Ingredients:
1 cn (extra fine) peas; about400g
100 g Cream cheese; cut in blocks
3 Eggs; separated
50 g Geraspte oude kaas
1 ts Italian seasoning S&P
1/2 tb Margarine
Methods:
Preheat the oven to 200C. Butter two 1/2-liter (2-cup) souffle dishes.
Drain the peas. Use a blender or food processor to puree 3/4 of the peas.Add the cream cheese [cut into blocks] and blend again. Add the grated cheese, Italian herbs, and egg yolks and blend again. Transfer to a bowland stir in the remaining peas. Add salt and pepper to taste.
Beat the egg whites until stiff. Fold into the pea mixture.The oven and bake for about 20 min, until cooked through and golden.
Lekker with frites and mixed salad.
1 cn (extra fine) peas; about400g
100 g Cream cheese; cut in blocks
3 Eggs; separated
50 g Geraspte oude kaas
1 ts Italian seasoning S&P
1/2 tb Margarine
Methods:
Preheat the oven to 200C. Butter two 1/2-liter (2-cup) souffle dishes.
Drain the peas. Use a blender or food processor to puree 3/4 of the peas.Add the cream cheese [cut into blocks] and blend again. Add the grated cheese, Italian herbs, and egg yolks and blend again. Transfer to a bowland stir in the remaining peas. Add salt and pepper to taste.
Beat the egg whites until stiff. Fold into the pea mixture.The oven and bake for about 20 min, until cooked through and golden.
Lekker with frites and mixed salad.
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