It's much easier to make a souffle than you would think and this tasty Spinach and Cheese Souffle is well worth making.
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Prep Time 20mins
Cook Time 10mins
Total Time 30mins
Course Main Course
200gbag washed and ready to eat spinach7oz
300gmilkhalf a pint
25g white breadcrumbs
100g Barbers 1833 Vintage Reserve Cheddar3 and a half oz finely grated
Freshly grated nutmegsalt and freshly ground black pepper
Heat the oven to 200C/Gas 6. Pierce the bag of spinach in several places and microwave on full power for 1 1/2 - 2 minutes until wilted. Leave until cool enough to handle then squeeze out as much liquid as possible. Chop roughly.
Melt the butter in a pan and stir in the flour. Cook stirring for 2 minutes. Gradually whisk in the milk until smooth then cook gently, stirring for 5 minutes. Transfer to a large bowl and set aside to cool slightly.
Brush 6-8 ramekins or small ovenproof dishes with melted butter and coat with breadcrumbs.
Stir most of the cheese and the mustard into the sauce and season with nutmeg, salt and pepper. Gradually stir in the egg yolks, then add the spinach.
In a large bowl, whisk the egg whites until forming soft peaks. Take care not to allow them to become dry. Spoon two tablespoons of egg white into the cheese mixture to slacken the mixture then fold in the rest of the egg white with a metal spoon.
Place the ramekins in a roasting tin and pour in boiling water to come half way up the sides of the dishes. Bake for 10-12 minutes until well risen and golden brown, but still with a little bit of a wobble!
Serve immediately with green salad.I made some small changes to the recipe, I baked mine in a single dish as I've put my ramekins into storage due to the work which is about to start on my kitchen. The recipe also stated that you only use 2 tbsp of the egg white, I'm not sure if this is an error in the booklet, but I used all the egg whites and the souffle seemed the correct texture to me. I can't see 2 tbsp raising this amount of bechamel sauce.