DOUBLE-BAKED CHEDDAR SOUFFLéS
You can cook these several hours in advance, then re-bake just before serving
Provided by Lesley Waters
Categories Dinner, Main course, Starter
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
- Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
- Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
- To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.
Nutrition Facts : Calories 336 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.63 milligram of sodium
TWICE-BAKED CHEESE SOUFFLéS
Angela Nilsen applies her magic touch to the infamously tricky soufflé - this low-fat version is incredibly easy and can be prepared ahead
Provided by Angela Nilsen
Categories Dinner, Starter
Time 1h15m
Number Of Ingredients 16
Steps:
- Lightly grease six 150ml ramekins with oil and coat with the polenta, shaking out any excess. Sit the ramekins in a small roasting tin. Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for 1 min. Remove from the heat and pour in the milk, a little at a time, stirring well until mixture is smooth.
- Heat oven to 200C/180C fan/gas 6. Return pan to the heat and cook, stirring continuously, until mixture thickens and comes to the boil. Remove from the heat. Reserve 1 heaped tbsp of the Parmesan and stir the rest into the mixture, with the mustard, then the soft cheese in small spoonfuls. Add the chives, season with pepper and leave to cool slightly.
- Meanwhile, make the salsa. Mix together the tomatoes, onion, tomato purée and chillies. Season with a grinding of pepper, and chill.
- Beat the egg yolks into the cheese mixture. Whisk the egg whites to stiff peaks. Using a large metal spoon, fold a spoonful into the mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time, keeping mixture light and airy. Evenly spoon into the ramekin dishes to fill. Pour cold water into the roasting tin to come halfway up the sides of the dishes. Bake for 15-18 mins until golden on top and risen. Carefully remove from the tin and leave to cool. The soufflés will sink as they cool - they can be left for 20 mins before re-baking, or cover the dishes once cold and keep overnight in the fridge.
- When ready to serve, heat oven to 200C/180C fan/gas 6. If the soufflés have been in the fridge, sit them at room temperature for about 10 mins before baking. Turn each out of its dish and place, right-side up, on a baking sheet lined with baking parchment. Sprinkle the reserved Parmesan over each soufflé, then bake for 10 mins or until risen. Scatter with chives. Serve each with a pile of rocket and salsa.
Nutrition Facts : Calories 175 calories, Fat 10.6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10.4 grams carbohydrates, Sugar 4.6 grams sugar, Fiber 0.9 grams fiber, Protein 9.7 grams protein, Sodium 0.5 milligram of sodium
CAULIFLOWER SOUFFLE BAKE
Make and share this Cauliflower Souffle Bake recipe from Food.com.
Provided by Oolala
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a pot, melt butter and blend in flour.
- Gradually add in milk and cook over low heat until thick; stirring often.
- Add salt, cayenne and cheese and stir until cheese melts.
- Remove from heat and add eggs, stirring.
- Add the cauliflower and mix gently.
- Pour ingredients into a baking dish and bake at 300 degrees F. for 1 hour and 15.
TWICE-BAKED CHEESE SOUFFLES
You'll easily impress guests with these individual cheese souffles from our home economists. Partially bake and refrigerate them early in the morning. Then simply sprinkle with cheese and finish baking when ready to eat.
Provided by Taste of Home
Time 1h15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, onion powder, salt, nutmeg and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and stir until melted. Remove from the heat; set aside., In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot cheese sauce. Return all to the pan; cook and stir for 1-2 minutes. Cool completely., In large bowl, beat egg whites on high speed until stiff peaks form. Gently fold into cooled cheese mixture. Pour into ungreased 1-cup souffle dishes or custard cups. Place in a shallow baking pan. Add 1 in. of hot water to pan. , Bake, uncovered, at 325° for 20 minutes. Remove custard cups to wire racks to cool. Cover and refrigerate for up to 4 hours. , Remove from the refrigerator 30 minutes before baking. Uncover; sprinkle with remaining cheese. , Bake at 425° for 15-20 minutes or until puffed and golden brown.
Nutrition Facts : Calories 440 calories, Fat 33g fat (21g saturated fat), Cholesterol 260mg cholesterol, Sodium 685mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 22g protein.
TWICE-BAKED GARLIC SOUFFLéS
Provided by Orlando Murrin
Categories Garlic Appetizer Bake Dinner Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 individual soufflés
Number Of Ingredients 14
Steps:
- Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture.
- Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick. Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside.
- Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil.
- Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through. Remove from oven and leave to cool-they will sink.
- When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. (You can make the soufflés a day ahead, or even freeze them. Make sure they are at room temperature before the second baking.)
- To serve, set your oven to 400°F (375°F convection). Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese. Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs. Bake for 10-15 minutes, till golden and the sauce bubbling. They will gently re-puff.
TWICE BAKED CHEDDAR SOUFFLES
These little souffles are a wonder. Bake them in advance, turn them out, then reheat them in a hot oven and they will rise perfectly, golden, fragrant and light.
Provided by MarieRynr
Categories Oven
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the milk in a small pan with the onion and bay leaf.
- Bring slowly to the boil, then remove from the heat and leave to infuse for 30 minutes.
- Remove the onion and the bayleaf.
- Prehat oven to 200*C (400*F).
- In another pan, melt the butter, then add the flour and cook, stirring constantly, for 1 minute.
- Remove from the heat, then gradually stir in the infused milk.
- Return to the heat and stir constantly until thickened and just beginning to boil.
- Remove from the heat, then add 125g (4 oz) of the cheese and the mustard.
- Season well and add a good pinch of nutmeg, then beat in the egg yolks.
- Butter six 150ml (1/4 pint) ramekins.
- Put the kettle on to boil.
- Whisk the egg whites until stiff, then fold into the cheese sauce.
- Spoon the mixture into the prepared ramekins, then put them in a roasting tin.
- Pour enough boiling water into the tin carefully, to come up halfway up the ramekins.
- Bake for 15 to 20 minutes until set and golden.
- Leave to cool.
- Run a knife around the edge of each ramekin, then carefully turn the souffles out on to a buttered oven proof dish.
- To serve turn the oven to 220*C (425*F).
- Season the cream with salt and pepper to taste.
- Pour it over the souffles.
- Sprinkle over the remaining cheese and bake for 15 minutes, until the cream is bubbling and the souffles have risen.
- Remove with a palate knife and serve immediately, garnished with parsley.
- NOTE: You can complete the recipe to the end of the first baking and put them in the buttered dish, cover and store them in the fridge up to a day ahead.
Nutrition Facts : Calories 356.1, Fat 30.3, SaturatedFat 18.3, Cholesterol 187, Sodium 261.4, Carbohydrate 9.4, Fiber 0.3, Sugar 0.6, Protein 12.1
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- Generously butter the inside of 6 ramekin dishes, ensuring you take the butter right up the sides of each dish. Place a small round disc of grease-proof paper on the base on each ramekin. Place the dishes on a baking tray and set aside.
- Pour the milk into a medium sized saucepan and add the onion and bay leaf which will flavour the milk. Place over a low/medium heat and bring the milk to a gently simmer, take care not to boil the milk. Cook for minutes to allow the flavours to infuse the milk. Move from the heat and using a sieve strain the milk into a measuring jug and set aside.
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- Generously butter 6 x 175ml ramekins or metal pudding moulds. Heat the oven to 180°C/fan160°C/ gas 4 and put a full kettle on to boil. Heat the milk in a saucepan with the onion and nutmeg until steaming. Remove and discard the onion.
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- For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment.
- Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over.
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