Cheat yourself; PRUE LEITH'S 30-MINUTE RECIPE WITH Safeway.
Worries about whether it will rise and whether it will be fluffy or rubbery can put off the most determined cooks.
But Prue Leith has created an easy recipe to make an almost fail-safe version of cheese souffle.
"This "souffle" is more like a hot cheese pudding. It contains fresh white breadcrumbs which makes it more substantial and easier to achieve than a true light-as-air souffle," Prue says.
"It also takes a little longer to collapse, which is a bonus - and the end result tastes delicious.
Cheat's cheese and spinach souffle
25g/1 oz Safeway Slightly-Salted Blended Butter (plus a little extra for greasing)
75g/3oz fresh white breadcrumbs
3 medium Safeway Fresh Barn Eggs
300ml/1/2 pint Safeway Fresh Full Fat Milk
l00g/4oz Safeway Mature West Country Cheddar Cheese, grated
1/2 tsp prepared English mustard
225g/8oz Safeway Fresh Spinach
salt and pepper
PREHEAT the oven to 180C/350F/Gas 4. Grease a 1/2litre/2pint souffle dish or another deep oven-proof dish with a little of the butter and then sprinkle the inside of the dish with 2 tablespoons of the breadcrumbs so that they coat the inside of the dish.
WASH the spinach in cold water, drain well and remove any large stalks. Put into a large pan, cover and cook over a high heat for 3 mins until it has wilted into the bottom of the pan. Tip into a colander and press out all the water with a potato masher. Roughly chop.
SEPARATE the eggs into 2 large bowls. Put the milk and the rest of the butter into a pan and leave over a heat until warm. Stir into the egg yolks with the breadcrumbs, grated cheese, mustard and chopped spinach. Season to taste.
WHISK the egg whites until they just stand in soft peaks. Gently fold into the cheesy mixture, pour into the prepared souffle dish and bake for 40-45 minutes until it is well risen and golden. Serve immediately.
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|Publication:||The Mirror (London, England)|
|Date:||Sep 18, 1996|
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