It’s easy to manage a soufflé! Try our simple recipe and conquer a classic!
Serves: 4-5 Preparation: 15′ Cooks in: 30′ Ready in: 45′
300gr deli meats, chopped
400gr various white and yellow cheeses, grated
500gr stale bread, sliced, no core
2 tbsp extra virgin olive oil
1 tbsp mustard
2 eggs lightly beaten
250ml double cream
parsley or dill, finely chopped
Heat oven to 180C/fan. In a bowl mix cheese, deli meats, mustard, double cream, eggs and parsley.
Lightly soak bread in milk.
Butter a soufflé dish generously with oil, lay the bottom with bread slices, spread half cheese mix, lay again with bread slices and finish with the rest of the cheese mix. If there is any milk left, pour over the soufflé.
Bake for 30 minutes or until nicely colored.
Photo George Drakopoulos – Food styling Tina Webb