Twice Baked Garlic Soufflés Recipes

TWICE-BAKED CHEESE SOUFFLéS

Steps:

• Lightly grease six 150ml ramekins with oil and coat with the polenta, shaking out any excess. Sit the ramekins in a small roasting tin. Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for 1 min. Remove from the heat and pour in the milk, a little at a time, stirring well until mixture is smooth.
• Heat oven to 200C/180C fan/gas 6. Return pan to the heat and cook, stirring continuously, until mixture thickens and comes to the boil. Remove from the heat. Reserve 1 heaped tbsp of the Parmesan and stir the rest into the mixture, with the mustard, then the soft cheese in small spoonfuls. Add the chives, season with pepper and leave to cool slightly.
• Meanwhile, make the salsa. Mix together the tomatoes, onion, tomato purée and chillies. Season with a grinding of pepper, and chill.
• Beat the egg yolks into the cheese mixture. Whisk the egg whites to stiff peaks. Using a large metal spoon, fold a spoonful into the mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time, keeping mixture light and airy. Evenly spoon into the ramekin dishes to fill. Pour cold water into the roasting tin to come halfway up the sides of the dishes. Bake for 15-18 mins until golden on top and risen. Carefully remove from the tin and leave to cool. The soufflés will sink as they cool - they can be left for 20 mins before re-baking, or cover the dishes once cold and keep overnight in the fridge.
• When ready to serve, heat oven to 200C/180C fan/gas 6. If the soufflés have been in the fridge, sit them at room temperature for about 10 mins before baking. Turn each out of its dish and place, right-side up, on a baking sheet lined with baking parchment. Sprinkle the reserved Parmesan over each soufflé, then bake for 10 mins or until risen. Scatter with chives. Serve each with a pile of rocket and salsa.

TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD

Steps:

• Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
• In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
• Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
• About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
• Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

TWICE-BAKED GARLIC SOUFFLéS

Steps:

• Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture.
• Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick. Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside.
• Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil.
• Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through. Remove from oven and leave to cool-they will sink.
• When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. (You can make the soufflés a day ahead, or even freeze them. Make sure they are at room temperature before the second baking.)
• To serve, set your oven to 400°F (375°F convection). Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese. Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs. Bake for 10-15 minutes, till golden and the sauce bubbling. They will gently re-puff.

TWICE-BAKED SPINACH SOUFFLéS

Steps:

