Ingredients Jump to Instructions ↓

  1. 1 lb broccoli , weighed after the hard stalks have been removed (500 ml)

  2. 1/4 lb bacon , chopped (125 g)

  3. 1 medium onion , peeled and chopped

  4. 1 tablespoon balsamic vinegar

  5. 1/2 teaspoon sugar

  6. 1 cup cheddar cheese , matured, grated

  7. 1 cup milk

  8. 1 tablespoon flour

  9. 2 large eggs

  10. 1/2 teaspoon nutmeg

  11. 1 1/2 teaspoons salt , preferably a seasoned salt

  12. 1 teaspoon Tabasco sauce

  13. dried breadcrumbs

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 deg F/180 deg Celsius. If you have a convection oven, you might find this heat setting too high. Sometimes I bake this dish at 325 def F/160 deg Celsius 2 Cook or steam the broccoli until just fork-tender.

  2. Fry the bacon bits and chopped onion in a little hot oil over fairly high heat, stirring often. When softened, add the balsamic vinegar and the sugar, and stir well. Add a pinch of salt as well.

  3. Fry until well coloured but not burning! Remove with a slotted spoon so the fat stays behind, and keep in a small bowl.

  4. If using, grate the cheese, and measure loosely: do not push into the cup measure. You could also use a handful of grated parmesan instead of a cup of cheddar.

  5. Put the broccoli into a processor with the cup of milk, the flour, the eggs, nutmeg, salt and Tabasco (or any hot pepper sauce, or chopped chilli pepper).

  6. Process until smooth.

  7. Grease a soufflé or other suitable oven dish with butter or a non-stick spray.

  8. Pour the brccoli mixture into the dish.

  9. Add in the bacon and onion, plus the cheese (if using) and stir in evenly and lightly with a fork.

  10. If you like, sprinkle dried breacrumbs over the top.

  11. Bake in the preheated oven for about 45 minutes, until slightly risen, brownish on top, and set. Please note that you will not have a real high-risen soufflé!

  12. Serve as a veg. dish with your meat, carb. and a salad.

  13. (NOTE: The leftovers, even cold from the fridge, make a very nice breakfast -- for me -- as the taste improves overnight! LOL!).


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