Category: Recipe

Cindered Cheddar Souffle


  • 40g (1 ½ oz) Scottish butter
  • 40g (1 ½ oz) flour
  • 140ml ( ¼ pt) milk
  • 70ml (1/8 pt cider) cider
  • 125g (5oz) Scottish cheddar cheese, grated
  • 4 large eggs, separated
  • seasoning
  • a little mustard


  • Butter a 1 ½ liter (2pt) soufflé or ovenproof dish
  • Melt butter in a pan, stir in flour, gradually add milk and cider, bring to boil, stirring all the time
  • Remove pan from heat and add cheese, mustard and seasoning beat in egg yolks
  • Whisk egg whites until stiff and gently fold into sauce mixture with a metal spoon
  • Pour mixture into prepared dish and bake at oven temp. 220°C / 425°F / Gas mark 7 for 30 mins. Until golden brown
  • Serve immediately with gammon steaks in a cider sauce

NB. It is vital not to open the door while the soufflé is baking or it will fall

Quiche Lorraine


  • 4 ozs shortcrust pastry
  • ½ lb back bacon rashers
  • Small onion finely chopped
  • 2 oz butter
  • 2 oz gruyere cheese
  • ½ pint single cream
  • 4 egg yolks
  • Seasoning


  • Line 8” flan ring or loose based tin with the shortcrust pastry
  • Remove rind from bacon and remove most of the fat
  • Cut the bacon into strips and fry gently to remove fat and cook until tender
  • Remove bacon from pan
  • Add onion with a little butter and sauté until soft
  • Drain off excess liquid.
  • Put bacon, onion, and finely sliced cheese into flan case
  • Beat egg yolks and cream together and season
  • Pour into flan case and bake in center of oven for 15 mins at 200ºC for 15mins
  • Reduce heat to 170ºC and cook for a further 20 mins

Serving suggestion, serve hot or cold with salad and baked potatoes