This spinach, ham and Parmesan soufflé is the perfect opening to any meal.
TO DRINK: Biscuity and toasty, an aged bubbly is excellent with egg dishes.
Recipes by Lyn Woodward
Photographs by Graeme Wyllie
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Spinach, ham and Parmesan soufflé
- 30ml (2 tbsp) butter, melted
- 60ml (¼ cup) Parmesan, finely grated
- 250g spinach, large stalks removed
- 30ml (2 tbsp) butter
- 30ml (2 tbsp) cake flour
- 150ml milk, hot
- 60ml (¼ cup) Cheddar, grated
- 60ml (¼ cup) Parmesan, finely grated, plus extra for serving
- 60ml (¼ cup) ham, finely diced
- pinch of ground cayenne pepper
- salt and freshly ground black pepper, to taste
- 2 large eggs, separated
Preheat the oven to 200°C. Grease 6 x 150ml ramekin dishes with the butter. Scatter the Parmesan in the ramekins, swirl to coat and shake off the excess.
Bring a pan of water to the boil and cook the spinach for 2 minutes. Drain well, squeeze out the excess water and pat dry with a cloth. Finely chop the spinach and set aside.
Melt the butter in a saucepan and stir in the flour to make a roux. Cook for 1 minute, before gradually adding the hot milk. Cook, stirring constantly, for about 2 – 3 minutes. Stir in the Cheddar and Parmesan and remove from the heat. Stir in the ham, spinach and cayenne pepper. Season and stir in the egg yolks.
Put the egg whites in a spotlessly clean, large mixing bowl and whisk until stiff peaks form. Using a metal spoon, carefully fold the egg whites into the spinach mixture. Spoon the mixture into the ramekins and sit in a roasting dish with hot water. Bake for 10 – 12 minutes. Sprinkle with the extra Parmesan and serve.
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