STARTER: Your family and friends will be dazzled by a well-risen savoury souffle served straight from the oven.

SAVOURY CHEESE SOUFFLE:

6 eggs, separated                                                         

¼ cup instant dry milk powder                                                                       

2 ¼ cup coarsely grated Cheddar cheese                    

dash tarragon

1 tbsp. chopped fresh dill or 1 ½ tsp dry                    

3 tbsp. chopped fresh parsley                                     

salt and fresh ground pepper

Preheat oven to 425 degrees F.  Prepare 2 un-greased 2-cup soufflé dish by attaching and securing well with tapes a 2-inch-wide collar--made of wax or parchment paper--to each dish. 

Beat egg yolks lightly, add grated cheese with the powdered milk. Add parsley, dill, tarragon, salt and pepper and mix in well.

Beat egg whites with a pinch of salt until stiff. Fold whites gently into yolk mixture; being careful not to over mix to deflate the air introduced during the beating of the egg whites. Carefully pour or spoon mixture into soufflé dishes.

Bake 15 minutes, or until top begins to brown. Remove from oven and serve right away.