Easy Swiss Chard, Parmesan and Cottage Type Cheese Souffl

 

Beth’s Easy Cheese Souffle Recipe| ENTERTAINING WITH BETH

Video taken from the channel: Entertaining With Beth


 

How to Make a Cheese Soufflé | Tesco Food

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Copycat Panera Spinach and Artichoke Egg Souffles SO good!

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How to Make Cheese Soufflé

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Easy Cheese Soufflé Food Wishes

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Cheese Souffle Recipe

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Spinach and Cottage Cheese Souffle

Video taken from the channel: MadhurasRecipe Hindi


Add the eggs, cottage cheese, milk, Parmesan and nutmeg and stir until just combined. Gently fold in the chard mixture and season generously with pepper. Scrape the mixture into the prepared baking dish and bake until set in the center (a knife will come out clean when inserted into the center of the soufflé.

This swiss chard, parmesan and cottage cheese concoction will make you feel fancy without the price tag. Easy Cheese Souffle. Under Armour. Menu Related Blogs. chevron_right.

More Like This. Easy Cheese Souffle. One-Pan Chicken, Green. Directions. Butter the bottom and sides of a 1-cup round baking dish with 1/2 teaspoon butter.

Sprinkle buttered surface with 1 tablespoon Parmesan cheese; set aside. In a large skillet, cook the Swiss chard over moderately high heat in batches, one handful at a time, until the leaves are wilted, about 2 minutes per batch. Transfer the chard to a. Preparation. Melt butter and olive oil together in a large skillet over medium-high heat.

Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add chard stems and white wine. Simmer until the stems begin to soften, between 5-7 minutes. Stir in chard leaves until they wilt (1-2 minutes). Stir in lemon juice, Parmesan.

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Sauté sliced chard stems first until tender; then add the leaves and wilt them. Sprinkle the crumbled bacon and then the cheese over the chard. Pour the seasoned cream over all and top with the buttered breadcrumbs.

Bake for 25. Lemon Parmesan Garlic Swiss Chard A Fast & Easy Swiss Chard Recipe Although it’s definitely an acquired taste (kind of a middle ground between spinach and kale ), this fast and easy Swiss chard recipe has over 700 times the. Wash and dry swiss chard. Cut off the very ends of the stems.

Roughly chop (leaving stems intact) the chard. Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste. Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have.

Be creative! I used Swiss, Cheddar, Parmesan.

List of related literature:

Put the Swiss chard in a gratin dish and mix in the cheese, salt, pepper, and olive oil.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Reduce the heat to medium and add the Swiss chard and artichoke hearts; season with salt and pepper.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Mix in the chard mixture and Cheddar.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Add the spinach and bacon bits to the pan, toss to blend, and add a little more salt and a few generous grindings of pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Transfer the mixture to a mixing bowl and add the Pecorino cheese, parsley and sun-dried tomatoes.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

Prep and cook time: 15 minutes Bake time: 45 minutes butter for greasing casserole dish 6 servings 2 pounds Swiss chard, washed and cut into 2” pieces*

“Dr. Atkins' New Diet Revolution” by C. D. C. Atkins
from Dr. Atkins’ New Diet Revolution
by C. D. C. Atkins
M. Evans, 2002

Add the cut artichoke hearts and parsley to the skillet with the shallot-spinach mixture and gently toss the ingredients together.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Add the chard and spinach to the pan, together with the parsley, marjoram, mint, and sage.

“The Art of Cooking: The First Modern Cookery Book” by Maestro Martino of Como, Luigi Ballerini
from The Art of Cooking: The First Modern Cookery Book
by Maestro Martino of Como, Luigi Ballerini
University of California Press, 2005

sauteing swiss chard and garlic and using the mixture as a topping lor sort, creamy polenta.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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46 comments

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  • Watching your video presentation made me crave for it, looked easy to make, so I made a copy of it and will surely try it, There are 2 Indian stores where I live, I love the paneeer so this will be a hit, thanks, Madhura, more power to you.

  • I discovered this on my own. I used a baked beans can and put 2 scrambled eggs in it and a handful of cheese, to see if it turned out nicely. It did! They rose out of the top of the can though. I have done this since and have found out that you mustnt overcook them. They should have a slightly hot oven for under 15m, I think. Underdone is better than overdone. Overdone is dry and not very tasty. Just right is delicious!

