How To make Overnight Souffle
4 tablespoons butter
unsalted
1 cup mushrooms :
sliced
1 large onion diced
16 slices white bread :
crusts removed
1 pound bacon cooked, crumbled
1/4 cup celery :
diced
2 Anaheim chili pepper diced
1 pound Cheddar cheese :
grated
2 tablespoons dill fresh snipped
1 large tomato , peeled :
thinly sliced
6 whole eggs -- lightly beaten
3 cups cream
1 tablespoon Dijon mustard
Melt butter in a saute pan over medium heat. Cook mushrooms and onions for two minutes or until just slightly tender. Remove with a slotted spoon. Dip eight b read slices into pan to butter one side. Place bread, butter side down, in an o blong casserole (13 x 9 x 2 inches). Layer half of the mushrooms and onions, ba con, celery, and chilies on top of the bread and finish with half of the cheese . Season with salt, pepper, and one tablespoon of dill. Repeat the bread layer and the remaining half of ingredients as above, but add tomato slices before ch eese.
Thoroughly mix eggs, cream, and mustard and pour over casserole. Cover with wax ed paper and refrigerate overnight.
Before baking allow casserole to stand at least 30 minutes at room temperature. Preheat oven to 350F. Bake casserole uncovered for 45 minutes or until souffle like consistency is achieved. Remove from oven and cool five minutes before sli cing. Leftovers may be frozen.
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Chocolate Soufflé ????
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Recipe:
Beurre Manié
50g Unsalted Butter, Soft
55g Plain Flour
1g Salt
Soufflé Base
270g Whole Milk
50g Vanilla Sugar
195g Dark Chocolate (70%), Chopped
115g Egg Yolks
French Meringue
180g Egg Whites
3g Lemon Juice
70g Vanilla Sugar
1. Pre-heat oven to 160C Fan Assisted.
2. Line the ramekins. Brush the inside with a thin layer of soft unsalted butter, ensuring to stroke upwards pastry brush.
3. Tip in small amount of vanilla sugar and swirl around to coat ramekin. Tip out any excess & repeat with remaining ramekins.
4. To make the beurre manié, add the soft butter, salt & flour into a medium bowl. Use spatula to beat together until it forms a thick dry paste. Set this to one side.
5. Next, add the milk and sugar to a saucepan and bring it to a gentle simmer.
6. Remove from heat and stir in beurre manié. Keep whisking until it has broken down and absorbed into the milk.
7. Return the pan to the heat and whisk the mixture until thickened. When you lift it from the whisk it should be slightly elastic in consistency, not too runny.
8. Remove the pan from the heat and whisk in the chopped chocolate until melted.
9. Tip mixture into a mixing bowl then add in the egg yolks. Beat with a spatula until they are completely combined. Set to one side.
10. Add the egg whites & lemon juice into a medium bowl and whisk with an electric hand whisk on a medium low speed. We want to avoid adding large air bubbles here.
11. Keep whisking until the mixture is frothy, then slowly pour in the vanilla sugar.
12. Increase speed to medium/high and whisk until stiff peaks form.
13. Take your meringue, fold it into the chocolate base in three parts, ensuring you scoop the bottom of the bowl and there are no streaks of meringue left.
14. Pour the mixture into a piping bag.
15. Pipe the mixture to the top of the ramekins then use an offset spatula to smooth the top so the mixture is flush with the rim.
16. Carefully run your thumb around the outside of the ramekin to create a very small lip.
17. Clean the ramekins and then place them in the oven for around 19-20 minutes.
18. Serve immediately.
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Ingredients:
3 tbsp butter
3 tbsp flour
dash of paprika
3/4 cup milk
1.5 cups shredded cheddar
3 egg yolks
3 egg whites
Ингредиенты:
45г. сливочного масла
3 ст.л. муки
щепотка паприки
155г. натертого сыра чедар
3 белка
3 желтка
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Cheese Soufflé Recipe
Cheese Soufflé is an amazing savory dish with a great flavor and texture. These airy and fluffy soufflés are made with three types of cheese, Swiss, Cheddar and Parmesan that bring an intense flavor and make them totally irresistible. You can prepare soufflé in a large soufflé dish or in individual portions, either way it is a great dish you can prepare for special occasions or simply for lunch or dinner.
#cheesesoufflerecipe #cheesesouffle
To print the recipe check the full recipe on my blog:
Ingredients
Makes 4 servings
3 tbsp (40g) butter
1/3 cup (40g) flour
1 cup (240 ml) milk
1 tsp (5g) Dijon mustard
1/2 tsp (2g) salt
1/4 tsp (1g) paprika
Freshly ground black pepper
4 large eggs
1/2 cup (50g) Swiss cheese, grated
1/2 cup (50g) Cheddar cheese, grated
1/4 cup (25g) Parmesan cheese, grated
Topping
grated Parmesan cheese, optional
For coating the ramekins
butter and breadcrumbs for coating the ramekins
Background music: Café De Philosophie by Kyle Preston (Taxi Music) Artlist
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