Cheesey Sage Souffles.

Soufflé is considered a very sophisticated dish, yet soufflé recipes are actually quite easy and simple to prepare. It is important to work very gently went making souffles - but it is worth the effort. It is very important to work quickly and calmly, and have fun; there's no greater joy than cooking for family and friends. And don't be affraid.

"The only thing that will make a soufflé fall is if it knows you are afraid of it." James Beard

Ingredients:

80ml grated Parmesan cheese

30ml butter plus extra for greasing

45ml plain flour

400ml hot milk

4 extra large eggs separated, plus 1 extra egg white ( Use eggs that are at room temperature. This helps the egg whites incorporate more air, resulting in a lighter, fluffier soufflé.)

goats cheese crumbled

good handful of fresh sage gently fried and crumbled

pinch of chili (optional)

spoonful of pesto

white pepper

Method: Serves 6

Preheat your oven to 180C. (Preheat the oven, so once the soufflé is made and in the dish it can go directly to the oven.)

Grease six 200ml ramekins (oven proof tea cups).  When greasing the soufflé dish, use a pastry brush to brush melted butter vertically up the sides of the dish. This ensures an even coverage and will help the soufflé to rise more evenly.

Sprinkle with Parmesan and gently shake to ensure all edges are coated.

Melt butter in a saucepan.

Stir in flour and cook for about a minute.

Gradually add milk, stirring constantly. Simmer while stirring for about 5 min or a thick sauce has formed. Remove from the heat.

Whisk egg yolks, egg yolks, sage, remaining parmesan, pesto, chili and seasoning together.

Whisk egg whites until stiff peaks form. Using a metal spoon fold a third of the egg whites into the cheese mixture. Continue until well combined.

Spoon equal quantities of mixture into ramekins. Run your thumb around the edges this will help your soufflé to rise. 

Bake for about 12-15min or until well risen and golden. Gently press down on the top it should be firm to the touch. If not then return to the oven for 2-3min.

Serve immediately.

“When I was a small boy, my father told me never to recommend a church or a woman to anyone. And I have found it wise never to recommend a restaurant either. Something always goes wrong with the cheese souffle” Edmund G.

Tips in making the perfect soufflé:

Read the recipe, read it again to make sure understand the instructions. Make sure you have all the ingredients and ready at hand. Once you start to make a soufflé it doesn't like interruption while you find a missing ingredient. Collect all the equipment you will need and have it close at hand.  Measure and weigh all the ingredients before you start cooking.

Make sure all the equipment you are using is clean and grease free. Greasy spoons, bowls or whisk stop egg whites from rising sufficiently which will prevent your soufflé from rising or it make it collapse.

As mentioned earlier make sure your eggs and ALL ingredients are at room temperature.

Prepare and grease soufflé dishes, either large or individual ones, before you start making the soufflé mixture.

Preheat the oven, so once the soufflé is made and in the dish it can go directly to the oven.

It is not an "Old Wives Tale" that opening the door while a soufflé is cooking can cause it to sink. Be aware that a sudden rise or fall in temperature during cooking will have that effect. Try not to do it. It won't be a disaster if you open and close the oven door quickly.

Don't start to cook unless you know you can serve it directly to the table.