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IngredientsFresh herb souffle 45g / 1½ oz of butter 1½ tablespoon of plain flour 250mls / 8 flozs of milk 3 eggs separated 1 tablespoon chopped parsley 125g / 4ozs chopped fresh basil 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives Grease 6 small souffle dishes. |
In a pan melt the butter and add the flour cook stirring constantly for 1 min.
Remove from the heat and slowly stir in the milk until smooth.
Return to the heat stir until the mixture boils and thickens.
Place in a large bowl cover with cling film allow to cool to just warm.
Stir in egg yolks, parsley, basil, chives and dill.
Beat the egg whites in a small bowl until soft peaks form fold lightly into warm mixture.
Put the dishes on to an oven tray pour mixture into dishes.
Bake in a moderate oven for about 15 mins serve immediately with the sauce
400g /12oz can of sweet red peppers drained
60mls / 2floz of cream
1 teaspoon of sugar
2 teaspoons of brandy
Blend all the ingredients until pureed.
Place in a frying pan and bring to the boil.
Reduce the heat and simmer for about 2 mins until slightly thickened.
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