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Spinach and Feta Soufflés

Name: Spinach and Feta Soufflés
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 60g/2oz butter plus extra to butter ramekins or cups; 1/2 cup plain flour; 2 cups milk; a generous pinch of freshly grated nutmeg; salt and freshly ground black pepper to taste; 5 eggs separated; 3/4 cup coarsely grated feta cheese (about 100g); 1/2 cup cooked spinach squeezed firmly to remove excess water, then very finely chopped; 1/4 cup parmesan; 6–8 tbsp cream to finish

This recipe works straight out of the oven, but can also be made in advance and double-baked — which takes out any last-minute stress. The soufflés puff up magically again on the second baking. We love serving this as a starter or for lunch accompanied by a crisp green salad.

Prep Time

30 mins

Cook Time

30 mins

Serves

as a starter

Snacks & Starters

French

Vegetarian

Found in "Essential Volume One: Best-Ever Meals for Busy Lives"

Ingredients

60g/2oz butter, plus extra to butter ramekins or cups

1/2 cup plain flour

2 cups milk

a generous pinch of freshly grated nutmeg

salt and freshly ground black pepper, to taste

5 eggs, separated

3/4 cup coarsely grated feta cheese, (about 100g)

1/2 cup cooked spinach, squeezed firmly to remove excess water, then very finely chopped

1/4 cup parmesan

6–8 tbsp cream, to finish

Method

Preheat oven to 180°C/350°F fanbake.

Generously butter the sides and bases of six 1½ cup ramekins and chill until needed.

Melt butter in a medium pot. Stir in flour and cook, stirring, for 2 minutes without browning.

Whisk in milk, nutmeg, salt, and pepper and bring to a boil, stirring constantly, until it thickens.

Simmer, stirring, over a low heat, for 2 minutes. It will be very thick.

If the sauce is lumpy whizz with Kenwood Triblade Blender.

Taste — it should be highly seasoned.

Remove from heat and beat in egg yolks one at a time.

Stir in feta, spinach, and parmesan.

Beat egg whites using the whisk attachment on your Kenwood Kitchen Machine, whisking until they form soft peaks.

Add a quarter to the sauce and stir until well mixed. Fold the remaining egg whites gently through sauce until evenly combined.

Set ramekins in a deep roasting dish. Divide mixture between ramekins, then run your thumb around the inside edges so they will rise evenly.

Pour boiling water into roasting dish until it comes halfway up ramekins.

Bake for 15 minutes (or if serving without double-baking, bake until risen, golden and set, 20-25 minutes, and serve at once).

Remove soufflés from oven and water bath and allow to cool (they will collapse and shrink, but don’t worry, when you bake them again with a little cream they puff up).

Cover soufflés and chill for up to 48 hours. To reheat, preheat oven to 220°C fanbake. Drizzle 1 tablespoon of cream over each soufflé, and bake until lightly browned and puffed (10-12 minutes). Serve immediately.

NOTE

You can also make 8 smaller soufflés out of this mixture. Depending on the diameter of your cooking molds they will take about 5 minutes less time to cook.