Vohn’s Vittles

victuals, vittles, food: my cooked-from-scratch recipes using natural ingredients

Courgette Soufflé

Hello dear reader.

At this time of year we often have an abundance of courgettes.  These are such an easy to grow vegetable (well technically a fruit) that I always recommend them to beginner veg growers.  They do require a bit of space as they can get quite large but are successful grown in a pot too.  Whilst browsing the internet I found a lovely recipe by Delia Smith for a courgette soufflé.  The only other soufflé I have ever made was a chocolate soufflé, coincidentally also by Delia, which was a complete success, so I thought I’d give this one a go.   This is what I did…

2-Sliced

Thinly sliced one courgette

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3-Fried

Fried gently in butter

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4-Drained

Drained on kitchen towel and seasoned

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5-Roux

Melted 2oz butter & stirred in 3 tablespoons plain flour

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6 - Milk

Gradually added half a pint of milk

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7 - Thicken

Heated until thickened & then took off heat to cool

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8 - Egg

Beat in 5 egg yolks

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9 - Grated cheese

Grated 3 oz cheddar cheese

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10 - Chive

Finely chopped several chives

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12 - Mix

Mixed cheese & chives into white sauce & seasoned with salt, pepper & nutmeg

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14 - Greased dish

Liberally buttered a 2.5 pint soufflé dish

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13 - Egg white

Stiffly beat 6 egg whites

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15 - Fold

Folded egg whites into cheese sauce

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16 - Base

Spooned half the mix into the dish

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17 - Courgettes

Added courgettes

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18 - Fill

Topped up with rest of mix

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19 - Baking tray

Put dish into a roasting tin with 1 inch of hot water

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20 - Baked

Baked at 170 C for 40 minutes, then at 200 C for a further 10 minutes

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21 - Serve

Served and enjoyed tremendously!

The soufflé was absolutely delicious, light and airy inside and crisp on top.  If you’d like the full recipe, go to Delia.  I have heard tell that soufflés are supposed to be difficult but I think as long as you keep the oven door closed throughout cooking, then everything should be good.

I am entering this into the August “Cooking with Herbs” blogger challenge run by the lovely Karen over at Lavender & Lovage.  The chives in this soufflé were picked from my ever-expanding clump of chives in my back yard grow bags.

Cooking-with-Herbs

So do tell, have you ever tried cooking a soufflé?  Did it rise to the occasion or was it a complete flop?

Vohn

x

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