Ingredients
-
1/2
-
60
-
1
-
1/4
-
1
-
1
-
150
-
4
-
-
-
-
-
-
-
Directions
Leek and Stilton Souffles, This is based on a recipe from The Australian Womens Weekly Brunches & Lunches cookbook This is delish! If you can’t find Stilton, any high quality bleu cheese can be substituted
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Steps
|
1
Done
|
Preheat Oven to 180c (350f). |
|
2
Done
|
Light Grease 4 Ovenproof Souffl Bowls (1 Cup/250ml Capacity) and Sprinkle With Breadcrumbs; Remove Excess Crumbs. |
|
3
Done
|
Heat Butter in Pan, and Saut Leek Until Soft. |
|
4
Done
|
Stir in Flour, Cooking Over Low Heat Until Bubbling. |
|
5
Done
|
Remove Pan from Heat; Gradually Stir in Milk; Return Pan to Heat and Stir Until Mixture Boils and Thickens. |
|
6
Done
|
Remove Mixture from Pan to a Large Bowl. Stir in Mustard, Cheese and Egg Yolks Until Well Mixed. |
|
7
Done
|
in Small Bowl Beat Egg Whites Until Soft Peaks Form. in Two Batches, Gently Fold Egg Whites Into Yolk Mixture. |
|
8
Done
|
Spoon Mixture Into Prepared Bowls and Place on Baking Sheet. |
|
9
Done
|
Bake 15 Minutes or Until Lightly Browned and Well Risen. |
