Creamy courgette souffle
serves 5-6
The courgettes and cheese go well together to make this light egg - based
dish.
2 Tbsp olive oil
1 clove garlic, finely chopped
1/2 kg/1 lb 2oz small courgettes, finely sliced
55g/2oz butter
55g/2oz plain flour
250ml/8fl oz milk heated
4 eggs separated into 3 yolks and 4 whites
55g/2oz cheddar or gruyere, grated
black pepper
butter, to grease
Preheat the oven to 180 C (350 F/Gas 4) and grease 6 ramekins. Heat the
oil in a large saucepan and add the garlic and courgettes. 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.
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 bechamel, stirring
continuously to avoid lumps. Allow to bubble for just 1 minute (this
ensures the flour is cooked through) then remove from the heat. Add the
bechamel to the courgette, along with the egg yolks, cheese, and a few
twists of black pepper, and beat well to get a nice sticky mixture.
Whisk the egg whites until stiff and fold carefully into the mixture.
Divide between five to six ramekins or pile into one large souffle dish.
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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