8 oz (225 g) low fat soft cheese
4 oz (125 g) mature Cheddar cheese,
finely grated pinch of dry mustard
4 eggs, separated
2 tbsp fresh chopped parsley
2 tbsp fresh chopped chives
4 oz (125 g) mature Cheddar cheese,
finely grated pinch of dry mustard
4 eggs, separated
2 tbsp fresh chopped parsley
2 tbsp fresh chopped chives
method
1. Mix together the cheeses, mustard, egg yolks, herbs and freshly ground black pepper in a large mixing bowl.
2. Whisk the egg whites until stiff but not dry and grainy and fold into the cheese mixture.
3. Pour into a lightly greased 2 1/2 pint (1 1/2 litre) souffle dish and bake at Mark 5 (190°C) 375°F for 35 minutes until risen and golden.
2. Whisk the egg whites until stiff but not dry and grainy and fold into the cheese mixture.
3. Pour into a lightly greased 2 1/2 pint (1 1/2 litre) souffle dish and bake at Mark 5 (190°C) 375°F for 35 minutes until risen and golden.
serving amount
serves 4 - 6
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more information
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