  • Hi Beth, do you think this would work with corn flour? I would love to make this for a family dinner party, but I have some GF people.

  • Thank you! Two things: First, I wish you had lifted some out with a fork, as I am curious how the texture is with spinach chunks. (I’ve only made spinach shuffle with finely food-processed fresh spinach.) Second, the paneeer doesn’t look like “regular” cottage cheese we commonly see in the USA. I will find an Indian store and look for the paneeer, but would the “American” style cottage cheese work too? Maybe large curd and drained?

  • Hi this looking so tempting,but as many viewer asking I am also asking the same question what is substitute of egg in this recipe.

  • You didn’t actually tell us how to tell if it’s done. Everyone’s oven is different, so it would be really good to know how to tell if it’s done or not.

  • First of all I love your channel! When i want to make some special for dinners or desserts. I always use your recipes. And people love them! Yesterday i made this cheese souffle and again.. it was succesful and delicious! Thank you for existing! Xoxo

  • Made this for my girlfriend and I, didn’t have a whisk, or an electrical one, so I did it with a fork. In the end, it looked great, puffed perfectly, aaaand she told me she didn’t like it…

    Ahhh… took me like an hour to make:/

  • I have your soufflé recipe in the oven as we speak! First time was an epic failure but now I think I got it! Will update when it’s out ��

  • Omg I feel so dumb right now. Okay so In another one of your videos I asked if you could put down the ingredients, and amounts. and In this video i looked at the description, and found your food blog. ������
    I’m so dumb.

  • This looks great! Beth you are my favorite food youtuber. All your recipes are so delicate and fancy. I love how you rarely use shortcuts:) I learned a lot.

  • Love your channel, only channel i trust blindly for baking❤️
    I had a question, can i use corn flour instead of wheat for a gluten free version? Will it work?

  • It was a treat to the eyes just watching you do it…. Perfect texture. Lovely channel and keep up the good work. Will definitely try this one

  • I prepared this recipe with one major difference, only because I wanted to go out on a limb for the sheer fun heck of it. In lieu of cheeses I used a very active sourdough starter. It rose wonderfully well and had a light taste with just a bit of an edge, due to the starter, no doubt.

  • All I want is quantities and step by step technical instructions. Why do all these coocks try to look funny and make themselves the central point of the recipe.

  • i’m the guy trying all his stuff with gluten free alternatives. just did the chocolate one 2 nights in a row, and used bob’s red mill 1:1 flour. will attempt with this tomorrow!

  • It looks wonderful, and I’m thinking of making a souffle for my wife for breakfast at the next opportunity which unfortunately won’t be until next Saturday. But I am thinking of making a substitution: muenster cheese instead of cheddar. She likes it better. My ramekins are a bit larger, so I’ll have to cook this longer than 11 or 12 minutes.

  • Chef John, i would like to say a BIG thank you to your for your wonderful recipes and and cooking ideas. I run into your channel couple of weeks ago, and could not stop watching them since them. I have already tried a few of them including this one.
    They are so delicious. I will keep watching and making them! Looking forward to you new videos.

  • Soooooo I made this and I tried the savory version and it wasn’t very good but its not like I’m a cheese person anyway. Anyways it would have probably been better with the sugar, vanilla etc.

  • Dont melt butter for ramekins. �� use softened butter, room temp. And yes for brushing up. But it only works if using slightly softened butter��

  • Best prod quality I have ever seen on YouTube (and I have seen stuff). You are literally the video version of Pinterest. I am amazed!

  • Hi Guys, Spring is on its way and I’m planning my Spring recipes now. Any special requests for things you’d like to see? Let me know in the comments below and I’ll get in on the list! Happy Cooking! Oh and one other thing, if you’d like to receive notifications of my uploads just click the little bell above which will appear as soon as you hit the red subscribe button. See you all next week! (A fabulous chocolate hazelnut tart for Valentine’s Day is on its way!) xx

  • Hi beth,i am new toyour channel but i am getting addicted to your style of cooking, but i have a question, what if you do not have cream of tartar? Thanks in anticipation of your reply

  • Love it! Always look forward to seeing what recipes you give us. I’ve used many of them and they always turn out great! Keep up the great work! Thank you!

