While not a soufflé in the true sense, this is still a delicious but simple version to whip up for brunch or serve with a salad for. Have guests seated before the soufflés come out of the oven, as they will deflate rapidly.
Serves: 4
INGREDIENTS
Filling
200 grams button mushrooms, thinly sliced
1 clove garlic, crushed
knob of butter
sea salt and freshly ground pepper
3 handfuls of spinach leaves, well washed
1 cup grated aged cheddar or Gruyère cheese
Soufflé
8 eggs
½ cup cream
grating of fresh nutmeg
4 teaspoons wholegrain mustard
1 tablespoon chopped chives
sea salt and freshly ground pepper
Parmesan for grating
4 x 1¼ cup capacity ovenproof ramekins greased with butter
METHOD
Preheat the oven to 200˚C.
Filling: Heat the butter in a sauté pan and cook the mushrooms and garlic until tender and golden. Season.
Put the spinach in a large bowl and pour over a jug of boiling water. Turn to wilt then drain and refresh in cold water. Drain well. Place in a clean tea towel and squeeze out all the excess water. Chop finely.
Put the ramekins on a baking tray ready to place in the oven.
Whisk the eggs, cream, mustard and chives in a bowl and season generously. Divide the mushrooms, spinach and cheese between the ramekins and pour the egg mixture evenly over the top. Grate over some Parmesan and bake for 15 minutes until puffed and golden. Serve immediately with a baby spinach, avocado and pine nut salad if desired.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.