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Twice Baked Edam Soufflés   Veg  HT HD  45mins plus cooling

Serves 6    Hot  Vegetarian  Vegetables  Herbs  Hors d'oeuvre  Starter

These easy individual soufflés are perfect for entertaining offering a taste of luxury minus the effort. A perfect vegetarian starter for a special lunch or dinner.  Courtesy of  www.edammade.co.uk.

 

Ingredients
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

Instructions

 

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 dishes.

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.


Cook’s tips
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.
 

More Edam Recipes  |  What's in Season  |  Growing Herbs & Vegetables

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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