Recipes/ Starters

Spinach soufflé

Spinach soufflé

The holy grail of the kitchen, fear of almost everyone… The soufflé. I’ve never attempted to do it, but after having seen MasterChef USA on tv I thought, what the heck, I can give it a try. And I foud myself in front of the oven (just as the competitors) pleading the soufflé to “Rise! Rise! for heaven’s sake!”. It did 🙂

Ingredients: (makes 6)

  • 4 separated eggs
  • 4 soup spoons flour
  • 200g grated cheese (I used cheddar)
  • 2 soup spoons of parmigiano
  • 60g butter
  • 750ml milk
  • 500g fresh spinach

Method:

  1. clean the spinach and cook them in a pan, dry them out and chop them finely;
  2. prepare the bechamel sauce whisking the milk with flour, salt&pepper;
  3. add the mixture in a pot with melted butter and bring to the boil mixing it constantly, after 3 minutes the sauce will be ready;
  4. let it cool down a little bit, add the spinach, the egg yolks and mix well;
  5. taste ad season;
  6. beat to a firm peak the egg whites and fold it in;
  7. put it into buttered and braded ramekins and cook in the preheated oven (200 °C) for about 20 minutes and serve and taste right away.
Spinach soufflé
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