| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Main course, Vegetarian* |
2 |
Servings |
INGREDIENTS
| 1 |
cn |
(extra fine) peas; about 400g |
| 100 |
g |
Cream cheese; cut in blocks |
| 3 |
|
Eggs; separated |
| 50 |
g |
Geraspte oude kaas |
| 1 |
ts |
Italian seasoning |
|
|
S&P |
| 1/2 |
tb |
Margarine |
INSTRUCTIONS
Preheat the oven to 200C. Butter two 1/2-liter (2-cup) souffle dishes.
Drain the peas. Use a blender or food processor to puree 3/4 of the peas.
Add the cream cheese [cut into blocks] and blend again. Add the grated
cheese, Italian herbs, and egg yolks and blend again. Transfer to a bowl
and stir in the remaining peas. Add salt and pepper to taste.
Beat the egg whites until stiff. Fold into the pea mixture.
Divide the pea mixture between the souffle dishes. Place in the middle of
the oven and bake for about 20 min, until cooked through and golden.
Lekker with frites and mixed salad.
Per serving: Cal 520
Recipe By : Tip
Posted to EAT-L Digest 7 November 96
Date: Fri, 8 Nov 1996 08:54:08 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“This is the day the Lord has made! Be glad!”