Courgette and cheese souffle
This is dead easy and never fails - especially if you have your own eggs as the white is stronger and supports the other ingredients. I usually make it in individual bowls (cereal bowls are fine).
It's from Delia Smith's "One is Fun" book. I double up the recipe and then cook it in two separate bowls. Not sure how it would go in one big dish. Its REALLY DELICIOUS
Anyway........ this recipe is for the single one but it doubles up fine.
175g courgettes
1 large egg separated PLUS 1 extra egg white
40g butter
1 rounded dessertspoon of flour
55ml milk
1 dessertspoon finely chopped parsley
1 dessertspoon finely chopped chives or spring onion
10g Gruyere or cheddar cheese - grated
freshly grated nutmeg
pinch cayenne
1 dessertspoon grated parmesan
Pre-heat oven to 400F, 200C or Gas mark 6 and place a roasting tin filled with 1 inch of water in the centre of the oven while it is heating
First cut the courgettes into four lengthways then slice them thinly.
Melt the butter in a medium sized saucepan and cook the courgette pieces gently in it, seasoning with slat and pepper.
Put the lid on the pan and let them sweat and cook in their own juice.
Stir every now and again for about 8 minutes
When ready, stir in the flour to soak up all the buttery juices
Gradually add the milk bit by bit until the mixture is smooth
Remove pan form heat and stir in egg yolk, parsley, chives, grated cheese, good grating of nutmeg and pinch of cayenne.
Transfer mixture to mixing bowl
In a separate bowl, whisk egg whites to soft peak stage
Carefully fold them into the courgette mixture a third at a time
Tip the whole lot into a souffle dish, sprinkle parmesan in top and roast in a tim continaing some hot water for 30 - 35 minutes.