This mock cheese soufflé looks and tastes just like a soufflé, but it's much easier to make. You can use plain sandwich bread, cheese, milk and whole eggs, refrigerate overnight so the bread soaks up the liquid and pop it in the oven until it is puffy and lightly browned. So easy!
Wonderful, satisfying and tasty!
This soufflé is a great recipe for entertaining. It serves a crowd and it can be made ahead of time.
INGREDIENTS:
Butter (for the dish)
1 loaf sliced white toasting bread
2 cups cheese mix (cheddar, gouda, edam. mozzarella) , grated
2 medium tomatoes (cut in round slices), or 10 cherry tomatoes, halved
10 slices ham or turkey, cut into squares (optional)
1/2 cup frozen sweet corn (optional)
5 large eggs
1 1/2 cups whole milk
1/2 cup fresh cream (you can skip the fresh cream if you prefer a lighter version of soufflé
1 tbsp dried oregano
Salt and pepper, to taste
METHOD:
Butter a square or rectangular oven dish
Butter each slice of bread on one side and layer half the bread, buttered side up, in the bottom of the dish
Cover with half the grated cheese, half of the ham or turkey and frozen sweet corn
Repeat
Arrange the round slices of tomatoes on top and season with dried oregano
Beat the eggs in a large bowl until foamy, then gradually whisk in the milk and fresh cream, season with salt and pepper and mix well
Pour the egg/cream/milk mixture over the bread and cheese
Cover with plastic wrap and refrigerate overnight
Preheat the oven to 190 c degrees
Remove plastic wrap and covet with cooking paper and aluminium foil
Bake in preheated oven for 20 minutes
Remove cover and continue baking for 35 minutes more, or until brown and fluffy
Let the soufflé sit for 5 minutes before cutting into squares
Tips:
1. This recipe is best if it is allowed to sit overnight before 2. For a vegetarian version you replace ham or turkey with bell pepper cubes
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