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Twice Baked Cheddar Soufflé
On Sunday last we went to the
to look at the bluebells although, of course, a visit to the pub was on the cards too. Sadly a busy road runs through the road along the side of the narrow strip of bluebell invested woodland but still all very beautiful and the bluebells were stunning. We had a little walk along a track to get a better look at them, there is a footpath through the wood but as we would have had to crush flowers underfoot, so thickly do they grow, we decided just to admire from afar. We took over 30 pictures none of which to any justice to the wonderfulness of it all. Allen Valley
After standing about in the woods for a while with silly rapturous looks on our faces we sloped off to The St. Kew Inn at, appropriately enough, St. Kew which is one of our absolute favourites, it has a lovely garden full of birdsong, is next to a big old church and I’ve heard it does really good food too. Real man, however, doesn’t like eating out so we just had a drink – my first Cornish Rattler of the year, as good as I remember.
When got home it was not much trouble to have ourselves a cheese soufflé; a twice baked soufflé I had prepared (suddenly) the day before. This is a Really Useful Recipe
Twice Baked Cheddar Soufflés - makes 6
60 g butter plus a bit
60 g plain flour
300 ml milk
120 g grated good strong cheddar
, 1 level tbsp wholegrain mustard
s & p.
3 large eggs
~ Preheat oven to 400º/200˚/Gas 180˚/ Gas 6
~ Butter 6 200 ml ramekins.
~ Melt the butter in a small saucepan.
~ Stir in the flour to form a smooth paste (a roux in fact).
~ Cook over low heat for a minute or so then whisk in the milk.
~ Bring to a boil whisking constantly till you have a thick and smooth sauce.
~ Stir in the mustard, cheddar, salt and pepper and stir till cheese has melted into the sauce. (Incidentally, if you stop here you have a tasty cheese sauce which will probably just need diluting with a little more milk.)
~ Set aside off the heat whilst dealing with the eggs.
~ Separate the eggs and stir the yolks into the cheese sauce.
~ Whisk the egg whites (making sure the bowl and whisk are utterly, utterly grease free and that there is not the slightest trace of yolk in the whites) till thick and fold into the cheese sauce.
~ Divide between the ramekins.
~ Stand the ramekins, in boiling water (bain marie)to come half way up their sides, in a roasting tray or similar and bake till just set and golden – 15-20 minutes.
~ Cool in the ramekins.
~ Run a knife round the edge of each soufflé, turn out and, when completely cold, wrap in cling film and keep in the fridge till needed.
To serve ...
1 tbsp double cream per soufflé
a little grated mature Cheddar per soufflé
~ Preheat oven to 425˚/220˚/Fan 200˚/Gas 7
~ Put soufflés into a buttered dish – maybe the dish it was cooked in.
~ Pour the cream over the top of the soufflé
~ Sprinkle with grated Cheddar.
~ Bake till risen and the cream and cheese are bubbling – about 10 minutes. No need for a bain marie on the second cooking.
Sorry the picture doesn’t do it justice – I was in too much a hurry to start eating!
Changing the subject I’d just like to mention a little treat I had the other day at friend Carol’s house; two small but delicious chocolates made by Vanderdonk of Amsterdam (Mr. van der Donk is a friend of her family) which were tiny morsels of creamy chocolateness for which I thank her. If you are ever in Amsterdam look them up.