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    Cottage cheese soufflé

    Cottage cheese soufflé

    Serves 4 to 5 This is not really sweet enough for a dessert, but it is a good dish for brunch or lunch. • 1 cup small-curd cottage cheese • ½ cup sour cream • 5 Tbs. flour • 5 tsp. sugar • 12 tsp. salt • ¼ tsp. cinnamon • crushed seeds from 2 cardamom pods • 1 Tbs....
    Artichoke and cheese puff

    Artichoke and cheese puff

    Serves 8 to 10 as an appetizer, 4 to 6 otherwise. Serve the puff hot or cool, cut in wedges or squares. It makes a very nice hors d’oeuvre or can be combined with a rather hearty salad for a perfectly tasty little supper. • 12 oz. marinated artichoke hearts • 1...
    Wild mushroom and dill soufflé

    Wild mushroom and dill soufflé

    Serves 6 • 2 oz. dried black mushrooms • 5½ Tbs. butter • 4 Tbs. flour • 1 cup hot milk • ½ cup sour cream • salt to taste • pepper to taste • pinch of cayenne pepper • 6 egg yolks • 2 Tbs. chopped fresh dill weed • 1 small onion, finely chopped • ¼ cup chopped...
    Onion and cheese soufflé

    Onion and cheese soufflé

    Serves 4 to 6 • 6 medium-sized onions (about 1½ lbs.) • 4 Tbs. butter • 4 Tbs. flour • scant ½ cup heavy cream • ½ tsp. salt • white pepper to taste • dash of nutmeg • dash of cayenne pepper • 2 Tbs. grated Parmesan cheese • 4 egg yolks • 5 egg whites • pinch of cream...
    Broccoli-walnut soufflé

    Broccoli-walnut soufflé

    Serves 5 to 6 • 4 Tbs. butter • 4 Tbs. flour • 1½ cups hot milk • 5 egg yolks • 1½ cups chopped cooked broccoli • ½ cup finely chopped or sliced walnuts • 3 Tbs. minced onion • 2 Tbs. grated Parmesan cheese • ½ tsp. salt • fresh-ground pepper to taste • 7 egg whites •...