My very first soufflé

Broccoli, cauliflower & cheese

4	servings
100g	broccoli
100g	cauliflower
2	eggs-large
2	extra whites
17g	butter
20ml	flour
100ml	milk
35g	cheese

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Soufflés are just a white sauce with flavouring and folded in egg whites.

Separate the eggs and add two more whites to the whites.
Beat the yolks.

Butter the ramekins.
Set the oven to Gas Mark 6, 200°C.
Place a deep baking dish on a shelf in the middle.
Boil a kettle.

Use broccoli and cauliflower florets without any thick stalks.
Steam, the cauliflower will take a bit longer than the broccoli.
Cool and mash with a stick blender.

Melt butter in a saucepan, stir in the flour and cook for a couple of minutes.
Add milk slowly, stir constantly and cook for a couple of minutes until smooth.
Season heavily with black pepper and salt

Stir in the mashed broccoli and cauliflower then the beaten eggs and grated cheese.

Add a little cream of tartar to the egg whites and whisk until fairly stiff.
Add a tablespoon of the whites to the mixture and stir in.
Place the rest of the whites on top of the mixture and fold in.

Fill the ramekins about ³/₄ full.
Pour boiling water into the baking dish and put in the ramekins.

Target time 10-12 minutes.
Avoid opening the door to check.
They should be risen, brown on the top and maybe cracked open

Beginner's luck or what?

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The morning after

and it's sunk a bit

so wake it up for 8 minutes in the steamer, it's not quite as light as before but still pretty good and better than throwing it away

with shaved cheese

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and if you don't know hold to fold in egg whites, watch this chap