Cheese and herb soufflés
Bursting with flavour, these fluffy cheese and herb soufflés make a delicious light lunch or you can serve them as a simple starter.
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Serves: 8
Ingredients
Woman's Weekly cookery editor Sue McMahon says: The soufflés can be baked and finished up to the end of stage 4, loosely covered with cling film and chilled overnight for baking the second time the following day.
- 30g (1oz) butter
- 30g (1oz) plain flour
- 200ml (7fl oz) milk
- 150g (5oz) Comté, Emmental, or Beaumont cheese, finely grated
- 2tbsp chopped fresh parsley or chives
- Salt and freshly ground black pepper
- 3 large eggs, separated
For the sauce
- 1 large plum tomato, deseeded, finely chopped
- 1tbsp small capers, rinsed and drained
- 1tbsp white wine vinegar or lemon juice
- 2tbsp olive oil
- 4tbsp chopped fresh herbs (mixture of parsley, chives, tarragon and a little mint)
- Rocket leaf salad, for serving
- 8 x 150ml (¼ pint) ramekins, generously buttered, baselined with a disc of nonstick baking parchment
Method
- Set the oven to gas mark 5 or 190°C. Heat the butter in a medium pan until foamy, and stir in the flour to make a smooth paste. Cook for a minute, take off the heat and gradually stir in the milk. Return to the heat and cook, stirring constantly, until boiling. Reduce the heat and simmer for a minute.
- Remove pan from heat and stir in 100g (3½oz) of the cheese, then the herbs, and seasoning. Beat in the egg yolks.
- Whisk egg whites in a large bowl until stiff and mix in a quarter of the cheese sauce, then fold in rest of sauce. Spoon into the ramekins. Bake for 20 mins, then take out of the oven and leave to cool.
- Run a round-bladed knife around the edges of the soufflés, turn them out and remove the paper disc. Put the soufflés back on to a buttered baking sheet. Sprinkle the rest of the cheese over.
- Put the tray of soufflés in the oven and bake for 15 mins, until golden.
- Meanwhile, mix together the ingredients for the sauce.
- Put soufflés on serving plates. Garnish with salad leaves. Spoon a little sauce over. (Not suitable for freezing).
Nutritional information per portion
- Calories 194(kcal)
- Fat 15.0g
- Saturates 7.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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