VegBox Recipes

Simple Souffle

So what is it about the word "Souffle" that strikes fear into the heart? When did souffles acquire the status of "that which is served at dinner parties only by the most accomplished of cooks"?

Because the reality is, they're easy peasy!

The only "critical" factor is getting your oven to the right heat and not opening the door to check it until 5 minutes before it should be done.

Our favourite tip is the check for done-ness. Give the souffle dish a sharp shove. The souffle should "tremble gently" (poor thing!) rather than wobble. A wobble means more cooking time is needed.

Here is our recipe for the basic souffle. See the "Variations" section for ideas on sweet as well as savoury fillings.
 
 

Ingredients

3 (organic, free range, British Lion marked) eggs 55g butter 55g plain flour 285ml milk salt & pepper to taste filling (see "Variations")
 

Method

  • Heat your oven to 200 degrees C
  • Prepare your souffle dish by greasing it and tying a band of buttered greaseproof paper above the top of the dish to create support for the souffle as it rises
  • Heat the butter in a saucepan over a gentle heat
  • Stir in the flour and cook for a few minutes
  • GRADUALLY add the milk, bring to the boil, and keep stirring vigorously until you have a really stiff sauce
  • Now add the seasoning (if this is going to be a savoury souffle) and the filling (see "Variations")
  • Separate the yolks from the whites of the eggs. Beat (or shake) the yolks together thoroughly and then add to the mix
  • Now put the egg whites in a basin / mixing bowl and use a balloon whisk to beat them until stiff
  • Add the mix from the saucepan into the egg whites, folding it all together with a (preferably metal) spoon
  • Pour this into your souffle dish
  • Bake the souffle right in the centre of your oven, for about 35 minutes, and serve immediately
 

Time From Cupboard-To-Table

55 minutes
 

Notes & Variations on Simple Souffle

The key to adding fillings to souffle is to make sure your filling doesn't weigh more than around 55-70g.

Other than that, let your imagination run riot and use what ever you've got that's seasonally available.

Savoury

Try sauteed mushrooms, grated parmesan, onion, pak choi, rocket, sorrel, spinach, watercress ...

Sweet

How about replacing half the flour with chocolate powder and adding up to 50g of sugar? (Remember not to add salt and pepper!)

Or leave out the milk and add the same amount of strong coffee plus up to 50g of sugar.

For something fruity, replace the milk with between half and the same amount of apple juice, and stir in raspberries, strawberries, blackberries, or replace some of the fluid allowance with squeezed lemon or orange juice and some grated rind. You'll probably want to add up to 50g of sugar for a fruity souffle.

Have fun!!
 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Mushrooms Recipes

Baked Autumn Omelette
This baked omelette can be customised using so many different veggies, herbs and spices, and makes a fab lunch on its own, and a hearty dinner served as a side.
Vegetarian Burritos with Fresh Cucumber and Tomato Salsa
These are perfect for a more substantial lunch, sliced into bite sized pieces for party nibbles, served cold the next day in your lunch box, or at your next Mexican night with friends.
Halloween Veggie Skeleton Platter
I think the picture says it all!

I came across this idea last year - thanks so much to Laura at Feeding Frenzy for the photo.
Lentil Spag Bol
Spaghetti Bolognese doesn't have to be reserved for meat-eaters. If you fancy a change, this veggie option is delicious. And it's a good way of using up spare veg box tomatoes and onions. See the variations for ideas of how to use up spare carrots, mushrooms or even runner beans in this dish.
Crispy Vegetable and Couscous Salad
This recipe has been provided by the British Leafy Salads Association.
Three Mushroom Tart
These mushroom tarts are packed with flavour. Ideal with a mixture of fresh and dried mushrooms, the key is to use whatever you’ve got available and to serve with lightly steamed, fresh seasonal veggies.
 
 

Spinach Recipes

Denise Tolson's Smoked Haddock and Early Apples
Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.

Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples.
Mozarella and Aubergine Baguette

BAGUETTES FILLED WITH AUBERGINE (EGGPLANT) AND MOZARELLA

Aubergines don't have to be reserved for stews, casseroles and bakes! As they are quick to cook and tasty, aubergines also work well as a snack food.

Aubergine and mozarella baguettes make a delicious light lunchtime meal. Add chips and a spicy salsa for a bigger meal.

Broccoli & Kale Stir Fry
This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.
Quiche with Chard and (Ethically-sourced) Chicken
This recipe was submitted to us by Justin, who says:

"Well, I had some red chard I didn't know what to do with, so I figured I could put it in a spinach quiche (in place of the spinach of course). And it came out splendidly."

We say: "Good on ya, Justin ... GRRREAT recipe! And thanks for the great photo from your blog."
Aubergine & Courgette Bake
This is a great way of using up spare courgettes and aubergines, towards the end of the veg box's week. And it's so easy!
Kale Pesto Pasta
This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It also works well with spinach, chard or black nero cabbage.
 
 

Blackberry Recipes

Apple & Blackberry Crumble
Apple and Blackberry crumble is a definitive autumn dessert. In this version, you save even more time by not peeling the apples or pre-cooking the fruit.
Cosy Baked Stuffed Apples
This recipe was suggested to us by our good friend Gill in London. It's a really comforting "old-school pud" that you can play around with, and which also works brilliantly for breakfast times.
Bramble & Apple Jelly
Go straight back to your childhood with this recipe, when you've been out picking wild blackberries and apples.
Blackberry & Coconut Slice
All you need is some dessicated coconut, cake ingredients and a bowl of blackberries from the hedgerows. It doesn't matter if they're a bit tart - it adds to the flavour.
Quick Blackberry Sauce
This blackberry sauce recipe has to win a prize for being quick, easy and delicious.
Blackberry & Apple Syrup
This is a delicious way of preserving blackberries and cooking apples. It keeps well in sterilised jars or frozen in pots in the freezer.
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge