Individual Cream Cheese and Watercress Soufflés
recipe
Individual Cream Cheese and Watercress Soufflés
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You will need to use 150ml ramekins to make these quick and easy soufflés - if your dishes are smaller, you will end up with starters for six.
Ingredients
- 25g butter, plus extra for greasing
- 25g plain flour
- 2 tbsp wholegrain mustard
- 150ml milk
- 200g light soft cheese
- 3 large eggs, separated
- 75g packet watercress, finely chopped
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 400g can chopped tomatoes
- pinch salt and freshly ground black pepper
- green salad and crusty French bread, to serve
Serves:
-2
Preparation:
20
Cook Time:
53
Total Time:
73min
Directions
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- Preheat the oven to //gas mark Lightly butter individual ramekins and place on a baking sheet.
- Melt the butter in a large pan and stir in the flour. Cook for minute, stirring all the time. Remove from the heat and add the mustard, then gradually stir in the milk. Return to the heat and cook gently until thickened and beginning to bubble, stirring all the time. Remove the pan from the heat.
- Stir the soft cheese into the souffl&# mixture, followed by the egg yolks. Beat until smooth, then beat in two-thirds of the watercress and season.
- Whisk the egg whites until stiff, then fold into the cheese mixture. Quickly fill the ramekins to the top but do not over-fill them. Bake for - minutes until set and slightly browned.
- Meanwhile, heat the oil and cook the onion for minutes until softened, then stir in the garlic and tomatoes. Season well and leave to simmer until required. Add more black pepper and the remaining watercress to the sauce just before serving.
- Serve the souffl&#s immediately with the tomato sauce, a green salad and crusty French bread. Try spooning a little of the sauce into the ramekins once you have eaten the first mouthfuls of souffl&#.
Source: Tesco
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