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Cheese, Egg,
and Cream Based Recipes - Pasta Soufflé Sensation
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Cheese, Egg, and Cream Based
Recipes - Pasta Soufflé Sensation
Ingredients
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Butter for greasing
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425 g/15 oz/1 can
pasta in tomato sauce
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298 g/10 1/2 oz/1 large
can condensed cream of celery soup
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75 g/3 oz Cheddar
cheese, grated
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4 eggs, separated
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Freshly ground black
pepper
Method:
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Butter a 20 cm/8 in round soufflé dish. Empty the
contents of the can of pasta into the dish. Put the
soup in a bowl.
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Whisk in the cheese and egg yolks
and season with pepper. Whisk the egg whites until
stiff and fold into the soup mixture with a metal
spoon.
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Turn into the soufflé dish and bake in the
hot oven at 200°C/400°F/gas mark 6 for about 25-30
minutes until well risen and golden. Serve straight
away.
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