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Serves 4 Hot Vegetarian Vegetables Hors d'oeuvre Starter Appetizer
Ingredients: 450g/1lb Fresh Spinach Salt and Pepper 50g/2oz Butter 1 Onion, finely chopped 25g/1oz Plain Flour 150ml/5 fl.oz. Milk Grated Nutmeg 4 Eggs, separated 4 teasp Grated Parmesan Cheese Butter for greasing
Instructions
1. Trim and wash the spinach and place in a saucepan with only the water which is clinging to the leaves. Sprinkle with salt, cover and cook over a medium heat for 10 minutes or until tender. Drain well, pressing out any excess water. Turn onto a work surface and finely chop.
2. Grease 4 individual 300ml/5 fl.oz. soufflé dishes and preheat the oven to 190C, 375F, Gas mark 5.
3. Melt the butter in a large pan, add the onion and sauté over a low heat for 5 minutes until soft and transparent. sprinkle in the flour and cook for 1-2 minutes. Remove from the heat and gradually add the milk, little by little, stirring all the time. Return to a medium heat and cook, stirring, until the sauce thickens.
4. Stir in the spinach, salt, pepper and nutmeg and simmer for a further 2 minutes. Remove from heat then stir in the beaten egg yolks.
5. Whisk the egg whites to the soft peak stage then add 2 tablespoons of the spinach mixture. Incorporate well then carefully fold in the remaining spinach mixture.
6. Divide the soufflé mixture between the four dishes, sprinkle each with Parmesan and bake in the oven for 20-30 minutes. Do not to open the oven door before the end of the cooking time. The soufflés will have risen, be lightly browned, firm to the touch on the outside but wobbly and soft on the inside. Serve immediately.
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