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This comes out of my combination microwave's instruction book.  Worth the washing up for a light treat.

Delicious, light as a feather but cheesy.  Great with salad and/or a toasted mixed grain or wholemeal bread.  Or pad out with potatoes or bread to make a more substantial meal.

= Baked souffle for two =
== Ingredients ==
* 14g lightly salted butter.
* 12.5ml corn flour.<br/> (I prefer this for a roux, as it reduces gluten my intake a week but plain flour would work as well).
* 75ml milk.
* 2 medium eggs.
* 40g grated cheese, chedder or gruyere.
* 1-2 ml white pepper - essential to balance out cheese and butter.

== Directions ==
# Melt butter on 1000W for 15 seconds.  Use a one litre pyrex jug.
# Stir in flour.
# Cook on 1000W for 15 seconds.
# Stir in milk gradually, whisking until smooth.
# Cook on 1000W for 60 seconds, or until thickened, beat well and cool for 5 minutes.
# Preheat convection setting of microwave to 180&deg;C.
# Butter and flour your three ramekins.
# Separate eggs and whisk egg white until stiff - a litre pyrex jug is perfect for this.
# Add eggs yolk to butter and milk, stiring well.
# Season then mix in cheese.
# Fold egg white into the mixture.
# Spoon into three ramekins!  Leave at least 5mm before the ramekins top.  This produces a nicer shape.
# Cook on Convection 180&deg;C for 11-12 minutes, until risen and brown.
# Allow to cool for 1 minute.

Then serve and enjoy :)

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