Cheese soufflé

First, separate egg yolk from white,
Then whip up the latter till light.
Fold it into a roux,
With some grated cheese too,
And your soufflé (cooked hot) will gain height.

limerick © Celia Warren 2013

It's been a gorgeous day - warm and sunny. Did some gardening and really should have found an outdoor blip, but couldn't resist photographing my cheese soufflé. It was delicious with green beans. This was one of the recipes that my mother taught me before I left home. (And one of my favourites!) So I dedicate this blip to her memory.