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Fresh Herb Soufflés

Soufflés are quick and easy to make and look and taste impressive. The most important things are not to overbeat the egg whites and to serve the soufflés immediately because they will fall as they cool. To begin making soufflés ahead, simply prepare the whole recipe except for the folding in of the egg whites; that is up to the end of step 2. It is important to reheat the mixture to a warm temperature so it makes the egg whites easier to fold through the mixture

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45g butter
1½ tablespoons plain flour
1 cup milk
3 eggs, separated
1 tablespoon chopped parsley
½ cup chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives

Sweet pepper sauce:

400g can sweet red peppers, drained
¼ cup cream
1 teaspoon sugar
2 teaspoons brandy


Serves: 6


  1. Grease 6 soufflé dishes (½ cup ca­pacity). Melt butter in saucepan, stir in flour; cook, stirring constantly, for 1 minute. Remove from heat, gradually stir in milk, stir until smooth. Return to heat, stir constantly until mixture boils and thickens.

  2. Transfer to large bowl, cover sur­face with plastic wrap, cool to warm. Stir egg yolks, parsley, basil, dill and chives into bowl.

  3. Beat egg whites in small bowl until soft peaks form, fold lightly into warm herb mixture. Place dishes onto oven tray, pour mixture evenly into dishes. Bake in moderately hot oven for about 15 minutes. Serve immedi­ately with sauce.

Sweet pepper sauce: Blend or pro­cess peppers until pureed. Combine all ingredients in a frying pan, bring to the boil, reduce heat, simmer uncovered for about 2 minutes or until sauce is slightly thickened; strain before using. Reheat if necessary.

Note: This recipe is unsuitable to freeze or microwave.

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