Cheese soufflé using left over mash

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This is a great way to use up any leftover root mash but it is so delicious and easy to make I don’t mind making it from scratch.





Serves 2





I used my hand blender with enclosed secure bowl attachment to whip up some fresh breadcrumbs with 1 slice wholemeal bread. You could easily make your own with a grater or use shop bought.





Whip with your hand blender or a whisk 1cup cold mash to break it up. Stir in the breadcrumbs, 1tbsp diced leek, 1 tsp black pepper and 3 drops tabasco sauce. Beat in 2 eggs. 2tbsp whipping cream and 1 cup of grated cheddar cheese or your choice.





Heap the mixture into a 20cm (8”) oval baking dish smoothing the top evenly and bake in the top shelf of a preheated oven 170fan / 190C / 350F for 30 minutes when it should be puffed up and golden.


Serve sprinkled with dried paprika and oregano and dot with shavings of edam cheese. Delicious hot but can also be served cold with a fresh salad.
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One of my favourite poems:

Heavenly Autumn wheel by Rosemary Ditchburn

Latest post in my ‘Spaniel quotes for life’ blog - If the only prayer you say in your entire life is 'thank you' , it will be enough