TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD
These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead
Provided by James Martin
Categories Dinner, Lunch, Starter
Time 1h20m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 572 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.97 milligram of sodium
TWICE-BAKED GOAT CHEESE SOUFFLES
Categories Cheese Dairy Egg Appetizer Brunch Bake Lunch Goat Cheese Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 13
Steps:
- Combine milk, onion, cloves and nutmeg in heavy medium saucepan over medium heat. Bring to boil. Remove from heat. Cover and let stand 30 minutes. Strain.
- Preheat oven to 350°F. Butter eight 1 1/4-cup soufflé dishes. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour and dry mustard and whisk 2 minutes. Gradually whisk in strained milk. Boil until mixture is very thick and smooth, whisking constantly, about 2 minutes. Transfer soufflé base to large bowl. Gradually add 1 1/2 cups cheese, whisking until melted and smooth. Add yolks, 1 teaspoon salt and pepper; whisk until smooth. Cool to lukewarm.
- Beat egg whites and remaining 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold beaten whites into cheese mixture in 3 additions.
- Divide batter equally among prepared soufflé dishes. Arrange dishes in heavy 17x12-inch roasting pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake until soufflés are puffed and just firm to touch on top, about 20 minutes. Transfer pan to rack and completely cool soufflés in water. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 425°F. Butter heavy large baking sheet. Using small knife, cut around sides of soufflés to loosen. Invert each soufflé onto spatula and slide soufflés onto prepared sheet, spacing evenly. Sprinkle with 1/2 cup cheese. Bake until soufflés are puffed, about 10 minutes.
- Meanwhile, bring cream to boil in heavy small saucepan. Remove from heat and season with salt and pepper.
- Using spatula, transfer soufflés to plates. Spoon seasoned cream around soufflés and serve hot.
TWICE-BAKED GOAT CHEESE SOUFFLéS ON A BED OF MIXED GREENS
From EatingWell: If you'd love to wow your guests with a soufflé, but can't stand the last-minute heat, this is your recipe. The soufflés bake once, fall, and revive on a second round in the oven. They emerge modestly puffed, soft and tender. If you are entertaining a group, the recipe can be easily doubled. Total Time: 2 hours 40 minutes (including 1 hour chilling time)
Provided by Adams Girl
Time 5h20m
Yield 4 souffles, 4 serving(s)
Number Of Ingredients 18
Steps:
- 1.To prepare soufflés: Position rack in lower third of oven; preheat to 400°F Coat four 6-ounce (1 cup) ramekins or custard cups with cooking spray. Lightly coat with breadcrumbs; shake out excess. Put a kettle of water on to boil for the water bath.
- 2.Melt butter (or heat olive oil) in a small saucepan over low heat; stir in flour. Cook, stirring constantly, for 1 minute. Gradually whisk in milk. Increase heat to medium-high and cook, whisking constantly, until the mixture boils. Reduce heat to low and simmer, whisking constantly, for about 3 minutes. Stir in mustard, salt and pepper. Remove from the heat. The sauce will be very thick.
- 3.Whisk egg yolks in a medium bowl until blended. Whisk in the sauce until blended. Gently stir in goat cheese.
- 4.Place egg whites in a large clean bowl. Add cream of tartar. Beat the whites with an electric mixer on medium speed until soft peaks form; increase speed to high and continue beating until stiff and glossy peaks form. Using a rubber spatula, gently fold whites in 3 additions into the cheese sauce until blended.
- 5.Spoon the soufflé mixture into the prepared ramekins. Run a fingertip (or chopstick) around the inside of the rim so the soufflés will form a high hat as they puff up. Place the ramekins in a baking pan.
- 6.Place the baking pan in the oven and carefully add enough boiling water to come halfway up the sides of the ramekins. Bake the soufflés until puffed and browned, 25 to 30 minutes. Remove from the oven and let stand in the water bath for 20 minutes. (The soufflés can be eaten right out of the oven, if desired, with salad on the side.).
- 7.Transfer the soufflés to a rack and let cool to room temperature; they will shrink. Cover and refrigerate (for up to 24 hours) until ready to reheat.
