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.

SPINACH AND CHEDDAR SOUFFLE



Spinach and Cheddar Souffle image

Provided by Ina Garten

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room-temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

FIVE-CHEESE SOUFFLE



Five-Cheese Souffle image

An assortment of Martha's favorite cheeses -- Emmental, Comte, Scharfe Maxx, Appenzeller, and Pleasant Ridge -- sets this souffle apart.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 12

4 tablespoons unsalted butter, cut into small cubes, plus more for souffle dish
1 cup plus 1 tablespoon all-purpose flour
1 tablespoon coarse salt
3 1/3 cups half-and-half
6 large egg yolks
5 1/2 ounces Emmental cheese, cut into 1/4-inch cubes
3 1/2 ounces Comte cheese, cut into 1/4-inch cubes
2 ounces Scharfe Maxx cheese, cut into 1/4-inch cubes
1 1/2 ounces Appenzeller cheese, cut into 1/4-inch cubes
1 1/2 ounces Pleasant Ridge cheese, cut into 1/4-inch cubes
11 large egg whites
1/4 cup egg white powder

Steps:

  • Preheat oven to 400 degrees on a conventional oven or 375 degrees in a convection oven.
  • Butter a 7-inch round 3 3/4-inch high 9-cup souffle dish. Using a piece of parchment paper, form a collar around souffle dish so that it extends 3 1/2 inches above the top of the dish; using kitchen twine, tie to secure. Place on a rimmed baking sheet and set aside.
  • In a large saucepan, whisk together flour and salt. Gradually whisk in half-and-half and place over medium-high heat, whisking constantly until thick and smooth.
  • Transfer to a large bowl; scatter butter over top. Butter will melt and prevent a skin from forming on surface. Let cool until lukewarm.
  • Stir in egg yolks and cheese; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and egg white powder until medium to stiff peaks form. Gently fold egg whites into bowl with cheese mixture. Transfer to prepared souffle dish.
  • Transfer to oven and bake until souffle is risen and set, 40 to 45 minutes. Remove collar and serve immediately.

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