Cheeseboard souffle and seasonal salad
"This luxuriously light soufflé is a good way to use up a selection of leftover cheeses..."
INGREDIENTS
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FOR THE SOUFFLÉ:
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50g butter , plus extra for greasing
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25g plain flour , plus extra for dusting
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200ml milk
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300g leftover hard cheese , cut into chunks
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100ml double cream or crème fraîche
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4 eggs , separated
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grating of nutmeg
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pinch cayenne pepper
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FOR THE SALAD
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110g bag salad leaves
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100g leftover blue or goat's cheese , crumbled
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50g leftover shelled nuts
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1 pear , sliced
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3 tbsp salad dessing (use your favourite), to serve
Comments & Reviews
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