Categories
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Cheese and Tomato Souffles |
Tips: Guests are always impressed by a home-
made souffle and this recipe for little
individual ones is the ultimate in effortless
entertaining. Serve with a green salad and
some warm bread.
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Yield:6
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INGREDIENTS: |
| 2 tbsp |
butter |
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| 1 1/4 cups |
full-fat (whole) milk |
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| 1 cup |
grated Cheddar cheese |
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| 2 oz |
sun-dried tomatoes in olive oil, drained, plus 2 tsp of the oil |
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| 1 1/2 cups |
grated Parmesan cheese |
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| 4 |
extra large eggs, separated |
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| 2 tbsp |
plain (all-purpose) flour |
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salt and ground black pepper, to taste |
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DIRECTIONS:
- Melt the butter in a pan, then stir in the flour to form a paste and cook for 1 minutes. Pour in the milk and stir until smooth, then bring to the boil, stirring continuously.
- Stir in the Cheddar and mix until the cheese has melted and the sauce is smooth.
- Preheat the oven to 400`F. Tip the cheese sauce into a bowl. Thinly slice the sun-dried tomatoes and add them to the sauce with a generous 1 cup of the Parmesan cheese and the egg yolks. Season well and stir.
- Brush the base and sides of six scant 1 cup ramekins or individual souffle dishes with the oil,then coat the insides with half of the remaining cheese, tilting them until evenly covered. Tip out any excess cheese and set aside.
- Whisk the egg whites in a clean, grease-free bowl until stiff. Use a large metal spoon to stir one-quarter of the egg whites into the sauce, then fold in the remaining egg whites.
- Spoon the mixture into the ramekins or souffle dishes and sprinkle with the reserved cheese. Place on a baking sheet and bake for about 15-18 minutes, or until the souffle is well risen and golden. Serve immediately with a mixed green salad.
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