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Spinach walnut souffle
Category : Egg, Desserts and baking dishes
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Preheat the oven to 400deg.
- Place the buttered baking bowls/cups on a baking tray & refrigerate for 10-15 mins & then re-brush with butter.
- Wilt the spinach leaves mildly in a medium heated pan with a soft drizzle of water - set aside to drain in a colander & then roll & pat in a clean towel to remove excess water.
- Mince/ grind the leaves.
- Fry the onions & garlic in the olive oil in another pan.
- Add the flour & cayenne and fry for 4 mins.
- Whisk in the milk & simmer till it thickens - set aside in a large bowl to cool.
- When cool, add the parmessan & other cheese, salt & pepper.
- Mix in the egg yolks & spinach. Set aside.
- Whisk the eggwhites into stiff peaks in a clean dry large bowl.
- Fold the spinach batter & chopped nuts into it lightly - don't over mix!
- Spoon the mixture into the baking cups & tap gently on the kitchen table to release any air pockets.
- Run a thin dry clean knife allr ound the edges of each cup & set them on the baking tray on the medium shelf in the oven.
- Bake for 15mins or until well-risen & golden-brown on top.
Ingredients:
8 baking cups - buttered on the inside
1/2 kg baby spinach leaves
3 tbsp oilve oil
salt & pepper to taste
1 white onion - minced
a handful of chopped walnuts
2 crushed garlic cloves
1/4 cup all purpose flour
1 cup low fat milk
a pinch of cayenne pepper or red chilli powder
2 tbsp grated parmesan cheese
200g Ricotta, cottage or goat cheese, crumbled
2 large eggs - whites separated
8 baking cups - buttered on the inside
1/2 kg baby spinach leaves
3 tbsp oilve oil
salt & pepper to taste
1 white onion - minced
a handful of chopped walnuts
2 crushed garlic cloves
1/4 cup all purpose flour
1 cup low fat milk
a pinch of cayenne pepper or red chilli powder
2 tbsp grated parmesan cheese
200g Ricotta, cottage or goat cheese, crumbled
2 large eggs - whites separated
RECIPES BY MEARL FERNANDES
