Spinach and Cheshire Cheese Souffle
By MorrisonsTry these light and fluffy spinach and Cheshire cheese soufflés, they're great for a starter or even a light snack.Time and servings
Ingredients
8 total- 25 g of butter
- 1 tsp of dijon mustard
- 200 g of baby leaf spinach
- 2 large of eggs, separated
- 1 tsp of sunflower oil, for greasing
- 300 ml of semi-skimmed milk
- 150 g of cheshire cheese, grated
- 25 g of plain flour
Method
5 stepsStep 1
Melt the butter in a small saucepan and stir in the flour, mix well and cook for 1 minute. Whisk in the milk and cook, stirring until you have a smooth, thickened sauce. Stir in the cheese and mustard and continue stirring until the cheese has melted.
Step 2
Place the spinach in a pan with 1 tbsp water, cover and cook for 2 minutes. Drain well and chop finely, fold into the cheese sauce with the egg yolks and beat well.
Step 3
Preheat the oven to 200°C/400°F/Gas 6. Lightly oil 4 individual ramekin dishes with a little sunflower oil.
Step 4
In a clean grease-free bowl, whisk the egg whites with an electric whisk until stiff, then using a metal spoon carefully fold into the spinach and cheese mixture.
Step 5
Divide between the 4 ramekin dishes and bake for 25 minutes, until well risen and the tops are golden. Serve at once.