2/3 cup (150 ml) 1/4 pt fresh milk
1/3 cup 65 g (2 1/2 oz) butter
3/8 cup (40 g) plain flour, sieved
1/4 cup (40 g) 1 1/2 oz plain wholemeal flour, sieved
2 eggs, beaten
4 oz (100 g) french bean (green bean)s, chopped
4 oz (100 g) mushrooms, sliced
1 tablespoon fresh thyme, chopped
4 tomatoes; skinned and chopped
salt and freshly ground pepper
1/3 cup 65 g (2 1/2 oz) butter
3/8 cup (40 g) plain flour, sieved
1/4 cup (40 g) 1 1/2 oz plain wholemeal flour, sieved
2 eggs, beaten
4 oz (100 g) french bean (green bean)s, chopped
4 oz (100 g) mushrooms, sliced
1 tablespoon fresh thyme, chopped
4 tomatoes; skinned and chopped
salt and freshly ground pepper
method
1. Heat the milk and 50g (2oz) butter and bring to the boil. Remove from the heat and stir in the flours. Beat until the mixture is smooth and leaves the sides of the pan. Cool slightly.
2. Gradually add the eggs and beat until the mixture is smooth and glossy. Pipe around the edge of 4 greased small dishes. Bake at 200°C (400°F) Mark 6 for 15 minutes until risen and golden.
3. Saute the beans, mushrooms and thyme in the remaining butter for 10 minutes. Stir in the tomatoes, cook for 5 minutes. Season to taste.
4. Spoon into the centre of each gougere. Serve immediately.
2. Gradually add the eggs and beat until the mixture is smooth and glossy. Pipe around the edge of 4 greased small dishes. Bake at 200°C (400°F) Mark 6 for 15 minutes until risen and golden.
3. Saute the beans, mushrooms and thyme in the remaining butter for 10 minutes. Stir in the tomatoes, cook for 5 minutes. Season to taste.
4. Spoon into the centre of each gougere. Serve immediately.
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