Here I am again! I have not disappeared! I know, several days have passed since my last post on the blog. Well, it has been a kind of busy start of the month to me! First, I was away for my birthday as Thomas surprised me with a travel to France. After that, I returned to my hometown only for a few days to pack again and head to Porto for a food photography workshop.
So I haven’t really had the time to cook those days. I was already missing the moment to think about something new for this blog. But from time to time is good to disconnect a little bit. Just a bit because you will have seen my getaways on Instagram while I was in France and Portugal.
So as soon as I returned, I decided to prepare this souffle with the Mahón cheese I bought in an outdoor market in La Coruña. It is a seasoned cheese from cow’s milk and natural from the island of Menorca, on the Mediterranean coast of Spain. It is so good and easy to find.
75 gr zucchini (½ cup)
75 gr red pepper (½ cup)
6 tbsp homemade bechamel
3 tbsp Mahón cheese, grated
Salt, pepper and fresh thyme to taste
Optional: Half of an echalote
Preheat the oven to 180ºC (356ºF). Cut the pepper and the zucchini and sauté them. Add the salt, the pepper and the thyme. Let them cook for a few minutes more and set aside.
Then, break the eggs placing the yolks and the albumens in bowls separately. Add the bechamel and the vegetables to the yolks bowl. After this, beat the eggs whites into a firm peak and add it to the prepared mixture until creamy. Now, take the ramekins, previously covered with a bit of butter and flour, and pour the three-quarters of the mix in each one. Bake for 10 minutes or until golden-brown on the top.
Photography & Stylism: Carlota Fariña