Feta Cheese Souffles With Salad Recipes

FETA CHEESE SOUFFLES WITH SALAD

Steps:

• Preheat oven to 375 degrees F.
• Butter 8, ½ cup ramekins and coat well with breadcrumbs, knocking out excess and reserving.
• In a medium saucepan, melt butter over moderately low heat and whisk in flour.
• Cook roux, whisking constantly, for 3 minutes.
• Add milk in a stream, whisking.
• Bring to a boil and remove from heat.
• In a large bowl, whisk together ¾ cup cheese, milk mixture, yolks, sun-dried tomatoes, dill, and season to taste (careful – the feta is already quite salty!).
• Beat whites until they hold stiff peaks.
• Stir half of whites into cheese mixture to lighten and fold in remainder, gently but thoroughly.
• Fill each ramekin halfway with soufflé mixture and divide remaining cheese among ramekins.
• Fill with remaining soufflé mixture and sprinkle with reserved crumbs.
• Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins.
• Bake in middle of oven until golden-brown, about 25 minutes.
• Remove and let stand in pan 15 minutes.
• Run a knife around edge of soufflés and invert onto a baking sheet.
• (may be prepared up to 1 ½ hours in advance and kept at room temperature, or cover with plastic wrap and refrigerate up to 6 hours, no more, bring to room temperature before continuing).
• Preheat oven to 425 degrees F.
• Bake in middle of oven until puffed and golden-brown, 5-7 minutes.
• Divide salad among 8 salad plates and put one soufflé atop each plate of greens.
• Serve immediately.

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.

GREEK FETA CHEESE SOUFFLéS

Steps:

• Preheat oven to 350°F.
• Sprinkle salt over zucchini in a colander and toss lightly.
• Let sit in a bowl 30 minutes.
• Drain.
• Rinse zucchini under cold water and drain.
• Squeeze out excess liquid.
• Set aside.
• Melt butter in a saucepan over medium heat.
• Gradually stir in flour and mustard. Gradually stir in milk.
• Increase heat to high, stirring until mixture boils and thickens.
• Transfer mixture to a bowl; cool slightly. Gently add 4 beaten egg yolks.
• Stir in cheeses, zucchini mixture in small batches. Gently, fold in stiff beaten egg whites.
• Divide mixture into 4 small ovenproof dishes.
• Arrange dishes on oven tray and bake about 25 minutes, or until golden.

CHEESEBOARD SOUFFLé & SEASONAL SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little of it, then dust with flour. In the saucepan, stir the flour into the rest of the melted butter, then sizzle everything for 1 min. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt. Leave to cool slightly, then mix in the remaining cheese, the cream or crème fraîche and the egg yolks. Season, then add the nutmeg and cayenne pepper.
• In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake the soufflé for 25 mins until puffed up and golden.
• While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.