Twice Baked Leek & Cheese Souffles
From Frost Bite by Susan Austin, published by New Holland $35
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60g/2 ozs. butter
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1 large or 2 small leeks, finely chopped
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40g/1.5oz plain all purpose flour
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1 cup/250ml milk, heated
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80g/3oz gruyere cheese, grated (I used goat's cheese)
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1 tablespoon snipped chives
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3 eggs, separated
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salt and pepper
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1 1/4 cups/300ml cream (later-to serve)
Notes from cookbook: Restaurant quality twice baked souffles are easy. The defrosting is ultra important here-don't defrost in the microwave, just allow plenty of time in the fridge and you'll never know they had been frozen.
Step 1 - Preheat oven to 180C/350F. Grease six small ramekins (about200ml/7fl oz each) or four larger ones. Put the kettle on to boil.
Step 2 - Melt 30g/1oz of the butter in a medium saucepan and add leek. Cook for several minutes or until softened. Remove from the pan and set aside for the time being. Melt the remaining butter in the saucepan and add flour. Mix well and cook over low-medium heat for a couple of minutes. Add milk slowly, whisking at the same time to remove any lumps. When all the milk has been incorporated allow to bubble gently for 2-3 minutes, stirring constantly. It will be very thick. Remove the saucepan from heat and add the cooked leeks, cheese and chives to the mixture. Stir well to combine then allow to cool slightly (about 5 minutes). Add the egg yolks, salt and pepper to the mixture and combine well.
Step 3 - Beat the egg whites until stiff then fold a spoonful of the whites into the cheese mixture to lighten it. Add remaining whites and stir gently to combine. Spoon the mixture into prepared ramekins and smooth the tops. Place in a baking dish then pour boiling water around the ramekins so that it comes half way up their sides.
Step 4 - Bake in oven for about 25 minutes or until puffed up and well set. Remove from oven and leave in ramekins for a couple of minutes before turning out the souffles into a plate or tray (they will deflate a little as they cool).
To freeze: Cover the cooled souffles with cling wrap or store in a plastic container and place in the freezer (I did both, I wrapped them in cling wrap and then put them in a container in the freezer).
To defrost: In the fridge (or you can partially defrost on the kitchen bench before finishing defrosting in the fridge). Remove a few hours before baking (I put them in the fridge the night before). Not suitable for microwave.
Step 5 - To cook again, preheat oven to 180C/350F. Place a single souffle in a gratin dish and then pour cream over the top of each one. Bake for about 25 minutes or until hot and puffed up. Serve immediately with a green salad or steamed vegetables (I served mine with almond broccoli).