Recipe for Ramequin cheese soufflé
2.11.2020
Translation: machine translated
Every week I cook in the livestream and you're there. On Mondays and Thursdays there's food from a first-person perspective. Today it's Ramequin cheese bake.
This bread casserole is my favourite dish because it's so simple and delicious. Fondue cheese, white wine, eggs, milk and bread, then some grated nutmeg and chives. A Swiss classic from Welschland is ready. Green leaf salad goes perfectly with it.
Recipe
Ingredients
- 500 grams of Moitié Moitié fondue mix
- 5 dl milk
- 3 eggs
- A pinch of nutmeg and pepper
- Chives, finely chopped
- Toast bread toasted or old, slightly hard bread
- White wine, ideally Chasselas
Preparation
- Preheat the oven to 200 °C
- Toast the bread and place in a gratin dish
- Spread the cheese between the slices of bread, sprinkle the rest over the bread
- Drizzle the white wine over the bread and cheese. The bread should not float in the white wine, just soak up a few drops
- Mix the milk, eggs, chives, pepper and nutmeg to make a glaze, season with salt and spread over the gratin
- Bake in the oven for 20 to 30 minutes until the gratin is brown
As the ramequin is actually a gratinated fondue, a green salad is all you need. A typical winter dish, hearty, savoury and delicious
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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