I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Thursday 4 February 2016

Courgette Soufflés.



Courgette Soufflés.

Light and delicious.

Equipment:
6x200ml ramekins, generously greased and dust with breadcrumbs (or 1 ceramic ovenproof dish)

In a large saucepan.
Melt,
-50g butter, with 
-50g chopped shallots, 
Cook,stirring,until the shallots have softened. Add,
-40g plain flour,
-salt/pepper. Stir well to combine. 
Whisk in,
-350ml milk. 
Cook stirring until the sauce has thickened and at dropping consistency, turn off heat, leave aside.

Oven at 180c, put in an oven tray to pre heat.

Separate 4 eggs.
Whisk the egg yolks with a folk, leave aside.
Whisk the egg whites using an electric mixer, leave aside.

Add
-egg yolks to the
-milk/shallot mixture, stir in
-350g grated courgettes,
-2tbsp chopped dill,
-100g grated cheese.
Mix well to combine.
Use a metal spoon, add
-1/3 egg whites to loosen the mixture, then , gently fold in
-the rest of the egg whites.
Spoon into the prepared ramekins, sprinkle over
-50g grated cheese.

Bake 20-25 minutes, until golden brown.

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