World wide   inSite web

  Restaurant Name  
Soup Appetizers Egg & cheese Fish & shell fish Poultry & game Meat Vegetables More ...
Mexican Omelet
Savory Souffle Omelet
Mushroom Omelet With Country Bread
Spinach & Mushroom Frittata
Zucchini Frittata
Potato Omelet
Quiche Lorraine
Smoked Salmon Asparagus Quiche
Roquefort Quiche
Spinach, Leek & Gruyere Tart
Mediterranean Zucchini Pie
Italian Cheese & Red Pesto Tartlets
Strata With Cheese & Pesto
Broccoli & Ricotta Tart
Creamy Seafood Crepes
Buffet Crepes
Souffle Crepes With Broccoli & Cheese
Chicken Crepes Florentine
Classic Cheese Souffle
Broccoli Souffles
Garlic & Goat Cheese Souffle
Swiss Double-Cheese Souffles
Cheese Fondue
Croque Senor
Swiss Cheese & Tomato Rarebit
Eggs Benedict
Eggs Florentine
Oeufs En Cocotte
Huevos Rancheros

Garlic & Goat Cheese Souffles

Serves 6
Garlic & Goat Cheese Souffle
  • 1 head of garlic
  • 1 cup (250 ml) milk
  • 1/2 cup (125 ml) water
  • 2 tbsp butter, plus extra for greasing
  • 2 tbsp all-purpose flour
  • 5 oz (150 g) goat cheese, diced
  • 6 eggs, separated
  • salt and black pepper to taste
  • fresh chives to garnish
  • * 62/3-CUP (150-ml) souffle dishes


  1. Separate and peel the garlic cloves. Put the milk, measured water, and all but one of the garlic cloves into a saucepan. Bring to a boil, then simmer for 15-20 minutes, until the garlic is tender and the liquid has reduced to 1 cup (250 ml). Leave to cool. Lightly mash the garlic in the milk.
  2. Melt the butter in a saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the garlic milk.
  3. Return to the heat and bring to a boil, stirring constantly, until the mixture thickens. Simmer for 2-3 minutes. Transfer to a large bowl and leave to cool for 10 minutes. Chop the remaining garlic clove.
  4. Add the chopped garlic, diced goat cheese, egg yolks, and salt and pepper to taste to the cooled sauce.
  5. In a large bowl, whisk the egg whites until stiff but not dry. Stir 1 tbsp of the egg whites into the garlic and cheese mixture, then fold in the remaining egg whites.
  6. Lightly butter the souffle dishes, pour in the souffle mixture, and bake in a 350癋 (l80癈) oven for 15-20 minutes. Serve immediately, garnished with chives.