Savory Cheese Soufflé Food

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CHEESE SOUFFLE - SAVOURY



Cheese Souffle - Savoury image

A really quick and easy soufle to put together. Can be whipped up quickly after work and is delicious with either a salad and potatoes or a selction of vegetables. I've been making it for years and recently made it again when I came home from work one night at the end of the week and there wasn't much on offer in the fridge. I have copied the recipe as it was originally given to me, but when making now, I use very little butter on the top.

Provided by Kiwi Kathy

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

100 g breadcrumbs
300 ml milk, warm
100 g cheese, grated
1 teaspoon ready made coarse grain mustard
1/2 teaspoon paprika
3 eggs, seperated
50 g butter

Steps:

  • Put breadcrumbs in bowl, pour over milk and leave 10 minutes to soak.
  • Add 75gm cheese, mustard, paprika and mix well.
  • Beat egg yolks and add to mixture, beating well.
  • Whisk egg whites until stiff and fold into cheese and breadcrumbs. Do not beat. There should be distinct streaks of white in the mixture.
  • Pour into a well buttered baking dish (2/3 full).
  • Sprinkle with remaining cheese and butter, cut into flakes.
  • Bake 200C for 30 - 35 minutes or until well risen and brown on top.

CHEESE SOUFFLé IN 4 EASY STEPS



Cheese soufflé in 4 easy steps image

Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 45m

Number Of Ingredients 7

50g butter, plus extra for greasing
25g breadcrumbs
50g plain flour
1 tsp mustard powder
300ml milk
4 eggs
100g grated extra-strong cheddar (blue cheese, goat's cheese and smoked cheeses also work well)

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.

Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium

THREE-CHEESE SAVORY SOUFFLé



Three-Cheese Savory Soufflé image

Make and share this Three-Cheese Savory Soufflé recipe from Food.com.

Provided by scentoni

Categories     Savory Pies

Time 1h10m

Yield 1 souffle, 4 serving(s)

Number Of Ingredients 11

7 large eggs
4 ounces sour cream
1/3 cup whole milk
1 teaspoon dry mustard
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon Tabasco sauce (or other hot sauce)
1 tablespoon butter, softened
1 ounce grated cheddar cheese
1 ounce grated muenster cheese
1 ounce grated gruyere cheese

Steps:

  • Pre-heat your oven to 350°F.
  • Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.
  • Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.
  • Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.
  • Bake for 55 to 60 minutes-the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.

Nutrition Facts : Calories 308.4, Fat 24.8, SaturatedFat 12.6, Cholesterol 372.8, Sodium 296.8, Carbohydrate 3, Fiber 0.1, Sugar 2.6, Protein 18

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