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1
Heat oven to 350 deg F/180 deg Celsius.
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2
If you have a convection oven, you might find this heat setting too high.
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3
Sometimes I bake this dish at 325 def F/160 deg Celsius
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4
Cook or steam the broccoli until just fork-tender.
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5
Fry the bacon bits and chopped onion in a little hot oil over fairly high heat, stirring often.
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When softened, add the balsamic vinegar and the sugar, and stir well.
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Add a pinch of salt as well.
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8
Fry until well coloured but not burning!
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9
Remove with a slotted spoon so the fat stays behind, and keep in a small bowl.
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10
If using, grate the cheese, and measure loosely: do not push into the cup measure.
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11
You could also use a handful of grated parmesan instead of a cup of cheddar.
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12
Put the broccoli into a processor with the cup of milk, the flour, the eggs, nutmeg, salt and Tabasco (or any hot pepper sauce, or chopped chilli pepper).
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Process until smooth.
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14
Grease a souffle or other suitable oven dish with butter or a non-stick spray.
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15
Pour the brccoli mixture into the dish.
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16
Add in the bacon and onion, plus the cheese (if using) and stir in evenly and lightly with a fork.
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17
If you like, sprinkle dried breacrumbs over the top.
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Bake in the preheated oven for about 45 minutes, until slightly risen, brownish on top, and set.
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19
Please note that you will not have a real high-risen souffle!
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20
Serve as a veg.
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21
dish with your meat, carb.
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and a salad.
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(NOTE: The leftovers, even cold from the fridge, make a very nice breakfast -- for me -- as the taste improves overnight!
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24
LOL!
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25
).
