Spinach Walnut Souffle

Recipe by
Total Time:
15-30 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 8 baking cups - buttered on the inside
  • 1/2 kg - baby Spinach leaves
  • 3 tbsp - Olive oil
  • Salt and pepper to taste
  • 1 white Onion - minced
  • A handful of chopped Walnuts
  • 2 - crushed Garlic Cloves
  • 1/4 cup - all - purpose flour
  • 1 cup - low fat Milk
  • A pinch of cayenne pepper or Red Chilli powder
  • 2 tbsp - grated parmesan cheese
  • 200 g - Ricotta, cottage or goat cheese, crumbled
  • 2 - large eggs - whites separated

How to Make Spinach Walnut Souffle

  • Preheat the oven to 400 degrees.
  • Place the buttered baking bowls/cups on a baking tray and refrigerate for 10-15 mins and then re-brush with butter.
  • Wilt the spinach leaves mildly in a medium heated pan with a soft drizzle of water - set aside to drain in a colander and then roll and pat in a clean towel to remove excess water.
  • Mince/grind the leaves.
  • Fry the onions and garlic in the olive oil in another pan.
  • Add the flour and cayenne and fry for 4 mins.
  • Whisk in the milk and simmer till it thickens - set aside in a large bowl to cool.
  • When cool, add the parmesan and other cheese, salt and pepper.
  • Mix in the egg yolks and spinach. Set aside.
  • Whisk the egg whites into stiff peaks in a clean dry large bowl.
  • Fold the spinach batter and chopped nuts into it lightly - don't over mix.
  • Spoon the mixture into the baking cups and tap gently on the kitchen table to release any air pockets.
  • Run a thin dry clean knife all round the edges of each cup and set them on the baking tray on the medium shelf in the oven.
  • Bake for 15 mins or until well-risen and golden-brown on top.
  • Recipe courtesy: Lilchefsworld
  • http://www.lilchefsworld.com/