I’ve always previously made cauliflower soufflé, but as neither of the boys are keen on cauliflower, I decided to try making a cheese soufflé instead.
Ingredients (serves 4)
1 spring onion
1/2 teasp ground bayleaf
100g plain flour
4 large eggs
100g grated cheddar
1/2 teasp mustard powder
Salt and pepper
Preheat fan oven to 170 deg C.
Top and tail the spring onion and cut into a couple of pieces.
Put the milk, shallot, peppercorns and bayleaf in a pan.
Slowly heat until it is just below boiling point.
Remove pan from heat and put to one side to allow flavours to infuse.
Grease a large soufflé dish.
Grate the cheese.
Separate the eggs, putting the whites into a mixing bowl and the yolks into a cup.
Beat the egg yolks slightly.
Whisk the egg whites until they stand in soft peaks.
Strain the milk into a jug.
Melt the margarine in pan.
Remove from heat and stir in the flour.
Gradually stir in the strained milk.
Return to the heat and bring sauce to the boil, stirring all the time.
Cook for a further minute or so until it thickens.
Stir in the cheese, mustard and seasoning.
Stir in the egg yolks.
Quickly fold in the egg whites using a metal spoon.
Tip the mixture into the soufflé dish.
Bake in centre of oven for about 35 minutes until the top of the soufflé is golden and well risen.
Serve immediately and enjoy.
Success. A soufflé which the boys were happy to eat. I served it with mashed potato and vegetables.