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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A really quick and easy soufle to put together. Can be whipped up quickly after work and is delicious with either a salad and potatoes or a selction of vegetables. I've been making it for years and recently made it again when I came home from work one night at the end of the week and there wasn't much on offer in the fridge. I have copied the recipe as it was originally given to me, but when making now, I use very little butter on the top. Ingredients:
100 g breadcrumbs |
300 ml milk, warm |
100 g cheese, grated |
1 teaspoon ready made coarse grain mustard |
1/2 teaspoon paprika |
3 eggs, seperated |
50 g butter |
Directions:
1. Put breadcrumbs in bowl, pour over milk and leave 10 minutes to soak.
2. Add 75gm cheese, mustard, paprika and mix well.
3. Beat egg yolks and add to mixture, beating well.
4. Whisk egg whites until stiff and fold into cheese and breadcrumbs. Do not beat. There should be distinct streaks of white in the mixture.
5. Pour into a well buttered baking dish (2/3 full).
6. Sprinkle with remaining cheese and butter, cut into flakes.
7. Bake 200C for 30 - 35 minutes or until well risen and brown on top.
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