  • I baked six of these souffles this morning, served them for a small lunch gathering along with some parmesan chicken breast. The paneer was the perfect side dish… and sooo delicious! Thank you so much for sharing your recipe, I’m really enjoying your channel:-)

  • Yeah. A roux is definitely unnecessary. I’ve even made souffles using only a base of milk and eggyolk and they still came out perfectly. Even a good tablespoon or 2 of any jam you have in your fridge can easily do the job. What’s most important is preparation of the egg whites as well as the containers you’ll be using. Never skimp on the butter and sugar on your container. They most definitely help with the rise.

    Once you’ve got things down, you could easily make one of these in under 10 minutes. That’s WAY less time than to actually preheat your oven.

  • Thanks…did everything but didn`t rise in the oven,,,egg whites not folded enough or something…tasted great though…I will try n try again…lol.

  • why don’t you eliminate yet another massive step by not separating the egg whites and yolks! see jacques pepin’s maman’s cheese souffle video!

  • Had to stop watching a little more than 2 mins in because of his speech pattern and rhythm. It’s like the end of his sentences/thoughts nose dive with intensity and sound quality. Too jarring for me. Yikes.

  • I don’t have gruyere cheese and cream of tartar and is not available here so can I use processed cheese and for the cream of tartar what should I substitute this ingredient for this recipe?????plz help me

  • I remember tasting this when I was a little girl as a guest in a lady’s house. I didn’t know what it was called but I always remember the cheesy taste and the white cups and all. I will make these soon so I can remember how they tasted.

  • As an American this is just so surprising to me tesco the grocer has a cooking youtube channel thats like fred Myers having a YouTube channel it’s just so wierd.

  • Do you have a potato soufflé recipe to share by any chance (preferably one that doesn’t use potato flakes)? Love your cheese and chocolate soufflé videos that you’ve done.

  • Very good collection of recipes.. Stay connected..hv subscribed.. Do chk my channel for some interesting recipes too n subscribe if u like it.. ��

  • Hi Beth. Thank you for sharing this recipe. I was really looking forward to it. I want to try it soon but before I do I have a couple of questions. One: If I want to bake the souffle in 8oz cup ramekins, how long should I bake them and what temperature? And two: can I leave out the nutmeg and the mustard? Will it make a huge difference? Thank you!

  • thnx Madhura, lovely recipe. i’m curious abt the hand blender u usedits not listed in the description box. kindly inform which brand it is. thnx.

  • this is cool! never heard of cheese soufflés before. is it possible to make it in a different pan (say a normal cake pan) if I don’t have a soufflé dish?

  • I made this for dinner on v-day!!! delicious. I whipped the egg whites by hand and used about a tablespoon of white vinegar. It turned out great! My arm was tired after two minutes of whisking a super clean glass bowl, but it was well worth it! I followed the recipe to a T otherwise.

  • Are you able to leave the batter overnight? I have a high school classroom that we do not have time to do this in the time period.

    Thanks

  • Yum. Must try this, great veggie recipe. Have you made pain aux raisins on your channel? I lived on these as a student in France,;) so.good.

  • Great video for a classic soufflé. this is my favorite video I have seen by you and I have subscribed a long time. I just think your presentation couldn’t have been easier and more confidence building. Thanks for al the hard work you put into your videos.

  • At 44 secs I’ve never heard anything so stupid-the breadcrumbs give it something to climb????? Surely when the butter melts, the breadcrumbs will slide down the sides so how does that help? For an easy souffle’ see David Gladden’s method on youtube.

  • I really want to try this but I don’t have ramekins. Any suggestions on what I can use? I’ve got mugs but I’m not sure if I can put them in an oven or not

  • Amazing recipe! Just tried it today, followed it exactly, and it worked like a charm. The souffles were beautiful, cooked to perfection, and the taste was spot-on. Easy to follow, too! Thanks for sharing!

  • ok. 1st off i had my doubts to the outcome especially after loosing my religion beating the egg whites for 30+ minutes. and owning no ramikens i used a cast iron biscuit pan. they came out looking like giant muffins and didnt settle at all. moist and perfect on the inside and delish to say the least. worth the time and effort!

  • You make this look like a breeze to make. It is simple yet it has a wow factor to it. I always look forward to your videos. Thanks so much. Do you have to temper the egg yolks?