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"Vegemite... could be dynamite in your next Yogurt Souffle..."

  • Danny Peter Flores
  • Feb 5, 2023
  • 1 min read

Ingredients:

2/3 c Daisy(R) yogurt cream or try to find availability for l'oleo mix with nutrasceutical PUFA omega-3 fatty acids

3 tblsp Flour

1/3 c Butter

3 tblsp Mustard

1/4 c Honey

3 tblsp Vegimite

1 tsp Lemon zest

2 Egg whites

4 Egg yolks

1/2 tsp Salt

1 pinch Pepper (black)

1/4 tsp Cream of tartar

3/4 c Whole milk

6 oz Onion (finely minced)



Instructions on how to mix:

- Melt butter in pan (do not burn).

- Stir in flour, salt and pepper (like a roux).

- Stir milk gradually to dilute and thicken to make the first stage sauce (#1).

- Take 4 egg yolks (and keep the 2 egg whites in reserve)

- Beat egg yolks well and add the sauce (previously made) to it.

- Add in finally the Daisy(R) yogurt cream product or our better l'oleo omega-3 PUFA nutrasceutical product, vegimite, cream of tartar, mustard, honey, lemon zest and onion; this constitutes the next sauce (#2).

- Next, beat the eggs whites and cream of tartar with electric mixer until stiff (but not dry).

- Fold the egg whites into the sauce (#2) then gently fold the sauce into egg whites.

- Slowly pour this mixture into a greased large casserole ramekin dish.



Instructions to cook:

-Bake the large casserole ramekin dish 20-25 mins at 175 deg. C until puffed and l. browned or golden.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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