Sunday, 2 June 2013

Goat's Cheese and Spinach Souffles


   I found this goat's cheese and spinach soufflĂ© recipe in Women's Fitness magazine, 115. Now, I am almost a total failure in the kitchen - seriously, it's unreal. The only thing I can make are cakes and marshmallows, so Seeg was a bit uncertain about me trying this recipe out. But I was adamant, so I gave it a go.
   I love goat's cheese, it's delicious, and I'm not all that big on cheese. This is a great vegetarian dish (no, of course I'm not vegetarian, I'm human, I have teeth designed for omnivores), and a really great light lunch. It doesn't look too bad either (it did look better in the magazine - much bigger and more risen - but mine look the same otherwise).

You'll need:
• 250g leaf spinach
• salt and pepper
• 3tbsp olive oil
• 2 peeled, finely crushed garlic cloves
• 20g plain flour
• 125ml milk
• 100g goat's cheese
• 2 large eggs, separated


• Heat the oven to 200C/400F/Gas mark 6, and butter 4 100ml ramekins. I used the glass ones I had left over from Gu desserts - a chocolate soufflĂ©, in fact.
• Put a large pan over medium heat. When it's hot, add the washed spinach and a bit of salt and pepper, and stir until the spinach leaves have wilted. If you need to add water, do so, but do so sparingly. You don't want to end up boiling the spinach. The spinach will look a bit much to begin with, but once it's wilted, it looks considerably smaller.
• Once the spinach has wilted, empty it into a colander and let it cool. Once it's cooled, use a tea towel to get the excess water out, then chop it all up.
• Heat the olive and garlic in a pan and stir over a medium heat for about 5 minutes. Add the flour and some more pepper and stir for another 3-5 minutes. Gradually whisk in the milk, then simmer and stir for another few minutes until thick.
• Move the mixture to another bowl and allow it to cool, then crumble the cheese in, and a little more salt and pepper. Add the chopped spinach and egg yolks.
• Beat the egg whites in a clean bowl until stiff, then fold into the spinach and cheese mix until properly combined. Spoon into the ramekins and set them on a baking tray in the oven, baking for around 15 minutes until risen and golden brown. They can either be served immediately, or popped in the fridge to be re-heated when you're ready to eat them. I had one for lunch every day for four days, putting them back in the oven at gas mark 5 for 20 minutes. They didn't burn, and the inside was still soft as a soufflĂ© should be, but the inside was also hot.

Don't stint too much on the seasoning. I hate pepper, and I'm a little bit paranoid about how much salt I put in food, so when I did this the second time around, I didn't add as much (ie I skipped the second and third additions), and it tasted a lot emptier than the first lot. Yes, I had these for lunch for eight days, making 2 batches. They were yummy, though!





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