Twice Baked Spinach Souffles Recipes

TWICE BAKED SPINACH AND GOAT'S CHEESE SOUFFLéS

Steps:

• Defrost spinach. If you have a microwave, put spinach into a non-metallic bowl, cover with clingfilm and heat on medium power for 3-5min, stirring halfway through, until just defrosted. Alternatively, defrost spinach on a tray at room temperature (this takes about 1½-2hr). Transfer to a fine sieve and press firmly with the back of a large spoon to squeeze out all excess moisture. Set aside until needed.
• Preheat oven to 180°C (160°C fan) mark 4. Grease 2 dariole moulds with butter and place a disc of baking parchment in the base of each. Melt butter in a small pan over medium heat. Whisk in flour and cook for 30sec. Whisk in the mustard, followed by the milk. Cook, whisking, for 2min, until thickened. Remove from heat and whisk in 1/2 the grated cheese, nutmeg to taste, the spinach and plenty of seasoning. Transfer to a large bowl; cool for 5min.
• Mix egg yolks into the spinach bowl. In a medium clean bowl, with a clean whisk, beat egg whites until they hold stiff peaks. Fold whites into spinach mixture. Spoon into prepared moulds (they will be full).
• Put moulds into a small roasting tin and pour in enough just-boiled water to come halfway up the outside of the moulds. Cook in oven for 30min until risen and golden. Remove from oven, lift moulds out of the water and set aside to cool for 5min before running a knife around the inside of the moulds and inverting the soufflés on to a plate. Cool completely.
• Increase oven temperature to 200°C (180°C fan) mark 6. Mix cream, remaining grated cheese and some seasoning and pour into a small baking dish (that will just hold the souffles side by side, without them touching). Transfer the souffles to the dish, then top each with a slice of goat's cheese.
• Return to oven for 20-25min, until cheese is lightly golden. Serve.

TWICE-BAKED SPINACH SOUFFLéS

Steps:

• Fold the spinach leaves in half and strip off their stems (unless you're using young tender spinach). Wash the leaves in several changes of water until totally free of grit; drain in a colander. Put the wet leaves in a large saucepan, cover, and cook over medium heat until the spinach is wilted, tossing the leaves once or twice, 5 to 7 minutes. Drain and let cool. Squeeze handfuls of spinach to extract as much water as possible, and then chop it finely.
• Heat 1 Tbs. butter in a medium sauté pan and sauté the chopped onion until soft, 3 to 4 minutes. Add the chopped spinach, along with the garlic, nutmeg, salt, and pepper. Sauté, stirring often, until the spinach is quite dry, 3 to 4 minutes. Taste and adjust seasoning. Set aside.
• Heat the oven to 400°F. Butter six 1-cup ramekins twice. Bring the milk just to a boil in a small pan. Melt 4 Tbs. butter in a medium pan; stir in the flour. Cook this roux over medium until it foams, 1 minute. Whisking briskly, pour in the hot milk; keep whisking as the sauce boils and thickens, 1 to 2 minutes. Reduce the heat; simmer 1 to 2 minutes. Season with a small pinch of nutmeg, and salt and pepper to taste. Pour about a third of the sauce back into the small pan and pour the cream on top to keep a skin from forming; set aside.
• Stir the spinach into the larger portion of the white sauce; warm it slightly. It should be soft enough to fall easily from a spoon without being soupy. Taste and adjust the seasonings; the mixture should be highly seasoned to balance the bland egg whites that will be added. Take the pan from the heat. Stir the yolks in one by one; the mixture should thicken slightly. If necessary, reheat 1 to 2 minutes, stirring, to thicken. Keep the pan warm.
• Start whisking the egg whites slowly, whether you're using a mixer or a whisk. Gradually increase to full speed, lifting the whisk high up from the bowl if beating by hand. Beat until the whites form soft peaks, 2 to 4 minutes. Finally, if working by hand, "tighten" the whites by whisking in large circles down in the bottom of the bowl for about 30 seconds.
• The whites should be firm enough to hold a definite peak when the whisk is lifted, but the peaks shouldn't be stiff or choppy. The whites will look smooth and matte, and they'll cling to the bowl with no trace of granular "curdling."
• Check that the spinach mixture is very warm; if necessary, reheat it, stirring constantly. Add about a quarter of the whipped egg whites to the warm spinach and stir them together, scooping to the bottom of the pan to mix them thoroughly. The heat will cook the egg whites slightly and stiffen the mixture.
• Tip this mixture into the remaining whites and, with a metal spoon or a rubber spatula, cut down into the center of the bowl, scoop under the contents, and turn them over in a rolling motion. At the same time, turn the bowl in the opposite direction. Keep folding gently just until the mixture is smooth. If it starts to lose volume and get sloppy, stop-a few bits of unmixed egg white are better than a flat soufflé.
• Gently spoon the soufflé mixture into the buttered ramekins. Run a metal spatula or knife across the top so the mixture is smooth and level with the rim, letting the excess fall back into the bowl. Run your thumb around each dish just inside the rim to make a groove so the soufflé will rise in a straight "hat."
• Set the ramekins in a roasting pan. Pour very hot water around them to come two-thirds of the way up the sides, taking care not to let any splash onto the souffle mixture. Put the pan in the heated oven and bake the soufflés until they puff well above the rim of the dish and brown lightly on top, 20 to 25 minutes. Press the center of the tops with a fingertip-they should be just firm. Remove them from the oven, let them cool 4 to 5 minutes, and then lift out the ramekins to cool completely on the counter. As they cool, they'll shrink.
• Lightly butter the baking dishes. When the soufflés are cool, run a knife around the edge of each dish, pull the mixture from the sides with your fingers and let the soufflé fall upside down into the buttered baking dishes.
• Whisk the reserved white sauce with the cream, bring it to a boil, and taste it for seasoning (the sauce should be very light, barely thickened). Spoon this sauce over the soufflés, completely coating both them and the bottom of the dishes. Sprinkle the tops with the shredded Gruyère.
• Heat the oven to 425°F and position the bottom shelf quite low. Set the soufflés on a baking sheet. Bake the soufflés until they're puffed and browned and the sauce is bubbling, about 10 minutes (if your dishes are very cold, it may take longer). Serve them immediately.

