Twice baked souffle recipes

½ pint hot milk, 2oz flour, 2oz butter, 2oz strong cheddar cheese 4 eggs separated. Salt & pepper, touch of nutmeg, a little mustard. Double...

Souffle you can make ahead - freezer and refrigerator friendly. Cheesy, light as air soufflé covered in a luscious creamy sauce. And easy!

Soufflé recipes are sometimes rather scary. You never quite know whether they’re going to rise triumphantly or sink like a stone. Well, no such worries here.

This dish for The Egg Award 2013 was entered by food blogger and artisan jewellery designer Vivienne Aldred. Vivienne writes the Favourite Recipes From Pine Flat Place food blog plus designs and makes an extensive range of hand made jewellery, consisting of semi-precious stones, glass and crystal. Her company Sprungli Bespoke Jewellery sells to retail outlets, Museums, Galleries, and also attends Trade Shows, Selling Fairs and Show Events throughout the year. Details for entering a dish in…

Easy Twice Baked Cheese Souffles are light, delicate, cheesey, and coated with a molten, cream and gruyere topping. Make today and pop in the freezer or leave them in the fridge and bake tomorrow. Either way they're a little 'winner', and guaranteed to impress. #souffle #cheese souffle #easy recipe #twice cooked souffle #twice baked souffle #easy souffles

Today I took advantage of having a somewhat quiet day (until tonight that is) and made something for our dinner that I had not made in a v...

Ideal for entertaining, these souffles are baked ahead of time, then reheated when you are ready to eat.

‘Twice-baked’ takes all the stress out of a soufflé. Make in advance then turn out and reheat to serve.

A delicious twice-baked cheese souffle with a salad with brown butter and raisin vinaigrette is the perfect light lunch or starter at an elegant dinner or lunch party.

My Twice-Baked Cheese and Truffle Soufflé is a special recipe for a dinner party or birthday celebration. It's rich and delicious.

James Martin's very best of British: Isle of White double baked cheese soufflé

Twice-baked soufflés were super-fashionable in the 1980s, but there’s always time for them, right? This recipe from Sybil Kapoor is perfect for dinner parties as you can make them the day before, then reheat at the last moment. It uses fresh corn on the cobs.

There are lots of recipes for twice baked cheese soufflé which also require less effort than this one. However, one of the reason for starting this recipe site is to share the dishes that I have served over the years to guests in the restaurant.This starter has been on the menu at various times over the last 13 years and always impresses and being twice baked means that you can get it prepared up to 2 days ahead and simply reheated.

It is with a profound excitement that I reveal this week's Kitchen Inspiration, which features none other than the Ivy, a restaurant that really needs no introduction. Read on for some incredibly tantalising recipes from this long-standing London institution...

The Nigella Twice Baked Cheese Soufflé is a delightful dish made with melted butter, Parmigiano cheese, all-purpose flour, milk, grated Gruyere cheese, and eggs. This recipe takes approximately 1 hour and 30 minutes to prepare and serves 4 people.

The double baked cheese souffle has consistently been the best selling item on our menu in the cafe over the years - rich, luscious and absolutely delicious. Take a look and let me know what you think.

So how was it? The souffle came out beautifully-fluffy and light and cheesey it had flavour some the goat's cheese and with a creamy, sauce it was rich and satisfying. And importantly had no hint that it had come from the depths of the freezer. Save this recipe for a time when you know you'll be entertaining as it is a decadent but delicious item to serve guests. And like the domestic goddess you are, just bake with some cream and serve to much applause.

Australian Gourmet Traveller French recipe for twice-baked Roquefort and mushroom soufflé.

Would you like to impress guests without any stress? Look no further than this recipe. There's one great advantage with a double-baked souffle - you can make the first stage in advance then just finish them off when required. I also think they taste better than the traditional style, which is just full of hot air.