A souffle is quite an easy meal to make -- there's a bit of preparation, but then you've got half an hour or so while it's in the oven to make a salad, which is a great accompaniment to this light meal. It is a good vegetarian option if you choose appropriate fillings.
Preparation Time: 15 minutes, depending on filling
Cooking Time: 35 minutes in oven 10 minutes during preparation
Makes: 4 servings as a light meal with a salad
Ingredients 3 eggs
Salt and pepper
Fillings such as cheese, mushrooms, fish, ham, depending on your preference.
Heat your oven to 200°C.
Grease a souffle dish or glass bowl.
Separate the three eggs, keeping both the yolks and whites.
Melt the butter in a saucepan, then stir in the flour.
Cook, while stirring for two to three minutes.
Gradually stir in the milk, and bring to the boil, continuing to stir throughout.
Cool slightly and add the filling. I used mushrooms, which I cooked slightly before adding, and a handful of grated cheese. Ensure the fillings are cut up fairly small as they will sink to the bottom of the souffle if the pieces are too heavy.
Add egg yolks, one at a time, beating well.
Season with salt and pepper.
Stiffly whisk the egg whites.
Fold the egg white into the other mixture.
Put it into the greased souffle dish.
Bake in the center of the oven at 200°C for about 35 minutes.