Cheese Souffle With Celeriac Apple Walnut Salad Recipes

Steps:

• Preheat the oven to 375 degrees F.
• To make the souffle base, mix together the flour, butter, milk, egg yolks, Stilton, mustard, salt, and pepper, and mix until smooth and set aside. This maybe be prepared a day ahead of time.
• In a separate bowl, beat the egg whites, corn flour, and salt until stiff but fluffy. Add a small amount of the egg whites to the souffle base and blend. Add the remaining egg whites to the mixture and fold gently. Gently spoon in the mixture into 6 buttered ramekins and place in the oven. Bake souffles for approximately 10 minutes until they have risen and are golden. Once you remove them from the oven, allow to rest for 1 minute before serving.
• To prepare the salad, mix all of the ingredients together.
• To serve, place the salad on each plate on the side and remove the souffle from the ramekins and invert 1 onto each plate. Top the souffle with chopped walnuts.

Steps:

• In medium bowl, mix dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick); set aside.
• In very large bowl (at least 4 quart), gently mix salad ingredients. Just before serving, pour dressing over salad; toss to coat. Serve immediately.

Steps:

• Wash, but do not peel the apples, remove the core, quarter and then cut the apples into triangles or cubes, mix at once with the lemon juice.
• Add the celery, raisins or craisins, walnuts and cheese and mix together.
• Flavour the yogurt with a little cinnamon and honey and mix well, and then mix the salad and yogurt together.
• Put the salad in your lunchbox and refrigerate - or serve.

Steps:

• Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
• In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
• Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
• About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
• Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

Steps:

• Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.
• Combine greens, watercress and endive in large bowl. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add apples and sugar and sauté until apples are almost tender, about 8 minutes. Increase heat to high and sauté until golden brown, about 5 minutes longer. Place atop greens in bowl. Sprinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

Steps:

• Make soufflés:
• Preheat oven to 350°F. and generously butter six 1/2-cup soufflé dishes or custard cups.
• In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat soufflé dishes or custard cups with walnut mixture, knocking out excess.
• In a small heavy saucepan melt butter over moderately low heat and whisk in remaining 3 1/2 tablespoons flour. Cook roux, whisking constantly, 3 minutes and add milk in a stream, whisking. Bring mixture to a boil over moderate heat, whisking, and cook until thickened, about 30 seconds.
• Remove pan from heat and transfer mixture to a bowl. Cool mixture slightly. Whisk cheese, yolks, black pepper, and salt to taste into milk mixture until cheese is melted.
• In a bowl with an electric mixer beat whites until they just hold stiff peaks. Stir one third of whites into cheese mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among prepared soufflé dishes or cups and put in a large baking pan just large enough to hold them. Add enough hot water to pan to reach halfway up sides of soufflés dishes or cups and bake soufflés in middle of oven until puffed and golden brown, about 25 minutes. Remove pan from oven and let soufflé dishes or cups stand in pan 15 minutes. (Soufflés will fall.)
• Lightly butter a baking sheet.
• Remove soufflé dishes or cups from pan and run a knife around edge of each dish or cup, carefully lifting edge of each soufflé slightly to help release it from bottom. Invert soufflé onto hand and carefully put, top side up, onto prepared baking sheet. Soufflés may be prepared up to this point 2 days ahead and chilled, covered.
• Increase temperature to 425°F.
• Bake soufflés in middle of oven until puffed slightly and heated through, about 5 minutes.
• Make vinaigrette while soufflés are baking.
• In a bowl toss mesclun with vinaigrette and divide among 6 salad plates. Arrange soufflés among 6 salad plates. Arrange soufflés along side of mesclun and garnish with bell peppers and flowers.

Steps:

• String the celery and finely slice.
• Grill (or use hot, dry pan) the walnuts, sunflower and pumpkin seeds until they smell toasty.
• For the dressing whisk the vinegar, olive oil, yoghurt, honey, garlic, capers, sea salt and pepper in a bowl.
• Julienne the apples (cut into thin strips).
• Combine the apple, celery and leaves and watercress and lightly toss. Drizzle with the vinaigrette, scatter with toasted walnuts and seeds, and serve.

Steps:

• Combine shallots and vinegar in small bowl and set aside.
• Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside.
• Slice celery on bias, making exaggerated V-shaped pieces. Place in large serving bowl.
• Whisk together shallots, vinegar and oil in small bowl. (Do not add salt and pepper at this time; many blue cheeses are very salty.).
• Coarsely chop walnuts and add to celery.
• Pour over 1/2 to 2/3 of dressing and toss to coat well. Add more dressing as needed; salad should be moistened, but there shouldn't be leftover dressing in bottom of bowl.
• Add blue cheese and toss lightly to combine. Taste and add salt, if needed, and pepper to taste.

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.