Friday, January 22, 2010

Potato Souffles

The word souffle comes from the French Souffler, which means to "puff" When you see these come out of the oven you'll understand why !!

You need

1/4 stick butter
3 oz aged cheddar cheese
1 oz Parmesan Cheese
Small bunch chives
2 eggs
1 large baking potato cooked
6 tbsp milk

Cook your Potato; you can microwave your potato for 7-8 minutes or boil it whole and unpeeled for 35 minutes or until tender Peel when cool

Souffles don't stay risen for very long, so it's best to get everyone ready to eat before you take them out of the oven.

How to

Preheat oven to 450 and put a baking sheet in the oven to heat up. Then butter 4 ramekin dishes

Grate the cheddar and Parmesan cheese Snip the chives into small pieces Then separate the eggs

Put the potato flesh in a bowl, mash well then stir in the cheeses,chives and egg yolks

Warm the milk and butter in a pan,then pour this over the potato mixture and stir everything together. Season with pepper.

Whisk the egg whites to floppy peaks. Next gently fold the egg whites into the potato mixture

Fill the ramekins with the mixture. Put the ramekins on the hot baking sheet and bake for 15-17 minutes until puffed and golden

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