Twice Baked Edam Soufflés Veg
HT HD 45mins plus cooling
Serves 6 Hot Vegetarian
Vegetables Herbs Hors d'oeuvre Starter
individual soufflés are perfect for entertaining offering a taste of luxury
minus the effort. A perfect vegetarian starter for a special lunch or dinner.
65g (2½oz) butter
2 courgettes, grated
50g (1¾oz) plain flour
300ml (½pt) semi- skimmed milk
3 eggs, separated
50g (1¾oz) roasted red peppers, chopped
150g (5oz) Edam cheese, grated
200ml(7floz) single cream
1. Heat 15g (½oz) of the butter in a small saucepan and cook
the courgettes for 3-4 minutes, then drain on kitchen paper. Melt remaining
butter in a saucepan and stir in the flour. Gradually stir in the milk, whisking
continuously, bring to the boil to form a smooth thick sauce. Allow to cool.
2. Meanwhile, preheat the oven to 180º C, 350ºF, gas mark 4. Butter 6 ramekin
3. Whisk the egg whites until stiff. Then add the egg yolk, courgettes, red
pepper to the sauce. Season well and stir in three quarters of the cheese.
Gently fold in the egg whites. Spoon the mixture into the ramekins, then place
in a roasting tin. Fill the tin with warm water to come halfway up the sides.
Place in the oven and cook for 18-20 minutes until risen and set. Allow to cool.
4. When you are ready to serve, preheat the oven to 200ºC, 400ºF, gas mark 6.
Remove the soufflés from the ramekins and place brown side up in a baking dish.
Pour over the cream and top each with the remaining cheese. Return to the oven
for 10 minutes until golden.
To remove the soufflés from the ramekins, run a knife around the edge.
To roast peppers, cut in half and remove the seeds. Place skin side up under a
preheated hot grill, and cook until the skins have blackened. Place in a
polythene bag and allow to cool, then pull off the skins. Alternatively you can
use ready roasted peppers in jars.
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