a welsh rarebit souffle recipe from real recipes
Welsh Rarebit Soufflé Recipe
This Welsh Rarebit Soufflé Recipe provides a wonderful light and tasty vegetarian recipe for lunch or with a bit of tweaking a brilliant starter. The soufflé treatment lightens the dish whilst retaining the intense flavour of the basic recipe. You need good quality bread for this recipe we recommend our sourdough loaf recipe. For a starter maybe a piece of Ciabatta and finished with chilli jam a balasamic syrup or maybe some home made pineapple relish.
Recipe Summary
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Serving size: 220gm
Calories per serving: 325
Fat per serving: 45gm
Updated on 23rd March 2012 By:
For this Welsh Rarebit Soufflé Recipe – You will need:
Ingredients (Serves 4)
- 225gm Mature Cheddar Cheese
- 4Free Range Egg Whites
- 3 Free Range Egg Yolks
- 1/2 teaspoon dry english mustard
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon tabasco sauce
- vsome freshly Ground Salt And Pepper
- 4 slices Good Quality Bread
Method
- Toast the Bread until nicely browned
- Preheat the oven to 230c 450f
- Grate the Cheese
- Beat the Cheese, Egg Yolks, Mustard Tabasco and Worcestershire sauce togetheer and season with the salt and black pepper
- Whisk the Egg Whites until they stand in stiff peaks
- Mix in a tablespoon of the egg white to the soufflé mixture
- Gently Fold in the rest of the egg whites until combined well
- Place the Toast in an oven proof dish and spoon over the soufflé mixture
- Bake in t6he oven until browned and risen about 10 minutes
- Serve immediately
for a nice light lunch serve with a good green salad. for something a little more substantial some freshly dug new potatoes would be wonderful complement to this Welsh Rarebit Soufflé Recipe. Enjoy!