Tomato Supreme Souffles Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
1/2 cup dry breadcrumbs
60 g butter
1 onion, finely chopped
3 tablespoons flour
1 cup milk
1 teaspoon hot English mustard
2 tablespoons tomato paste
425 g can peeled tomatoes, drained freshly ground black pepper
1 tablespoon finely chopped fresh basil
3 eggs, separated
Directions
Grease 6 individual souffle dishes (3/4-cup capacity), sprinkle with breadcrumbs.
Melt butter for 50 seconds on HIGH.
Stir in onion.
Cook for 1 minute on HIGH.
Stir in flour, cook a further 1 minute on HIGH.
Gradually stir in milk.
Cook for 3-4 minutes on HIGH, stirring during cooking.
Add mustard, tomato paste, tomatoes, black pepper, basil and egg yolks.
Preheat oven 200°C.
Beat egg whites until soft peaks form.
Fold into sauce.
Pour into prepared souffle dishes.
Place onto a pizza tray.
Place on Low Rack, cook for 8-12 minutes on LOW MIX/BAKE 200°C.
Melt butter for 50 seconds on HIGH.
Stir in onion.
Cook for 1 minute on HIGH.
Stir in flour, cook a further 1 minute on HIGH.
Gradually stir in milk.
Cook for 3-4 minutes on HIGH, stirring during cooking.
Add mustard, tomato paste, tomatoes, black pepper, basil and egg yolks.
Preheat oven 200°C.
Beat egg whites until soft peaks form.
Fold into sauce.
Pour into prepared souffle dishes.
Place onto a pizza tray.
Place on Low Rack, cook for 8-12 minutes on LOW MIX/BAKE 200°C.
