Re: [london.food] [ recipe ] Easy horseradish cheese souffle on toast

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Simon Wistow wrote:

> Then whack it under a medium grill (150-180 degrees celius) for about
> 5-10 minutes. The mixture should have souffled and then gone lovely and
> brown on the top.

I do something similar in a sandwich toaster, which works very well.
(In one of those scalloped ones, so it has room to puff up.)

I've never thought of putting horseradish in, though - normally I
use pepper and Worcester sauce in instead. I'll give that a try,
and I will also try it on toast instead.

--m

• [london.food] [ recipe ] Easy horseradish cheese souffle on toast Simon Wistow 11:57 on 16 Jul 2003
  Hmmm, that sounds like one of those recipes you get on the back of jars
  • Re: [london.food] [ recipe ] Easy horseradish cheese souffle on toast Roger Burton West 12:05 on 16 Jul 2003
    How finely did you grate the cheese first?
    • Simon Wistow 12:25 on 16 Jul 2003
      Just the normal medium sized holes in a bog standard grater.
  • Martin Frost 12:23 on 16 Jul 2003
    I do something similar in a sandwich toaster, which works very well.
    • Simon Batistoni 13:21 on 16 Jul 2003
      I've often done this exactly as Simon describes, but with a good 2

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