Spinach & parmesan soufflés

• Serving size: Serves 2
• Cooking time: Less than 60 minutes

Grease 2 soufflé ramekins with butter and dust lightly with some of the parmesan.

Blanch the spinach in boiling water and refresh in iced water. Drain thoroughly and then chop finely.

Preheat oven to 180°C. Melt the butter in a pot, add the onion and cook over medium heat until soft. Add the flour and cook, stirring, for 1 minute. Slowly add milk, stirring constantly, cook for 2 minutes, then remove from heat. Stir in egg yolks, cumin, parmesan and spinach and season well.

Beat the egg whites until stiff, fold into the spinach mixture, then spoon into the prepared dishes. Bake in the preheated oven for 30 minutes or until well risen. Serve the soufflés immediately.

From Taste magazine, May 2009.

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• Serves 2
• Less than 60 minutes
• Main
• bake
• taste

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