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A summer time favourite: courgettes souffle

A summer time favourite: courgettes souffle

What a summer! 38.7 º C was the temperature recorded here in Cambridge. My vegetable garden has been enjoying this weather though, especially my courgettes. As usual, I got a bit carried away when I planted them and now have a bit too many of them. As well as giving many away, I've had to find different ways of cooking them. So, here is my summer time favourite: courgettes souffle. Warning, this is a recipe you can't rush or rustle-up in minutes, you need a bit of patience. But if you do give it a go, trust me it is worth the effort.


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

Step one: cook the courgettes

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.

Step two: make a bechamel sauce

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.

Step three: the final stage

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.

Bon appétit!⠀

Corrine x


Padrón peppers, chorizo and poached eggs

Padrón peppers, chorizo and poached eggs

This is a recipe you could easily have at lunch time or even as part of a brunch: padrón peppers, chorizo and poached eggs. As some of you may know, I spent my childhood in the South of France. My dad used to have an allotment. He grew all kinds of peppers, padrón, being his favourite. I remember spending a lot of time with him, picking them. My mum used to make this at lunch time quite a lot. She didn't actually use chorizo but anchovies instead. I didn't have any in my cupboard, so went for chorizo and it tasted great. It's super easy to do. So what's not to like?


Padrón peppers (about 4 to 6 per person)

Chorizo ( you don’t need a lot, about 50 g or so cut into cubes)

1 or 2 poached eggs per person

Your favourite slice of bread

A non stick pan

One tbsp of olive oil


Start by poaching your eggs. While they are poaching, in a pan, fry the padrón peppers until they become soft and a bit char on top. Then, add your chorizo and lightly fry for a minute or so.

For this recipe I like to use either a piece of sourdough or a chunky piece of multi-seed loaf that I toast.

I don’t butter my toast, that’s just me but please feel free to do so. Place your padrón peppers on top first then the poached eggs and the pieces of chorizo.

P.S: you can replace the chorizo with cottage cheese or even a beautiful goat cheese, if you are vegetarian. Also, if you don’t have padrón, you can use normal peppers sliced in quarters.

Bakeries: Cambridge is lucky to have a good variety of bakeries, here are some that I use, Balzano’s, Stir and Burwash Larder.

Bon appétit!⠀

Corrine x