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Member FeaturesUsing Herbs

Chive and cheese soufflé

By September 25, 2021December 19th, 2021No Comments

This is the base recipe, so add other herbs or spices as you like (eg: savoury, thyme, tarragon, nutmeg, paprika).
Not need to be scared off with soufflés – I made this with Gluten Free flour. GF flourlooks a little rubbery when making the roux, but it comes out perfect. Of course, regular flour is fine. I also use the microwave to make a very easy roux for the first part, you can use the traditional stove top method for making the roux if you like the extra work! It is important that the eggs are room temperature, so a tip if you have just grabbed them out of the fridge, is to place them in a pot with cold water and pop on the stove. Bring the water to room temperature only – we aren’t after hard boiled eggs – and let them sit in that until you are ready for them. Use any strong cheese you like – mine is a mix of tasty and parmesan cheese. Be sure to leave plenty of room in the oven for it to rise.
50 grams butter
50 grams flour
300 ml milk
4 eggs at room temperature.
120 grams grated cheese
Salt and pepper for seasoning.
1/3 cup of chopped chives

Preheat oven to 190C/170C fan forced and place a tray in the oven. Grease a 1.5L (6 cup) ovenproof dish with butter.
Roux. Not all microwaves are the same – ours is 800W, so you may need to adjust your times. Place butter in large heat proof (eg: pyrex) jug. Microwave for 30 seconds or until butter is melted. Blend in the flour and then the milk and whisk to remove lumps. Microwave for 1 minute – remove and stir. The flour should be cooked through now. Pour into a larger bowl, mix with the cheese which will also cool it a little. Season now if you wish – the cheese is salty, so you may just need pepper.
Bringing it togeather. Separate the eggs. Add the yolks to the cheese roux mixture. Beat the egg whites with electric beater to stiff peaks. Add 1/3 of the whites to the cheese mixture and fold through gently to retain the air in the egg whites. It does not need to be perfectly mixed in. Then add another 1/3 of egg white, fold in. And the last 1/3 and fold in. Pour the mixture into your oven dish and run a knife around the inside rim of the dish. Place on preheated tray. Bake for 25-30 minutes or until golden and risen. Serve immediately. Bon Appetite!