Adapted from http://www.bbc.co.uk/food/recipes/creamycourgettesouff_11229
Serves 2 (the quantities below made two of the green ramekins pictured plus a third ramekin about a third the size)
1 tbsp olive oil
1 clove garlic, finely chopped
135g courgette, finely sliced
26g plain flour
125ml milk, heated
2 eggs, separated
25g firm cheese, grated (I used Wyfe of Bath)
butter, to grease
- Heat the oil in a pan and add the garlic and courgette. Cook over a low heat so that the courgette cooks and softens but doesn't brown. This will take 15-20 mins. Once cooked, smash the courgettes with the back of a wooden spoon and set aside.
- Pre-heat oven to gas 4/180C and grease your ramekins.
- Melt the butter in another saucepan and add the flour, stirring constantly. Cook for a minute or two until the two are mixed. Add the milk and cook for a further few minutes, stirring constantly, so that the lumps break down and you're left with a smooth sauce. Once this happens cook for a further minute and then remove from the heat.
- To the sauce add the cooked courgettes, egg yolks, cheese, and black pepper.
- Whisk the egg whites until stiff and then gently fold them into the courgette mixture.
- Divide the mixture between the ramekins and then cook for between 15 and 25 minutes; they should be puffed up and golden brown.
- Serve immediately (lest they deflate!) with a nice salad. Summer perfection!
This recipe tastes even better made with vegetables from Community Harvest Whetstone