Feta Cheese Souffles with Salad

Feta Cheese Souffles with Salad created by Artandkitchen

This is a delicious way to begin (or end - depending on whether you serve dinner in the North American or European manner) any meal and very handy as it incorporates both cheese and salad courses.;-)

Ready In:
1hr
Serves:
Units:

ingredients

  • 1 cup fine fresh breadcrumb
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 34 cup milk
  • 8 ounces feta cheese, crumbled
  • 3 large egg yolks
  • 3 tablespoons minced sun-dried tomatoes (packed in oil and drained)
  • 1 tablespoon minced fresh dill
  • 7 large egg whites
  • salad greens, for 8 people tossed with
  • your favourite vinaigrette

directions

  • Preheat oven to 375 degrees F.
  • Butter 8, ½ cup ramekins and coat well with breadcrumbs, knocking out excess and reserving.
  • In a medium saucepan, melt butter over moderately low heat and whisk in flour.
  • Cook roux, whisking constantly, for 3 minutes.
  • Add milk in a stream, whisking.
  • Bring to a boil and remove from heat.
  • In a large bowl, whisk together ¾ cup cheese, milk mixture, yolks, sun-dried tomatoes, dill, and season to taste (careful – the feta is already quite salty!).
  • Beat whites until they hold stiff peaks.
  • Stir half of whites into cheese mixture to lighten and fold in remainder, gently but thoroughly.
  • Fill each ramekin halfway with soufflé mixture and divide remaining cheese among ramekins.
  • Fill with remaining soufflé mixture and sprinkle with reserved crumbs.
  • Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins.
  • Bake in middle of oven until golden-brown, about 25 minutes.
  • Remove and let stand in pan 15 minutes.
  • Run a knife around edge of soufflés and invert onto a baking sheet.
  • (may be prepared up to 1 ½ hours in advance and kept at room temperature, or cover with plastic wrap and refrigerate up to 6 hours, no more, bring to room temperature before continuing).
  • Preheat oven to 425 degrees F.
  • Bake in middle of oven until puffed and golden-brown, 5-7 minutes.
  • Divide salad among 8 salad plates and put one soufflé atop each plate of greens.
  • Serve immediately.
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RECIPE MADE WITH LOVE BY

@evelynathens
Contributor
@evelynathens
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"This is a delicious way to begin (or end - depending on whether you serve dinner in the North American or European manner) any meal and very handy as it incorporates both cheese and salad courses.;-)"

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  1. Artandkitchen
    8 years without review? I'm glad I found this wonderful recipe. Unbelivable beutiful and good!<br/>I did non have small ramequin mold, so I used clay ones of aboout 1 cup (sold with 250 ml Greek yogurt). They came out beautiful, no problems to take out of the mold, soft and tasty.<br/>This is highly recommended! Something that would impress all your guests!<br/>Thanks a lot Evelyn!
  2. Artandkitchen
    Feta Cheese Souffles with Salad Created by Artandkitchen
  3. Artandkitchen
    Feta Cheese Souffles with Salad Created by Artandkitchen
  4. evelynathens
    This is a delicious way to begin (or end - depending on whether you serve dinner in the North American or European manner) any meal and very handy as it incorporates both cheese and salad courses.;-)
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