Spinach Soufflé – serves 4
- 8 fl oz milk
- half onion studded with cloves & bay leaf
- bunch of spinach
- 2 oz butter
- 3 tbsp flour
- 4.5 oz goat’s cheese or any cheese you wish
- 4 eggs, separated
- nutmeg and seasoning
Place onion in milk, bring to boiling point, simmer 5–10 mins, strain (you can leave this step out if you wish).
Wash spinach, cook until tender, refresh with cold water; squeeze out excess moisture; chop finely.
Make white sauce using the infused milk.
Add chopped or grated cheese and spinach; season well.
Add egg yolks.
Stiffly beat egg whites; fold into sauce mixture; pour into buttered soufflé dish
Bake for 20–25 mins at 200C/400F/gas 6.