INGREDIENTS

INSTRUCTIONS

1997    
Preheat the oven to 180C/350F/Gas 4. Lightly grease six 175ml/6 fl oz
ramekins or tea cups. Heat the milk in a pan with the onion and nutmeg
until just boiling. Strain into a jug and discard the onion. Melt the
butter in a pan, add the mustard powder and flour and cook for 1
minute, stirring occasionally. Bring to the boil and simmer for 1
minute until thick and glossy. Add two-thirds of the cheese and stir
until melted. Season to taste. Allow the sauce to cool slightly, then
beat in the egg yolks. Whisk the egg whites until stiff, then using a
large metal spoon, carefully fold into the souffl base with the
chopped herbs. Divide the mixture between the prepared ramekins or  tea
cups and place in a large roasting tin so that it comes halfway  up the
sides of the ramekins. The dishes should be no more than  two-thirds
full with the mixture. Bake for 15-20 minutes until the  mixture is
risen, golden and set. Allow the souffls to cool (they  will sink
slightly). Loosen from the ramekins and turn out on to a  tray. At this
stage they can be refrigerated for up to 2 days before  re-baking.
Preheat the oven to 200C/400F/Gas 6. Butter 6 individual  ovenproof
serving dishes and place the souffls upside down in the  dishes.
Sprinkle over the remaining cheese, cherry tomatoes and basil  leaves
(in photo both arranged round outside of souffl - leaning up  against
it) then pour over the cream and bake for 14-15 minutes until  golden.
Serve immediately.  NOTES : Preparation: 15 minutes Cooking: 45 minutes
Serves 6 Per  serving: 327 cals, 26g fat Author Vanessa Scott: This
foolproof  recipe is one of my favourites because of the preparation
you can do  in advance. You can cook it once and put in the fridge
overnight.  Then all you need do the next day is pour over the cream,
herbs and  tomatoes and bake for the second time - with perfect
results. I often  make it in batches and store it in the fridge for one
or two days  before baking it for the second time. Depending on the
seasons, I  also add various ingredients to the cream, such as fresh
tomatoes or  basil or I might use wild mushrooms gathered fresh from
the woods  nearby. Recipe by: BBC Vegetarian Good Food, July 1997
Posted to  MC-Recipe Digest V1 #645 by Kerry Erwin <kerry@north.org> on
Jun 16,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 242
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 121.1mg
Sodium: 592.6mg
Potassium: 179.2mg
Carbohydrates: 9.3g
Fiber: <1g
Sugar: <1g
Protein: 15.3g