Prep 10 mins
Cook 30 mins
A really quick and easy soufle to put together. Can be whipped up quickly after work and is delicious with either a salad and potatoes or a selction of vegetables. I've been making it for years and recently made it again when I came home from work one night at the end of the week and there wasn't much on offer in the fridge. I have copied the recipe as it was originally given to me, but when making now, I use very little butter on the top.
- 100 g breadcrumbs
- 300 ml milk, warm
- 100 g cheese, grated
- 1 teaspoon ready made coarse grain mustard
- 1⁄2 teaspoon paprika
- 3 eggs, seperated
- 50 g butter
- Put breadcrumbs in bowl, pour over milk and leave 10 minutes to soak.
- Add 75gm cheese, mustard, paprika and mix well.
- Beat egg yolks and add to mixture, beating well.
- Whisk egg whites until stiff and fold into cheese and breadcrumbs. Do not beat. There should be distinct streaks of white in the mixture.
- Pour into a well buttered baking dish (2/3 full).
- Sprinkle with remaining cheese and butter, cut into flakes.
- Bake 200C for 30 - 35 minutes or until well risen and brown on top.
This made a very nice light linch that our family enjoyed. It was easy to put together and fast. Made for the RECIPE SWAP #26 - March 2009