Did you know that souffle means 'to whisper' in french? People think that souffles are scary, temperamental things but we threw this together in no time not even following a proper recipe! It was inspired by some spinach from a friend's garden, which looked so yummy we decided it had to be a main dish all in its own right.
- Preheat oven to 200 degrees celsius.
- Grease a souffle dish generously (with butter)- about 1 litre volume- we actually used a saucepan as we couldn't find our souffle dish.
- Start by melting the butter (about 2 ounces) and add a couple of ounces of flour. Mix together to get a soft putty like mixture over a gentle heat.
- Then add in about 5 fluid ounces of milk.
- Use a balloon whisk to remove lumps and stir as it begins to thicken for a few minutes.
- Add a good handful of grated parmesan and salt & pepper to season.
- When the cheese has dissolved into the sauce take it off the heat and allow to cool slightly.
- Then whisk in the egg yolks one by one, stirring and leave to cool a little more.
- Meanwhile cook your spinach with a lump of butter, salt, pepper & nutmeg- no need to add extra water.
- When cooked make sure you drain really well. Chop very finely using a scissors and add to white sauce mixture.
- Whisk your egg whites in a separate bowl till very stiff then fold very gently into white sauce and spinach mixture slowly.
- Pop into the oven for 20-25 minutes (till fluffy and golden brown on top)- this makes a scrummy veggie supper for two.
- Serve with a tomato and basil salad and some lovely leaves.