Pea and Parmesan soufflé from Donna Hay Magazine, Oct-Nov 2014 (#77) (page 108)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debkellie on January 28, 2016

    should also have said: this is a simple recipe and the delicate pea flavour comes through, despite the Parmesan. I served it with tarragon and garlic slow roasted tomatoes.. nice light meal (for 6!). Be interesting to see if the souffle holds up for a "twice-baked" approach with the leftovers!

  • debkellie on January 28, 2016

    Don't believe her math: the quantity cannot fit into 4 1 cup ramekins (250ml).. it makes 6 !! Would make a nice entree, nor sure its a main...

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