Time for another "retro" dish to here at Souvlaki For The Soul.
In all its "puffy glory" I present the cheese soufflé.
I couldn't resist.
After reading an article in yesterday's Sydney Morning Herald "Good Living" magazine I just had to make it. And to be honest, it's been a fair few years since I had a go at making a soufflé.
Like my poached pears this dish certainly deserves to be labelled as another "classic".
In all honesty I was a little apprehensive about making this cheese soufflé.
Like baking it requires a sense of precision and a little correct technique. I folded the egg whites like I was holding a newborn baby! That's how careful I was not to stuff it up.
Overall the cheese soufflé turned out beautiful. Gloriously puffy, airy and with a crunchy golden top.
However, like a reality show contestant its fame didn't last long.
I had to be quick to get that shot you see above because as soon as I photographed it started to sink. But that was to be expected.
There are many versions of soufflé's you can make but I prefer the savoury ones. I made my cheese soufflé with a pungent Romano cheese I had in the fridge and threw in a few tablespoons of basil pesto.
Serve it up with a nice green salad, a glass of Tasmanian Pinot and you have yourself a simple, filling and light lunch.
I only have one question.
What retro dish would you like to see next?
- 60 grams butter, plus a little extra for brushing
- 2 tablespoons breadcrumbs
- 3 tablespoons plain flour
- 1 cup milk
- salt and pepper to taste
- 1 cup Parmesan cheese, grated, can substitute Pecoriono or Romano
- 3 eggs, separated
- 1 tablespoon basil pesto
- Preheat your oven to 190 deg C and use a little of the extra butter to brush around the insides of the ramekins. Dust each ramekin with half of the breadcrumb mixture.
- Separate your eggs and proceed to beat the egg whites until they are stiff. Set aside.
- Melt the butter on a medium heat and add the flour. Stir well with a wooden spoon and cook the mixture for one minute. Add the milk, mix well and allow it to come to a simmer.
- Add the salt and pepper and the egg yolks one at a time, ensuring they are mixed well after each addition. Remove from the heat and add the cheese and basil pesto and mix well.
- Fold your egg whites into the mixture using the “cut and fold” technique. Be gentle but not too slow! Pour the cheese souffle mixture into the pre-buttered ramekins and run your finger around the edge of the ramekin.
- Sprinkle with some extra grated cheese and the remaining breadcrumbs. Bake for 20-25 mins until golden and serve immediately.