Contrary to popular belief, cheese soufflé is not difficult to make. You just have to prepare it at the last minute, just before your guests come to the table, to prevent it from falling. In a saucepan, melt 30 g of butter. Add 2 large tablespoons of flour and mix well with a wooden spoon until the dough is smooth. Then add 250 ml of milk and continue to mix constantly until the mixture thickens. Add 100 g of grated cheese, salt and pepper. Leave to cool for a few moments then add, one by one, three egg yolks, mixing vigorously between each egg. Then very gently fold in 4 egg whites beaten until very stiff. Pour the preparation into a soufflé mold, not exceeding halfway up the mould. Bake for 25 to 30 minutes at 180°C. Serve immediately.
Mix 1 piece of grated fresh ginger with 2 minced garlic cloves, 1 tsp cumin, 1 tsp curry, 1 tsp paprika, 1 tsp black pepper and 1 tsp salt end. Add 2 natural stirred yoghurts and the juice of a lemon. Brush 6 chicken thighs previously stripped of their skin with this preparation. Leave to cool for a few hours. Bake the chicken in the oven for 1 hour. Serve with basmati rice and a raita-style cucumber salad.
In three rolls of puff pastry, cut 12 rectangles of about 10 cm x 5 cm. Place them on a baking sheet lined with parchment paper and bake for 15 minutes. Once they are cooked, let them cool. Then proceed to assembling the millefeuilles, just before serving them. Place a first layer of whipped cream on a rectangle of puff pastry. Arrange a few strawberries in strips then another rectangle of dough, again a layer of whipped cream then strawberries and then a rectangle of dough. Finish with a layer of icing sugar. A chic and easy dessert!
