Cheese Soufflé Recipe
Celia Hay's soufflés served hot from the oven are as impressive as they are comforting.
Ingredients
1 knob Butter, melted, for greasing
¼ cup Breadcrumbs
4 Eggs, at room temperature, separated
290 ml Milk
40 g Butter
30 g Flour
1 tsp Dried mustard
1 pinch Cayenne pepper
85 g Cheddar cheese, grated
Directions
1. Heat the oven to 200C. Place a baking sheet on the shelf in the top third of the oven.
2. Brush ramekins or souffle dishes with the melted butter.Coat lightly with breadcrumbs by tilting the ramekins so the breadcrumbs stick to the butter. Tip out any breadcrumbs that do not stick.
3. Separate the eggs. Be sure to get no yolk in the egg whites. Put the whites in a bowl, ready to whisk.
4. Warm the milk in a pot or microwave.
5. Melt the butter in a saucepan, stir in the flour and cook for 45 seconds.
6. Gradually add the warmed milk, stirring until smooth. Remove from the heat, add the mustard, cayenne pepper, grated cheese and stir in the egg yolks. Taste the mixture — it should have good flavour. Season with salt and pepper if required.
7. Whisk the egg whites until just stiff and mix a spoonful into the cheese mixture to loosen it. Fold in the remainder of the whites with a metal spoon or spatula. Spoon the mixture into the ramekins so they are twothirds full.
8. With the back of a spoon or your fingertip make a one centimetre rim around edge of the souffle mixture. This gives a “top hat’’ appearance to the cooked souffle.
9. Bake for 8-10 minutes until well risen and golden brown. Avoid opening the door until the last minutes of cooking time. To check if the souffle is cooked, wobble the ramekin gently. If it is very wobbly, cook for a little longer
Brain Teaser of the Day 🧠✨ Can You Solve It? 🤔💬
Make a hearty dish. Take just half a minute. Add four parts of kestrel. Then just add one. What have you made?
(Trev from Silverdale kindly provided this head-scratcher ... thanks, Trev!)
Do you think you know the answer? Simply 'Like' this post and we'll post the answer in the comments below at 2pm on the day!
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Tour Ho Chi Minh City to Hanoi & experience Vietnam’s culture
This premium 12-day Vietnam food tour, hosted by Leanne Kitchen from 15–27 October 2026, offers an exclusive culinary journey from NZD$5,995 per person (twin share). Book via Helloworld Travel Ponsonby (09 267 6758) on a first-come, first-served basis
Itinerary Highlights
The journey includes 10 nights of accommodation in boutique hotels and a 1-night cruise in Ha Long Bay
Ho Chi Minh City & Mekong Delta: Explore floating markets, visit coconut gardens, and sample regional specialties like "elephant ear fish".
Hoi An & Hue: Participate in cooking classes, tea tastings, and salt coffee experiences in these historic centers.
Halong Bay: Experience an overnight cruise with on-board cooking demonstrations.
Hanoi: Discover the capital's food culture through a guided street food tour and a traditional water puppet show.
What’s Included:
• Return flights ex Auckland + internal flights
• 11 nights premium accommodation
• Guided culinary experiences
• Discover Mekong Delta, Hoi An & Imperial Hue
• Overnight Halong Bay cruise with activities & all meals onboard
• Airport transfers & private transport throughout
• Small group: Maximum 18 travellers
Poll: Should the government levy industries that contribute to financial hardship?
As reported in the Post, there’s a $30 million funding gap in financial mentoring. This has led to services closing and mentors stepping in unpaid just to keep helping people in need 🪙💰🪙
One proposed solution? Small levies on industries that profit from financial hardship — like banks, casinos, and similar companies.
So we want to hear what you think:
Should the government ask these industries to contribute?
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59.5% Yes, supporting people is important!
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26.2% No, individuals should take responsibility
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14.4% ... It is complicated
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