Vegetable Souffle Vol-au-vents

Serves: 4

Ingredients:

1 small carrot
1 small zucchini
2 ounces (60 g) butter
1 small onion, finely chopped
3 tablespoons flour
1/4 teaspoon mustard powder
1 cup milk
3 eggs, separated
1 tablespoon Parmesan cheese
4 x 4 inch (100 mm) vol-au-vent cases

Convection Microwave Method:

1. Grate carrot and zucchini. Put to one side.
2. Place butter and onion in a jug. Cook for 2 minutes on HIGH.
3. Add flour and cook a further minute.
4. Add mustard and milk. Cook for 3 minutes on HIGH - until sauce thickens.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Stir egg yolks and vegetables into the sauce.
7. Beat egg whites until stiff. Fold into vegetable mixture; sprinkle with cheese.
8. Spoon into vol-au-vent cases.
9. Bake 16-18 minutes on CONVECTION.