4th of July Holiday Drink Punch

Serves: 18
Prep: –
Cook: –



6 cups Orange juice
20 oz frozen strawberries in syrup
2 cups Cranberry juice cocktail
3 cups Ginger ale

Blend together the orange juice, strawberries, and cranberry juice cocktail. Add ginger ale immediately before serving drinks.


4th of July,

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(Easy) Cheese Souffle

Serves: 4
Prep: 20 mins
Cook: 30 mins


2 oz. butter, plus a little for brushing
2 tbsp dry-toasted breadcrumbs
3 tbsp plain flour
1 cup milk
Salt and pepper
½ cup grated strong cheese, gruyere or parmesan
3 eggs, separated
1 tbsp cream
Pinch of grated nutmeg
1 tbsp grated cheese for the top

Brush a souffle dish (round with straight sides about 10 centimetres deep and 18 centimetres in diameter) with soft butter and dust inside with half the breadcrumbs. Preheat oven to 190C. Melt the butter, remove from heat and blend in the flour. Cook the mixture for a minute or two, stirring well with a wooden spoon. Add the milk to the mixture and stir over a moderate heat until simmering. Simmer for two to three minutes and season with salt and pepper. Add the egg yolks, beating after each addition, and cheese. Add the cream, if using, and nutmeg. Whisk the egg whites to stiff, but not dry, peaks and fold gently but quickly into the mixture. Turn into the prepared souffle dish and sprinkle with grated cheese mixed with remaining breadcrumbs. Bake for 30 minutes until golden. Serve immediately.

A souffle is made up of two parts: one uses egg yolks, the other uses egg whites. The base is made with egg yolks, cream and flavourings such as cheese and nutmeg, as in this recipe.

The egg whites are whisked until eight times their original volume. They should be beaten until full and light but not dried out.

Everything comes together using a cut-and-fold motion with a large spoon or spatula that ensures the mixture deflates as little as possible. A souffle always de-puffs a little when it comes out of the oven but will still look spectacular when it reaches the table.

A great advantage of this recipe is the base and whipped egg whites can be made well ahead of time and combined just before cooking.



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