 
Cauliflower souffle/
Sufleu de conopida
1 medium cauliflower, 3 eggs, 1/2 tablespoon flour, 1 cup milk, 2 tablespoons butter, a pinch of salt
Boil the cauliflower in salt water, drain and set aside. Fry the flour with the butter, add milk, stirring continuously, then add yolks one by one, stirring at all times. After well cooled, butter a mold, arrange the cauliflower within and pour the egg mixture to which the whipped egg whites have also been added, after cooling. Salt and bake at medium heat. Serve warm.
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Green bean souffle/
Sufleu de fasole verde
2 lbs/1 kg green beans, 3 tablespoons butter, 3 eggs, 2 tablespoons flour, 1 cup milk, 3 tablespoons grated or crushed sheep's cheese, salt
Clean, wash and set the beans to boil with some salt. When done, drain and keep aside. Put the butter to melt in a pan, add flour, fry slightly and then add the milk, stirring continuously. Remove from heat and add the yolks one by one. When almost cold, add the whipped egg whites mixed with the cheese. To this mixture add the green beans. Mix well and place everything in a buttered mold. Bake at medium heat. Serve warm. Back to Green peas souffle
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Green peas souffle/
Sufleu de mazare verde
2 lbs/1kg green peas, 3 tablespoons butter, 3 eggs, 2 tablespoons flour, 1 cup milk, minced dill, salt
Prepare the same as the green beans souffle
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Parmesan souffle/
Sufleu de parmezan
7 oz/200 g butter, 3 tablespoons flour, 1 pint/500 ml milk, 5 oz/150 g grated parmesan (or other cheese), 5 eggs, bread crumbs
Melt the butter in a pan, add flour and let fry until golden. Pour the milk and mix well. Let the paste obtained this way cool. When cold, add the yolks one by one, the parmesan and then the whipped egg whites. Pour into a buttered and bread crumbed mold. Bake, and when risen and golden, turn gently onto a plate, serving hot. If parmesan is not available, replace with sheep's cheese.
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Spinach and ham souffle/
Sufleu de spanac cu sunca
2 lbs/1 kg spinach, 1 tablespoon flour, 1 cup sour cream, 2 tablespoons butter, 2 eggs, 4 oz/100 g ham, salt, bread crumbs
Prepare the same as the spinach and parmesan souffle.
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Spinach and parmesan souffle/
Sufleu de spanac cu parmezan
2 lbs/1 kg spinach, 1 tablespoon flour, 1 cup sour cream, 3 tablespoons parmesan (or other cheese), 2 tablespoons butter, 3 eggs, salt, bread crumbs
Boil the spinach in salt water, drain, finely chop and set aside. In a pan, fry the flour with the butter a little, add the spinach to fry for a few minutes, add the sour cream. Remove from heat and mix well, adding the parmesan or other cheese. Let cool, then add the yolks one by one and finally the whipped egg whites. Set in a buttered and bread crumbed mold. Bake at medium heat until it rises. Serve hot. Back to Spinach and ham souffle
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Zuchini souffle/
Sufleu de dovlecei
5 medium zuchini, 3 eggs, 2 tablespoons flour, 1/2 cup sour cream, 2 tablespoons sheep's cheese, 1 cup milk, chopped dill, salt, butter
Cut the zuchini in pieces and boil in salt water for a few minutes. Drain well and then grind. Mix with the cheese and then set aside. In a pan, fry the flour with the butter for a little while, add the milk, stirring continuously. Remove from heat and add the yolks one by one, sour cream, dill and finally the whipped egg whites. Mix with the zuchini paste and set into a buttered mold. Bake at medium heat and serve hot.
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