Strange weather patterns happening here in the Eastern Cape.
Great for a little decorating and..... making souffles is always comforting in this wet weather.
4 eggs separated
1 cup of strong cheddar cheese, or cheese of your choice....I also added a half a cup of parmessan and first greased the souffle dish then dusted with some of this parmessan.
2 tablespoons butter
2 tablespoons flour
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp nutmeg.
Melt the butter and flour and mix 'til a smooth paste. Add the milk. Stirring all the time and bring to the boil.
Add the cheese, salt , pepper and nutmeg and the egg yolks one at a time. Mix well.
Whisk the egg whites stiffly and fold into the mixture. Pour into the souffle dish that has been lined with the Parmessan cheese (tip from Ina Garten). Run your finger around the dish so as to allow the the souffle to rise
Bake for 30minutes in the centre of the oven set at 200deg C.
Remove and serve immediately with a green salad.
Eggs at room temperature.
If the souffle is left in the oven too long, it becomes tough and leathery. It should be slightly moist and frothy in the centre.
A little bit of Christmas joy for my heart all the way from Canada.....Oh what a spoil....I am forever thankful to you Monique! Please visit Monique here~......she must surely be the most gracious blogging friend I have ever met.. Truely Monique, a piece of beauty...you are so talented.
And matters of the heart....a special visitor is flying home in a couple of hours.....we can't wait to see you, our Wes!
Enjoy your weekends and take care!