Cheese and spice soufflé

Name: Cheese and spice soufflé - Robertina L.
Ingredients: 300 ml milk 5 eggs 50 g butter 50 g flour 125 g grated cheese a pinch of nutmeg cumin paprika salt and pepper curry (if you like) a little turmeric

Appetizers - Cheese and spice soufflé by Robertina L. - Recipia

I have made this cheese soufflé several times, especially when I want a side dish that's a bit different. I love its moist, pudding-like texture and the fact that it’s easy to prepare. I usually serve it alongside a roast or, on a more relaxed day, simply with a salad. Quick Info Total time: about 1 hour Preparation time: 15 minutes Baking time: 45 minutes Servings: 4-6, depending on portion size Difficulty: easy to medium Recipe type: hearty side dish, can also be a main course with a salad Ingredients 300 ml milk 5 eggs 50 g butter 50 g flour 125 g grated cheese a pinch of nutmeg cumin, to taste paprika salt and pepper curry (optional, if you like) a little turmeric Instructions 1. Preheat the oven to 180°C. 2. Melt the butter in a small saucepan over low heat. Once melted, add the flour and continuously whisk to prevent it from sticking. Keep it on the heat for about a minute, stirring, until the flour combines with the butter. 3. Gradually pour in the milk, stirring constantly to avoid lumps. Keep the saucepan on low heat and stir until you achieve a thick sauce, without letting it boil. When it thickens and starts to bubble, remove it from the heat. 4. Let the sauce cool for a few minutes so it’s not hot when you add the eggs. 5. Separate the eggs – place the yolks aside and put the whites in another bowl. 6. Add the yolks one at a time to the cooled sauce, mixing well after each addition. Then add the grated cheese, nutmeg, cumin, paprika, salt, pepper, and if desired, a pinch of curry and a little turmeric. Incorporate everything with a spoon. 7. Whip the egg whites with a pinch of salt until stiff peaks form. 8. Gradually fold the egg whites into the yolk mixture using a spatula or large spoon, making broad movements. Be gentle to avoid losing volume. 9. Grease a baking dish or ovenproof dish with butter. Pour the mixture into the dish, smoothing the surface gently. 10. Place the dish in the preheated oven at 180°C for 45 minutes. The soufflé should rise and brown nicely on top. 11. Remove it from the oven while it's still puffed up, cut it, and serve warm before it deflates. Why I Make This Recipe Often I prepare the cheese soufflé when I want something quick, but not just mashed potatoes or rice alongside a roast. It pairs well with both meat and vegetables. Its texture remains moist and fluffy, and it doesn’t dry out too much. It’s also great as a main dish with a salad on the side. Tips and Variations Tips Don’t rush the cooling of the sauce before adding the yolks, or the eggs may cook directly and the mixture will curdle. Gently folding the egg whites into the yolk mixture ensures a light soufflé. Use aged cheese for a stronger flavor. Substitutions The cheese can be replaced with any semi-hard cheese that melts easily, like Edam or Gouda. If you don’t have all the spices on the list, you can use just nutmeg and pepper. Butter can be substituted with margarine, but the taste will not be the same. Variations You can add a bit of grated Parmesan for a saltier flavor. If you like, add some chopped herbs (parsley, dill) to the mixture. For a different presentation, bake the soufflé in small ceramic dishes for individual servings. Adjust the baking time, as they will cook faster. Serving Ideas I use it as a side dish with roasted or grilled meat. It also works as a vegetarian dish, with a green salad or seasonal vegetables. It can replace mashed potatoes at a festive meal. Frequently Asked Questions 1. Do I have to whip the egg whites separately? Yes, this is the only way to ensure the soufflé is fluffy and doesn’t deflate immediately. Otherwise, it will be denser. 2. Can the soufflé be made in advance? I don’t recommend it, as it will deflate quite a bit after cooling and lose its airy texture. 3. Can it be made without cheese? You can try using another cheese that melts easily, but it won’t have the same flavor. If you use feta, make sure to drain it well beforehand. 4. What should I do if I don’t have all the spices? Use just salt, pepper, and nutmeg. The others add extra flavor but are not essential. 5. What type of dish is best? A glass or ceramic baking dish helps with even baking and a better texture. Nutritional Values Estimate for one serving (out of 6): approximately 190-220 kcal, 11 g protein, 14 g fat, 8 g carbohydrates. Values may vary depending on the type of cheese and exact quantities used. The soufflé doesn’t contain much flour, so it’s not very high in carbohydrates. It has protein and fat from the eggs, cheese, and butter. Storage and Reheating The soufflé is best fresh, just out of the oven. If you need to store it, keep it in the refrigerator, covered, and reheat it in the oven for a few minutes, not in the microwave. However, the texture won’t be as airy as it was initially. If there are leftovers, I also eat it cold, but I don’t recommend it as a main option after it has cooled.

Preparation

First, I preheated the oven to 180°C. On the stove, I melted the butter in a saucepan, then added the flour and mixed continuously until incorporated. I added the milk and stirred for a few minutes until it thickened, then removed it from the heat and let it cool slightly. I separated the egg yolks from the whites and added them to the cooled mixture one by one, mixing well. I added the grated cheese and spices. I whipped the egg whites with a little salt and gently folded them into the yolk mixture to avoid deflating. I greased a baking dish (you can use a glass one), poured in the mixture, and placed it in the oven at 180°C for 45 minutes. It is best served warm, before it sinks in the dish (the mixture will settle over time :) ) along with a roast and a healthy salad. Enjoy your meal!

Cheese and spice soufflé

Preparation

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