Broccoli Soufflé

Soufflés are actually really easy to make despite my initial fear [but once you've got the process sorted, it's really quick and always impressive]; the trick is to get them to the table as soon as possible, before they begin to deflate. With Christmas festivities just around the corner this delicious and rich brocolli soufflé will be a fantastic centrepiece to your meat Christmas menu and will certainly wow your family!

 Ingredients:

• 2 medium broccolis
• 3 eggs (whites and yolks separated)
• 70gr of grated Parmesan cheese
• 1 cup milk
• 1 tbsp butter 
• 2 tblsps wheat flour
• mixture of peppers
• chili s
• salt to taste

Bake the chopped brocollis in salted water until soft. Mix the 3 egg yolks with the milk and flour until well dissolved. Add the spices [mixture of peppers and chili] and grate the Parmesan cheese and add it to the cream. Sauté the broccolis in butter and add the previous mixture, stirring it until light and fluffy. Separately beat the egg whites and mix well without whisking. Place the cream in a mold greased with butter and dusted with flour and bake in preheated oven at 180 ° for about 40m. Serve hot as meat accompaniment.

Ingredientes

• 2 bróculos médios
• 3 ovos (claras e gemas separadas)
• 70gr de queijo parmesão ralado
• 1 chávena de leite
• 1 colher (sopa) de manteiga
• 2 colheres de sopa de farinha de trigo
• mistura de pimentas
• piri piri
• Sal a gosto

Coza os bróculos  picados em água e sal até ficarem macios. Misture as 3 gemas com o leite e a farinha até ficar bem dissolvido. Adicione os temperos [mistura de pimentas e piri piri] e rale o queijo parmesão e adicione ao creme. Refogue os bróculos na manteiga e adicione o preparado anterior, mexendo tudo até formar um creme. Separadamente bata as claras em castelo e misture bem sem bater. Coloque numa forma untada com manteiga e polvilhada com farinha e leve ao forno pré aquecido a 180º cerca de 40m.  Sirva quente como acompanhamento de carnes.