Yes, they exist!
The idea for this recipe comes from our recent trip to the Lake District, the land of Wordsworth’s lonely cloud. On this trip we didn’t make it to any of the lakes, but spent our time in the south on the coast. And what a stunning coastline, a big wide open expanse of an estuary. I can imagine watching the ever changing tides, the grasses, the birds and the seasons. Very dreamy, in a harsh landscape kind of way.
Part of the visit involved popping into the town of Ulverston, a small market town. Ulverston is on the map for a very specific reason, Laurel and Hardy, as Stan Laurel comes from the area.
And of course we had to stop and pick up some cheese from the indoor market. And it HAD to be local. At times it seems easier for me to get French cheese than good old English cheeses where we live. Nutty isn’t it? Anyway we picked up a mature Lancashire cheese, lovely strong and sharp flavours and a small piece of a local blue cheese, Garstang, which reminded me a bit of Stilton, soft but with the kick from the blue.
The cheeses have been sitting in the fridge for a week winking away at me, so it was time for the soufflé challenge. I’ve never tried making soufflé, I always thought they were tricky, would be guaranteed to not rise or sink or collapse. But isn’t it good to be wrong?
I found this recipe in Leiths Vegetable Bible. If you have never come across Leiths they are very comprehensive, no-nonsense recipe books. Just what I needed on my first attempt at a soufflé.
Easy Cheats Cheese Souffle
Ingredients ~
- 45g / 1 1/2 oz butter
- 110g / 4 oz fresh breadcrumbs
- 4 eggs
- 1 tsp dry English mustard
- 425ml / 3/4 pint of milk
- 140g 5oz strong cheese grated, I used a mixture of Lancashire and a Blue cheese, but Cheddar would be good
- A pinch of cayenne pepper
- Salt and freshly ground black pepper
Method ~
- Preheat the oven to 190 /375/ 5. Grease a 1 litre / 1 1/4 pint soufflé or large oven dish with some of the butter, then sprinkle the insides with a handful of the breadcrumbs so that the inside of the dish is coated
- Separate the eggs into 2 bowls. Add the mustard to the yolks and mix together with a fork.
- Put the milk and the butter in a small saucepan and heat gently until the butter is melted. Poor the mixture into the egg yolks, stirring all the time. Then stir in the breadcrumbs, cheese, cayenne, and salt and pepper. Leave to stand for 5 minutes to allow the breadcrumbs to swell.
- Whisk the egg whites until they form soft peaks. Fold the egg whites into the cheese mixture, using a large METAL spoon. Do this slowly and very gently. Pour the mixture into the soufflé dish and bake in the oven for 20 minutes. Lower the temperature to 180/350/4 and bake for a further 25 minutes until it has risen and golden brown.
- DON’T be tempted to open the oven and peek!
We ate this with a salad of leaves and lettuce I’d picked from the greenhouse, perfect.
Proof is in the Pudding –
At this point I’m sorely tempted to crack a dreadful joke about resting on my Laurel‘s but will resist the urge!
The souffle didn’t fall…it’s beautiful. It sounds easy to make. I can’t wait to try making one myself now that I have seen your results. Claire
Thank you Karen, it was a real hold your breath moment! It’s very rich and all you need is a salad to go with it.
That sounds easy enough! Might have to try it soon!
Anything with cheese is right at home on our table!
Cheese, cheese, cheese – oh why is it so moreish yet so naughty?! Claire
What a lovely trip you enjoyed and the soufflé sounds fantastic – I haven’t used breadcrumbs in a soufflé before – I usually use my hubby’s grannies recipe – must definitely give this version a try.
🙂 Mandy
Hi Mandy, I hadn’t heard of using breadcrmbs either, but it did work out. But lucky you to have a family recipe, I always think they are the best! Claire
I have never dared making a soufflé, but cheese soufflé is the one I will make when I first try this tricky dish. From what you say it doesn’t sound as scary… It certainly looks delicious. I love Stilton… Pity I cannot taste the wonderful cheese varieties you write about.
Hi Sissi, you know it was one of those things that I’d always fancied trying, and I obviously had a very BRAVE moment and charged right in!
And I do think living in europe has major benefits – think cheese 🙂
Claire
A very beautifully done post. Loved it. The pudding image is simply delish!
Hi and thanks for the compliments, I was so relieved it turned out well !
I’ve never attempted a souffle and I salute you for your courage! It does seem easy enough but, having just typed that statement, I realize a number of my kitchen disasters have started out with a similar comment/thought. Hmmm …
Salute recived, but I think I may send it back, that is until I’ve tried it again and it works out the 2nd time round! I think using the metal spoon to fold the whites in is a must, not sure why, but every recipe I read says the same.
Oh wow, souffles aren’t easy and yours looks amazing. I love cheese souffles too, I might have to go with the cheddar option because my husband isn’t keen on blue cheese.
Thank you. I think any cheese works well, I’ve seen a great recipe – feta & watercress souffle, when I’m feeling brave again I’d like to give it a go 🙂
Very nice! And easy, the perfect recipe for me 🙂
Thanks, I hope you like it 🙂
I love knowing about your blog. It is so wonderful. Your souffle looks delicious with the Lancashire cheese. I am inspired to make this recipe here in Nashville, Tennessee. I will try to find a comparable cheese to use. I look forward to keeping up with what you are cooking. Best to you.
Thank you Teresa for your lovely compliments, to give others inspiration is a real pleasure 🙂 Any strong cheese would work well. Wishing you a great week!
Beautiful landscape, and I love the Laurel and Hardy statue! Souffle looks mighty fine.. 🙂
Hey Celia, it was a lovely trip, and seeing the different landscapes of the area was a treat 🙂 Have a great day, Claire
Yum. I have never made a cheese souffle, but that might change — it sounds like great winter food.
Thank you 🙂
Souffle’s lightness belies its sunstance I always find.
Absolutely! The blue cheese is rich and filling. when I eat souffle I can just about manage to eat a small bowl of salad afterwards and that is it!