10g (1/4 oz) butter
finely grated cheese for coating
50g (2oz) butter
25g (1oz) plain flour
250ml (8fl oz) milk
4 eggs, separated
150g (5oz) cheddar cheese, grated (you can use much less)
salt, cayenne & nutmeg
5ml (1 teaspoon) cornflour
Butter & coat the inside of a large soufflé dish with grated cheese.
Melt 2oz butter in a pan & add the flour. Stir to a paste & cook for 3 mins. Gradually add the milk, whisking as you go till you have a thick sauce. Remove the pan from the heat & add the egg yolks, cheese, salt, cayenne & nutmeg. Whisk the whites with a pinch of salt and the cornflour till stiff. Add 1/3 of the egg whites to the cheese mixture & mix in. Gently fold in the remaining. Fill the prepared dish & bake for 20 – 25 mins till golden in a moderately hot oven, 180 C
You can also shred then steam/sauté whatever seasonal green leafy veg you have e.g. spinach, leeks, winter greens and place in a layer at the bottom of the dish before putting in the oven.