This broccoli soufflé combines the best of both worlds, but including a bit of vegetables into the soufflé. How to make it? Check it here.
A slight panick broke out when I saw the challenge of this month for the Daring Cooks. We had to make soufflés…. Now the soufflé itself was not the reason for my panick attack; I mean I have made soufflé before, but only in a dessert version. But the first thing that sprang to mind when thinking about souffles is calories!! High and copious amounts of calories!
So I needed to do a little research to see if I could find a soufflé that would not undermine my weightloss. as it turned out; they are not so bad provided you do not make a giant version or eat more then one at any sitting. I even found a souffle recipe on the Weight Watchers website and decided to use that one. I don’t think it is much different from a normal version, but you can judge for yourself by checking the recipe below.
Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.
Making the broccoli soufflé is really not so hard as some people make you believe. It’s merely a matter of having all the ingredients ready and at hand, but then that is true for nearly all recipes. So nothing new there. I’ve chosen a broccoli/ham soufflé and it was delicious! I didn’t really run into any problems although they did plummet down after rising so beautifully. I wasn’t quick enough with taking the photos, so obviously they don’t look so pretty anymore.. O well, they did taste pretty and after all that is what it is all about right?
More broccoli recipes
- 4 ramekins
- 2 tbsp olive oil
- 30 gr butter
- 25 gr flour
- 225 ml milk
- 2 eggs medium sized
- 50 gr ham small slices
- 75 gr broccoli cooked and chopped finely
- 15 gr parmesan or other cheese
- pepper and salt to taste
- Split the eggs. Heat the oven to 180C. Grease four small ramekins with a little oil.
- Melt the butter in a saucepan and once melted stir in the flour. Heat for about a minute and take the pan of the heat. Little by little pour in the milk while you keep stirring. once it is all in, return the pan to the fire and bring to the boil. Cook for about 1 minute or until the mixture thickens. Turn of the heat.
- Stir the eggyolks in and add the cooked broccoli, the slices of ham and the grated cheese. Keep some of the cheese separate to sprinkle on top of the souffles before putting in the oven. Season as needed.
- Beat the eggwhites in a grease free bowl with a little bit of salt until stiff. Carefully mix in with the other mixture.
- Divide the final mixture across the four ramekins, sprinkle with the rest of the cheese and put in the oven for about 25 minutes or until golden. The souffle will rise but will sink once taken out of the oven.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.