| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 50 |
g |
Butter; (2oz) |
| 40 |
g |
1 1/2oz) plain flour |
| 300 |
ml |
Milk; (1/2 pint) |
| 4 |
|
Eggs; size 3, separated |
| 75 |
g |
Matured Cheddar cheese; grated (3oz) |
| 50 |
g |
Button mushrooms; sliced (2oz) |
| 1 |
tb |
Freshly chopped chives |
| 1/4 |
ts |
English mustard |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Melt the butter in a large saucepan, stir in the flour and cook
for 1 minute. Remove from the heat and gradually whisk in the milk.
3. Return to the heat and bring to the boil, stirring continuously
until the sauce thickens.
4. Beat in the egg yolks, cheese, mushrooms, chives, mustard and
seasoning to taste.
5. Whisk the egg whites until stiff, fold 1/4 into the cheese mixture
then fold in the remainder.
6. Spoon into a lightly oiled 1.2 litre (2 pint) souffle dish and
bake in the preheated oven for 35-40 minutes until risen and golden.
Serve immediately. Alternative suggestion:
Individual souffles can be made by dividing the mixture between 6
ramekin dishes. Allow slightly less cooking time - an ideal first
course.
Converted by MC_Buster.
NOTES : This light, cheesy souffle with mushrooms and chives is
perfect to serve as a light lunch with crusty bread and a mixed green
salad.
Converted by MM_Buster v2.0l.
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