1 tbls (15 g) 1/2 oz butter
2 tomatoes, skinned and sliced
1 cauliflower, cooked and divided into florets
2 to 3 eggs, separated
1 tablespoon milk
2 oz (50 g) cheese, grated
1/2 teaspoon dry mustard salt
Pepper
2 tomatoes, skinned and sliced
1 cauliflower, cooked and divided into florets
2 to 3 eggs, separated
1 tablespoon milk
2 oz (50 g) cheese, grated
1/2 teaspoon dry mustard salt
Pepper
method
1. Melt the butter in a saucepan and add the tomatoes and cauliflower. Cook gently for 5 minutes.
2. Meanwhile, beat the egg yolks with the milk and 25 g (1 oz) of the cheese.
3. Add the mustard and salt and pepper. Whisk the egg whites until stiff and fold into the yolk mixture.
4. Turn the cauliflower mixture into a greased souffle dish and sprinkle over the remaining cheese.
5. Spoon the egg mixture on top.
6. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 20 to 30 minutes.
7. Serve immediately.
2. Meanwhile, beat the egg yolks with the milk and 25 g (1 oz) of the cheese.
3. Add the mustard and salt and pepper. Whisk the egg whites until stiff and fold into the yolk mixture.
4. Turn the cauliflower mixture into a greased souffle dish and sprinkle over the remaining cheese.
5. Spoon the egg mixture on top.
6. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 20 to 30 minutes.
7. Serve immediately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
