DIY cooking: Veg mushroom soufflé!
Ingredients:
2 oz butter + for greasing
1 1/2 oz flour
100 ml milk
250 g ricotta cheese
2 eggs
2 tbsp chopped Parseley
2 tbsp chopped rosemary
salt and pepper
sauteed chopped mushrooms
Procedure:
grease souffle dishes and set aside
warm Milk + butter+ flour in a pan … and whisk it finely with a hand blender
Beat in the ricotta cheese and herbs and yolks now into that mixture
Add salt and pepper and fold
cut cubes of cheese for the core
fill the baking tray holes halfway and place the cheese cubes… then fill the rest just upto the top
Place the whole tray on another flat baking tray filled with halfway shallow water
Bake at 180ºC for 15-20 mins
Take out the cakes and cool for 15 mins, place them on a ovenproof dish next and bake at 200ºC for another 10 mins.é
Pours cream and grate Parmesan cheese on top before serving.
serve with sautéed mushrooms on the side
(My tray had too small moulds) :P
