olive oil
1 clove of garlic
2 small home-grown courgettes, grated.
25g butter
25g plain flour
126ml heated milk
2 large eggs
35g cheddar cheese
freshly ground black pepper
Preheat the oven to 180ºC.
Heat the oil in a saucepan and gently fry the garlic and courgette, without browning for 15 minutes. Remove from the heat.
In another pan, melt the butter and add the flour; then cook for about a minute. Add the heated milk slowly, stirring continuously to avoid lumps to create your bechamel. Cook for 1 minute and remove from the heat.
Add the bechamel to the courgette mixture along with the cheese; then season with black pepper. Beat the mixture together.
Beat the egg white until stiff; then gently fold into the mixture before dividing between the ramekins.
Bake in the oven for about 15 minutes, or until they have risen and have a golden top.
Eat tout suite.
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