This soufflé would make a great starter.


  • 1 small onion (peeled and halved) 300ml/10fl oz full cream milk
  • 300 ml double cream
  • 1 bay leaf from the garden
  • 75 g butter
  • 40 g plain flour
  • 5 large eggs free range cassidy’s,
  • 2 large sprigs fresh thyme (leaves only and a few extra to garnish)
  • 150 g soft, fresh goats' cheese (crumbled)
  • 25 g hard sheeps' cheese (finely grated)
  • salt
  • 300 ml full cream milk
  • for the salad:
  • firm lettuce (such as romaine or tom thumb, separated into leaves)
  • 2 tblsp rapeseed oil
  • pinch chopped summer savory herbs or from your garden
  • pinch of salt


  • Stud the onion halves with the and put them into a pan with the milk, cream, bay leaf. Bring to the boil then remove from the heat and set aside to infuse for 20 minutes.
  • Strain the milk and cream through a fine sieve and discard the flavouring ingredients.
  • Melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute. Gradually beat in the milk and cream and bring to the boil, stirring.
  • Simmer very gently over a very low heat for ten minutes, giving it a stir every now and then. Pour into a mixing bowl and leave to cool slightly.
  • Preheat the oven to 200°C (400°F/Gas 6). Separate the eggs and put the whites into a large mixing bowl.
  • Mix the egg yolks into the sauce, then stir in half the thyme leaves, the crumbled fresh goats' cheese, the grated hard goats' cheese and ¾ teaspoon of salt.
  • Whisk the egg whites until they form soft peaks and fold them into the mixture.
  • Lightly butter 10 small medium soufflé dishes.
  • Pour in the soufflé mixture and put into oven to bake, until the top is puffed up and golden but the centre is still soft and creamy.
  • Meanwhile, prepare the salad dressing by whisking all the ingredients together. Turn the dressing through the leaves just before serving.
  • Garnish the soufflé with a few thyme leaves and serve with the dressed green salad.

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