VEGETARIAN AND VEGAN RECIPES

ALEXANDRE’S CHEESE SOUFFLE

INGREDIENTS:

· 200ml Milk 3-5% · 4 Eggs, large, separated · 25g Butter · 25g Flour (sifted √ for infestation) · 100g Goat or Feta Cheese, finely grated · ½ Lemon, juiced, grated zest · 1 Rosemary, fresh sprig, finely chopped · ½ Leek, chopped · 1 Bay Leaf · Black Pepper, freshly ground · 4 Ramkens, buttered [Soufflé bowls]

DIRECTIONS:

1. Pre heat oven to 200ºC. 2. Warm milk, leek, bay leaf and a pinch of black pepper. 3. Bring to the boil then cool then strain. 4. Melt butter in a pan. 5. Add flour, stir until it bubbles. 6. Cool. 7. Beat in egg yolks slowly. 8. Season and add fresh rosemary, lemon juice and zest. 9. Mix in 3/4 grated cheese. 10. Whisk egg white until stiff then fold into yolk mixture. 11. Spoon into ramekins. 12. Sprinkle on remaining cheese. 13. Bake for 20 minutes. YIELDS: 4 servings. Source: Rabbi Alan Ira Silver