Personal cheese and olive soufflés:
Materials (10-12 soufflés):
1-2 tablespoons margarine
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2 cups noodles for kugel
1 cup bread crumbs
A cup of sliced green olives
5-6 finely chopped green onions
Melted goat cheese from goat's milk, Tsuriel Farm
1 ½ cups milk
Salt (about 1/4 teaspoon)
4 eggs, separated
12 disposable individual molds (aluminum or designed cardboard) in the largest size available or: a rectangular mold 23 x 17 cm
preparation:
1. Grease the pans well (not sparingly!) with margarine, especially around the top edges. Preheat oven to medium-low heat, 160 degrees C.
2. Cook the noodles in boiling water until al dente (soft but not mushy), drain well, and mix with the breadcrumbs, olives, and green onions.
3. In a medium saucepan over low heat, mix milk and salt until the salt dissolves. Add the yellow cheese flakes, and stir constantly until the cheese is completely melted. Remove from heat.
4. Place the egg yolks in a small bowl and whisk well. Pour in a little of the yellow cheese mixture, stir quickly to prevent the yolks from curdling, and immediately pour the yolks into the remaining milk mixture and stir quickly. Pour the hot cheese sauce over the noodles and mix well.
5. Beat the egg whites until stiff, and gently fold into the noodle mixture with a wooden spoon.
6. Spoon the mixture into the greased pans. Bake in the preheated oven for about an hour and a quarter until the soufflés are puffed up and golden brown. Remove from the oven quickly (any extra minute in the oven can dry them out). If you are making the soufflés in a rectangular pan, cut it into squares.
Suitable to serve with hot mushroom sauce.
