Red house souffle
1 hour 20 min
The tomatoes give this cheese souffle its name and colour. It is one of my favourite dishes and comes out great, every time I make it.
K. Harris
4 people made this
Ingredients
Serves: 6
- 170g (6 oz) butter
- 225g (8 oz) onions, thinly sliced
- 1 large cup fresh sweetcorn kernels
- 225g (8 oz) tomatoes, peeled and coarsely chopped
- 2 tablespoons chopped parsley
- 100g (4 oz) plain flour
- 600ml (1 pt) milk
- 170g (6 oz) grated Cheddar cheese
- 6 eggs, separated
Method
Prep:20min ›
Cook:1hr ›
Ready in:1hr20min
- Preheat oven to 180 C / Gas 4.
- Heat 50g (2 oz) butter in a pan and saute onions until soft, but not brown. Add sweetcorn, tomatoes and parsley off the heat.
- In another pan heat the remaining butter, stir in flour and cook together for a few minutes. Add milk and cook, stirring all the time. Add half the sauce to the vegetables, season and turn into a 2L greased souffle or casserole dish.
- To the remaining half of sauce, add cheese and beat in egg yolks, one at a time. Fold in stiffly beaten egg whites, the spoon over the tomato mixture.
- Bake for 1 hour in preheated oven. Serve at once.
