Sunday, November 7, 2010

Tomato Souffle

For this month's sweet punch challenge we were given a sweet and a savory dish to choose from. With Navrathri,Halloween and Diwali around the corner I thought it would be better to cook the savoury dish  over the sweet one. I did tweek this recipe a bit. Instead of 3 tbsp of tomato paste I added only 2tbsp and it was sour enough to my liking. Then I  added 1 tsp of vegetable base along with the egg yolks. Another thing that I would do next time would be to reduce the bread crumbs that is packed in the ramkins as they were still dry and not to my or my family's liking. The recipe didn't mention about the oven temperature so I baked at 350 F but had to bake for 35 minutes. The final verdict I got from my tasters is a double thumbs up and that this recipe is a keeper. 

Recipe source : Australian Woman's Weekly via Maria's Menu

Bread crumbs – 1/2 cup, firmly packed
Butter – 45 gm (I used 2 tbs) 
Onion – 1 medium, finely chopped
Plain flour (maida) – 2 tbsp
Milk – 1 cup
Tomato paste – 3 tbsp
Basil – 1 tbsp, finely chopped (optional)
Eggs – 3, separated
Grated Cheese – a handful ( I used mozzarella)
Grease 4 souffle dishes (1/2 cup capacity), sprinkle with breadcrumbs. 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 become 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, bring back to heat and stir over high heat until mixture boils & thickens & reaches a thick sauce like consistency. (or MW on HIGH for about 3 mins).
Transfer to large bowl, stir in tomato paste & basil leaves. Cover the dish & let it stand for 5 mins. Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion & milk mixture & 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. Bake in the preheated oven for 20- 25 mins or until lightly browned. Serves 4.

Healthier version: use brown bread crumbs & low fat milk. Also use yolks of only 2 eggs & white of 3 eggs. Use only lesser qty of butter, I used only 15 gms of butter.

Notes: The above qty serves 2 adults (main course) served with garlic bread or soup. You can use any oven safe dish to prepare this. The consistency  of this dish is more like a pudding. I didnt have basil with me, so I didnt add. The original recipe doesnt add any spices, but you can add crushed pepper while cooking onion, if you wish.
Substitute for tomato paste:


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