Friday, 4 August 2017


“Always farm fresh eggs, never store bought.” - T. J.Miller 

In winter we love having fresh-out-of the-oven soufflé. A friend of ours has hens in her backyard and she was kind enough to give us some lovely fresh eggs. With our wintry weather and fresh eggs on hand, some spinach from our garden and freshly grated cheese, yes, soufflé was on the menu! 

Cheese and Spinach Soufflé
250 g baby spinach leaves, washed, drained
150 mL full cream milk
30 g butter
2 tbsp plain flour
60 g grated soft parmesan cheese
1 pinch cayenne pepper
1 pinch of ground mace
Grated nutmeg to taste
2 large eggs
2 extra egg whites

Preheat the oven to 200˚C. Grease a one-litre soufflé dish with plenty of butter (or you may use individual soufflé ramekins). Fill a roasting tin large enough to hold the soufflé dish(es) one third of the way up with water and put it in the oven to preheat.
Steam the spinach leaves in boiling water for two minutes, and drain through a fine sieve, squeezing every last drop of water from the spinach, and then chop it up. Put the milk in a pan to warm. Melt the butter in a saucepan and stir in the flour to make a roux. When it is smooth, gradually add the warm milk, whisking hard until you get a silky sauce.
Over a low heat mix the cheese in the sauce (reserving a little cheese to sprinkle on top just before the dish goes in the oven). Combine the cheese sauce and the chopped spinach in a mixing bowl, adding the salt and spices.
Separate the eggs. Add the two yolks to the spinach-and-cheese mixture and mix thoroughly. Put the four egg whites in a large mixing bowl and whisk until they form stiff peaks. Using a metal spoon, carefully fold the egg whites into the spinach-and-cheese mixture one spoon at a time, taking care not to lose all the air you have whisked into them.
Spoon the mixture into the prepared soufflé dish(es), then sprinkle the remaining cheese over the top, place in the preheated roasting tin and cook for 30-35 minutes. The soufflé should be well-risen, soft and moist on the inside and just starting to crack on the surface. Serve immediately.

This post is part of the Food Friday meme.

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