Annes Twice Baked Spinach Soufflés Recipes

SPINACH & COMTé TWICE-BAKED SOUFFLéS

Steps:

• Preheat oven to 220°C / 425°F (200°C / 390°F fan).
• Put the spinach in a pan with the milk and bring to the boil, then remove from the heat.
• Melt the butter in a large pan, stir in the flour using a sauce whisk and cook over a low heat for a minute or two - do not let it brown.
• Add the spinach and milk, stirring constantly, and simmer until the sauce is thick and smooth.
• Remove the pan from the heat, season with salt and pepper to taste, add the nutmeg and Comté, mix well and then stir in the egg yolks.
• In a separate bowl, whisk the egg whites until they are stiff and fold them carefully into the mixture.
• Butter 8 individual ramekin dishes or dariole moulds very generously, then spoon in the mixture (you may have enough mixture for 10 if your ramekins or moulds are small).
• Place the ramekins into a roasting tin and gently pour boiling water into the tin until it comes half way up the outside of the ramekins.
• Cook for 15 to 20 minutes until golden and springy to the touch.
• Remove from the oven, but leave them in the roasting tin, and leave until the soufflés shrink back and are cold. Run a cutlery knife around each ramekin and turn the soufflés out, scraping off any bits of remaining soufflé and sticking them back onto the bottom of the soufflé. NB - you can wrap them in cling film and freeze them at this stage.
• For the topping, generously butter a gratin dish that can hold the soufflés without them touching. Sprinkle half of the Comté over the base of the dish, put the soufflés in upside down (can be covered in cling film and left in fridge overnight at this stage, then brought up to room temperature before next stage), pour the cream over and sprinkle over the rest of the Comté.
• Bake in the oven (same temperature as before) for another 15 to 20 minutes until they have puffed up and are golden brown, then serve straight away.

TWICE BAKED SPINACH SOUFFLES

Steps:

• Stem the spinach, rinse in cold water and lift straight into a large pan.
• Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
• Drain in a colander, pressing well.
• When spinach has cooled, squeeze firmly to extract excess water and chop finely.
• Heat oven to 350*F.
• Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese.
• Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
• Slowly add the milk, beating to make a smooth sauce.
• Bring to a simmer and cook for 2 to 3 minutes.
• Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
• Separate the egs, reserving the whites and beating the yolks into the sauce.
• Stir in the spinach, mix well then transfer to a large mixing bowl.
• Beat the egg whites to stiff peaks and fold into the spinach mixture.
• Spoon into the ramekins, filling them level.
• Set the dishes in a large roasting tin.
• Add boiling water from the kettle to a depth of about 1 inch.
• Bake for 20 minutes or until the souffles are well risen.
• Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
• The souffles can be set aside overnight.
• If the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
• Heat the oven to 400*F.
• Pour the cream over the souffles, coating each one.
• Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.

GRANDMA'S SPINACH SOUFFLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
• In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
• Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.