JUST WHAT YOU’RE LOOKING FOR

Recipe Inspiration

Cheddar cheese and courgette soufflés

Cheddar cheese and courgette soufflés

Yields 6 Servings
occasions
Dinner
dairy ingredients
Butter, Cheese
PRINT FULLSCREEN

Cheddar cheese and courgette soufflés

INGREDIENTS

DIRECTIONS

1
Preheat oven to 200°C fan oven. Grease 4 large ramekins (or 6 medium size ones) with melted butter and lightly dust insides with a little flour.
2
In a medium heavy based saucepan, melt 25g butter (add a dash of oil if necessary) and sauté the grated courgettes, season and when nicely coloured, remove from the pan. Set aside and wipe out the pan.
3
Melt the remaining 25g butter in a saucepan and stir in the flour to make a roux, cook for 1 minute. Slowly add the milk, continually stirring to avoid any lumps forming and once all the milk has been added, allow the sauce to come to a simmer (stir vigorously so it doesn't catch on the bottom of the saucepan) until it coats the back of a spoon. Mix in the grated cheddar and cayenne. Taste and season. then slowly stir in the egg yolks and courgettes.
4
Lastly, in a spotlessly clean bowl, whisk the egg whites with a pinch of salt to stiff peaks. First stir a large spoonful of egg white into the sauce mixture to loosen it, before gently folding in the rest of the egg white mixture.
5
Fill the ramekins to just below the rim (note: once the soufflés are in the ramekins, they can be made a few hours in advance and chilled until ready to bake).
6
Bake in the center of the preheated oven at 200°C for 15 minutes. Serve immediately.

Ingredients Checklist

Instructions

1
Preheat oven to 200°C fan oven. Grease 4 large ramekins (or 6 medium size ones) with melted butter and lightly dust insides with a little flour.
2
In a medium heavy based saucepan, melt 25g butter (add a dash of oil if necessary) and sauté the grated courgettes, season and when nicely coloured, remove from the pan. Set aside and wipe out the pan.
3
Melt the remaining 25g butter in a saucepan and stir in the flour to make a roux, cook for 1 minute. Slowly add the milk, continually stirring to avoid any lumps forming and once all the milk has been added, allow the sauce to come to a simmer (stir vigorously so it doesn't catch on the bottom of the saucepan) until it coats the back of a spoon. Mix in the grated cheddar and cayenne. Taste and season. then slowly stir in the egg yolks and courgettes.
4
Lastly, in a spotlessly clean bowl, whisk the egg whites with a pinch of salt to stiff peaks. First stir a large spoonful of egg white into the sauce mixture to loosen it, before gently folding in the rest of the egg white mixture.
5
Fill the ramekins to just below the rim (note: once the soufflés are in the ramekins, they can be made a few hours in advance and chilled until ready to bake).
6
Bake in the center of the preheated oven at 200°C for 15 minutes. Serve immediately.
Irish farmhouse cheese souffle
Serves 1
Cheddar cheese and courgette soufflés
Serves 6
Spiced toffee traybake
Serves 1
30m

A lovely traybake for a coffee morning or cake sale. MAKES 16 PIECES

Simple chocolate cake with fudge icing
Serves 8
25m

A fabulous chocolate cake. This delicious cake can be made in a 20cm (8 in) foil container, allowed to cool in the container, and then iced. This makes it perfect to take on a picnic or to sell at a cake sale.

Orange and walnut loaf
Serves 10
Pancake perfection!
Serves 4
5m

Pancakes are tasty treats that can be served up as part of a lazy weekend breakfast, a speedy snack or as a delicious dessert. Of course, we most commonly consume pancakes on Pancake Tuesday! Milk is one of the main ingredients in pancake batter and other dairy foods can be a welcome accompaniment for both […]

Irish berry blast
Serves 1
5m
Hollandaise & Béarnaise
Serves 1

Recipe by Brian McDermott Both hollandaise and Béarnaise sauce use butter, emulsified with egg yolks, to make a luxurious sauce. Hollandaise is the simpler flavoured of the two, seasoned with lemon juice, whilst béarnaise uses shallots and herbs, and is acidulated with vinegar. ‘It is probably the most famous of all sauces, and is often […]

Bread Sauce
Serves 1

Bread sauce takes us right back, to the origin of food writing and the Latin recipe book attributed to Apicius. When Apicius fashioned a white sauce to be served with boiled foods, he added to his ingredients ‘a few pieces of bread cut up to thicken’. Bread sauce has been on the menu ever since, […]

Overnight Oats
Serves 4

There are many ways of making this dish – you can soak the oats in milk, and add the apples later, or leave out the apples altogether, and use any fruit, including sliced nectarines, poached pears, banana or mango. We soak the apple and dried fruits overnight in the apple juice, so they don’t colour, […]