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    Delia's Potato, cheese and spring onion soufflé

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    Delia's Potato, cheese and spring onion soufflé

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Serves: 2

    Ingredients

    50g trimmed spring onion, finely chopped  (including the green part)
    110g boiled potatoes, grated
    30g grated Cheddar (plus 1 dessertspoon for later)
    30g grated Parmesan (plus 1 dessertspoon for later)
    25g butter
    4 tab soured cream (80g)
    4 tab Greek thick yoghurt (80g)
    2 large eggs, separated
    ¼ teaspoon cayenne pepper
    nutmeg, freshly grated

    You will need a 14cm x 6cm soufflé dish well buttered and a solid baking tray

    Pre-heat the oven and baking tray – 200ºC, Gas Mark 6

    Method

    Begin by heating the butter in a small saucepan, then stir in the chopped spring onion and cook gently for 5 minutes. Then remove from the heat and stir in the soured cream and yoghurt.

    Now beat the egg yolks into the sauce and add the potatoes. Lastly stir in all but 1 dessertspoon of each of the cheeses then season with a little salt and about ¼ teaspoon of cayenne pepper and the nutmeg then transfer to a large bowl.

    In a separate (grease-free) bowl, whisk the egg whites (see Video Techniques: Perfect Egg Whites) until soft peaks and stir one large spoonful into the cheese mixture to slacken it and make it easier to fold in the rest using a large kitchen spoon. Taste for seasoning before carefully folding in the remaining egg white.

    Pour the whole lot into the soufflé dish with the help of a rubber spatula and sprinkle the top with the extra Cheddar and Parmesan and a sprinkling of cayenne pepper.

    Place on the pre-heated baking tray and bake near the centre on the oven for 30 minutes or until well risen and golden brown. Serve as soon as possible (it will shrink a bit on the way to the table but even when shrunken and cold it still tastes good!).

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    Recipe adapted from Delia’s Happy Christmas published by
    Ebury Press 2009. © Delia Smith 2013

    To watch this recipe video, click here


    For more information about Delia's Online Cookery School, go to www.deliaonline.com

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