• Fold the spinach leaves in half and strip off their stems (unless you're using young tender spinach). Wash the leaves in several changes of water until totally free of grit; drain in a colander. Put the wet leaves in a large saucepan, cover, and cook over medium heat until the spinach is wilted, tossing the leaves once or twice, 5 to 7 minutes. Drain and let cool. Squeeze handfuls of spinach to extract as much water as possible, and then chop it finely.
• Heat 1 Tbs. butter in a medium sauté pan and sauté the chopped onion until soft, 3 to 4 minutes. Add the chopped spinach, along with the garlic, nutmeg, salt, and pepper. Sauté, stirring often, until the spinach is quite dry, 3 to 4 minutes. Taste and adjust seasoning. Set aside.
• Heat the oven to 400°F. Butter six 1-cup ramekins twice. Bring the milk just to a boil in a small pan. Melt 4 Tbs. butter in a medium pan; stir in the flour. Cook this roux over medium until it foams, 1 minute. Whisking briskly, pour in the hot milk; keep whisking as the sauce boils and thickens, 1 to 2 minutes. Reduce the heat; simmer 1 to 2 minutes. Season with a small pinch of nutmeg, and salt and pepper to taste. Pour about a third of the sauce back into the small pan and pour the cream on top to keep a skin from forming; set aside.
• Stir the spinach into the larger portion of the white sauce; warm it slightly. It should be soft enough to fall easily from a spoon without being soupy. Taste and adjust the seasonings; the mixture should be highly seasoned to balance the bland egg whites that will be added. Take the pan from the heat. Stir the yolks in one by one; the mixture should thicken slightly. If necessary, reheat 1 to 2 minutes, stirring, to thicken. Keep the pan warm.
• Start whisking the egg whites slowly, whether you're using a mixer or a whisk. Gradually increase to full speed, lifting the whisk high up from the bowl if beating by hand. Beat until the whites form soft peaks, 2 to 4 minutes. Finally, if working by hand, "tighten" the whites by whisking in large circles down in the bottom of the bowl for about 30 seconds.
• The whites should be firm enough to hold a definite peak when the whisk is lifted, but the peaks shouldn't be stiff or choppy. The whites will look smooth and matte, and they'll cling to the bowl with no trace of granular "curdling."
• Check that the spinach mixture is very warm; if necessary, reheat it, stirring constantly. Add about a quarter of the whipped egg whites to the warm spinach and stir them together, scooping to the bottom of the pan to mix them thoroughly. The heat will cook the egg whites slightly and stiffen the mixture.
• Tip this mixture into the remaining whites and, with a metal spoon or a rubber spatula, cut down into the center of the bowl, scoop under the contents, and turn them over in a rolling motion. At the same time, turn the bowl in the opposite direction. Keep folding gently just until the mixture is smooth. If it starts to lose volume and get sloppy, stop-a few bits of unmixed egg white are better than a flat soufflé.
• Gently spoon the soufflé mixture into the buttered ramekins. Run a metal spatula or knife across the top so the mixture is smooth and level with the rim, letting the excess fall back into the bowl. Run your thumb around each dish just inside the rim to make a groove so the soufflé will rise in a straight "hat."
• Set the ramekins in a roasting pan. Pour very hot water around them to come two-thirds of the way up the sides, taking care not to let any splash onto the souffle mixture. Put the pan in the heated oven and bake the soufflés until they puff well above the rim of the dish and brown lightly on top, 20 to 25 minutes. Press the center of the tops with a fingertip-they should be just firm. Remove them from the oven, let them cool 4 to 5 minutes, and then lift out the ramekins to cool completely on the counter. As they cool, they'll shrink.
• Lightly butter the baking dishes. When the soufflés are cool, run a knife around the edge of each dish, pull the mixture from the sides with your fingers and let the soufflé fall upside down into the buttered baking dishes.
• Whisk the reserved white sauce with the cream, bring it to a boil, and taste it for seasoning (the sauce should be very light, barely thickened). Spoon this sauce over the soufflés, completely coating both them and the bottom of the dishes. Sprinkle the tops with the shredded Gruyère.
• Heat the oven to 425°F and position the bottom shelf quite low. Set the soufflés on a baking sheet. Bake the soufflés until they're puffed and browned and the sauce is bubbling, about 10 minutes (if your dishes are very cold, it may take longer). Serve them immediately.

TWICE-BAKED GOAT CHEESE SOUFFLES

Steps:

• Combine milk, onion, cloves and nutmeg in heavy medium saucepan over medium heat. Bring to boil. Remove from heat. Cover and let stand 30 minutes. Strain.
• Preheat oven to 350°F. Butter eight 1 1/4-cup soufflé dishes. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour and dry mustard and whisk 2 minutes. Gradually whisk in strained milk. Boil until mixture is very thick and smooth, whisking constantly, about 2 minutes. Transfer soufflé base to large bowl. Gradually add 1 1/2 cups cheese, whisking until melted and smooth. Add yolks, 1 teaspoon salt and pepper; whisk until smooth. Cool to lukewarm.
• Beat egg whites and remaining 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold beaten whites into cheese mixture in 3 additions.
• Divide batter equally among prepared soufflé dishes. Arrange dishes in heavy 17x12-inch roasting pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake until soufflés are puffed and just firm to touch on top, about 20 minutes. Transfer pan to rack and completely cool soufflés in water. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 425°F. Butter heavy large baking sheet. Using small knife, cut around sides of soufflés to loosen. Invert each soufflé onto spatula and slide soufflés onto prepared sheet, spacing evenly. Sprinkle with 1/2 cup cheese. Bake until soufflés are puffed, about 10 minutes.
• Meanwhile, bring cream to boil in heavy small saucepan. Remove from heat and season with salt and pepper.
• Using spatula, transfer soufflés to plates. Spoon seasoned cream around soufflés and serve hot.