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Twice-baked Goat's Cheese and Leek Soufflès
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The idea of making a soufflé for a no-stress, prepare-ahead menu might seem like a contradiction in terms, but these little soufflés can be made up to a day ahead, then reheated just before serving. Accompany them with a few salad leaves and the Pepper and Cumin Dressing (see recipe).
Serves: 6 - 8
This recipe was first published in March 2001.