Souffle

Other recipes | Special meals and treats

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.

Needs three 2.5" ramekins or a normal pyrex casserole dish works beautifully. But the single large soufflé needs a bit more time in the oven.

Baked soufflé for two

Ingredients

• ½ oz lightly salted butter.
• ½ oz corn flour.
  (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.
• 47g grated cheese, chedder or gruyere.
• 1-2 ml white pepper - essential to balance out cheese and butter.

Directions

1. Melt butter on 1000W for 15 seconds. Use a one litre pyrex jug.
2. Stir in flour.
3. Cook on 1000W for 15 seconds.
4. Stir in milk gradually, whisking until smooth.
5. Cook on 1000W for 60 seconds, or until thickened, beat well and cool for 5 minutes.
6. Preheat convection setting of microwave to 180°C.
7. Butter and flour your three ramekins or your single pyrex casserole.
8. Separate eggs and whisk egg white until stiff - a litre pyrex jug is perfect for this.
9. Add eggs yolk to butter and milk, stiring well.
10. Season then mix in cheese.
11. Fold egg white into the mixture.
12. Spoon into three ramekins! Leave at least 5mm before the ramekins top. This produces a nicer shape.
    If doing one big soufflé, you need to change the time during cooking.
13. Cook on Convection and fan at 180°C for 11-12 minutes, until risen and brown.
    Or cook for 18 minutes in one big casserole or ramekin.
14. Allow to cool for 1 minute.

Then serve and enjoy :)

Other recipes | Special meals and treats