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 :
CHEESE SOUFFLé IN 4 EASY STEPS
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
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
SWISS CHARD SOUFFLE WITH FRESH TOMATO SAUCE
Provided by Florence Fabricant
Categories dinner, lunch, appetizer, main course
Time 1h15m
Yield Six to eight servings
Number Of Ingredients 13
Steps:
- Butter an eight-cup souffle dish and dust it with the bread crumbs. Set aside.
- Heat two tablespoons of the oil in a large, heavy skillet. Add half the chopped onion and saute over medium heat until it is soft but not brown. Add the garlic and stir, then add the Swiss chard. Stir-fry the mixture over high heat until the Swiss chard has wilted, about five minutes.
- Chop the mixture in a food processor until very fine. Add the ricotta, flour and egg yolk, and process until smooth. Stir in one-half teaspoon of the thyme. Season with salt and pepper and set aside. (The souffle can be prepared ahead up to this point.)
- For the sauce, heat the remaining olive oil in the same skillet and saute the remaining onion until it is soft but not brown. Stir in the tomatoes and cook over medium-high heat for 10 to 15 minutes, until the mixture is thick. Add the remaining thyme, season with salt and pepper and set aside.
- Preheat the oven to 425 degrees.
- Beat the egg whites until they hold firm peaks. Stir one-third of the egg whites into the ricotta mixture, then fold the ricotta mixture into the remaining egg whites.
- Spoon the mixture into the dish. Bake 20 minutes. Reduce the temperature to 375 degrees and bake about 25 minutes longer, until the souffle is puffed, lightly browned and firm.
- While the souffle is baking, reheat the tomato sauce. Serve at once, with the tomato sauce on the side.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 569 milligrams, Sugar 4 grams, TransFat 0 grams
WINTER SQUASH SOUFFLé
Categories Milk/Cream Mixer Egg Side Bake Thanksgiving Vegetarian Squash Fall Winter Swiss Cheese Nutmeg Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (side dish) servings
Number Of Ingredients 11
Steps:
- Generously butter a 2-quart shallow ceramic or glass baking dish.
- Put oven rack in middle position and preheat oven to 425°F.
- Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.
- Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.
SPINACH WITH WILD MUSHROOM SOUFFLé
Make and share this Spinach With Wild Mushroom Soufflé recipe from Food.com.
Provided by southern chef in lo
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Steam the spinach at a moderate heat for 3 to 4 minutes. Cool under running water, then drain, pressing out as much liquid as you can. Then chop finely. If using frozen spinach, defrost and squeeze dry.
- Gently sauté the garlic and mushrooms in butter; turn up the heat and evaporate the juices.
- When dry, add the spinach and transfer to a bowl. Cover and keep warm.
- Measure 3 tablespoons of milk into a bowl. Bring the remaining milk to a boil. Stir the flour and egg yolk into the milk that is in the bowl, and blend well. Stir the boiling milk into the eggs and flour mixture; return to the pan and simmer to thicken.
- Add the spinach mixture; season to taste with salt, pepper. and nutmeg.
- Butter a 3 3/4 cup soufflé dish, paying special attention to the sides.
- Sprinkle with a little of the cheese. Set aside.
- Whisk the egg whites until they hold soft peaks.
- Bring the spinach mixture back to a boil.
- Stir in a spoonful of beaten egg whites, and then fold the remaining mixture into the remaining egg whites.
- Turn into the soufflé dish; spread level. Sprinkle with the remaining cheese and bake in the oven for about 25 minutes until puffed, risen, and golden.
More about "swiss woods souffle food"
BEST JAQUES PEPIN CHEESE SOUFFLé RECIPE - HOW TO …
From food52.com
Reviews 51Servings 4Cuisine FrenchCategory Breakfast
CHEESE SOUFFLé | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine FrenchCategory Dinner,LunchServings 8Total Time 50 mins
SOUFFLé SUISSESSE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category StarterTotal Time 30 minsEstimated Reading Time 2 mins
TOP 20 MOST POPULAR SWISS FOODS - CHEF'S PENCIL
From chefspencil.com
A GUIDE TO THE BEST SWISS FOODS – WITH RECIPES | EXPATICA
From expatica.com
10 PUFFY AND PLEASING SOUFFLé RECIPES - THE SPRUCE EATS
From thespruceeats.com
BEST CHEESE SOUFFLé RECIPE - FOOD & WINE
From foodandwine.com
CHEESE SOUFFLE | RECIPES | WW USA - WEIGHTWATCHERS
From weightwatchers.com
EASY CHEESE SOUFFLé RECIPE - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
SWISS CHEESE SOUFFLE RECIPE - PRIME WOMEN | AN ONLINE MAGAZINE
From primewomen.com
HOW TO MAKE A SOUFFLé - GREAT BRITISH CHEFS
From greatbritishchefs.com
SOUFFLE SUISSESSE RECIPE - ALEX HITZ SOUFFLE SUISSESSE - HOUSE …
From housebeautiful.com
15 SWISS FOODS TO TRY IN SWITZERLAND OR AT HOME | THE PLANET D
From theplanetd.com
THIS SKILLET SOUFFLé PANCAKE METHOD IS FOOLPROOF AND STRESS-FREE
From epicurious.com
SWISS SOUFFLE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
TOP 10 FOODS TO TRY IN SWITZERLAND | BBC GOOD FOOD
From bbcgoodfood.com
HOMEMADE PANERA BREAD HAM AND SWISS SOUFFLéS - BLUEBONNET …
From bluebonnetbaker.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