Twice-baked goat's cheese soufflés
These might sound complicated, but being twice baked means you can get ahead and just pop them back in the oven when your guests arrive
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Vegetarian
- Heat the oven to 190C/fan 170C/gas 5. Scald the milk with the onion, bay leaf and peppercorns. Make a roux by melting the butter in a pan, then stirring in the flour. Cook for a couple of minutes, then strain over the scalded milk and whisk until smooth. Bring to the boil, cook for 2 minutes until it thickens, then cool a little. Add the chopped parsley, egg yolk and the crumbled goat's cheese. Season well.
- Whisk the egg whites to firm peaks with a good pinch of salt. Butter 6 ramekins (approx 200ml each), then coat the insides with the grated parmesan.
- Add a dollop of the egg white to the roux mix to loosen it, then fold in the rest. Spoon the mix into the dishes and wipe the top of each dish so there are no dribbles.
- Bake for 12-15 minutes until set. Cool slightly, then turn out. You can now keep the soufflés until you need to cook them.
- To make the sauce, heat the cream, add a good grind of pepper and mix in the goat's cheese until melted. Put each soufflé into a buttered heatproof dish, pour a little sauce over to cover and sprinkle with the grated gruyère. Bake at 200C/fan 180C/gas 6 for 15 minutes until the soufflés have puffed up again and are bubbling and browned.
More ways with goat's cheese
Roasted squash with goat's cheese:
Roast chunks of squash with garlic cloves, chilli flakes and olive oil. Crumble over goat's cheese for the last 5 minutes of cooking.
Grilled goat's cheese toasts:
Top slices of thick crusty bread with a slice of goat's cheese. Grill again, then drizzle over honey and balsamic and serve with salad leaves.
PER SERVING
565 kcalories, protein 18.6g, carbohydrate 9.3g, fat 50.7 g, saturated fat 29.8g, fibre 0.4g, salt 1.31 g
Recipe from olive magazine, April 2011.
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Ingredients
- 250ml milk
- 1 small onion , chopped
- 1 bay leaf
- 3 peppercorns
- 50g butter , plus extra for the ramekins
- 5 tbsp flour
- small bunch parsley , chopped
- 1 egg yolk
- 200g soft rindless goat's cheese , crumbled
- 6 egg whites
- 25g parmesan , grated
FOR THE SAUCE
- 300ml double cream
- 50g soft rindless goat's cheese , crumbled
- 100g Gruyère cheese, grated
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Chicory, bacon & pear salad with honey dressing
Raid the fruit bowl for this fresh and crunchy salad, pears with bacon make a perfect match
3
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Vegetarian
Ingredients
- 250ml milk
- 1 small onion , chopped
- 1 bay leaf
- 3 peppercorns
- 50g butter , plus extra for the ramekins
- 5 tbsp flour
- small bunch parsley , chopped
- 1 egg yolk
- 200g soft rindless goat's cheese , crumbled
- 6 egg whites
- 25g parmesan , grated
FOR THE SAUCE
- 300ml double cream
- 50g soft rindless goat's cheese , crumbled
- 100g Gruyère cheese, grated
PER SERVING
565 kcalories, protein 18.6g, carbohydrate 9.3g, fat 50.7 g, saturated fat 29.8g, fibre 0.4g, salt 1.31 g
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03 April 2012
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26 September 2012
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