Twice-baked goat's cheese and thyme soufflés with mustard leaves from Leiths How to Cook by Leiths School of Food and Wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clairepotter on January 19, 2019

    Made this January 2019. Replaced fresh egg whites with same weight in pasteurised egg whites from carton. Greased ramekins and pudding tins with Trennspray. Worked better than butter. For second bake, tablespoon of red onion marmalade in bottom of gratin dish, soufflé on top. Tablespoon single cream poured over. Grated Gruyere on top. Bake at 200'fan until golden and risen. Beautiful.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.