- 8.About 40 minutes before serving, position rack in center of oven; preheat to 350°F Coat a baking sheet with cooking spray. Using a thin spatula, carefully loosen the sides of the soufflés. Lift them out (they will be surprisingly sturdy) and place, right-side up, on the prepared baking sheet. (If any soufflé bits stick to a ramekin, loosen with the spatula and press back into place.) Bake the soufflés until puffed and golden, 20 to 25 minutes.
- 9.Meanwhile, to prepare salad & dressing: Rub a large bowl with the cut side of the garlic; discard garlic. Add lemon juice, honey, salt and pepper; whisk to blend. When the soufflés are ready, add salad greens to the bowl and toss to coat with the dressing. Divide the salad among 4 plates. Sprinkle with goat cheese. Using a wide spatula, place a warm soufflé in the center of each salad. Serve immediately.
- Tips & Notes.
- •Make Ahead Tip: Prepare through step 6. Cover and refrigerate for up to 24 hours.
- •Tip: To bring cold eggs to room temperature quickly:•Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.
Nutrition Facts : Calories 181.9, Fat 11, SaturatedFat 6.5, Cholesterol 115.4, Sodium 467.2, Carbohydrate 11.4, Fiber 0.2, Sugar 6.8, Protein 9.7
TWICE-BAKED GOAT CHEESE SOUFFLES WITH SALAD
Categories Milk/Cream Mixer Cheese Egg Mustard Bake Vegetarian Goat Cheese Winter Ramekin Gourmet
Yield Serves 6 as a light main course
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F and butter six 3/4-cup ramekins (3 3/4 by 2 inches). Crumble goat cheese and separate eggs. In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and add yolks, mustard, 1 teaspoon thyme, two thirds cheese, and salt and pepper to taste, whisking until cheese is melted. Transfer yolk mixture to a large bowl.
- In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into yolk mixture to lighten and fold in remaining whites and remaining cheese gently but thoroughly.
- Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack. Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
- Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
- Increase temperature to 425°F.
- In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
- Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé and arrange salad decoratively alongside.
TWICE-BAKED GOAT CHEESE & GARLIC SOUFFLé
After tasting this appetizer, you will say it is worth the effort & prepare it for very special dinner parties!
Provided by CountryLady
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over low heat.
- Whisk in flour and cook for a minute.
- Whisk in milk and bring to a simmer, stirring constantly.
- Add goat cheese, stir until melted& simmer for 2 minutes, stirring occasionally.
- Remove from heat.
- Whisk egg yolks in a small bowl.
- Whisk 1 cup of the goat cheese mixture into the egg yolks, then whisk back into the saucepan.
- Stir over low heat until slightly thickened, about 30 seconds, being careful not to let the mixture curdle.
- Strain into a bowl and place plastic wrap DIRECTLY onto the surface.
- Generously butter 6 1/2 cup ramekins& place in a large baking pan.
- Peel garlic cloves, push through a sieve& set aside.
- Beat egg whites with electric mixer until stiff.
- Stir roasted garlic into goat cheese mixture; fold egg whites into mixture.
- Divide mixture among ramekins.
- Pour enough boiling water into baking pan to come halfway up the sides of the ramekins.
- Bake in center of a 350°F oven until soufflés are firm in the center, about 25 minutes.
- Cool in the water bath for 10 minutes before transferring the ramekins to a wire rack.
- Heat tomato sauce& whipping cream in a small saucepan; stir in parsley and keep warm.
- Unmold soufflés and place on a baking sheet.
- Sprinkle with Parmesan& Gruyere cheeses and place under broiler just until cheeses have melted& tops are golden.
- WATCH CAREFULLY!
- Spoon tomato mixture onto serving plates and arrange soufflés on top.
- Sprinkle some additional parsley and garnish with a couple of halved grape or cherry tomatoes.
Nutrition Facts : Calories 391.2, Fat 32.5, SaturatedFat 20, Cholesterol 202.8, Sodium 477.4, Carbohydrate 11.6, Fiber 0.9, Sugar 2.8, Protein 14.4
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