May Newsletter

Hi Gloria,
Welcome to the May newsletter from Sugaroom Restaurant and Milk&Two Café.
Mother’s Day at Sugaroom and Milk&Two
Just a quick reminder that on Mother's Day, Sunday 13th May 2007, Sugaroom will be offering a special $80 three course lunch. For the full menu please email us or call the restaurant. Places are filling up fast, so book now to avoid disappointment. Milk&Two will also be offering an All Day Brunch menu, so why not treat your Mother to something special.
To make a booking for Mother’s Day call 02 9571 5055 or e-mail
Chocolate Treats
We are now selling hand made chocolate truffles from Sugaroom Restaurant so don’t forget to buy yourself a take away treat next time you are in.
Autumn Recipe
Need a quick recipe to see you through the cooler evenings? Try this easy to make peach soufflé to impress.
Generously butter 4 ceramic ramekins and then dust with a light coating of sugar to prevent the soufflé from sticking and to allow it to rise smoothly.
Whisk 200g of egg whites with electric beaters. After whisking for 2 minutes add 40g of sugar and continue whisking until the egg whites are firm.
In another bowl add 40g of custard (in the restaurant we use a pastry cream, however, packet custard will do just fine), 20g of corn flour, 6 table spoons of peach liquor and 80g of a peach puree (crushed tin peaches is fine).
Mix together and then fold in the egg whites. The best way to fold egg whites is to add 1/3 of the whites to your mix and vigorously incorporate. Then add the remaining 2/3rds of the whites – now mix slowly. This is the best way to get maximum volume out of your egg whites and this technique can be used whenever you use egg whites in a recipe.
Spoon the mix into the prepared ramekins, smooth the top over with a knife and bake at 200 degrees for 10 minutes watching carefully! When it has risen and is golden brown it is ready. You have about 3 minutes to serve, maybe less so be quick.
Let us know how you get on!
See you soon,
Sugaroom and Milk&Two

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