I am very proud of these, everyone says they are tricky but I had no problems, apart from the fact I saw what was going in to them (WOW) I would definitely recommend making these.

You need;
350ml semi skimmed milk
150ml whipping cream
1 bay leaf
75g unsalted butter
75g plain flour
250g mature cheddar, grated
6 large eggs, separated

1. Preheat the oven to 190c, heat the milk and cream gently with the bay leaf until the mixture simmers then take off the heat
Melt the butter in a large pan then stir in the flour, cook for about a minute. Remove the bay leaf from the milk and cream then add the liquid to the flour, slowly, whisking all the time.
Bring to a simmer and cook for 2-3 minutes on a low heat stirring. The sauce should be very thick at this stage.
Season with salt and pepper and take off the heat.
Beat the cheese into the sauce until it melts.
Leave to cool for a bit.

2. Beat the egg yolks into the cooled sauce. In a clean bowl whisk the egg whites until soft peaks form. Gently fold them into the sauce in three batches. Divide the mixture between 6 x 200ml ramekins and put them in a roasting tin. Pour boiling water into the tin to about 1cm deep. Bake in a preheated oven for 25 minutes. Allow to cool completely in the water.

3. To serve put a baking sheet into the oven to heat up, run a knife around the edges of the soufflés in the ramekins and reheat on the baking sheet for 20 minutes until they rise again (they wont rise as much as the first time)

carefully turn out to serve.

I served with the salad posted on Friday, some braised cabbage (recipe below) and some mushrooms, I will post that how to tomorrow.

Such a great lunch and mostly very easy.

Marmalade Braised Cabbage

Get this in before you start on the soufflés as it doesn’t need messing with and needs a long time.

1 red cabbage, shredded (800g)
1 tbsp dark brown soft sugar
4 tbsp balsamic vinegar
25g unsalted butter cut into cubes
5 tbsp fine cut marmalade

1. preheat the oven to 180c.
In a large casserole dish with a tight fitting lid, scatter a layer of cabbage, sprinkle on some sugar and balsamic vinegar and season with salt and pepper add some knobs of butter and dot some marmalade over. Repeat this until all ingredients are used and cover.

Again I can’t tell you exactly where this recipe is from, as it’s from my scrap-book of recipes but I think it’s from Sainsburys magazine.