For many of you there will be courgettes taking off in the garden! if you have a few plants you’ll be needing plenty of ideas of what to do with them. I’ll post a few over these next weeks but here is one for starters.
Serve the souffle along with a crispy salad for a light lunch or dinner. Should serve 4 for a light meal
1 lb sliced courgettes
2 tblsp butter, olive or rapeseed oil (rapeseed infused with garlic is lovely)
1 chopped medium red onion
1-2 cloves garlic (only one if garlic infused oil is used)
2 oz soya flour
2 oz grated parmesan cheese
4 tblsp dry white wine
1 dessertspoon fresh lemon juice
1 -2 tblsp chopped fresh parsley
6 organic eggs
¼ tsp fresh ground cumin
1/8 tsp ground nutmeg
Sea salt and freshly ground black pepper to taste
Set oven at 140-150 fan assisted (160-170 normal), 350 farenheit or gas 4. Grease and line an 8” soufflé dish. Melt butter or warm oil in a pan and add onion, minced garlic and sliced courgette and sauté very gently till transparent (approx 10 mins).
Remove from heat and add to a food processor and gently pulse till in tiny pieces but not smooth (or leave as it is for a more rustic effect). When cooled a little longer put this mix into a large bowl and add the soya flour plus all the rest of the ingredients minus the eggs.
Meanwhile break eggs and place yolks into smaller bowl and whites in a larger bowl. Whisk yolks till frothy and creamy then clean blade or add a meringue blade and whisk whites till in stiff peaks. Mix the egg yolk into courgette mix and then very gently fold in the whites.
Check seasonings and place into centre of oven and bake for 30-40 mins, until the dish turns golden brown.