salt and pepper Archives

Chicken recipes

Kofifi salad with cajun chicken and honey dressing

10 minutes

Risotto recipes

Tomato, bacon, avo and feta pasta

15 minutes

Crispy-skinned salmon

5 minutes

Double cheese souffle

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

50 g butter, plus extra for greasing
mielie meal, for greasing
1½ cups milk
½ onion
3 T flour
110 g Cheddar grated
110 g Parmesan grated
4 T spring onions, chopped
½ t smoked paprika
sea salt and freshly ground black pepper
4 free-range eggs, separated

Method

Preheat the oven to 180°C. Grease four small moulds with butter and line with mielie meal, shaking out the excess.

Place the moulds in a deep tray lined with a cloth and immerse halfway in water.

In a saucepan, heat the milk and add the onion.

In a separate pan, melt the butter, then add the flour to make a roux. Cook for 1 minute.

Remove from the heat, then strain the milk and add to the flour-butter mixture, whisking continuously.

Return the mixture to the heat and whisk until thick, about 3 minutes.

Remove from the heat and stir in the cheese, spring onion, paprika and seasoning.

In a separate bowl, whisk the egg whites until stiff peaks form.

Stir the egg yolks into the cheese sauce, then gently fold in the egg whites.

Spoon the mixture into the greased moulds. Bake for 20 minutes, or until golden. Do not open the oven door too often.

Cook’s note: These soufflés will keep in the fridge for 3 to 4 days. To reheat, dot with butter and place in a hot oven for 10 minutes.

This recipe was created by TASTE reader Caro Alberts for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.

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Double cheese souffle

Double cheese souffle

Ingredients

Method