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Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé
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Ingredients
- 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
- Nutrition
- per 1 portion
- Calories
- 227 kcal / 951 kJ
- Protein
- 11.3 g
- Fat
- 17.9 g
- Carbohydrates
- 5.3 g
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