close
Advertisement
Shop Now
Magazine
 

Cheese and watercress soufflé

Soufflés have a quite undeserved reputation for being difficult to make. This tasty soufflé is, in fact, very quick and easy to prepare and makes a satisfying lunch when served with crusty bread and a side salad. The watercress gives a delicious bite to this soufflé.

Cheese and watercress souffl

Ingredients

  • 1 teaspoon butter
  • 2 tablespoons freshly grated parmesan
  • 2 tablespoons dried breadcrumbs
  • ¼ cup (30 g) cornflour
  • 300 ml low–fat milk
  • 4 eggs, separated
  • 3 cups (90 g) watercress, trimmed and finely chopped
  • 1 tablespoon wholegrain mustard
  • ⅔ cup (90 g) grated gruyère

Preparation

  1. Preheat the oven to 200°C.
  2. Lightly butter the inside of a 1.
  3. 5 litre soufflé dish.
  4. Mix together the parmesan and breadcrumbs, and sprinkle half of this mixture over the bottom and side of the dish, turning and tilting the dish to coat evenly.
  5. Set aside.
  6. Mix the cornflour with a little of the milk to make a smooth paste.
  7. Heat the rest of the milk until almost boiling, then pour onto the cornflour mixture, stirring constantly.
  8. Return to the pan and stir over a moderate heat until the sauce thickens and is smooth.
  9. Remove from the heat and add the egg yolks, beating them thoroughly into the sauce.
  10. Stir in the chopped watercress, mustard, gruyère, and salt and pepper to taste.
  11. In a clean, dry bowl, whisk the eggwhites until they hold soft peaks.
  12. Fold one–quarter of the whites into the sauce mixture to lighten it, then gently fold in the rest of the whites.
  13. Spoon the mixture into the prepared soufflé dish and sprinkle the top with the remaining parmesan and breadcrumb mixture.
  14. Bake the soufflé for 30–35 minutes, or until well risen and golden brown.
  15. Serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: about 40 minutes

Tags:



Source:

Light bites & lunches

Click here for more cookbooks...

More Recipes

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Advertisement