Cheeseboard soufflé & seasonal salad

Name: Cheeseboard soufflé & seasonal salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 50 grams butter, plus extra for greasing; 25 grams plain flour, plus extra for dusting; 200 milliliters milk; 300 grams leftover hard cheese, cut into chunks; 100 milliliters double cream or crème fraîche; 4 eggs, separated; 1 serving grating of nutmeg; 1 pinch pinch cayenne pepper; 110 grams salad leaf; 100 grams leftover blue or goats cheese, crumbled; 50 grams leftover shelled nut; 1 pear, sliced; 3 Tbsps salad dressing (use your favourite), to serve

Cheeseboard soufflé & seasonal salad might be From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up grating of nutmeg, cayenne pepper, cheese, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Red Seasonal Salad, Seasonal Salad for Winter, and Seasonal Mexican Frittata with Salad.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Melt all the butter in a saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Brush a 20cm souffl dish with a little of it, then dust with flour. In the saucepan, stir the flour into the rest of the melted butter, then sizzle everything for 1 min. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt. Leave to cool slightly, then mix in the remaining cheese, the cream or crme frache and the egg yolks. Season, then add the nutmeg and cayenne pepper.

Ingredients you will need

Cayenne Pepper

Egg Yolk

Butter

Cheese

Nutmeg

Cream

All Purpose Flour

Sauce

Milk

Equipment you will use

Sauce Pan

In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the souffl dish.

Ingredients you will need

Cheese Sauce

Egg Whites

Equipment you will use

Whisk

Bowl

Bake the souffl for 25 mins until puffed up and golden.

Equipment you will use

Oven

While the souffl is cooking, toss the salad ingredients together. Once the souffl is cooked, dress the salad and serve alongside.

Equipment

Ingredients

Servings:

50grams

butter, plus extra for greasing 25grams

plain flour, plus extra for dusting 200milliliters

milk 300grams

leftover hard cheese, cut into chunks 100milliliters

double cream or crème fraîche 4

eggs, separated 1serving

grating of nutmeg 1pinch

pinch cayenne pepper 110grams

salad leaf 100grams

leftover blue or goat's cheese, crumbled 50grams

leftover shelled nut 1

pear, sliced 3Tbsps

salad dressing (use your favourite), to serve

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.