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Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé
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- 175 g hard goat's cheese, diced (1 cm)
- 50 g blanched hazelnuts
- 25 g unsalted butter, plus extra for greasing
- 25 g plain flour
- 300 g milk
- 2 tsp English mustard
- 4 medium eggs, separated
- 50 g watercress, leaves and small stalks only, plus extra for garnishing
- ½ tsp fine sea salt
- water, boiling, for cooking
- per 1 portion
- 951 kJ / 227 kcal
- 11.3 g
- 5.3 g
- 17.9 g
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