396 g (14 oz) canned tomatoes
1/2 teaspoon dried oregano
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
2 small onions, finely chopped
4 1/2 tablespoons flour
approx. 2/3 cup (150 ml) 1/4 pt milk
4 eggs, separated
4 oz (100 g) Cheddar cheese, grated
salt and pepper
1/2 teaspoon dried oregano
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
2 small onions, finely chopped
4 1/2 tablespoons flour
approx. 2/3 cup (150 ml) 1/4 pt milk
4 eggs, separated
4 oz (100 g) Cheddar cheese, grated
salt and pepper
method
1. Drain the tomatoes, reserving the can juice.
2. Chop the tomatoes and mix in the oregano.
3. Divide the tomatoes between four buttered 350 ml (12 floz) souffle dishes or ovenproof serving dishes.
4. Melt the fat in a saucepan and fry the onions until softened.
5. Sprinkle over the flour and cook, stirring, for 2 minutes.
6. Make the reserved tomato juice up to 300 ml (1/2) pint with the milk and gradually stir into the onion mixture.
7. Bring to the boil, stirring, and simmer until thickened.
8. Remove from the heat and cool slightly, then beat in the egg yolks, cheese, salt and pepper until the mixture is smooth.
9. Whisk the egg whites until stiff and fold into the cheese and tomato sauce.
10. Spoon into the souffle dishes on top of the tomatoes.
11. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 35 to 40 minutes or until well risen and lightly browned.
12. Serve immediately.
2. Chop the tomatoes and mix in the oregano.
3. Divide the tomatoes between four buttered 350 ml (12 floz) souffle dishes or ovenproof serving dishes.
4. Melt the fat in a saucepan and fry the onions until softened.
5. Sprinkle over the flour and cook, stirring, for 2 minutes.
6. Make the reserved tomato juice up to 300 ml (1/2) pint with the milk and gradually stir into the onion mixture.
7. Bring to the boil, stirring, and simmer until thickened.
8. Remove from the heat and cool slightly, then beat in the egg yolks, cheese, salt and pepper until the mixture is smooth.
9. Whisk the egg whites until stiff and fold into the cheese and tomato sauce.
10. Spoon into the souffle dishes on top of the tomatoes.
11. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 35 to 40 minutes or until well risen and lightly browned.
12. Serve immediately.
serving amount
serves 4
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