WELSH RAREBIT MUFFINS
Get the kids to help make these yummy muffins, perfect for lunchboxes
Provided by Good Food team
Categories Afternoon tea, Breakfast, Brunch, Lunch, Side dish, Snack, Supper, Treat
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6.
- Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.
- In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.
- Combine all the ingredients and divide between the muffin cases in the muffin tin.
- Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.
- What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.
Nutrition Facts : Calories 189 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.79 milligram of sodium
BASIC SOUFFLé
Crispy on the outside and soft and fluffy on the inside, a soufflé can be filled with many of your favourite ingredients. Making a soufflé is actually a simple process, despite its reputation for being difficult to make. Try adding cheese, crab, vegetables and more for a decadent dinner.
Categories Baked Dishes
Time 30m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375° F (190° C).
- Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
- Separate eggs. Beat yolks well and add ¼ cup (50 mL) of warm sauce mixture to egg yolks.
- Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended (see variations). Set sauce aside to cool slightly.
- Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
- Carefully pour into 4-cup (1 L) soufflé or casserole dish.
- Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.
Nutrition Facts :
CHOCOLATE SOUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 individual servings
Number Of Ingredients 9
Steps:
- Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
- Set an oven rack in lower third of the oven and preheat to 400 degrees F.
- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
- Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
- Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
- Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
- Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
- Copyright 2007 Television Food Network, G.P. All rights reserved
WELSH RAREBIT SOUFFLE
This, if you've got the time, is a Welsh rarebit with a difference. It's rich golden brown, light and puffy.
Categories Lunch and Snacks Vegetarian recipes Souffles Cheese recipes
Yield Serves 3
Number Of Ingredients 11
Steps:
- First melt the butter in a small saucepan, blend in the flour and cook for a minute or two before adding the milk very gradually, stirring all the time. Let the mixture bubble for 2 minutes, take the saucepan off the heat and stir in the mustard, Worcestershire sauce, a little cayenne, some salt and freshly milled pepper. Next beat the egg yolks, stir them into the sauce and leave it on one side to cool for a minute. Now toast the bread on one side. Then beat the grated cheeses into the sauce mixture. Whisk the egg whites until stiff and, using a metal spoon, carefully fold them into the cheese mixture. Watch how to Separate Eggs in our Cookery School Video on this page. Cover each slice (on the untoasted side) liberally with the cheese mixture. Pop the slices under a medium grill and when the tops are golden brown, light and puffy, serve at once.
SOUFFLE STUFFED CHICKEN
Make and share this Souffle Stuffed Chicken recipe from Food.com.
Provided by WendyMaq
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Using a serrated knife, cut the frozen spinach souffle crosswise into 4 equal pieces.
- Top half of each whole breast with one of the pieces of souffle.
- Fold half of the chicken over the filling and fasten edges with wooden picks.
- Heat the oil in large skillet over medium heat.
- Add garlic and cook for 3 minutes or until golden.
- Add chicken breasts and cook for 7 minutes per side or until well browned.
- Remove chicken to an oven-proof dish. Bake for 30 minutes or until a thermometer registers 170 degrees F when inserted into the thickest portion.
- While the chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet.
- Heat to boiling then reduce to low. Cover and simmer for 20 minutes or until the sauce is reduced to 1/2.
- To serve, remove and discard wooden picks. Arrange chicken on a warm serving platter and spoon sauce over the chicken. Garnish with freshly chopped parsley and lemon slices.
Nutrition Facts : Calories 349.5, Fat 19.6, SaturatedFat 6.6, Cholesterol 168.8, Sodium 763.4, Carbohydrate 6.4, Fiber 0.7, Sugar 2, Protein 35.4
WELSH RAREBIT SOUFFLES
PONY CLUB
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Put the cheese in a bowl, beat in 3 egg yolks (use the fourth one in something else), a level teaspoon of mustard, a good shake of Worcestershire sauce and hot pepper sauce, and season to taste. Toast the bread.
- Preheat the oven to 450 degrees F.
- Whip the 4 egg whites until they stand in stiff peaks. Add a spoonful or so to the cheese mixture then gently fold the rest of them into the bowl. Put the toasts into an ovenproof dish and pour the mixture over them.
- Bake in the oven for 10 minutes until browned and risen. Serve at once with a salad or spinach on the side.
WELSH RAREBIT
Welsh rarebit, perhaps the most famous Welsh dish of them all and one which, along with Irish Stew and Scottish Haggis, travelled the world over.
Provided by dnorriss
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
- Mix well and then add the beer, Guiness or milk to moisten. Do not make it too wet!!
- Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
- Leave to cool a little, and meanwhile toast the bread on one side only.
- Spread the rarebit over the untoasted side and brown under a hot grill.
- This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour.
