Courgette-Millet-Soufflé

Millet is a gluten-free grain and contains more protein and iron than most grains (with the exception of quinoa and amaranth) plus potassium, magnesium and phosphorous. It is beside buckwheat the only alkaline grain and easier to digest than most grains.

Ingredients

  • 120g millet

  • 300ml vegetable stock

  • 2 onions, finely chopped

  • 1 clove garlic, finely chopped

  • 2 tbsp olive oil

  • 500g courgettes, grated

  • Sea salt, herb salt or Himalayan salt

  • Black pepper

  • 3 large eggs

  • 4 tbsp Quark/fresh cheese

  • 2 tbsp of fresh or 1 tbsp of dried herbs (dill, chives, parsley)

  • 50g Feta cheese

Method

1.  Preheat the oven to 200°C/350F/Gas4.

2.  Soak millet at least for ½ hour or overnight and rinse well.

3.  Bring millet in vegetable stock to the boil, cover and then simmer on a small flame for 20 minutes.

4.  Gentle cook onions and garlic in olive oil until soft. Add courgettes and cook for a couple of minutes.

5. Add salt and black pepper.

6.  Separate eggs and mix egg yolks with Quark/fresh cheese and herbs and mix then with the millet and courgettes.

7.  Whisk the egg whites until they become stiff and fold into the courgette-millet-mix.

8.  Fill into a greased baking dish, crumble Feta cheese on top and bake at 200ºC for about 30 minutes.

Serves 4 as a main or 8-10 as a starter; best accompanied by a salad (radish or cucumber salad)

Note - If you use small 100ml soufflé dishes 20 minutes baking might be enough.

 

 

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