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Simple Mediterranean Soufflés

10 mins Prep Time 20 mins Cook Time
10 mins Prep Time
20 mins Cook Time
  • Pre-heat the oven to 170°C, 325°F, Gas Mark 3

  • Melt the butter in a saucepan, add the flour and stir quickly to make a roux. Gradually add the milk, stirring continously to remove any lumps. Bring to the boil, then reduce the heat and simmer for 1-2 minutes, until thickened slightly.

  • Add the Basil and season to taste.

  • Remove from the heat and add the tomato purée, egg yolks and cheese, mix well.

  • Whisk the egg whites with a pinch a salt, until stiff. Delicately fold them into the yolk mixture.

  • Grease 4 individual ramekins and fill ¾ of the way up. Place the ramekins on a baking tray and cook in the oven for 15 minutes, until risen. Serve immediately, with a salad on the side.

Nutrition information

(Amount per serving)

  • Energy: 294 Fat: 8.6g
  • Saturates: 13.9g Fiber: 0.5g
  • Carbohydrate: 9.7g

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