TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD
These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead
Provided by James Martin
Categories Dinner, Lunch, Starter
Time 1h20m
Number Of Ingredients 18
Steps:
- Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
- In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
- Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
- About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
- Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.
Nutrition Facts : Calories 572 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.97 milligram of sodium
CHEESE SOUFFLES WITH BACON ARUGULA SALAD
Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt butter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in egg yolks.
- Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until puffed, about 15 minutes.
- Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle.
GREEK FETA SALAD
With juicy tomatoes, feta cheese, onions and olives slightly marinated in a red wine vinaigrette, this light and refreshing salad is just right for those hot spring and summer days. -Jill Bowers, Huntington, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a small bowl, whisk the oil, vinegar and oregano; drizzle over salad. Serve with a slotted spoon.
Nutrition Facts : Calories 168 calories, Fat 15g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 227mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
SIMPLE FETA CHEESE SALAD
This is a very simple, delicious salad! You can adjust all the recipe portions to suit your taste.
Provided by CSCASINO
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Serve immediately.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 8.5 g, Cholesterol 12.6 mg, Fat 10.1 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 3.1 g, Sodium 168.7 mg, Sugar 1.9 g
FETA CHEESE SOUFFLES WITH SALAD
This is a delicious way to begin (or end - depending on whether you serve dinner in the North American or European manner) any meal and very handy as it incorporates both cheese and salad courses.;-)
Provided by evelynathens
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Butter 8, ½ cup ramekins and coat well with breadcrumbs, knocking out excess and reserving.
- In a medium saucepan, melt butter over moderately low heat and whisk in flour.
- Cook roux, whisking constantly, for 3 minutes.
- Add milk in a stream, whisking.
- Bring to a boil and remove from heat.
- In a large bowl, whisk together ¾ cup cheese, milk mixture, yolks, sun-dried tomatoes, dill, and season to taste (careful the feta is already quite salty!).
- Beat whites until they hold stiff peaks.
- Stir half of whites into cheese mixture to lighten and fold in remainder, gently but thoroughly.
- Fill each ramekin halfway with soufflé mixture and divide remaining cheese among ramekins.
- Fill with remaining soufflé mixture and sprinkle with reserved crumbs.
- Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins.
- Bake in middle of oven until golden-brown, about 25 minutes.
- Remove and let stand in pan 15 minutes.
- Run a knife around edge of soufflés and invert onto a baking sheet.
- (may be prepared up to 1 ½ hours in advance and kept at room temperature, or cover with plastic wrap and refrigerate up to 6 hours, no more, bring to room temperature before continuing).
- Preheat oven to 425 degrees F.
- Bake in middle of oven until puffed and golden-brown, 5-7 minutes.
- Divide salad among 8 salad plates and put one soufflé atop each plate of greens.
- Serve immediately.
Nutrition Facts : Calories 234.6, Fat 14.1, SaturatedFat 8.5, Cholesterol 110.6, Sodium 561.1, Carbohydrate 15.3, Fiber 0.8, Sugar 2.8, Protein 11.5
GREEK FETA CHEESE SOUFFLéS
Make and share this Greek Feta Cheese Soufflés recipe from Food.com.
Provided by Barb G.
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sprinkle salt over zucchini in a colander and toss lightly.
- Let sit in a bowl 30 minutes.
- Drain.
- Rinse zucchini under cold water and drain.
- Squeeze out excess liquid.
- Set aside.
- Melt butter in a saucepan over medium heat.
- Gradually stir in flour and mustard. Gradually stir in milk.
- Increase heat to high, stirring until mixture boils and thickens.
- Transfer mixture to a bowl; cool slightly. Gently add 4 beaten egg yolks.
- Stir in cheeses, zucchini mixture in small batches. Gently, fold in stiff beaten egg whites.
- Divide mixture into 4 small ovenproof dishes.
- Arrange dishes on oven tray and bake about 25 minutes, or until golden.
Nutrition Facts : Calories 333.7, Fat 25.4, SaturatedFat 14.8, Cholesterol 277.3, Sodium 594.7, Carbohydrate 12.1, Fiber 0.8, Sugar 2.5, Protein 14.5
GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE
This is a healthy vegetarian Greek recipe, that can be easily turned into vegan too if you replace the feta cheese with tofu.
Provided by BroChef TV
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
- Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
- Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
- Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
- Plate marinated feta and serve dressed salad over top.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 28.8 g, Cholesterol 24.9 mg, Fat 28 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 7.3 g, Sodium 666.6 mg, Sugar 3.4 g
TWICE-BAKED GOAT CHEESE SOUFFLES WITH SALAD
Categories Milk/Cream Mixer Cheese Egg Mustard Bake Vegetarian Goat Cheese Winter Ramekin Gourmet
Yield Serves 6 as a light main course
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F and butter six 3/4-cup ramekins (3 3/4 by 2 inches). Crumble goat cheese and separate eggs. In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and add yolks, mustard, 1 teaspoon thyme, two thirds cheese, and salt and pepper to taste, whisking until cheese is melted. Transfer yolk mixture to a large bowl.
- In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into yolk mixture to lighten and fold in remaining whites and remaining cheese gently but thoroughly.
- Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack. Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
- Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
- Increase temperature to 425°F.
- In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
- Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé and arrange salad decoratively alongside.
CHOPPED SALAD WITH FETA CHEESE
The ingredients for this colorful salad can be prepared in advance and stored in separate containers, leaving only the arrangement for the last minute.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Scatter shredded lettuce on a serving platter. Arrange vegetables, radicchio, endive, and cheese in separate rows on top of lettuce.
- Whisk together mustard, vinegar, salt, and pepper. Slowly whisk in olive oil. Drizzle dressing over salad, sprinkle with parsley and watercress or mache leaves, add more pepper, and serve.
WATERMELON AND FETA SALAD
A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
- Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
- Drop the basil leaves over the watermelon and feta. Serve immediately.
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