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Roast chicken

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1 hour

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Tomato and cheese souffle

25 minutes

Tomato and cheese souffle

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

45 g organic butter, plus extra for greasing
100 g finely grated organic Italian Parmesan
3 T organic flour
1½ cups organic full-cream milk, warmed
sea salt and freshly ground black pepper, to taste
4 organic egg yolks
200 g coarsely grated organic Cheddar cheese
1 t organic mustard
6 organic egg whites, stiffly beaten
300 g organic baby plum tomatoes, halved

Method

Preheat the oven to 190°C.
Butter four shallow, ovenproof soup bowls. Sprinkle a spoonful of Parmesan into each. In a saucepan, heat the butter and, once melted, stir in the flour until smooth.
Remove from the heat and gradually stir in the warmed milk. Season. Return to the stove and cook, whisking continuously, until smooth and thick, and beginning to boil.
Remove from the heat and whisk in the egg yolks, one at a time. Stir in the Cheddar and mustard then fold in the beaten egg white.
Spoon into the prepared soup bowls. Stud with the tomato halves and sprinkle with the remaining Parmesan.
Bake for 15 minutes, or until puffed and golden, then reduce the heat to 180°C and bake for another 5 to 10 minutes, or until set.
Serve immediately.

Per serving: 2143.6 kJ, 27.7 g protein, 39.5 g fat, 12.7 g carbs

TASTE’s take:
Although it comes with a lot less drama than the traditional high-rise version, this souffl é is equally delicious. We added the gorgeous organic baby plum tomatoes that are so readily available, but other seasonal vegetables would be just as good.

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Seared five-spice duck with Asian greens and ginger and wasabi coconut cream

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Crunchy tomato and strawberry salad burger with pea and snoek patty

Spicy bacon-wrapped ostrich burger with onion-marmalade centre

Roasted butternut and chicken burger with peppadews and sage butter

Sweet and juicy spanish green tomato burger

Roast lamb, peach, cremezola, nuts and seeds

Roast organic chicken with apple, fennel, shallots and crispy sweet potatoes

Penne with baked butternut and tomato sauce

Tomato and cheese souffle

Tomato and cheese souffle

Ingredients

Method