- (From www.welshholidaycottages.com)
More about "souffle rarebit food"
RAREBIT SOUFFLéS RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Category Quick And EasyCalories 486 per servingTotal Time 20 mins
WELSH RAREBIT SOUFFLE RECIPE BY CHEF.TIM.LEE | IFOOD.TV
From ifood.tv
Butter 1/2 Ounce (10 Gram)French mustard 1 TeaspoonFlour 1/2 Ounce (10 Gram)Milk 6 Tablespoon
SOUFFLE - MARTHA STEWART
From marthastewart.com
STEPHEN HARRIS: THE SECRET TO PERFECT SOUFFLé - THE TELEGRAPH
From telegraph.co.uk
Is Accessible For Free TrueEstimated Reading Time 3 mins
NUTRITION FACTS FOR CHEESE SOUFFLE
From tools.myfooddata.com
Calories 194Trans Fatty Acids ~gNet-Carbs 6gWeight 95g
WELSH RAREBIT SOUFFLES RECIPE - COOKING CHANNEL
From cookingchanneltv.com
Servings 2Total Time 25 mins
HOW TO COOK PERFECT WELSH RAREBIT | CHEESE | THE GUARDIAN
From theguardian.com
Author Felicity CloakeEstimated Reading Time 8 mins
WELSH RAREBIT SOUFFLES : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.com
Servings 2Total Time 25 mins
POACHED EGGS WITH SOUFFLéD WELSH RAREBIT | RECIPES | DELIA ...
From deliaonline.com
Cuisine GeneralServings 2
SOUFFLéD WELSH RAREBIT RECIPE | ALL4WOMEN FOOD
From all4women.co.za
Estimated Reading Time 1 min
WELSH RAREBIT SOUFFLé - THOMASINA MIERS
From thomasinamiers.com
Estimated Reading Time 1 min
A MEMORABLE DINNER- REQUEST BACK ROOM; YUMMY CHOCOLATE ...
From tripadvisor.com
5/5 (326)
TWO FAT LADIES WELSH RAREBIT RECIPE - PINTEREST.CA
From pinterest.ca
16 FROZEN FOODS VANISHING FROM GROCERY ... - EAT THIS NOT THAT
From eatthis.com
CHEESE SOUFFLE ALTON BROWN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
AINSLEY'S FOOD WE LOVE - SERIES 2 - EPISODE 3 - ITV HUB
From itv.com
WELSH RAREBIT SOUFFLES RECIPES
From tfrecipes.com
NICK YOUNG'S WORLD: WELSH RAREBIT, COURTESY OF AINSLEY ...
From nick-young.blogspot.com
WELSH RAREBIT SOUFFLé TOASTS | FOOD TO LOVE
From foodtolove.co.nz
THE BIG LIST OF FOOD HOLIDAYS FOR RESTAURANTS TO CELEBRATE ...
From sideworksocial.com
STOUFFER'S : FROZEN FOODS : TARGET
From target.com
AMAZING FOOD - REVIEW OF THE BLACK RABBIT LALESTON ...
From tripadvisor.com
SOUFFLé SYNONYMS WITH DEFINITION | MACMILLAN THESAURUS
From macmillanthesaurus.com
AINSLEY'S FOOD WE LOVE EPISODE 4 - PRESS CENTRE
From itv.com
WELSH RAREBIT SOUFFLES | RECIPE | RECIPES, RAREBIT RECIPES ...
From pinterest.com
AINSLEY HARRIOTT IS BACK WITH MORE FOOD TO LOVE | SBS FOOD
From sbs.com.au
"AINSLEY'S FOOD WE LOVE" SWEETS AND TREATS (TV EPISODE ...
From imdb.com
SOUFFLE RAREBIT RECIPES
From tfrecipes.com
AMAZING FOOD - THE BLACK RABBIT LALESTON, BRIDGEND ...
From tripadvisor.ca
AINSLEY'S FOOD WE LOVE SEASON 2 | RADIO TIMES
From radiotimes.com
WELSH RAREBIT SOUFFLé RECIPE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
STOUFFER'S : FROZEN MEALS & ENTREES - TARGET
From target.com
SOUFFLé MASTERCLASS - WORSHIPFUL COMPANY OF COOKS
From cooks.org.uk
WESTMORLAND SOUFFLE RAREBIT A HAWKSHEAD RELISH RECIPE
TWO FAT LADIES WELSH RAREBIT RECIPE - FOOD NEWS
From foodnewsnews.com
EGGS ROMANOFF - CHEESE SOUFFLE - CHESTOFBOOKS.COM
From chestofbooks.com
SPICY WELSH RAREBIT SOUFFLé - PINTEREST.COM
From pinterest.com
WELSH RAREBIT SOUFFLES - CRECIPE.COM
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love