Goat’s cheese soufflé with beetroot and walnut salad - Horfield and District Allotments
www.horfieldanddistrictallotments.co.uk
A recipe from Stephen Markwick This is a classic dish from the 1970’s – either as a starter or a main course - the original recipe came from Prue Leith but it goes back to Peter Kromberg of Le...
Ingredients
- 6 medium eggs
- 55g strong Cheddar cheese
- 55g Gruyère cheese
- 110g goat’s cheese
- 425ml whole milk
- A slice of onion
- A bay leaf
- 85g of butter
- 85g plain flour
- 1 tbsp Dijon mustard
- Salt, pepper, cayenne pepper and nutmeg
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