Old Winchester double-baked soufflé with dandelion and walnut salad


  • 3 tbsp French dressing
  • small handful chives, chopped
  • 110g/4oz dandelion leaves
  • vegetable oil, for deep frying
  • 110g/4oz walnut halves
  • 110g/4oz caster sugar
  • 100g/3½oz Old Winchester cheese, grated
  • + 9 more ingredients
    • 4 tbsp kirsch
    • 250ml/9fl oz double cream
    • salt and black pepper
    • 3 free-range eggs, separated
    • 1 tsp Dijon mustard
    • 125g/4½oz Old Winchester cheese, grated
    • 350ml/12fl oz milk
    • 40g/1½oz plain flour, plus extra for flouring
    • 40g/1½oz softened butter, plus extra for buttering

1. For the soufflés, preheat the oven to 180C/350F/Gas 4. 2. Rub the inside of the ramekins with some butter, then dust with flour and place in a high-sided oven tray. 3. Melt the butter in a large saucepan set over a medium heat, then add the flour and mix well. 4. Cook over low heat for 2-3 ...

View full recipe at SpringPad


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