Little Goats Cheese Souffle's with a Tomato and Cucumber Salad
The English Kitchen
The English Kitchen
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Ingredients

  • 150 g soft goat's cheese (2/3 cup)
  • 375 ml of single cream (pouring, 1 1/2 cups You can use un-diluted
  • evaporated milk. I use the non fat one)
  • fine sea salt
  • 2 large free range eggs, separated
  • 140 g soft white bread crumbs (2 cups, about 3 slices)
  • freshly ground black pepper
  • 1 small english cucumber, trimmed, scored, cut in half and then sliced
  • into half moons
  • 6 medium tomatoes, quartered and cut into eights
  • 1 small red onion, peeled and chopped finely
  • 350 ml of low fat creme fraiche (1 1/2 cups)
  • 2 TBS caster sugar
  • 1 1/2 TBS white wine vinegar
  • 1/2 tsp freeze dried dill tops
  • fine sea salt and freshly ground black pepper to taste
  • a small handful of fresh flat leaf parsley, chopped

Instructions

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