Sun Dried Tomato and Cheese Souffle


100 grams of butter
3 egg whites, beaten stiff
2 whole green onions, chopped
1 clove of garlic, minced
salt and pepper to taste


Preheat oven to 450F. Heat up a full electric kettle of water. Grease 6 ramekins with butter and dust with flour.
Beat egg whites with a pinch of salt until stiff peaks form. When you turn the bowl over, the egg whites should stay in the bowl and not fall on your head. If it does, shampoo and start over. You'll need approximately 8 minutes of whisking by hand, non-stop or set it in your trusty stand mixer on high. Set the egg white aside for later.
In a medium size pan, melt butter completely and add the flour in. Stir until a soft doughy batter forms. Turn off heat but leave the pan over the burner. Add milk, little by little and mix until the dough resembles more of a thick roux. Add the sun dried tomatoes, green onions, garlic, cheese, salt and pepper. Mix well.
Temper your roux by adding 1/4 of your egg whites in first, mixing it well. Add the rest of your egg whites into the roux and gently fold them in. Once that's done, pour the batter evenly into all 6 of your ramekins. Clean the edges with your thumb so spillovers are cleaned up. This ensures that your souffle rises nicely vertically and not lopsided.
Set the ramekins in a baking tray filled with hot water up till the middle of the ramekins and bake in the oven for 20-30 minutes. Your souffle should rise and brown nicely over the top.
Serve immediately with your favorite salad.




Making souffle is really quite easy. The hardest part of the recipe is whisking the egg whites till stiff peaks - your trusty hand mixer will do the job quite simply. The end result should be light, fluffy and puffy. It will deflate a little bit, that is normal. Eat this with your favorite leafy salad.




Monday, November 30, 2009 - 12:59pm


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