Gourmandises AcademyCooking Classes Cambridge
Gourmandises Academy
120 g of cheddar grated
350 ml of milk
4 small courgettes grated (they will cook quicker if you do so)
one table spoon of olive oil
1 small onion finely chopped
2 cloves of garlic finely grated
4 large eggs
60 g of butter,
60 g of plain flour
6 ramekins buttered and floured
In a pan add the olive oil and the onion finely chopped, cook the onions until soft, then add the garlic and stir for a minute or so. Then add your grated courgettes, a bit of salt and pepper and stir, lid on, let them cook on a low heat for 10 to 15 minutes until they are soft.
In a pan melt your butter, once melted add the flour and stir constantly for a good minute or so. Off the heat, using a whisk, slowly add your milk and stir until all the milk is incorporated. Then put it back on the heat and stir constantly until your bechamel thickens. Off the heat add your cheese and your cooked courgettes and stir. Separate the egg yolks, keep the whites. Add the yolks to the mixture and stir.
Pre-heat your oven at 180° C
Whisk your egg whites into stiff peaks. Gently fold your whites into your bechamel, courgettes sauce, one spoonful at a time. It is very important to take time to do this correctly. Once all your whites are incorporated fill your ramekins to the top. Pop them in the oven for 15 to 20 minutes.