RECIPE OF THE MONTH
Twice baked spinach and Cheddar Cheese soufflé
This recipe is ideal as a dinner party starter, as you can prepare them a day or two in advance and then just pop in the oven when your guests arrive.
Alternatively, enjoy making this a light lunch while sat in the garden, served with a crisp green salad, and of course a glass or three of rosé to wash it down.
150g spinach, wilted in a little butter, drained and roughly chopped
5g Dijon mustard
6 eggs separated.
Salt and pepper
400 mls Double cream
300g finely grated Parmesan
- Pre-heat the oven to 135°c
- In a saucepan heat the milk to a simmer.
- In another saucepan make a roux by melting the butter, adding the flour and cooking over a low heat for 5 minutes or so stirring constantly.
- Gradually add the warm milk, stirring until you have a thick white sauce, turn the heat down low and cook for a good 15 minutes or so.
- Add the egg yolks, the mustard, the cooked spinach and the cheese and mix well. Season with salt and pepper to taste. Allow the mix to cool.
- Whisk the egg whites with a pinch of salt until firm, ideally using an electric whisker.
- Beat a third of the egg whites into the sauce and then fold in the rest.
- Divide between buttered 8oz moulds and bake in a bain marie at 135°c for 25 minutes, they should have risen and be firm to the touch.
- Allow to cool for 5 minutes, turn out and chill until required.
- To serve – place the soufflés in individual oven proof dishes and pour over the double cream equally over each one, and the same with the parmesan. Re-heat in the oven for 10 minutes or so at 190°c until risen and golden brown.
- Sprinkle with chives before serving.