Esta es una exhibición prevé de cómo se va ver la receta de 'Mothers Day Dinner Recipe - Leek & herb soufflé' imprimido.

Receta Mothers Day Dinner Recipe - Leek & herb soufflé
by Erin Reed

Mothers Day Dinner Recipe - Leek & herb soufflé

Mother's Day is only a month away! Get ready early and prepare mom a home cooked meal. Mom will be delighted when you cook up this amazing meal. This is sure to be a hit in your household like it is in mine.

Enjoy

Calificación: 5/5
Avg. 5/5 1 voto
  Francia French
  Raciónes: 4

Va Bien Con: a glass of wine, All dinner entrees

Wine and Drink Pairings: chilled white wine

Ingredientes

  • ingredients
  • 1 tablespoon olive oil
  • 12oz baby leeks, finely chopped
  • 4fl oz vegetable stock
  • 50g walnuts
  • Two eggs, separated
  • 2 tablespoons chopped fresh mixed herbs
  • 2 tablespoons Greek-style yogurt
  • salt and freshly ground black pepper

Direcciones

  1. • To begin with, preheat the oven to 180°C/350°F. Lightly grease a 11⁄2pt soufflé dish with vegetable oil.
  2. • Next, heat the olive oil in a frying pan. Add the leeks and sauté over a medium heat, stirring occasionally, for 2–3 minutes.
  3. • At this time add the stock to the pan, reduce the heat and simmer gently for a further 5 minutes.
  4. • Put the walnuts in food processor, and chop finely (not too fine). Add the
  5. leek mixture to the nuts, and process briefly to form a purée. Transfer to
  6. a bowl.
  7. • After that, mix together the egg yolks, herbs and yogurt until thoroughly combined. Pour the egg mixture into the leek purée. Season with salt and pepper, and mix well.
  8. • Finally, put a baking tray into the oven to warm. In a separate bowl, whisk the egg whites until firm peaks form. Gently fold the egg whites into the leek mixture. Spoon the mixture into the prepared dish, and place on the warmed baking tray. Bake in the oven for 35–40 minutes until risen and Set. Double check before removing it from the oven.
  9. Serve hot and fresh out of the oven