Libre Cuisine

Why

You need recipes to cook things… Here you go.

No stories, no chitchat.

Cheese Soufflé

Timings

• Prep: 24 hours.
• Cooking: 1 hour.

Serves: 8

Ingredients

• 8 tablespoons (1 stick) unsalted butter, at room temperature.
• 8 slices white bread.
• 6 large eggs.
• 2 cups whole milk.
• 1 pound extra-sharp Cheddar, grated with the large holes of a box grater.

Preparation

1. Butter the bread slices on both sides.
2. Cut the bread slices into small squares.
3. Beat the eggs until foamy.
4. Whisk in the milk.
5. Alternate layers of bread and Cheddar in a deep baking dish, starting with bread.
6. Pour in the egg mixture.
7. Press the bread and Cheddar down into the egg.
8. Refrigerate overnight, covered, so the bread soaks up the liquid.

1h30 before serving

1. Position a rack in the center of the oven and preheat to 175°C.
2. Bake until puffed, golden and cooked through.

Portobello Mushroom Burger

Timings

• Prep: 4 minutes.
• Cooking: 10 minutes.

Serves: 4

Ingredients

• 4 portobello mushroom caps, cleaned.
• 55ml olive oil.
• Salt and freshly ground black pepper.
• 55ml mayonnaise.
• 1 tbsp pesto.
• 2 tsps coarse-grained mustard.
• 4 hamburger buns, split, buttered, and toasted.
• 225g baby rocket.
• 340g roasted red peppers.

Preparation

1. Preheat a griddle to medium-high.
2. Brush the mushroom caps with olive oil.
3. Sprinkle evenly with salt and pepper.
4. Cook the mushrooms, smooth side down, covered with the griddle lid, for 6 to 8 minutes, or until tender.
5. In a small bowl, combine the mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Spread the mixture evenly over both cut sides of the buns.
7. Divide the rocket leaves evenly over the bottom bun halves.
8. Top each evenly with peppers.
9. Place the mushrooms caps over the peppers.
10. Cover with the tops of the buns.