Sweet Corn Souffle Recipe
Cooking Time: 20 minutes
You will need for 4 servings:
1 can creamed sweet salt and pepper corn 2 eggs
1 oz. butter
1 Put the sweet com into a pan with the butter and seasoning and heat through.
2 Stir in the egg yolks one at a time.
3 Beat the egg whites stiffly and fold into the mixture.
4 Put into a fairly deep fireproof dish and bake about 20 minutes in a moderately hot oven (375°F – Gas Mark 5).
Welsh rarebit souffle
Cooking Time: 4-5 minutes You will need for 4 servings:
For the souffle mixture:
1 oz. cornflour 2 eggs
1 pint milk 1 oz. butter salt and pepper For the filling:
1 oz. cheese, chopped 1 tablespoon milk or grated salt and pepper
1 oz. butter a little made mustard
1 Mix the cornflour smoothly with the milk, put into a pan, bring to boiling point and boil for
1 minute stirring all the time.
2 Add seasoning and when cooled add yolks.
3 Beat whites stiffly and fold into mixture.
4 Heat the butter in an omelette pan, pour in the mixture and cook until lightly browned on the under side, then brown under the grill.
5 Melt the cheese with the butter, milk and seasoning. Pour over the omelette, fold in half and serve at once.
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