Leek And Stilton Souffles Food

LEEK AND SALMON SOUFFLE

Steps:

• Preheat oven to 200°C
• Melt butter in pan, add leek, cook 5 minutes. Set leek aside.
• Melt extra butter in pan. Mix flour and water to smooth paste, combine with CARNATION Light & Creamy Evaporated Milk.
• Add to pan, bring to boil stirring, remove from heat.
• Stir in leek, parsley, salmon, salt and pepper and parmesan.
• Beat egg-whites until stiff peaks form, fold into souffle mixture.
• Spoon mixture into 4 x 1 cup capacity greased souffle dishes. Bake 20 minutes until cooked.

LEEK, PEA AND STILTON SOUP WITH PARSNIP CRISPS

Steps:

• Heat butter in a large saucepan and add leeks. Cook, stirring often, over a llow heat 12-15 minutes. Add potatoes, stock and herbs, and bring to a boil. Simmer 15-20 minutes until potatoes are tender. Add peas and cook a further 5 minutes. Remove from heat, add Stilton, and season with salt and pepper.
• Transfer mixture to a food processor and blend until reasonably smooth.
• Can be kept in the fridge for up to a week.
• For parsnip crisps, cut parsnips with a vegetable peeler into long thin strips. Deep fry in hot oil for 20-30 seconds until crisp and golden. Drain on paper towels. Once cooled crisps can be stored in an air-tight container for 1 week.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

LEEK AND STILTON SOUFFLES

Steps:

• Preheat oven to 180°C (350°F).
• Light grease 4 ovenproof soufflé bowls (1 cup/250ml capacity) and sprinkle with breadcrumbs; remove excess crumbs.
• Heat butter in pan, and sauté leek until soft.
• Stir in flour, cooking over low heat until bubbling.
• Remove pan from heat; gradually stir in milk; return pan to heat and stir until mixture boils and thickens.
• Remove mixture from pan to a large bowl. Stir in mustard, cheese and egg yolks until well mixed.
• In small bowl beat egg whites until soft peaks form. In two batches, gently fold egg whites into yolk mixture.
• Spoon mixture into prepared bowls and place on baking sheet.
• Bake 15 minutes or until lightly browned and well risen.