Prue Leith served up tasty twice baked cheese souffle with mustard sauce on Prue Leith’s Cotswold Kitchen.
The ingredients: 15g unsalted butter plus extra for greasing, 15g plain flour, 150ml whole milk, 45g mature cheddar, 20g vegetarian Parmesan-style cheese, grated, ½ teaspoon of English mustard powder, ½ teaspoon of cayenne pepper, 2 large eggs, separated and Black pepper.
For the sauce: 150ml double cream, 1 tsp Dijon mustard if desired, Salt and Pepper.
See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes
Related Posts
Prue Leith plain cheese souffle recipe on Prue Leith’s Cotswold Kitchen
Prue Leith cheese souffle with tomato sauce recipe on Prue Leith’s Cotswold Kitchen
Prue Leith carrot tops pesto with walnuts and cheese recipe on Prue Leith’s Cotswold Kitchen
Prue Leith Orange and Polenta Upside Down Cake recipe on Prue Leith’s Cotswold Kitchen
Prue Leith chocolate and mayonnaise cupcakes recipe on Prue Leith’s Cotswold Kitchen
Prue Leith goat’s curd and roasted tomatoes galette recipe on Prue Leith’s Cotswold Kitchen
Prue Leith goat’s cheese on toast with spinach and spicy red pepper chutney recipe on Prue Leith’s Cotswold Kitchen
Prue Leith palmier canapes with pesto and Parmesan on Prue Leith’s Cotswold Kitchen
Prue Leith tomato sauce with bay leaves recipe on Prue Leith’s Cotswold Kitchen
Prue Leith watermelon and prawn cocktail with Asian dressing on Prue Leith’s Cotswold Kitchen