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JVCALLAWAY
Basil soufflé with dried tomatoes
A tasty recipe. The meat / fish main course contains the following ingredients: medium-sized egg, shallots and sun-dried tomatoes in a pot.
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Ingredients
Directions
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Preheat the oven to 175 ° C or gas oven setting 3.
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Grease the soufflé bowl. Split the eggs and cut the shallots. Remove the basil leaves from the twigs and cut into thin strips.
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Drain the tomatoes, pat dry with kitchen paper and cut into small cubes.
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Heat the butter in a pan and fry the shallot for about 1 min. Stir in the flour.
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Stir in the milk for a dash and stir until a smooth sauce is formed. Stir in the cheese until it begins to melt.
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Remove the pan from the heat and stir in the egg yolks. Season with pepper. Stir in the basil and tomato.
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Degrease a bowl and whisk the egg whites in it. Spat the sauce lightly through the egg whites.
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Spoon the soufflé mixture into the dish and bake in the middle of the oven for about 25 minutes until done, let it rise nicely.
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Turn the oven door ajar and fry the soufflé in approx. 10 min. Golden brown. Serve immediately.
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Nutrition
545Calories
Sodium6% DV145mg
Fat63% DV41g
Protein44% DV22g
Carbs7% DV20g
Fiber28% DV7g
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