Potato, spinach and goat’s cheese soufflés

potato, spinach and goat's cheese soufflés


Cucumber salsa


1.Preheat oven to 220°C/425°F. Oil four 1-cup (250ml) ramekins; place ramekins on an oven tray.
2.Boil, steam or microwave potato until cooked through.
3.Meanwhile, place spinach leaves in a medium bowl, cover with boiling water; drain. Refresh under cold water; drain. Squeeze excess water from spinach with absorbent paper; chop finely.
4.Combine potato and spinach in a medium bowl; season. Divide mixture between ramekins.
5.Stir cream, mustard and cheeses in a small saucepan over low heat until just warm. Pour mixture into a medium bowl; stir in egg yolks and chives. Season.
6.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gently fold egg white into cheese mixture. Spoon mixture into ramekins.
7.Bake soufflés 10 minutes or until puffed and browned.
8.Meanwhile, to make cucumber salsa; combine cucumber, mint, juice and oil in a small bowl; season to taste.
9.Serve soufflés immediately with cucumber salsa.

This is a quick version of making a soufflé as the base is not made on a flour-thickened cheese sauce.


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