TWICE-BAKED CHEESE SOUFFLES

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, onion powder, salt, nutmeg and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and stir until melted. Remove from the heat; set aside., In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot cheese sauce. Return all to the pan; cook and stir for 1-2 minutes. Cool completely., In large bowl, beat egg whites on high speed until stiff peaks form. Gently fold into cooled cheese mixture. Pour into ungreased 1-cup souffle dishes or custard cups. Place in a shallow baking pan. Add 1 in. of hot water to pan. , Bake, uncovered, at 325° for 20 minutes. Remove custard cups to wire racks to cool. Cover and refrigerate for up to 4 hours. , Remove from the refrigerator 30 minutes before baking. Uncover; sprinkle with remaining cheese. , Bake at 425° for 15-20 minutes or until puffed and golden brown.

SPINACH & COMTé TWICE-BAKED SOUFFLéS

Steps:

• Preheat oven to 220°C / 425°F (200°C / 390°F fan).
• Put the spinach in a pan with the milk and bring to the boil, then remove from the heat.
• Melt the butter in a large pan, stir in the flour using a sauce whisk and cook over a low heat for a minute or two - do not let it brown.
• Add the spinach and milk, stirring constantly, and simmer until the sauce is thick and smooth.
• Remove the pan from the heat, season with salt and pepper to taste, add the nutmeg and Comté, mix well and then stir in the egg yolks.
• In a separate bowl, whisk the egg whites until they are stiff and fold them carefully into the mixture.
• Butter 8 individual ramekin dishes or dariole moulds very generously, then spoon in the mixture (you may have enough mixture for 10 if your ramekins or moulds are small).
• Place the ramekins into a roasting tin and gently pour boiling water into the tin until it comes half way up the outside of the ramekins.
• Cook for 15 to 20 minutes until golden and springy to the touch.
• Remove from the oven, but leave them in the roasting tin, and leave until the soufflés shrink back and are cold. Run a cutlery knife around each ramekin and turn the soufflés out, scraping off any bits of remaining soufflé and sticking them back onto the bottom of the soufflé. NB - you can wrap them in cling film and freeze them at this stage.
• For the topping, generously butter a gratin dish that can hold the soufflés without them touching. Sprinkle half of the Comté over the base of the dish, put the soufflés in upside down (can be covered in cling film and left in fridge overnight at this stage, then brought up to room temperature before next stage), pour the cream over and sprinkle over the rest of the Comté.
• Bake in the oven (same temperature as before) for another 15 to 20 minutes until they have puffed up and are golden brown, then serve straight away.

