This week's Green Mondays recipe from Kelly Gibney is a cheese soufflé, which is both marvellously simple and a little bit fancy. It’s perfect for those weeknights when the cupboards are looking a little bare. Serve with a lemony green salad and a sprinkle of dried red chilli flakes.
Serves: 2–3
INGREDIENTS
85 grams butter, cut into cubes
2 rounded tablespoons gluten-free flour (I used Edmonds)
½ teaspoon ground cumin
1 cup milk
½ cup grated aged cheddar cheese
large handful fresh parsley, finely chopped
1 tablespoon fresh thyme leaves, plus extra for garnish
4 eggs, separated
sea salt and ground black pepper
To serve: chilli flakes, fresh salad leaves, cherry tomatoes, lemon juice, olive oil
METHOD
Preheat oven to 180°C.
Melt the butter in a medium saucepan over a medium heat. Add the flour and cumin. Cook, stirring continuously for 2 minutes. Add the milk, bring to a simmer and whisk for roughly 5–7 minutes until very thick. Leave to cool for 5 minutes before stirring through the cheese, herbs, salt and pepper.
Separate the eggs carefully. Place the whites in a large, clean bowl. Whisk the yolks into the cheese sauce.
Beat the whites until you have soft peaks. Carefully fold the whites into the cheese sauce.
Pour into a well-greased 4-cup capacity ovenproof dish.
Bake for 40 minutes until golden and with a little wiggle left in the middle. Top with chilli flakes, if desired, and extra thyme. Serve immediately with salad leaves and cherry tomatoes, dressed with lemon juice and olive oil.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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