For xmas eve that is. I was going to do salmon, but there seems to have been a world shortage of salmon round here. Either that or it’s all got stuck in the snow. Plus I’ve re-discovered my inner veggie again and the thought of handling, smelling, cooking, eating fish is leaving me cold. So we’re having souffles instead. Yummy, oozingly melting cheese souffles served with new potatoes, tomato salad and salad leaves with a walnut dressing. And before you all gasp in shock and amazement that I am planning to serve souffle to my in-laws it’s not that hard. Honest. But it tastes divine 🙂 The recipe is a Rose Elliot one.
To serve 4 people as a light main or 2 hungry people as a substantial main you need:
50g plain flour
150g cheese, preferably gruyere
4 eggs, seperated
salt and pepper
1/2 tsp english mustard powder
1/2 tsp french mustard
Pre-heat the oven to 190c and grease a 1 pint souffle dish.
Melt the butter in a pan and add the flour to make a roux. Cook gently for a few mins to cook out the raw taste from the flour. Then add the milk a drop at a time and beat till smooth. Leave to one side to cool a little.
Whisk the egg whites till stiff. Mix the cheese and egg yolks and seasoning into the roux. Slacken off the mix with a spoonful of the whites and then fold in the rest of the whites. Pour into the prepared dish and then place in a bain marie in the oven. Cook for 20-40 mins. If you like it runny in the middle then err on the shorter side of cooking time. Serve with a tomato and onion salad, new potatoes and salad leaves with a walnut and sherry vinegar dressing.