Recipe Details
Title Creamy courgette souffle
Author Hugh Fearnley-Whittingstall
Portions 6
Created 16th February 2015 09:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 140.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, olive2 Tablespoon
Garlic1 Clove
Butter, unsalted1 Teaspoon Heaped
Egg, white, chicken, raw4 Medium
Egg, yolk, chicken, raw3 Medium
Cheese, Cheddar, English55 Gram
Pepper, black1 Pinch
Butter, unsalted1 Teaspoon Heaped
Courgette (zucchini)510 Gram
Flour, wheat, white, plain55 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 191
Protein 15.98%
Other Carbohydrate 4.20%
Sugar 1.78%
Fat Saturated 26.26%
Fat Unsaturated 15.52%
Fiber 4.28%
Sodium 4.25%
Salt 4.49%
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Recipe Method
1. Preheat the oven to 180C/350F/Gas Mark 4. 2. Grease 6 ramekins. 3. Heat the oil in a large saucepan and add the finely chopped garlic and finely sliced courgettes. 4. Cook the courgettes gently, on a slow sizzle so they soften without browning. Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 minutes or more). Then bash to a pulpy consistency with a wooden spoon or potato masher and set aside. 5. In a small pan, melt the butter and add the flour. Mix together, cook for 1 minute, then stir in the hot milk to make a thick béchamel, stirring continuously to avoid lumps. 6. Allow to bubble for just 1 minute (this ensures the flour is cooked through) then remove from the heat. 7. Add the béchamel to the courgette, along with the 3 egg yolks, cheese, and a few twists of black pepper, and beat well to get a nice sticky mixture. 8. Whisk the 4 egg whites until stiff and fold carefully into the mixture. 9. Divide between five to six ramekins or pile into one large soufflé dish. 10. Bake in a preheated oven for 12-15 minutes for ramekins, up to 35 minutes for large one. Serve straight from the oven, without delay.
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