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
Poll: 🤖 What skills do you think give a CV the ultimate edge in a robot-filled workplace?
The Reserve Bank has shared some pretty blunt advice: there’s no such thing as a “safe” job anymore 🛟😑
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We want to know: As the world evolves, what skills do you think give a CV the ultimate edge in a robot-filled workplace?
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Business on Toast
Devonport Rotary Club and Devonport Business Association
Invite you to another
Business on Toast
at
The Stone Oven
5 Clarence St, Devonport
With guest speaker
David Lomas
Documentary host, producer and journalist
The man who finds people, for people
BOOK EARLY AS NUMBERS LIMITED
Friday 20 March 2026
Breakfast from 7:00am
Coffee and tea available from 6:30am
The cost is $30 payable at the door by EFTPOS
Please RSVP by
Wednesday 18 March
to
devonportrotary11@gmail.com
Include 'Business on Toast' in the subject line
David Lomas is best known as the man who makes New Zealanders cry.
For the last 19 years he has fronted more than 160 episodes of his heart warming and heart-wrenching family reunion programmes known by various names - Missing Pieces, Family Secret, Lost & Found and David Lomas Investigates.
In April his new series David Lomas Breakthrough will screen on TV3.
David comes from a background in journalism, writing his first newspaper story 60 years ago as a 13 year old college student.
In a print journalism career lasting 18 years he worked on numerous papers including the Wanganui Chronicle, The Dominion, The Sunday Times, Fiji Sun, Auckland Star, Sunday Star and the Auckland Sun.
In 1988 David moved to television with TVNZ where he was involved in starting the Holmes programme (and was in the helicopter crash with Paul Holmes).
While David did some on-air work at TVNZ he was mainly involved in producing such programmes as 60 Minutes, Sunday and One News.
He has also worked for Radio NZ and was deputy editor of The Listener.
David has won more than 40 journalism and television awards including Journalist of the Year in both television and print.
For the last 20 years he has worked as a freelance producer/ director/ presenter. David has also made a number of one-off documentaries – most notably the top rating The Wahine Disaster and The Real Mr Asia.
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