Wednesday, 12 September 2012

Courgette Souffle

Another entry from Delia's Frugal Food that at first I skipped straight over, then went back to, thinking 'Aaactually, courgettes ARE really cheap, and it has been years since I made a souffle...' With my lack of recent experience in mind, I followed the instructions almost to the letter, including barely half a courgette between four people. So I'm slightly upping the quantity in the recipe below. I also messed around with the herbs since I didn't have any parsley or chives - I think almost anything works, even a very mild herb like marjoram, as the flavours are well-preserved and aromatic in the beautiful fluffy matrix. I served this with just a salad of pears, toasted walnuts (used the oven as it was already on, energy-saving score!) and avocado, dressed with honey and balsamic vinegar. If you were very hungry you could also have a bit of crusty bread or mashed potatoes. Oh and we ate all of this between two of us. I disagree with Delia that anyone would be excited to receive a single egg and some air for lunch.


  • 1 medium courgette
  • 90g butter
  • 2 tbsp flour
  • 200ml milk
  • 40g cheddar
  • 25g Parmesan
  • a handful of herbs; I used thyme and marjoram
  • 4 eggs

Preheat the oven to 200 C and butter five 0.28L ramekins (or equivalent volume souffle dish). Wash, top, tail and slice the courgette lengthwise. Scoop out all the fluffy seeds and chuck, eat or feed to the worms. Very finely slice or mandolin the remaining flesh, and fry it in half the butter until soft and just beginning to colour, then turn off the heat, season and set aside to cool a little. Meanwhile, melt the rest of the butter in a pyrex jug or bowl in the microwave, combine well with the flour and then stir in the milk. Microwave for another minute and stir thoroughly, then grate in the two cheeses and stir in the herbs. Separate the eggs; when the white sauce is cool enough (<57C), stir in the yolks. Beat the whites until they stand up in stiff peaks, then pour over the cheesy white sauce and fold together; don't overmix it, some inhomogeneity is fine.

Dollop half of the mixture into the bottoms of the ramekins or souffle dish, top with fried courgettes, and cover with the remaining mixture. Stand in a roasting tin and pour in boiling water until it comes a third the way up the side of the ramekins or dish. Pop in the oven and reduce the heat to 170C; bake for 30-40 minutes until golden brown and risen.

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