Crème fraîche and breadcrumbs make a creamy base for Parmesan cheese and spinach in this stress-free version of a traditional soufflé. Serve with new potatoes and steamed baby vegetables. Delicious!
Finely chop 125g cooked ham or bought crispy cooked bacon or a few drained canned anchovies and add to the base mixture before folding into the egg whites at step 4. * Put a little cooked flaked smoked fish – smoked haddock or trout, or kippers – in the base of each dish before spooning in the soufflé mix at step 4. * Put diced smoked tofu into the base of each dish, then top with the soufflé mix at step 4.
Bolognese soufflés Spoon 1-2 tbsp warmed leftover Family Cottage Pie filling or Bolognese Sauce into the base of each dish. Top with the soufflé mix used for the basic recipe at step 4, and bake.
Supermarket bags of ready-washed and prepared young and tender spinach are one of the most useful time-savers. There's no waste and the spinach can be cooked in the bag. You will need 2 x 240g bags for this recipe. Cook the spinach according to the pack instructions: pierce the bags and steam for 1 minute or cook in the microwave (usually for about 3 minutes).