Spaghetti with Macadamia Nutballs
Vegetarians will love this meat-free version of the classic spaghetti and meatballs. The macadamia n...
250 ml full cream milk
20 g butter
75 g 00 flour
35 g Parmesan powder
35 g raclette cheese
1 egg yolk
1 egg white
Salt to taste
300 g flat mushrooms, chopped
1 Tbs butter
1/4 cup cream
2 pinches thyme
Salt and pepper to taste
Heat the full cream milk and butter until boiling, then turn off heat.
Add the flour and mix.
Add egg yolk and mix.
Add cheese and mix until good texture.
Beat the egg white and incorporate gently into the mix. It is very important to incorporate air into the mixture.
Pour mixture into a mould and cook for 10 minutes at 180 C.
Melt butter, add mushrooms and cook until soft. Add thyme and cream and simmer for a few minutes.
Blend and serve with souffle and mixed salad of choice.
Recipe provided by LoLuk Bistro