FOUR CHEESE SOUFFLE RECIPE RECIPES

Steps:

• Preheat your oven to 375 degrees F.
• Place the spinach, onion, and red peppers together in a bowl.
• Pour in 2 tablespoons of water and cover the bowl with plastic wrap.
• Poke a few holes in the plastic wrap and microwave for a minute.
• In another bowl, beat 4 of the eggs. Add the milk, half-and-half, Monterey Jack cheese, Cheddar cheese, Parmesan cheese, and salt.
• Mix the ingredients well and then add in the heated vegetables.
• Microwave this bowl for 30 seconds. Stir and repeat this process 4 more times.
• Using the crescent dinner rolls as dough, divide into 4 rectangles. Use a bit of flour and spread it over the 4 pieces.
• Brush the inside of large muffin tins with butter.
• Line each tin with the 4 dough pieces. Equally pour the egg mixture into each tin.
• Sprinkle the Asiago cheese over the egg mixture in each tin.
• Gently fold the dough pieces over top.
• In a small bowl, beat the last egg and then brush the whisked mixture on the crust of each souffle.
• Bake for 30 minutes.
• Your egg soufflés are now ready. Have fun serving them!

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a ‘top hat’ effect; this ensures the soufflé rises above the rim and doesn’t stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.