November 29, 2018


Gruyere or Cheddar cheese - 115 gms
Eggs - 4
Garlic clove - 1
Bread crumbs - 175 gms
Butter - 25 gms
Milk - 450 ml
Cayenne pepper - 1/2 tsp
Salt and freshly ground black pepper


  • Grate the cheese,separate the eggs and then crush the garlic.
  • Put the breadcrumbs into a heat resistant bowl.
  • Use a little of the butter to grease a 1 1/2 pint (850ml) souffle dish, then sprinkle the sides of the dish with one tablespoon of the breadcrumbs.
  • Gently bring the milk and the remaining butter to the boil. Add the cayenne pepper and seasoning,and pour the milk over the breadcrumbs.
  • Add the garlic and cheese and mix. Beat in the egg yolks.
  • Whisk the egg whites until they hold their shape and soft peaks are left behind when the whisk is removed.
  • Gently fold the egg whites into the mixture.
  • Pour into the souffle dish,bake for 40 minutes and serve.

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