Spinach Souffle

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Cheese (387)      Eggs (230)      Spinach (135)      Milk (32)      Souffle (6)     

spinach souffle

Souffles. A dish that is infamous for falling flat as a pancake. Contrary to popular belief though, making a loud noise does not make them collapse; it's all to do with temperature. Sorry if that bursts your bubble, but you can no longer use that excuse to keep everyone quiet when you are looking for some peace.

Souffles were first invented in the late 18th century by a French chef called Beauvilliers. In French, the actual word 'souffle' means 'puffed up', which is what happens to the eggy mixture when exposed to high temperatures. Because they collapse when exposed to cool temperatures - as my picture demonstrates - souffles should be served right away if you care about presentation. To me it does not really matter; they still taste the same afterwards. Based on the brands I used, this spinach souffle I made should be about 208 calories per serving.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 4 servings

100g spinach leaves
50g Cheddar cheese
50g red Leicester
300ml light soya milk
75g wholemeal bread
2 large eggs

Pre-heat oven to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.
Heat the milk to boiling point in a saucepan, and then remove from the heat.
Turn the bread into breadcrumbs, then grate the cheese.
Mix the breadcrumbs, cheese, and spinach into to the milk.
Separate the eggs and beat in the yolks.
Whisk the egg whites and fold in to the mixture.
Cook in the oven.

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