Amalias Goat Cheese Soufflazy Recipes

AMALIA'S GOAT-CHEESE SOUFFLAZY

Steps:

• Adjust an oven rack to the center position. Heat oven to 425 degrees.
• Grease the bottom and sides of a 9-by-12-inch rimmed baking sheet or 10-inch springform pan. Set aside.
• Make a water bath: Fill a medium pot with 2 inches of water, and bring to a simmer over medium heat.
• In a large metal bowl, whisk together the egg yolks, goat cheese, thyme, a pinch of salt and black pepper until the cheese breaks down. Reduce the heat so that the water stops simmering but continues to steam, and set the bowl over the pot. Whisk continuously until the mixture lightens in color and begins to thicken slightly. Use a rubber spatula to scrape the bottom and sides of the bowl every minute or so. The bowl should never get so hot that the eggs cook and begin to stick to the sides. When the mixture is thick, foamy and very warm to the touch (about 6 minutes), remove bowl from heat, and stir in Gruyère. Taste, adjust seasoning with salt as needed and set aside in a warm spot.
• Combine egg whites and a pinch of salt in another large metal bowl, and set over water bath. Using a clean whisk, whip egg whites over the water until they are very warm to the touch. Alternatively, use an electric hand mixer fitted with whisk attachment set to slow speed to beat whites until they are very warm to the touch. Remove bowl from heat, and continue whipping to silky, medium-stiff peaks, about 4 minutes total by hand or 3 minutes total with electric mixer.
• Use a rubber spatula to gently add in half the egg whites to the yolk mixture, and fold until combined. Fold in remaining whites, scraping through to the bottom of the bowl to ensure thorough mixing. Pour mixture into prepared baking sheet (or cake pan), and slide carefully onto center oven rack.
• Bake for 11 to 13 minutes (18 to 21 minutes if using cake pan), refraining from opening the oven door, until the soufflé puffs up, turns golden brown and an inserted wooden skewer comes out mostly (but not entirely) clean. If you jiggle the pan, there should be the slightest hint of wiggle left to the soufflé.
• Use a serving spoon to scoop onto plates. Serve immediately with buttered toast and green salad, if desired.

GOAT CHEESE SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess.
• Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
• Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among souffle dishes, filling to 1 inch from top. Place on a baking sheet, and bake until puffed and golden, 12 to 15 minutes. Serve immediately.

GOAT'S CHEESE SOUFFLE

Steps:

• Melt the butter in a saucepan and add the flour. Cook for five minutes, stirring. Do not allow to brown. Meanwhile scald the milk and add to the flour-butter mixture.
• Add the bay leaf, herb bouquet, salt and pepper. Put the mixture in the top of a double boiler and simmer gently for 30 minutes. Add the crumbled cheese and egg yolks. Mix until smooth.
• Preheat oven to 400 degrees. Butter a souffle dish. Whip the egg whites until they stand up in a peak. Fold the cheese mixture into the egg whites and pour into the souffle dish. Sprinkle with thyme.
• Bake for 15 to 20 minutes, or until the souffle has puffed up with a golden brown top.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD

Steps:

• Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
• In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
• Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
• About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
• Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.