Swiss chard soufflé
Originally made with spinach, swiss chard works well too. Crispy and fluffy warm and filling. An ideal dish for the cold season. I was taught this by my mother-in-law in England.
- Swiss chard (700g)
- Cup mushroom (2)
- Garlic (1 clove)
- Butter (50g)
- Plain flour (50g)
- Milk (300ml)
- Egg (2)
- Cheddar cheese (80g)
Pick fresh swiss chard leaves from the garden.
Boil them with a plenty of water.
Drain well, and when cool enough squeeze excess water with your hands.
Cut mushroom. Chop garlic finely.
Saute the garlic in little rapeseed oil until it smells nice, then add swiss chard and mushroom.
Put them on an oven dish.
Melt butter and stir in flour as if you make white bechamel sauce.
Add milk and beat in well.
Cook stirring for a few minutes over a gentle heat.
Remove from the heat, add two eggs and stir well.
Pour over the swiss chard filling in an oven-proof dish.
Top with grated cheese.
Bake in a pre-heated oven at 190 degree (gas mark 5) for 30 to 40 minutes.
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