Parmesan Cheese Soufflé

Serves 6
Time 45 minutes


90g plain flour
90g butter
500ml milk
5 eggs
100g parmesan, grated
50g brie, crumbled
100g feta, crumbled

Mixed leaf salad, to serve


Preheat the oven to 200°C.

Separate egg yolks, whisk whites until soft peaks form.
Add the butter to a pot on medium heat, and once it has melted add the flour. With a wooden spoon stir until it forms a paste and then slowly add the milk, continuously stirring until it comes together to form a bechamel sauce. Season with salt, then once cooled slightly, fold in the yolks.

Fold in the parmesan. Fold in the feta and brie, season with salt & pepper.

Add in a third of the egg white mixture and then fold in. Then add the rest of the egg white and fold to combine. Put the mixture in a souffle dish, greased with spray oil & dusted with parmesan cheese. Sprinkle top with additional grated parmesan.

Bake for about 30 minutes, or until it is golden and has increased in size. Serve with a side of mixed leaf salad.