* 65g (2 ½ oz) butter
* 2 zucchini, grated
* 50g (1 ¾ oz) flour
* 300ml (½ pt) low fat milk
* 3 eggs, separated
* 50g (1 ¾ oz) of roasted red bell pepper, chopped
* 150g (5oz) Edam cheese, grated
* 200ml (7floz) cream
This recipe is also part of our Easter cuts Planner
Go back to Good Friday Recipes
1st Preheat the oven to 180 º C (350 º F / gas mark 4). Butter 6 ramekin dishes.
2nd Heat 15g (½ oz) butter in a small saucepan and let the zucchini for 3-4 minutes, then drain on kitchen paper. Melt remaining butter in a saucepan and stir in the flour. Slowly stir in the milk whisking continuously, bring to boiling to create a smooth thick sauce. Cool.
3rd Beat egg whites until stiff. Then add the egg yolks, zucchini, peppers add to the sauce. Season well and stir in three quarters of the cheese. Gently fold the egg whites. Spoon the mixture into the molds, then into a baking dish. They come to fill the can with hot water halfway up the sides. In the oven and cook for 18-20 minutes until risen and set. Allow to cool.
4th When you are ready to serve the oven to 200 º C (400 º F / gas mark 6). Remove the soufflés from the ramekins and place brown side up in a baking dish. (To remove the soufflés from the ramekins, run a knife around the edge). Pour the remaining cream and top each with cheese. Return to oven for 10 minutes until golden brown. Serve with seasonal salad leaves.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.