Several updates on recent posts.I wasn’t really imagining the ‘seasonal’ thing. In the mail this week the book catalogues for Christmas are touting Seasons by Donna Hay and at the Library I came across Skye Gyngell’s A Year in My Kitchen. I rest my case. I had a chat last night to some busy gardeners in one of the communal gardens on the Southside of town. According to them there are spaces still available in the Theodore and Kambah community gardens. If you are interested in a plot contact the Canberra Organic Growers whose contact details I provided a few blogs ago. Sformata di spinaci – the spinach souffle worked very well and I’ve got some pictures to show you. The recipe is as follows: 500gms to 1 kg of Spinach (depends on what you have and how many people are eating)
Wash, cut and cook spinach – put it in a saucepan with just the water that is left on the leaves after washing and cook for about 5 minutes until it is wilted
Melt 45 gms of butter in a small pan and then add 45 gms of plain flour and stir together thoroughly
Add 150 mls of cream (or milk if you like) to the flour and butter, mix and bring to the boil – this will happen fast
Season with salt pepper and nutmeg
Take the saucepan off the heat and mix in 2 egg yolks
Add the spinach into this mix and allow to cool In the meantime whisk 3 egg whites to soft peaks and then fold (don’t beat) them into the cooled mix.
Take an oven proof bowl or set of smaller bowls and butter well. For two people we used two big-ish soup bowls, as an entree you could serve 4 with smaller bowls or ramekins.
Put half the mix into your prepared bowls and then sprinkle over with some grated Parmesan cheese. Then put the rest of the mix over the top of the cheese layer. Cook at 200?? for 15 minutes for entree size, ours took about twice that long. You can test if they are cooked by whether a skewer in the souffle comes out clean. If its moist and crumby give it a few more minute until done. Yummo.