And one for those who like fiddly!! ;D - serves 6-7
Ingredients: 625g (22oz) courgettes, diced
50g (1 1/2oz) unsalted butter, plus extra for buttering ramekins
40g (1 1/2oz) plain flour
150ml milk, infused over a gentle heat with a slice of onion
50g (1 1/2oz) Parmesan, freshly grated
25g (1oz) Cheddar cheese, grated
2 egg yolks
4 egg whites
pinch cream of tartar
Method:Preheat the oven to 180 degrees c/gas mark 4
Butter six or seven 5fl oz ramekins.
Puree the diced courgettes in a liquidizer.
In a wide pan, melt the butter and add the flour. Cover the pan and cook for about a minute until it smells toasted - DO NOT BURN!
Add the milk and the puree and cook on a low to medium heat for 15-20 minutes.
Put the grated cheeses in a bowl, add the hot courgette mixture and whisk together.
Leave to cool briefly, then add the egg yolks and whisk.
In a separate bowl, whisk the egg whites and cream of tartar to form soft peaks.
Lightly whisk a quarter of the egg whites into the courgette mix to loosen it, then fold in the remainder, taking care not to knock out the air whisked in earlier.
Spoon the mixture into the ramekins, level the tops and run a knife around the inside edges.
Place in an oven proof container filled with boiling water half way up the ramekins.
Put on the middle shelf of the oven and bake for 25-30 minutes, until risen and golden brown.
Turn out and serve immediately.
You had better have appreciative guests after all this!!!!
;D
Enjoy!
Flo
;D