Food At Faithlegg - Spaghetti Cheese Souffle, with Pickled Carrot and Walnut Salad

Jenny Flynn, the head chef at Faithlegg House Hotel, joined Maria McCann on The Saturday Café for Food At Faithlegg. For the first outing of 2025, Jenny gave us the recipe for a Spaghetti Cheese Souffle, with Pickled Carrot and Walnut Salad.

This recipe is great for this time of the year, the souffle is like a hug on a January evening!

Serves 4, you can make one larger one or into ramekins. I like using the ramekins for quicker cooking times.

Ingredients:

Spaghetti 100g

50g butter,

50g plain flour

300ml hot milk

150g cheese (smoked cheese and blue cheese)

3 egg yolks

4 egg whites

Method:

1. Prepare your ramekins brush with melted butter going towards the top of the ramekin in straight lines to help the mix rise.
2. Break your spaghetti into lengths of a few inches, and boil in salted water, when cooked to al dente, strain and put a few drops of olive oil to prevent them from sticking
3. In a heavy-based saucepan melt your butter and add flour cook for a minute or so, whisk in your hot milk stirring all the time, until you have a thick bechamel sauce, add in your cheese and cook for another minute remove from the heat,
4. Whisk your 3 egg yolks into the cheese mix.
5. Stir in your spaghetti, mix well, season with black pepper and salt if necessary
6. Whisk your egg whites until stiff and fold them into the mix, gently
7. Transfer into the ramekins and straight into the oven these will take 8-10mins at 200c serve immediately with the pickled carrot and walnuts.

Enjoy!

Jenny Flynn