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….
Check out the tomato souffle made by Bharathy, Swapna’s Tomato Souffle, Faiza’s Tomato Souffle based on the above recipe, for the Sweet punch challenge. Thanks a lot Bharathy, Swapna & Faiza :)
- 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.
Pingback: Faiza Ali's Kitchen: Instant Eggless Chocolate Mousse