Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Courgette, Olive and Parmesan Souffle

Cooking time: 
1-2 hours
Preparation time: 
15-30 minutes
  • 150g grated Parmesan
  • 6 medium courgettes
  • 200g stoned olives
  • A bunch of chervil, washed and roughly chaffed
  • 60g Stork tub
  • 40g plain flour
  • 4 eggs + 1 egg yolk
  • Salt and Pepper
  • 4x Pyrex Ceramic Ramekins
  • Pyrex Glass Bowl
  • Heat the oven to 200°C.
  • Slice the courgettes and cook for 10 minutes in boiling water.
  • Drain the courgettes and keep the water.
  • For the sauce: melt 40g of Stork in a saucepan, add the flour and stir. Add 40cl of the courgette stock. Keep kneading. Take the sauce off the heat and add the Parmesan. Mix the sauce with the courgettes.
  • Butter the mould(s)
  • Separate the eggs (put the egg yolk in the sauce and keep the egg whites aside). Mix in the olives and the chervil, add salt and pepper.
  • Whisk the egg whites until stiff, fold into the mixture. Fill the moulds and bake for 30 minutes (20 minutes if you are using single moulds).