Mandy blogged about making a souffle and whether coincidence or fate that very night I realized I could not eat another oven roasted potato and needed to get creative with my spuds. So I took her inspiration and sauteed some garlic and onion then added the diced potatoes until tender. Dumped them in a mixing bowl with half a cup shredded cheese, one cup almond milk, salt, pepper, and 3 eggs-whisking gently. I then whipped up a super fast crust, lined my pie dish, and threw it all together. Baked for about 45 minutes on 375. AWESOME. I've been eating it for breakfast and for lunch all weekend and I will be sad tomorrow when it's gone.
Monday, October 5, 2009
souffle touche´
Mandy blogged about making a souffle and whether coincidence or fate that very night I realized I could not eat another oven roasted potato and needed to get creative with my spuds. So I took her inspiration and sauteed some garlic and onion then added the diced potatoes until tender. Dumped them in a mixing bowl with half a cup shredded cheese, one cup almond milk, salt, pepper, and 3 eggs-whisking gently. I then whipped up a super fast crust, lined my pie dish, and threw it all together. Baked for about 45 minutes on 375. AWESOME. I've been eating it for breakfast and for lunch all weekend and I will be sad tomorrow when it's gone.
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