Quick & Easy

Spinach soufflé with fresh tomato sauce

Spinach soufflé with fresh tomato sauce


Spinach soufflé
Fresh tomato sauce


1.Preheat oven to moderately hot 200°C (180°C fan-forced). Lightly oil six ¾-cup (180ml) soufflé dishes; sprinkle with breadcrumbs, shake away excess.
2.Make fresh tomato sauce. Melt butter in medium saucepan; cook garlic, stirring, until fragrant. Add tomato; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Push mixture through sieve into medium bowl; discard solids. Cover to keep warm.
3.Next, melt butter in medium saucepan; cook onion, stirring, until soft. Transfer to medium bowl. Cook spinach in same pan, stirring, over low heat, until spinach is thawed and dried out. Add spinach to onion with nutmeg and cheese; stir to combine.
4.Melt extra butter in same cleaned pan, add flour; cook, stirring, 1 minute. Gradually add milk; stir until mixture boils and thickens. Cool 10 minutes. Add egg yolks, one at a time, beating well after each addition. Stir in spinach mixture.
5.Beat all egg whites in small bowl until firm peaks form. To add, first stir in a large spoonful to lighten the base, then scoop the rest of the whites onto the surface and gently fold into spinach mixture.
6.Place soufflé dishes on oven tray; pour spinach mixture into dishes. Bake, uncovered for about 12 minutes or until puffed and browned lightly. Serve with fresh tomato sauce.

Soufflé can be made ahead through the end of step 4. Just before you intend to fold in the egg whites and bake the soufflé, warm the prepared egg yolk and spinach base by standing the bowl in warm water a few minutes.


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