TWICE-BAKED GOAT CHEESE SOUFFLE

Steps:

• Position the rack in the center of the oven and preheat the oven to 425°. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.
• Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
• Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
• Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.
• Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.
• Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
• Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.
• Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.
• When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.

TWICE BAKED SPINACH SOUFFLES

Steps:

• Stem the spinach, rinse in cold water and lift straight into a large pan.
• Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
• Drain in a colander, pressing well.
• When spinach has cooled, squeeze firmly to extract excess water and chop finely.
• Heat oven to 350*F.
• Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese.
• Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
• Slowly add the milk, beating to make a smooth sauce.
• Bring to a simmer and cook for 2 to 3 minutes.
• Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
• Separate the egs, reserving the whites and beating the yolks into the sauce.
• Stir in the spinach, mix well then transfer to a large mixing bowl.
• Beat the egg whites to stiff peaks and fold into the spinach mixture.
• Spoon into the ramekins, filling them level.
• Set the dishes in a large roasting tin.
• Add boiling water from the kettle to a depth of about 1 inch.
• Bake for 20 minutes or until the souffles are well risen.
• Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
• The souffles can be set aside overnight.
• If the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
• Heat the oven to 400*F.
• Pour the cream over the souffles, coating each one.
• Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.

ANNE'S TWICE-BAKED SPINACH SOUFFLéS

Steps:

• Preheat the oven to 400°F. Generously butter six 8-ounce ramekins or one 6-cup jumbo muffin tin or silicone muffin mold.
• To prepare the spinach, in a skillet, heat the oil over medium heat. Add the shallot and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the well-drained spinach and season with cayenne, salt, and pepper. Continue cooking, stirring, until the mixture is well combined and all the moisture has evaporated, 2 to 3 minutes. Set aside.
• To prepare the béchamel sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour, and cook until foaming but not browned, about 1 minute. Whisk in the warmed milk. Bring to a boil over high heat. Once it is at a boil, continue cooking, stirring constantly, until the sauce thickens, about 2 minutes. Season with nutmeg, salt, and pepper.
• You will use two-thirds of this sauce as the base for the soufflés. The remaining one-third will be the coating sauce at the end. Transfer one-third of the sauce to a small saucepan. Add the half-and-half and stir to combine. Set aside.
• Stir the spinach into the larger amount of sauce; taste and adjust the seasoning with salt and pepper. Add the egg yolks one at a time, stirring between each addition. Set aside.
• To make the soufflés, in the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of salt on medium speed until foamy. Increase the speed to high and whip until stiff peaks form, 2 to 3 minutes.
• To lighten the soufflé, add about one-fourth of the beaten egg whites to the spinach-sauce mixture and whisk until well mixed. Pour this mixture over the remaining whites and fold together until smooth.
• Fill the prepared ramekins with the mixture. Place them on a baking sheet and bake until the soufflés are puffed and browned, 12 to 15 minutes. Leave the oven on.
• Transfer the soufflés to a rack and cool slightly. Turn out each soufflé into a large gratin dish or casserole. If the soufflés stick, release them by running a butter knife or offset spatula around the rims. Set aside.
• To finish the soufflés, bring the reserved cream sauce to a boil over medium-high heat. Add the mustard and 1/4 cup of the Gruyère cheese. Stir to combine, then taste and adjust for seasoning with salt and pepper. Spoon the sauce over the soufflés to coat, then sprinkle each evenly with the remaining 1/4 cup Gruyère. (The dish may be made to this point and held at room temperature for up to 1 hour or covered in the refrigerator for up 24 hours. However, it is important to bring the dish to room temperature before browning.)
• Bake the sauce-covered soufflés in the gratin dish until browned and bubbling, 7 to 10 minutes. Serve immediately.
• béchamel sauce
• Whether called béchamel (French), balsamella (Italian), or white sauce, this classic sauce is based on a thickener (a roux) made of butter and flour that is whisked together with milk. Simple seasonings include nutmeg, salt, and pepper, but the flavor is improved if the milk is first infused with aromatics like bay leaf and peppercorns. It is as simple as making tea: place the milk and aromatics in a pot and bring to a simmer over medium heat. Remove from the heat and let rest for about 10 minutes; strain out and discard the aromatics.
• Béchamel sauce is the workhorse of cuisine. You can change its consistency by varying the proportions of roux to milk. The more roux, the thicker the sauce, and vice versa. Thin sauces are used as bases for soups and other sauces. Add cheese, for example, and it's Sauce Mornay. A medium béchamel sauce is used for coating and in vegetarian lasagna. Thick béchamel is the base for savory soufflés.