Just made the cheese soufflés on page 64 of this book, for lunch. I was a doubting Thomas all the way, thinking that there's no way these soufflés are going to rise when the eggs whites haven't been separated and folded in as I used to do before my Tm came along.
But, how wrong can you be? I used a strong cheddar as I didn't have any gruyere and the soufflés were light and very tasty. They also rose up and looked really, really good. I am so chuffed with this recipe. I thought just throwing everything in the TM was a recipe for disaster. I was always taught that you have to carefully fold in the egg whites prior to baking. Indeed, I have done just that loads of times. If you want a very quick and easy lunch or starter for a dinner party - try this. It's brilliant.
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