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    Red Pepper and Garlic Soufflè

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    Red Pepper and Garlic Soufflè

    • Vegetarian

    Serves: Serves 4 as a starter


    • 2 large red peppers
    • 3 cloves garlic or 1 Solo garlic
    • 50ml olive oil
    • 50g butter
    • 50g plain flour
    • 200ml milk
    • 3 medium egg whites
    • 2 medium egg yolks
    • Dash of lemon juice


    1. Roughly chop 2 large red peppers and 3 cloves garlic or 1 Solo Garlic.
    2. Sweat in 50ml olive oil until tender, strain off the oil and liquidise until smooth. Melt 50g butter in a small pan, add 50g plain flour and mix until smooth. Add 200ml milk and beat until smooth.
    3. Cook over a low heat for 5 minutes, then remove from the heat and stir in 2 medium egg yolks. Mix the white sauce with the red pepper purée and set aside.
    4. Brush 4 medium ramekin moulds with butter and chill. Whisk 3 medium egg whites with a dash of lemon juice until they form soft peaks. Mix one third of the red pepper sauce with the egg whites, then gently fold in the remaining sauce.
    5. Pour into the ramekins and bake in a preheated oven 190ºC, gas mark 5 for 12 minutes. Serve immediately with Waitrose Italian mixed peppers and some fresh basil

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