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CHEESE SOUFFLÉ<br />
Ingredients:<br />
4 eggs, separated<br />
125g butter<br />
4 tbsp plain flour<br />
1 tsp salt<br />
Pepper<br />
¼ tsp dry mustard powder<br />
1 cup milk<br />
125g cheddar cheese<br />
Method:<br />
1. Melt butter in top of double saucepan over hot water. Remove from heat, stir in sifted flour and<br />
seasonings, stir until smooth and free from lumps. Stir in milk gradually, return to heat: stir over<br />
hot water until smooth and thick. Remove from heat: stir in grated cheese while still hot, stir<br />
until melted. Allow to cool slightly.<br />
2. Beat egg-yolks until pale and fluffy, gradually fold into cheese mixture, using metal spoon or<br />
spatula.<br />
3. Beat egg-whites until soft peaks form. Add half the white to sauce, fold through carefully, then<br />
fold in remaining whites.<br />
4. Pour soufflé into four greased individual soufflé dishes*.<br />
5. Place on 5cm rack and bake in NuWave oven (with extender ring added) for 25 minutes.<br />
* Grease soufflé dishes well with butter and add breadcrumbs to the sides of the dishes (this enables the soufflés to<br />
rise more evenly). Tie a piece of baking paper around the outside of dishes so that the paper sits 6-8cm above the<br />
top of the dish. This will avoid spill over!<br />
Serve with a salad for a delicious lunch/entree or with toast fingers for an elegant all-day breakfast!<br />
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