Cheddar Souffles Gluten Free Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter the ramekins.
• Heat the oil in a large skillet over medium heat until hot. Add the onion and cook, stirring, until golden, 6 to 8 minutes. Stir in the kale, 1 teaspoon salt and a couple turns of pepper and cook until tender, about 6 minutes. Divide the kale mixture evenly among the prepared ramekins. Sprinkle with the Cheddar.
• Separate the egg whites and yolks. Whisk together the yolks, milk and 1/2 teaspoon salt in a large bowl. In a separate bowl, beat the egg whites and 1/4 teaspoon salt with an electric mixer until they hold soft peaks, being careful to not overbeat. Then gently fold the whites into the yolk mixture. Divide the egg batter evenly among the ramekins and bake until the eggs are set and puffed, about 25 to 30 minutes. Serve immediately.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
• Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
• Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
• To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.

Steps:

• Preheat oven to 375 degrees. Use the 2 teaspoons of butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the parmesan cheese, wiping away any excess from around the rim.
• In a small saucepan over a medium heat, melt the remaining 5 tablespoons butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes.
• Add the milk and whisk until thick and incorporated, about 5 minutes. Add the cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside.
• Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated.
• Spoon the mixture into the prepared ramekins, leaving 1/4 inch space at the top. Bake 25 to 30 minutes, or until golden brown. (When you open the oven to check the souffles, be gentle so as not to shake them.).

Steps:

• Butter the loaf pan. Preheat the oven to 340 F and set the rack in the lower third to quarter of the oven.
• Separate egg yolks and whites, and let stand at room temperature.
• Grate the cheese.
• Heat the milk on low to medium heat, until small bubbles form on the sides of the pot. Remove from heat.
• In another pot (thick bottomed is preferable), melt the butter on low heat. Add the flour, stirring constantly. Stir and cook until bubbling slightly, for about a minute, but do not allow it to brown.
• Remove from heat, let it cool a few seconds, and then add the hot milk all at once, stirring thoroughly.
• Return the pan to heat, stirring constantly with a whisk or a wooden spoon - try to get all the lumps out. Bring it to a low simmer, for about 3 minutes. Once the mixture thickens to the consistency of mayonnaise (not runny), turn off heat.
• Stir in salt, pepper, and cheese, and remove the pot from the stove top.
• Beat egg yolks and add to the mixture. Stir thoroughly.
• Here come the egg whites -- In a clean bowl, beat the egg whites until they make firm peaks. Do not over-beat them (I've read in another recipe "straight" peaks, but not "stiff"). Once you beat the egg whites, work quickly and efficiently, so as not to lose the air bubbles that will make the souffle rise.
• Scoop about a quarter of the egg whites onto the previously cooked mixture, and fold them in as GENTLY as possible, so as not to lose too many air bubbles. Take care to mix this well with the bechamel, which will tend to fall/settle to the bottom of the pot.
• Pour this mixture back into the rest of the egg whites, folding in GENTLY. Stir in just enough so it mostly evenly mixed. (Some unevenness will give some interesting texture, though too much might give doughy or airy sections.).
• Spoon and pour the batter into the loaf pan.
• Bake on 340 F for about 55 minutes (or 350 F for about 45 minutes). It will reach a nice golden brown after about 30 min; just make sure it doesn't burn after that point. (I don't know of an obvious way to test its "doneness" inside, except through trial and error. Enjoy making a few for yourself before making it for your guests!).
• Serve it immediately and enjoy your beautiful souffle!