Recipe To Make Spinach and Gruyère Soufflé
Soufflés can be scary but this recipe will rise to the occasion. Bake it before your guests arrive and, before serving, place back in the oven for 5-8 minutes until it is puffed out again and warm.
Ingredients (serves 8 people)
1. 200g baby spinach
2. 125g (135ml) butter
3. 2 garlic cloves, finely chopped
4. 125g (220ml) cake flour
5. 1 litre milk
6. 100g Gruyère cheese, finely grated
7. Salt and freshly ground black pepper to taste
8. 5 eggs, separated
Directions
2. 125g (135ml) butter
3. 2 garlic cloves, finely chopped
4. 125g (220ml) cake flour
5. 1 litre milk
6. 100g Gruyère cheese, finely grated
7. Salt and freshly ground black pepper to taste
8. 5 eggs, separated
Directions
1. Bring a pot with water to the boil. Add spinach all at once. Drain after 1 minute. Place soft spinach in a food processor and chop fine.
2. Melt butter over moderate heat in a large pot. Add garlic and fry for 1 minute. Stir flour in. Add milk all at once and whisk well until everything is mixed and the lumps have dissolved.
3. Leave to simmer over low heat and whisk slowly while the sauce thickens, about 3-5 minutes.
4. Remove from the heat and stir cheese in until melted. Add spinach and mix well. Season well with salt and black pepper. Leave to cool to room temperature.
5. Heat oven to 180°C. Fold egg yolks into mixture. Whisk egg whites into soft points and fold carefully into the cheese mixture.
6. Pour entire mixture into an ovenproof dish with a volume of 1 litre. Bake for about 70 minutes or till golden brown and congealed. Serve warm with a salad of your choice.
2. Melt butter over moderate heat in a large pot. Add garlic and fry for 1 minute. Stir flour in. Add milk all at once and whisk well until everything is mixed and the lumps have dissolved.
3. Leave to simmer over low heat and whisk slowly while the sauce thickens, about 3-5 minutes.
4. Remove from the heat and stir cheese in until melted. Add spinach and mix well. Season well with salt and black pepper. Leave to cool to room temperature.
5. Heat oven to 180°C. Fold egg yolks into mixture. Whisk egg whites into soft points and fold carefully into the cheese mixture.
6. Pour entire mixture into an ovenproof dish with a volume of 1 litre. Bake for about 70 minutes or till golden brown and congealed. Serve warm with a salad of your choice.
Ingredients
Serves: 4
- 4 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 200g mushrooms, sliced
- 275g fresh spinach, roughly chopped
- 2 tablespoons balsamic vinegar
- 100ml chicken stock or white wine
- salt and freshly ground black pepper to taste
- chopped fresh parsley, for garnish
Directions
Prep:20min › Cook:10min › Ready in:30min
- Heat the olive oil in a large frying pan over medium high heat.
- Sauté onion and garlic in the oil until they start to become tender.
- Add the mushrooms, and sauté until they begin to shrink,
- about 3 to 4 minutes. Toss in the spinach, and sauté,
- stirring constantly for a few minutes, until spinach is wilted.
- Add the vinegar, stirring constantly until it is absorbed then stir in the stock/wine.
- Reduce heat to low, and simmer until the stock has almost completely evaporated.
- Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.
