About this recipe:I could never understand why some people don't like spinach. Maybe it is because my mother knew how to prepare it deliciously, like in this cheese souffle.
110g (4 oz) cooked spinach, drained
50g (2 oz) grated strong cheese
25g (1 oz) butter
25g (1 oz) plain flour
75ml (1/8 pt) liquid from spinach
75ml (1/8 pt) milk
3 eggs, separated
salt and black pepper, to taste
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 220 C / Gas 7.
Sieve drained spinach and add all but 1 tablespoon of the cheese.
Melt the butter in a saucepan over a low heat. Remove from the heat and stir in the flour. Gradually pour in the milk and spinach liquid, stirring or whisking constantly. Beat in egg yolks, off the heat, stirring vigorously. Season well and combine with the spinach and cheese mixture.
Whisk egg whites until stiff and fold carefully into the mixture. Transfer to a greased souffle mould.
Bake for 25 minutes and when cooked, sprinkle with the remaining cheese.
Was nice but needed a lot longer than stated. The top was cooked but underneath was still sloppy so had to put back in oven for extra 15 mins. Maybe my souflé dish was a little too deep?? - 01 Aug 2016