A delicious souffle made with traditional Santorini products by Chef Nikos Pouliasis in his new post at the restaurant Koukoumavlos in Fira.
250gr self-rising flour, 2 eggs,
2 t.s. sliced sun dried tomatoes,
2t.s. sliced spearmint, 2t.s. sliced
spring onions, a pinch of garlic
salt and pepper, 1 tomato chopped,
125ml water or beer, 5t.s. olive oil
For the sauce:
250gr of Chloro cheese from
Santorini (or any other white
spicy cheese), white, black
and green pepper (thick cut),
1 pinch oregano, 3t.s. yogurt,
1 tea cup of full fat milk
or cream milk
Mix in a bowl with a fouet the ingredients and add as much water as needed in order for the mixture to have a thick mush texture (you will need approximately the same amount of water as the flour you added). Use small individual nonstick or silicon cake pans and fill them up to their 2/3 of their capacity. Bake at 175οC at a preheated oven for 10-12΄. Sauce: Put all the ingredients in the blender and mix until we get a smooth liquid sauce.