Monday, October 25, 2010

We are really excited to have 3 choices for the month. Chocolate mousse (with egg and eggless versions) and Tomato Souffle. I chose to carry on with Tomato Souffle as towards the savoury side and wanted take a break with baking chocolates for a while.

Recipe Source- Australian Women's Weekly via Marias menu

1. Bread Crumbs- 1/2 cup firmly packed

2. Butter- 45 gms (refer healthier version)
Onion- 1 medium, finely chopped
Plain flour(maida)-2 tbsp
Milk- 1 cup

3. Tomato paste- 3 tbsp
Basil- 1 tbsp, finely chopped (optional)

4. Eggs- 3, separated

5. Grated cheese- a handful ( I used cheddar)

Grease 4 souffle dishes (1/2 cup capacity), sprinkle with bread crumbs. 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 becosme 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, return to heat, stir over high heat until mixture boils and thickens and reaches a thick sauce like consistency (or MW on HIGH for about 3 mins).

Transfer to large bowl, stir in tomato paste and basil Leaves. Cover the dish and let it stand for 5 mins. Beat egg whites in a small bowl until soft peaks form. Add egg yolks to the onion and milk mixture and 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. Bhake in the preheated oven for 20-25 mins or until lightly browned.

Healthier version: use brown bread crumbs and low fat milk. Also use yolks of only 2 eggs and white of 3 eggs. Use only lesser qty of butter.

Notes: The above qty serves 2 adults served with garlic bread or soup. You can use any oven safe dish to prepare this. The original recipe calls for no spices, but you can add crushed pepper while cooking onion, if you wish.

Substitute for tomato paste:

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