The Classic Cheese Soufflé or the more modern approach ?

Regular readers may know I do try my best at cooking and serving a variety of meals, and yes they definitely have the lifestyle which is low carb high fat, at their core. I wish I could say ‘I’m the world’s best chef ’ but I certainly cannot claim that title. I can say with confidence that in my years of preparing, cooking and serving meals whether they have been snacks, lunches, dinners, suppers or my delicious cooked breakfasts …..family and friends haven’t complained too often.

Today’s recipe is what has been described as a ‘ classic recipe ’ it’s for a rich, cheesy soufflé and is perfect for a quick supper, lunch or however and whenever you wish to enjoy it. It can be eaten by itself or served with a simple green salad ….perfect.

Classic Cheese Soufflé
Ingredients:
1 tablespoon flour
1 oz butter
½ pint milk (warmed)
2 oz finely grated parmesan cheese
4 large egg yolks
5 large egg whites
Salt and pepper
Cayenne pepper (optional)

Preparation and Method:

Basic Mixture; which can be made well in advance if required
1) Prepare the basic mixture by stirring one generous tablespoon of flour into 1oz of butter melted in a heavy saucepan.
2) Gradually add just under ½pt of warmed milk, stirring until your mixture is quite smooth. Let this sauce cook very gently and slowly, stirring frequently, for approx 10 minutes.
3) Now stir in 2oz of finely grated parmesan cheese (or if preferred, 1oz each of parmesan and gruyère) and then the very thoroughly beaten yolks of 4 large eggs.
4) Remove the mixture from the heat, and continue stirring for a few seconds.
5) Next add a seasoning of salt (always to be added after the cheese) and quite a generous amount of freshly-ground pepper, plus if you like, a tiny ‘scrap’ of cayenne.
Make the soufflé;
6) When the time comes to make the soufflé, preheat the oven to 200C/400F/Gas6. Have the shelf placed fairly low in the oven, and a baking sheet on the shelf. Butter 1½pt soufflé dish (the size is important).
7) Whisk the whites of the eggs, in a large scrupulously dry and clean bowl, until they stand in peaks on the whisk and look very creamy.
8) Tip half the whites on top of the basic mixture. With a palette knife cut them into it again, slowly rotating the bowl with your left hand, lifting rather than stirring the whole mass.
9) Add the remainder of the whites in the same way.
10) All this should take only a few seconds and as you pour the whole mixture, without delay, into the dish, it should look very bubbly and spongy, but if the whites have been over-beaten or rammed into the main mixture with a heavy hand, it will already begin to look flat.
11) With a palette knife, mark a deep circle an inch or so from the edge, so that the soufflé will come out with a cottage-loaf look to the top. Put it instantly into the oven.

Cooking Time; it depends so much upon the size and type of both the oven and the dish that it is misleading to give precise details. As a general guide, this souffle is perfectly cooked at 200C/400F/Gas 6 in approx 25 to 30 mins.

The original classic recipe idea is 

here http://www.bbc.co.uk/food/recipes/cheesesouffle_5237

I’m sure if you do take the time and trouble to prepare and cook this soufflé you will not be dis-appointed. However, there is a more modern approach which I’ve recently discovered, and at only 5.0 grams of carb per serving has proved very popular in our house.

Modern Cheese Soufflé

When out shopping at your favourite Waitrose Store look in their chiller cabinet for a box of fluffy and flavoursome cheese soufflés. Purchase and take home……follow the cooking instructions on the box.
Yes, I know it’s a cheat but every once in a while …… just to add they do rise well but this one 'sunk' a little whilst Eddie was photographing it!

I understand that other stores also make them, Marks and Spencer for instance, I’m sure they’re just as good.

The picture above shows one just before eating as a pre dinner starter.

The glass of Pinot Grigio was welcome too - well it is Friday and the weekend starts here.

Look out for our usual Saturday Night is Music Night tomorrow.

Have a good weekend

All the best Jan