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British Cheese Souffle

natooraThis recipe for British Cheese Souffle has been reproduced courtesy of Natoora - www.natoora.co.uk

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting www.natoora.co.uk and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more - www.natoora.co.uk

British Cheese SouffleIngredients for British Cheese Souffle

250ml Bechamel sauce (40g butter, 40g plain flour and 200ml cold milk)
salt and pepper
nutmeg
70g Coolea or another hard British cheese
5 eggs (separated)

How to make British Cheese Souffle

  • Make a bechamel sauce or use a ready made one.
  • Season with salt, pepper and a pinch of nutmeg and add grated Coolea (cheese).
  • Fold in the egg yolks.
  • Whisk the whites to stiff peaks and fold them in too.
  • Heat to oven to Gas Mark 7 (220°C).
  • Butter a soufflé mould 8 inches in diameter and lightly coat with flour.
  • Pour in the mixture, turn the oven down to gas mark 6 (200°C) and bake for 30 minutes.
  • No matter how good it looks DO NOT open the oven door during cooking.
  • When well risen and with a golden-brown colour on top, take out of the oven and serve immediately.

Serves 4

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Published with permission of Natoora

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