healthy eating my way (allergy friendly)

Mini cheese souffle

The count down has started, it has been fun to be in Korea, but all good things comes to an end. No more short and t-shirt weather. I’m going to miss the sunny weather and blue skies. Yesterday it was 25 Celsius here (77F),  my son and me went to the little park here, and I ate my lunch in the sun.  Love it.Treated myself with some sushi, blueberries, naked juice and a little bit of gossip. Got to enjoy life sometimes. Lol.

My recipe today is cheese souffle. I first tried this out when I was in junior high. I have tried out new things with it over the years. This time around I served my souffle with kale chips. Its a winner. And its quick to make, and so yummy.

Makes 6 servings

4 oz butter

1/4 cup sorghum flour

1/4 cup tapioca starch

2 cups milk

1 tsp Dijon mustard

1 cup Parmesan cheese

1 cup grated cheddar cheese

6 eggs (separated)

2 tsp chopped chives

1 chopped green onion

1 chopped clove of garlic

1/4 tsp cream of tartar

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp pepper


1. Preheat oven to 375 F

2.Melt butter add flour and stir, add milk.

3. Remove from heat and add, mustard, cheese, egg yolks chopped garlic, chives and green onions.

4. Whisk egg whites  until they form soft peaks. Stir this and the remaining ingredients together in the cheese mix.

5. Divide over muffins cups.

6. Bake for about 15 minutes.

7. Let cool of for a bit, and serve with salad.


3 comments on “Mini cheese souffle

  1. kat
    November 3, 2011

    aww how cute! i’m a sucker for anything mini 🙂

  2. Kristina
    November 3, 2011

    Cheeseeeee!!! Yum yum! I love cheese 😀 And those sound delicious!!

  3. frugalfeeding
    November 3, 2011

    This sounds awesome, I adore cheese souffles.

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This entry was posted on November 3, 2011 by in Dinner, Recipes and tagged , , , , , , , , .
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