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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great entree for those nights when you are in a hurry and want to make something that tastes great but isn't alot of work. Nice served with a salad on the side. Ingredients:
50 g butter, plus |
butter, for buttering |
60 g breadcrumbs |
50 g all-purpose flour |
150 ml milk |
5 eggs, separated |
100 g blue cheese, roughly crumbled |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 200*C (4oo*F).
2. Butter 4 cappuccino cups and coat with the breadcrumbs.
3. Freeze while you make the souffle.
4. Melt the butter in a saucepan and add the flour, stirring until you have a light coloured roux.
5. Gradually mix in the milk to make a thick sauce.
6. Temper the egg yolks with a little of the hot sauce, then stir the mixture into the sauce gradually.
7. Add the blue cheese and season to taste with salt and pepper.
8. Beat the egg whites until stiff peaks form.
9. Quickly fold the egg whites into the cheese mixture.
10. Divide between the 4 cups and bake for 15 minutes.
11. Serve with a simply dressed green salad.
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