How are you? It’s been sometime right….I was a bit busy over the past few days. Now I’m getting back to my usual lazy routine ;)
About this recipe….let me tell you something, I always associated the word “souffle” with sweet puddings. Pineapple souffle is one of the dessert that makes a frequent appearance in party menu back home. When I saw this recipe in AWW ( I’m a big fan of their recipes) I was a bit curious to find out how it tastes like. I’ve never tasted a savoury souffle before. I looked at the recipe and it was an easy one. The only ingredient that I didnt have at home was tomato paste, rest is the normal everyday stuff that I use.
So one of those days when I wasnt in a mood to make choru (rice) n curry, I decided to experiment. I was pretty sure that Jose will like it, because he is a fan of anything that has eggs n cheese. But let me be honest, when I gave this to Jose initially, I had to assure him ‘n’ number of times that it tastes nice. Towards the end he was complaining that I didnt make enough, now how’s that :)??
If you have all the ingredients ready, then it takes no time to whip this up. We had it as a main meal with some toasted garlic bread. It was a welcome change from our usual Kerala lunch menu….
- Bread crumbs – ½ cup, firmly packed
- Butter – 45 gm (refer healthier version)Onion – 1 medium, finely chopped
- Plain flour (maida) – 2 tbsp
- Milk – 1 cup
- Tomato paste – 3 tbspBasil – 1 tbsp, finely chopped (optional)
- Eggs – 3, separated
- Grated Cheese – a handful (I used mozzarella)
- Grease 4 souffle dishes (1/2 cup capacity), sprinkle with breadcrumbs. Melt butter in small saucepan, add finely chopped onion. Stir over low heat for 2 mins ( or MW on HIGH for about 2 mins). Cook until onion is soft, it doesn’t have to become brown. Stir in flour and stir over medium heat for a minute. (or MW on HIGH for a min). Remove from heat, gradually stir in milk, bring back to heat and stir over high heat until mixture boils & thickens & reaches a thick sauce like consistency. (or MW on HIGH for about 3 mins).
- Transfer to large bowl, stir in tomato paste & basil leaves. Cover the dish & let it stand for 5 mins. Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion & milk mixture & mix well. Fold the egg whites into the mixture in 2 batches. Pour the mixture evenly into the prepared dishes. Sprinkle the grated cheese on top. Bake in the preheated oven for 20- 25 mins or until lightly browned. Serves 4.
- Healthier version:
- use brown bread crumbs & low fat milk. Also use yolks of only 2 eggs & white of 3 eggs. Use only lesser qty of butter, I used only 15 gms of butter.