone 01949 860559 to fix all the details. So pick up that telephone and we'll have a tremendous evening. We will of course send you all the details of Langar Hall so you can check it out for yourselves, but don't tell Imogen I told you to! It'll be a memorable evening alright, I can promise you that."

Blower's tweet today Sunday 13th says:Langar Hall and IMO at their exceptional! We are arranging 'Dinner with Blowers' evenings there. Let Imogen know if you'd like to come along. Updated via Twitter for iPhone at Sunday, February 13, 2011 5:02 PM

Twice Baked Cheese Souffle Recipe

½ pint hot milk, 2oz flour, 2oz butter, 2oz strong cheddar cheese
4 eggs separated. Salt & pepper, touch of nutmeg, a little mustard. Double cream.

Melt the butter over a slow heat, mix in the flour & cook 2-3 minutes.
Gradually add the hot milk to make a roux or smooth think sauce.
Add the cheese, salt, pepper, nutmeg & mustard to taste. Cook it to thicken.
Add the egg yolks, mix well before folding in the firmly whisked egg whites.
Put the mixture in well buttered ramekin dishes, leaving space for the mixture to rise.
Place the dishes in a deep baking dish of warm water to come half way up the ramekins.
Bake in a hot oven 180degrees for 12 minutes until the top looks gold.
Remove from the oven and allow to cool.
You may leave them overnight in the fridge until you are ready to serve them.
Turn the cold soufflé out of the ramekin, upside down, on to the heat proof plates you will serve them from. Pour over a good tablespoon of double cream and sprinkle generously with grated cheddar. Place into a hot oven 180degrees for 7-10 minutes. The soufflé will rise again.
Serve immediately.
This is a great dish for dinner parties, prepare in the morning, put in the oven when the guests are enjoying their drinks, while it is rising seat the guests at the table ready for the soufflé. Tell them to hurry to the table as the souffle waits for no one.