Souffles do have an unfounded reputation for being difficult but in fact as long as you don't open the oven door they couldn't be easier. And if you don't believe it, why not make Delia's twice-baked souffles, designed for souffle scaredy cats?
Spinach and ricotta are a classic combination in cooking - adding an anchovy sauce is truly inspirational, as it provides a salty element that sets the recipe off to a tee.
Another souffle recipe that is perfect for entertaining as it doesn't collapse, allowing you time to get the dessert on to the table. The hot lemon curd is a revelation!
Don't let the word souffle put you off: this omelette is very reliable and, even though it may look difficult, it always works out well in the end.
This, if you've got the time, is a Welsh rarebit with a difference. It's rich golden brown, light and puffy.
A truly impressive dessert, you can ring the changes and use different fruits according to the season. This is a lovely option for autumn and winter.
Don't let the word souffle put you off - these are very easy to make and can even be reheated or frozen! Serve them with Chilled Rum Sabayon for the finishing touch...
One of Delia's favourite Christmas desserts! But don't panic - unlike some souffles these won't fall flat and will elicit murmurs of appreciation as you serve them.
Supper in five minutes? This speedy vegetarian soufflé omelette is so easy and is particularly appealing to those who are wary of making a standard soufflé in the oven.
Soufflés are really something. Sublimely soft, foaming masses of egginess that rise to lofty heights and never fail to delight all who see and all who taste.
This is the recipe for all those who daren't attempt a souffle: it's supposed to sink! You can freeze both the souffle and sauce and, if you prefer, use port or amaretto instead of French-inspired Armagnac for the prunes.
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