Wells Food Festival and double baked Cheddar cheese soufflés
Bangers & Mash
Bangers & Mash
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Ingredients

  • 100 g spinach, washed and finely shredded
  • 300 ml milk
  • 40 g butter
  • 40 g plain flour
  • salt and pepper
  • freshly grated nutmeg
  • grated
  • 50 g mature Cheddar cheese
  • 3 eggs, separated
  • butter for greasing
  • 50 g mature Cheddar cheese, grated
  • 300 ml double cream
  • 15-20 minutes After
  • 10 minutes of the cooking time, when the soufflés are a good golden brown colour, turn the tin around and slide in the cold plain shelf on the second set of runners

Instructions

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