Delicious Souffle Dinner Recipe

Delicious Souffle Dinner Recipe. Image credit: Irene Muller

Savoury soufflé dinner: Bring something special to the party table

Invite your friends or bosses over, dress-up and cook a restaurant-quality meal when you have this savoury soufflé dinner on the table.

Delicious Souffle Dinner Recipe

Delicious Souffle Dinner Recipe. Image credit: Irene Muller

Sometimes it can be fun to dress-up a bit and have a bit of a fancy dinner party instead of a relaxing braai. If you’re the person hosting, cook something great that will make people feel like they’re in a high-end restaurant. soufflé is often a good way to show-off your cooking skills. This dish is often served as a simple starter but this savoury soufflé dinner is a more hearty variation with the same fluffy texture with cheese and your choice of vegetables.

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Savoury soufflé dinner hints

Soufflé is often seen as a tough dish to cook, but this recipe combines those simple tasks with a puff pastry base. The recipe just relies on you not over-mixing certain ingredients and not getting too curious to open the oven door. You can be creative and swap the asparagus and bacon for blue cheese and thyme, or salmon and herb, or whatever combination you feel will work well together. You can serve it in their individual dishes or add a light green salad on the side.

ALSO READ: Crunchy crab stick salad with nectarines and plums

Invite your friends or bosses over, dress-up and cook a restaurant-quality meal when you have this savoury soufflé dinner on the table.

Last updated on 1 March 2023

Savoury soufflé dinner recipe

0 from 0 votes
Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

Ingredients

  • 1 pack 1 bacon

  • 100 g 100 asparagus, drained

  • 1 1 chopped onion

  • 1 tsp 1 oregano

  • 1 roll 1 puff pastry

  • 4 4 eggs, separated

  • 300 g 300 grated cheddar cheese

  • fresh oregano for garnishing

  • Cheese sauce
  • 2 tbsp 2 butter

  • 1⁄2 litre 1⁄2 milk

  • 3 tbsp 3 flour

  • 1 tbsp 1 mustard

  • 1 pinch 1 cayenne pepper

  • 1 pinch 1 salt

Method

  • Cut the bacon and onion in small slices, stir fry together with some olive oil and butter.
  • Melt the butter and remove from the heat. Then add the flour and only add a little bit of milk. Whisk until smooth. Add the rest of the milk and stir until thickened.
  • Add the salt, cayenne pepper and mustard, mix well and take off the heat and let it cool.
  • Preheat the oven to 190°C.
  • Roll out the puff pastry.
  • Prepare a 12 cup muffin pan and an extra small 14 cm cocotte / ramekin bowl with cooking spray / butter.
  • To measure, use a cup and cut 12 muffin cup sized circles out of the pastry and place them inside each muffin cup.
  • Use the leftover pastry and spread evenly in the cocotte / ramekin bowl.
  • Divide the bacon and asparagus evenly in the muffin cups and separate bowls.
  • Whisk the egg yolks and stir into the cooled sauce.
  • Add the grated cheese and fold in.
  • Beat the egg whites with an electric mixer on medium speed until it forms stiff peaks when taking out the whisk.
  • Fold the egg whites slowly with a spatula into the sauce. Do not over mix.
  • Add the frothy white sauce to each muffin cup and cocotte / ramekin bowl.
  • Bake in the oven for 25 minutes without opening the oven door.

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