souffle – bFeedme

Spinach soufflé is a delectable French recipe that can be served as an appetizer, side dish or as a light meal. I suggest that you keep the heat to low or watch the preparations carefully because the slightest burning can affect the light taste of this dish. If you want a creamier filling, use half and half instead of whole milk. Adding cheese into the spinach mixture can also make this recipe more special. Enjoy!

Serves 6

Ingredients:

5 1/2 tablespoons softened butter

3 tablespoons grated Parmesan cheese

1 lb. fresh spinach, stemmed and chopped

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 cup whole milk

1/8 teaspoon ground black pepper

1/8 teaspoon grated nutmeg

3 eggs

Preheat the oven to 375F and grease a large soufflé dish or a deep casserole dish with butter. You may use individual ramekins if desired. After, evenly sprinkle Parmesan cheese on the buttered dish.

Next, place the spinach in a large saucepan and cook it for 5-8 minutes or until the spinach wilts and the liquid evaporates.

While waiting for the spinach to cook, melt the butter in a medium sized saucepan over medium heat. Add the flour and salt. Cook the mixture for one minute before pouring in the milk. Whisk the milk and flour mix for 4-5 minutes or until it becomes thick.

Place the cooked spinach in the medium sized pan along with the milk and flour sauce. Cook it for another minute and then season it with nutmeg and black pepper.

Separate the egg yolks from the egg whites. Place the egg yolks in a large bowl and whisk them. Add the spinach and mix all the ingredients well. Season it with salt and pepper. After, beat the egg whites using an electric mixer for 2-3 minutes or until stiff peaks form. Fold the egg whites into the cooled spinach and egg yolk mixture.

Once it is done, place the creamy spinach mix in a casserole dish. Bake it in the preheated oven for 30 minutes or until the soufflé is puffs up and the top it browned. Remove from the oven and let it stand for 2 minutes before serving.

Photo Courtesy Of: karenandbrademerson

Sophisticated and full of flavour, these Soufflés are great as a starter at a party, especially if you’re able to keep them fluffy, light and risen. They’re also great as a light lunch dish especially with a small fresh salad. This variation is full of flavour, however, you can easily change the ingredients for more variety – such as these Chocolate Souffles.

To Serve 4
175g Chick Peas, soaked overnight and drained
450g Parsnips, peeled and cut into chunks
Salt and Pepper
50g Margarine
3tbsp White Plain Flour
300ml Semi Skimmed Milk
3 Eggs, Separated
2tsp Mild Curry Powder
50g Freshly Grated Parmesan Cheese

1. Boil the Chick-Peas for ten minutes in enough water to cover them. Drain, and then cover again with fresh water. Bring to the boil, and then simmer for ninety minutes, until tender, then drain.
2. Cook the Parsnips in a pan of salted water until tender, then drain and put to one side.
3. Melt the Margarine in a pan, then stir in the Flour, and cook for one or two minutes. Take the pan off of the heat, then start to gradually stir the Milk in, before putting back over the heat, and simmer for two to three minutes.
4. Take from the pan, and then add the Egg Yolks, Salt and Pepper, Curry Powder and a tablespoon of the Cheese.
5. Puree the Parsnips and Chick-Peas together in a food processor or blender along with the Sauce mix, and then blend until smooth. Season to taste.
6. Grease four small ramekins and coat with a small amount of the Cheese. Whisk the Egg Whites until stiff, then fold into the Egg Yolk Mixture. Spoon into the prepared Ramekins, and sprinkle with the rest of the Cheese.
7. Bake at 200c for about twenty minutes, or until the Soufflés are swell risen, Golden brown and set.

Serve immediately with a garnish of a fresh salad

Photo Courtesy of: St0rmz

Spinach Soufflé

Chick-Pea and Parsnip Soufflés