LESSON ONE: Read the recipe properly!!
It was full of secret hurdles. Such as "Immeadiately and without hesitation stir in the cheese you obviously already grated due to being a mindreader! Follow it with rapidity and speed (yes! Both!) with the sesame seeds you already toasted for the same reason!!!" Um. I didn't read the recipe in advance. Bad Jax. Therefore there was significant swearing and cursing and rushing around in the kitchen to do these preparatory things which I should have done already.
LESSON TWO: Learn the non metric system. (Or only buy books that use metric in future.)
"Three ounces of cheese? AAAAALEC... How much is three ounces? Crap. Oh well, I'll just chuck it all in."
Ahem. I think maybe I put too much Roquefort in. Also, it wasn't actually Roquefort, it was some sort of New Zealand blue vein cheese, cos we couldn't find Roquefort in our little supermarket. It didn't end up being that strong though, so I guess it was alright.
LESSON THREE: There is no such thing as too much cayenne pepper, cheese or garlic.
No, really. I promise. I meant the profiteroles to have that chilli kick. Ahem.
This recipe is not for the faint of heart. Nor is it for dieters, people with dairy issues, or probably anyone else who values health over taste. It's mostly cheese and milk. With some flour. And some spices. Pretty much all fat.
But, dude. DUDE. When that profiterole is melting and gooey in your mouth surrounded by the creamy wonder that is the almond and blue cheese soup, it is HEAVEN.
Heaven. In my mouth. For realz.
Thumbs up all round. (By which I mean me and the husband. No one else tried it)
Next up: I believe it is a tofu and ginger noodle soup. Hm. I have never been a fan of tofu, so we'll see how that goes.