Cheese soufflés with roasted tomatoes
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These melt-in-the-mouth soufflés are twice-baked for extra flavour. The tanginess of roquefort cheese and fresh green chives go really well with rich roasted tomatoes
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Costs: Cheap as chips
Ingredients
- 25g (1oz) butter35g (1 1/4oz) flour
- 150ml (1/4pt) milk
- 100g (4oz) roquefort
- 2tbsp chopped fresh chives
- 3 large eggs, separated
- Salt and pepper
- Roasted tomato salad
- 12 vine tomatoes, quartered
- 3tbsp olive oil
- 1tbsp chopped fresh thyme
- 5 garlic cloves, unpeeled
- 1tbsp balsamic vinegar
Method
- Grease and base-line four 150ml ramekins. Melt the butter, stir in the flour and cook for 2 mins. Slowly add the milk, stirring well to prevent lumps forming. Simmer for 2-3mins. Cool a little then stir in the cheese and chives and season with pepper. Stir in the egg yolks. Whisk the egg whites to soft peaks then fold in the cheese sauce.
- Spoon into the ramekins, then place them in a roasting tray filled with water. Cook in a pre-heated oven at 200°C/400°F/gas 6 for 20 mins. Leave at room temperature for one hour.
- Run a knife around the edge of each ramekin and turn out onto a non-stick baking tray. Return to the oven for 15 mins then serve immediately with the slow roasted tomato salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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