Friday, June 4, 2010

Spinach Soufflés

This is a great way to enjoy spinach especially for children. Soufflé is very easy to make if you have two things on your mind: first is to fold in the egg whites gently, by hand (not by electric mixer). Second is not to open the oven while it is baking, no matter how curious you are. My recipe is not a real soufflé but rather a dish that is inspired by soufflé – not requiring béchamel sauce, using oats instead of flour, fresh spinach rather than cooked in the béchamel.
3 eggs, separated
2 cups chopped spinach
2 tbls butter melted
½ cup milk
½ tsp salt
½ cup grated cheese such as cheddar
½ cup quick oats

Grease a soufflé cups or flexible muffin tray. Beat the egg whites with an electric mixer until foamy. Mix all other ingredients in a separate bowl. Fold in the egg whites but do not over mix because egg whites foam is what is giving light and airy texture to the soufflé. Transfer the mixture to the cups or muffin tray and bake at 375 F for 20 - 25 minutes. Cool for just a little bit just so that you can transfer soufflés at a serving plate and garnish with fresh arugula flowers or other edible vegetable flowers.

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