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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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These are really clever - they rise up like little souffles and are perfect alongside the Sunday beef or pork roast. Spring onions are also known as green onions or scallions. From Good Food Magazine. Ingredients:
25 g butter, plus extra |
butter, for greasing |
500 g potatoes, peeled and cut into chunks |
4 spring onions, finely sliced |
50 g mature cheddar cheese, grated |
3 tablespoons milk |
salt and pepper |
nutmeg, freshly grated |
2 eggs, separated |
Directions:
1. Heat oven to 220C/425°F.
2. Grease a six-hole muffin tin with butter, also greasing the top bits between the holes so that they don't stick when they puff up.
3. Put the potatoes in a saucepan and cover with salted water. Bring to a boil and simmer for about 15 minutes, until they are soft but not breaking up. Drain well and return to pan and mash well.
4. Mix the onions and cheese with the potatoes.
5. Melt the butter and milk together, then stir into the potatoes. Season well with salt, pepper and nutmeg. Beat in the egg yolks.
6. Whisk the egg whites to form soft peaks, then gently fold into the potato mixture.
7. Spoon the mixture equally into the six muffin cups and bake for 15-20 minutes until well-risen and golden brown.
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