Double Baked Cheddar And Feta Cheese Soufflé-Souflé Del Quesos Cheddar Y Feta Doble Horneado

This is my version of a cheese soufflé.. I used a semi hard cheese with a mild and slightly sharp flavour,and a hard cheese with a strong and sharp flavour for contrast.. With a herb and black pepper flavour injection to help add depth of flavour.


50 grams each of Feta and Cheddar Cheeses, crumbled and grated
1 Teaspoon of Thyme and Black Pepper, or reduce to half a teaspoon each if desired.
Upto One Cup of Milk
1 Tablespoon of Cornflour
Grating of Nutmeg
3 Eggs separated*
Butter/Margarine for the bechamel
2 Cloves of Crushed Garlic

Firstly make the bechamel sauce. Melt butter, and fry the garlic and herbs in the butter, for around 5 minutes. Then add the black pepper and add the cornflour, stirring to prevent lumps. Add the milk and stir consistantly to prevent lumps-It helps to add the milk little by little. When the sauce has become a thick lump free sauce ,then it is ready. Now prepare to separate the eggs, which can be done in two ways. Whisk the whites until they reach stiff peaks and are light and airated. To the yolks, add the bechamel sauce, cheeses and mix together. Gently, fold the egg whites into the sauce mixture. Spoon the mixture into 6 ramekins and place in a tray with hot water at the bottom-Otherwise known as a Bain Marie. Place in a hot oven of 180 degrees and bake until risen and deep golden brown on top, and if it is not runny through the centre.This may take 15-20 minutes.  Using a palate knife, run the blade around the soufflés, and the gently tip out onto a baking tray. Top with more cheese, and bake again for 10 minutes on the same heat. Serve warm with salad of choice. Enjoy!!

*SEPARATING EGGS-Tap an egg on a knife, and then with a clean hand and two separate bowls, place the egg in your hand,slightly spreading fingers apart. This allows the whites to separate from the yolk.  Place the yolk and white in the two separate bowls. Repeat as necessary.

Another way if to crack an egg, and gently juggle the egg between the shell, allowing the white to separate first.. After a few times of doing this, the yolk should be separated and can be placed in a separate bowl. Repeat as neccessary. I hope that this has helped.



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    1. I started this blog as a way of amalgamating my recipes via trial and error…. I have been cooking from an early age and remember making cookies, from 2 years old..

      I like to create. fusion. food and think that I have successfully done this via my research.. I still need to do more research though.. All I did was adapt a classic recipe, using 2 different cheeses and included herbs… And the best part was that it was the first time that I’d tried to make a souffle before and it went very well!!


    1. I’m affraid that there is no restaurant,Paul… I am in the process of making a business out of it.. I just have to find a market to sell my foods.. Thank you for your comment.. Do you live in London? If so, then you might see me at a market soon near you!!


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