Ingredients with Measurements:
- 1 cup of Santarém cheese, grated
- 1 cup of broccoli florets, chopped
- 4 tablespoons of unsalted butter
- 4 tablespoons of all-purpose flour
- 1 cup of milk
- 4 eggs, separated
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Pinch of nutmeg
Special equipment needed:
- 8-inch soufflé dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Butter the soufflé dish and sprinkle with grated Santarém cheese.
2. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 2 minutes, stirring constantly.
3. Gradually add the milk, whisking constantly until the mixture is smooth. Cook for 5 minutes, stirring constantly, until the mixture thickens.
4. Remove from the heat and add the grated Santarém cheese, broccoli, salt, pepper, and nutmeg. Stir until the cheese is melted and the mixture is well combined.
5. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
6. In another bowl, beat the egg yolks until light and frothy. Gradually add the cheese and broccoli mixture to the egg yolks, stirring constantly.
7. Gently fold in the egg whites, being careful not to deflate them.
8. Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
9. Bake for 30-35 minutes, until the soufflé is puffed and golden brown.
10. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 310
Fat per serving: 23g
Carbohydrates per serving: 10g
Protein per serving: 16g
Substitutions for ingredients:
- Santarém cheese can be substituted with any other hard cheese, such as cheddar or parmesan.
- Broccoli can be substituted with any other vegetable, such as spinach or mushrooms.
Variations:
- Add cooked ham or bacon to the mixture for a meaty version.
- Substitute the broccoli with cooked shrimp or crab for a seafood version.
- Add chopped herbs, such as parsley or chives, for extra flavor.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form, as this will help the soufflé rise.
- Use a spatula to gently fold in the egg whites, being careful not to deflate them.
- Serve the soufflé immediately, as it will start to deflate once it comes out of the oven.
Storage instructions:
The soufflé is best served immediately and should not be stored.
Reheating instructions:
The soufflé cannot be reheated.
Presentation ideas:
Serve the soufflé straight from the oven in the soufflé dish.
Garnishes:
Garnish with chopped herbs, such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted asparagus
- Sautéed mushrooms
Troubleshooting advice:
- If the soufflé does not rise, make sure the egg whites are beaten until stiff peaks form.
- If the soufflé collapses, it may have been overcooked or not cooked long enough.
Food safety advice:
Make sure to cook the soufflé to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Santarém cheese is a hard cheese from Portugal that is made from sheep's milk. It is named after the town of Santarém, which is located in the Ribatejo region of Portugal.
Flavor profiles:
The Santarém cheese and broccoli soufflé has a rich and savory flavor, with a hint of nutmeg.
Serving suggestions:
Serve the soufflé as a main dish for lunch or dinner.
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Region: Portuguese