May 18, 2018
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May 18, 2018
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Spinach Souffle

A light, flavourful dish which makes a grand entrance!

Serves 4


  • 1 bag spinach leaves
  • 60g butter or margarine (60ml)
  • 30g cake flour (50ml)
  • 300ml milk
  • 30ml finely chopped parsely
  • 30ml finely chopped chives
  • 5 extra-large egg yolks
  • 3ml ground nutmeg
  • Salt and freshly ground pepper to taste
  • 6 extra-large egg whites
  • 60 mature cheddar cheese, grated
  • 30g parmesan cheese, grated



  1. Butter a large 1.5 litre souffle dish well, or 4 smaller ramekin dishes. Place baking paper around each ramekin and tie in place.
  2. Preheat oven 180 degrees / 160 degrees fan/ gas mark 4
  3. Cook spinach in a small amount of boiling water, remove with a slotted spoon and place on a dinner plate.
  4. Melt butter or margarine in a saucepan, stir in flour and cook for 1-2 minutes. Add in milk; stir constantly until mixture thickens. Place some plastic wrap when ready to use. Or make this sauce in the microwave oven in a glass bowl or jug.
  5. When cool enough, beat egg yolks together, add in a small amount of white sauce, beat well and return all the mixture to the white sauce. Beat well and blend.
  6. Stir in nutmeg and salt and pepper to taste. Add in parsley and chives.
  7. Chop well-drained spinach and add to the sauce
  8. Beat egg whites until stiff; fold into spinach mixture together with grated cheddar cheese.
  9. Spoon carefully into prepared souffle dish(es). Sprinkle parmesan cheese over.
  10. Place souffle dishes into a roasting tin with boiling water halfway up the sides of the souffle dish.
  11. Bake large souffle for about 40-45 minutes, smaller ramekins for about 25-30 minutes, until well risen and golden brown.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.