Courgette and cheese quiche

½ lb courgettes (225 g)
1 oz butter (25 g)
2 oz grated cheese (preferably Gruyere) (50 g)
1 small onion, finely chopped
2 large eggs
½ pint single or double cream (275 ml)
1 tablespoon grated Parmesan cheese
Salt and pepper
Slice the courgettes fairly thinly. Soften the onion in the butter in a frying-pan for 5 minutes,
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Cheese soufflé

(serves 3-4 people)
The one and only secret of success in making a soufflé is to whisk the egg whites properly. Once you have mastered that, soufflés should never be a problem. But do remember it is in the nature of soufflés to start to shrink straight away, and always serve them absolutely immediately.
3 oz grated cheese (75 g) (any hard cheese can be used)
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