So, I don't know whether it's normal to dream food, but anyway, I do.
I have just come back from Devon last week, laden with goodies, but more importantly with a dozen eggs from my father's house, which had been laid that morning (lucky things!) They are quite simply the most well looked after hens I have ever known, and because of that, the eggs are unbeatable. So, sad to say, unless you can source the very best eggs like me, your souffle may not be quite as delicious... but on the other hand, maybe it will....
Had Annika and Tim staying on Friday night, plus all the kids, and considering that she was about to become hideously old the next day, we thought we'd cook an easy feast, while we could busy ourselves with other things - (won't mention the advice she was giving to Hugo about a lads trip to Krakow - I seriously choked on my wine and needed medical intervention)
So, this souffle is incredibly simple, and fail safe - it takes 10 minutes to prepare, 45 minutes in the oven, tastes incredible, and looks incredible (but only for about 5 minutes before it sinks!) - You can either put in one large souffle dish, or pop it in individual ramekins (and if you do, then cook for a little less)
INGREDIENTS
50g butter
50g plain flour
1/2 pint milk
100g grated cheese (I mix it up with a bit of this and that - cheddar, emmental and definitely parmesan, but whatever you've got in the fridge)
Big bag fresh spinach
3 eggs (seperated yolks and white)
Veg stock
Nutmeg
Salt/Pepper
Start by making the cheese sauce ...
Melt the butter, add the flour and whisk, slowly add the milk, keep whisking until it is smooth, add a little more milk if it's still too thick. Keep it on a low heat, and crumble up a veg stock cube, or a spoonful of bouillion powder (is that the right way to spell it? But you know what I mean..) Add salt, pepper and nutmeg (I love nutmeg and overload it, but start with a teaspoon and keep adding until you can taste it), then add the cheese, and stir until it has all melted. Take off the heat and then add the egg yolks and mix.
Once, that's done, put a little olive oil in a big pan and cook the spinach, but only literally for a few minutes till it has wilted a little. Then add this to your cheese sauce and stir it all in together until properly mixed.
Whisk up your egg whites until they are firm and stiff (I could get silly, but am feeling really rather sensible), and once they have reached your desired stiffness, then slowly add them to your cheese/spinach mix.
Pour into your big souffle dish or your little individual ones (it will probably make more than 4) and cook in your PREHEATED oven at 190 deg for about 45 minutes, but check after 35...(don't keep opening the oven though, it's a little sensitive)
It will rise like the sun and tastes like a dream...
Making me hungry all over again... but am wining and dining with Sammy tonight and not sure they'll be time for anything else but chat -
cannot wait....
We ate it with sticky chicken with sesame seeds, and a big salad - followed by Max's crumble and custard - (it is the only thing he cooks, and mine doesn't come close) ..
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