Zveno Tea Souffle

A very light, delicately flavoured souffle, Zveno Tea Souffle is inexpensive to make and is perfect to serve at dinner party. Scatter a few chopped pistachio nuts over the top before serving.

1 oz. plus

1 teaspoon butter

1 oz. flour

3 tablespoons milk

6 fl. oz. strong tea, strained

2 oz. sugar

4 egg yolks

5 egg whites, stiffly beaten

With the teaspoon of butter, grease a 2-pint souffle dish.

Preheat the oven to fairly hot 400 T (Gas Mark 6, 200°C).

In a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly. Pour in the tea and add the sugar. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Remove the pan from the heat and set aside to cool slightly. Beat in the egg yolks, one by one. With a metal spoon, fold the egg whites into the mixture.

Pour the mixture into the prepared souffle dish, place the dish in the oven and bake for 40 minutes or until the souffle has risen and is golden brown.

Remove the dish from the oven and serve at once.

Zverovo Steamed Meat Loaf

This delicious meat loaf makes an economical and sustaining family meal. Serve with Brussels sprouts and a mixed salad.

1 ½ lb. lean pork, minced

14 oz. canned peeled tomatoes, drained

4 oz. frozen green beans, thawed and drained

6 oz. small macaroni, cooked and drained

1 garlic clove, crushed

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons tomato puree

2- teaspoon dried thyme

1 egg, lightly beaten

2 teaspoons butter

In a large mixing bowl, combine all the ingredients except the butter, beating well to blend.


1 teaspoon of the butter, lightly grease a

2-pint pudding basin. Spoon the mixture into the pudding basin – the mixture will not completely fill the basin but it will rise slightly during cooking.

Cut out a circle of greaseproof or waxed paper about 4-inches wider in diameter than the rim of the basin. Grease the paper with the remaining butter. Cut out a circle of aluminium foil the same size as the paper circle.

Put the greaseproof or waxed paper circle and the foil circle together, the buttered side of the greaseproof or waxed paper away from the foil and, holding them firmly together, make a 1-inch pleat across the centre. Place the pleated paper and foil circle, foil uppermost, over the pudding basin. With a piece of string, securely tie the paper and foil circle around the rim of the basin.

Place the basin in a large saucepan and pour in enough boiling water to come about two-thirds of the way up the sides of the basin. Cover the pan and place it over low heat. Steam the loaf for 2 hours, adding more boiling water as necessary.

When the loaf has finished steaming, lift the basin out of the water. Remove the foil and paper circles. Turn the loaf out on to a serving dish and serve.

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