 |
Al-Ahram Weekly 15 - 21 June 2000 Issue No. 486 
|
||
Published in Cairo by AL-AHRAM established in 1875 |
| ||
|
Al-Ahram Weekly 15 - 21 June 2000 Issue No. 486
|
||
| Published in Cairo by AL-AHRAM established in 1875 |
| ||
Egypt Region International Economy Opinion Culture Features Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Cheese soufflé
By Moushira Abdel-MalekIngredients:
1/3 cup plain flour
1 cup whole milk
1 cup grated yellow cheese
1/4 cup fresh chopped parsley
4 eggs, separated
1 egg white, extra pinch of pepper
125gms butterMethod:
Melt butter in medium saucepan. Stir in flour over medium heat. Remove from heat and gradually stir in milk over high heat until mixture boils and thickens. Stir in cheese and parsley until cheese melts. Transfer mixture into a large bowl. Quickly stir in egg yolks. Beat all egg whites in small bowl until it forms firm peaks. Fold into mixture in two batches. Spoon mixture into an oven dish, half filling it to allow space for soufflé to rise. Bake in moderately hot preheated oven for about 30 minutes or until goldened. Serve immediately.
