Greek Feta Cheese Soufflés |
|
 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
A nice feta cheese Souffle. Serve with Chablis, Chenin Blanc or Beaujolais wine. Enjoy Ingredients:
1 medium zucchini, grated |
1/4 teaspoon salt |
2 ounces unsalted butter |
1/4 cup flour |
1/4 teaspoon dry mustard |
1 cup milk |
1/4 lb feta cheese, crumbled |
4 teaspoons grated parmesan cheese |
4 eggs, separated, whites beaten until stiff peaks |
Directions:
1. Preheat oven to 350°F.
2. Sprinkle salt over zucchini in a colander and toss lightly.
3. Let sit in a bowl 30 minutes.
4. Drain.
5. Rinse zucchini under cold water and drain.
6. Squeeze out excess liquid.
7. Set aside.
8. Melt butter in a saucepan over medium heat.
9. Gradually stir in flour and mustard. Gradually stir in milk.
10. Increase heat to high, stirring until mixture boils and thickens.
11. Transfer mixture to a bowl; cool slightly. Gently add 4 beaten egg yolks.
12. Stir in cheeses, zucchini mixture in small batches. Gently, fold in stiff beaten egg whites.
13. Divide mixture into 4 small ovenproof dishes.
14. Arrange dishes on oven tray and bake about 25 minutes, or until golden.
|
|