Twice Baked Spinach And Goats Cheese Soufflés Food

SPINACH GOAT CHEESE SOUFFLé

Steps:

• Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
• When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
• Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

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 CHEESE SOUFFLéS

Steps:

• Lightly grease six 150ml ramekins with oil and coat with the polenta, shaking out any excess. Sit the ramekins in a small roasting tin. Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for 1 min. Remove from the heat and pour in the milk, a little at a time, stirring well until mixture is smooth.
• Heat oven to 200C/180C fan/gas 6. Return pan to the heat and cook, stirring continuously, until mixture thickens and comes to the boil. Remove from the heat. Reserve 1 heaped tbsp of the Parmesan and stir the rest into the mixture, with the mustard, then the soft cheese in small spoonfuls. Add the chives, season with pepper and leave to cool slightly.
• Meanwhile, make the salsa. Mix together the tomatoes, onion, tomato purée and chillies. Season with a grinding of pepper, and chill.
• Beat the egg yolks into the cheese mixture. Whisk the egg whites to stiff peaks. Using a large metal spoon, fold a spoonful into the mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time, keeping mixture light and airy. Evenly spoon into the ramekin dishes to fill. Pour cold water into the roasting tin to come halfway up the sides of the dishes. Bake for 15-18 mins until golden on top and risen. Carefully remove from the tin and leave to cool. The soufflés will sink as they cool - they can be left for 20 mins before re-baking, or cover the dishes once cold and keep overnight in the fridge.
• When ready to serve, heat oven to 200C/180C fan/gas 6. If the soufflés have been in the fridge, sit them at room temperature for about 10 mins before baking. Turn each out of its dish and place, right-side up, on a baking sheet lined with baking parchment. Sprinkle the reserved Parmesan over each soufflé, then bake for 10 mins or until risen. Scatter with chives. Serve each with a pile of rocket and salsa.

TWICE-BAKED GOAT CHEESE & GARLIC SOUFFLé

Steps:

• Melt butter in a medium saucepan over low heat.
• Whisk in flour and cook for a minute.
• Whisk in milk and bring to a simmer, stirring constantly.
• Add goat cheese, stir until melted& simmer for 2 minutes, stirring occasionally.
• Remove from heat.
• Whisk egg yolks in a small bowl.
• Whisk 1 cup of the goat cheese mixture into the egg yolks, then whisk back into the saucepan.
• Stir over low heat until slightly thickened, about 30 seconds, being careful not to let the mixture curdle.
• Strain into a bowl and place plastic wrap DIRECTLY onto the surface.
• Generously butter 6 1/2 cup ramekins& place in a large baking pan.
• Peel garlic cloves, push through a sieve& set aside.
• Beat egg whites with electric mixer until stiff.
• Stir roasted garlic into goat cheese mixture; fold egg whites into mixture.
• Divide mixture among ramekins.
• Pour enough boiling water into baking pan to come halfway up the sides of the ramekins.
• Bake in center of a 350°F oven until soufflés are firm in the center, about 25 minutes.
• Cool in the water bath for 10 minutes before transferring the ramekins to a wire rack.
• Heat tomato sauce& whipping cream in a small saucepan; stir in parsley and keep warm.
• Unmold soufflés and place on a baking sheet.
• Sprinkle with Parmesan& Gruyere cheeses and place under broiler just until cheeses have melted& tops are golden.
• WATCH CAREFULLY!
• Spoon tomato mixture onto serving plates and arrange soufflés on top.
• Sprinkle some additional parsley and garnish with a couple of halved grape or cherry tomatoes.

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 GOAT CHEESE SOUFFLéS ON A BED OF MIXED GREENS

Steps:

• 1.To prepare soufflés: Position rack in lower third of oven; preheat to 400°F Coat four 6-ounce (1 cup) ramekins or custard cups with cooking spray. Lightly coat with breadcrumbs; shake out excess. Put a kettle of water on to boil for the water bath.
• 2.Melt butter (or heat olive oil) in a small saucepan over low heat; stir in flour. Cook, stirring constantly, for 1 minute. Gradually whisk in milk. Increase heat to medium-high and cook, whisking constantly, until the mixture boils. Reduce heat to low and simmer, whisking constantly, for about 3 minutes. Stir in mustard, salt and pepper. Remove from the heat. The sauce will be very thick.
• 3.Whisk egg yolks in a medium bowl until blended. Whisk in the sauce until blended. Gently stir in goat cheese.
• 4.Place egg whites in a large clean bowl. Add cream of tartar. Beat the whites with an electric mixer on medium speed until soft peaks form; increase speed to high and continue beating until stiff and glossy peaks form. Using a rubber spatula, gently fold whites in 3 additions into the cheese sauce until blended.
• 5.Spoon the soufflé mixture into the prepared ramekins. Run a fingertip (or chopstick) around the inside of the rim so the soufflés will form a high hat as they puff up. Place the ramekins in a baking pan.
• 6.Place the baking pan in the oven and carefully add enough boiling water to come halfway up the sides of the ramekins. Bake the soufflés until puffed and browned, 25 to 30 minutes. Remove from the oven and let stand in the water bath for 20 minutes. (The soufflés can be eaten right out of the oven, if desired, with salad on the side.).
• 7.Transfer the soufflés to a rack and let cool to room temperature; they will shrink. Cover and refrigerate (for up to 24 hours) until ready to reheat.
• 8.About 40 minutes before serving, position rack in center of oven; preheat to 350°F Coat a baking sheet with cooking spray. Using a thin spatula, carefully loosen the sides of the soufflés. Lift them out (they will be surprisingly sturdy) and place, right-side up, on the prepared baking sheet. (If any soufflé bits stick to a ramekin, loosen with the spatula and press back into place.) Bake the soufflés until puffed and golden, 20 to 25 minutes.
• 9.Meanwhile, to prepare salad & dressing: Rub a large bowl with the cut side of the garlic; discard garlic. Add lemon juice, honey, salt and pepper; whisk to blend. When the soufflés are ready, add salad greens to the bowl and toss to coat with the dressing. Divide the salad among 4 plates. Sprinkle with goat cheese. Using a wide spatula, place a warm soufflé in the center of each salad. Serve immediately.
• Tips & Notes.
• •Make Ahead Tip: Prepare through step 6. Cover and refrigerate for up to 24 hours.
• •Tip: To bring cold eggs to room temperature quickly:•Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.

TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD

Steps:

• Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
• In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
• Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
• About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
• Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

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.

TWICE-BAKED GOAT CHEESE SOUFFLES

Steps:

• Combine milk, onion, cloves and nutmeg in heavy medium saucepan over medium heat. Bring to boil. Remove from heat. Cover and let stand 30 minutes. Strain.
• Preheat oven to 350°F. Butter eight 1 1/4-cup soufflé dishes. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour and dry mustard and whisk 2 minutes. Gradually whisk in strained milk. Boil until mixture is very thick and smooth, whisking constantly, about 2 minutes. Transfer soufflé base to large bowl. Gradually add 1 1/2 cups cheese, whisking until melted and smooth. Add yolks, 1 teaspoon salt and pepper; whisk until smooth. Cool to lukewarm.
• Beat egg whites and remaining 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold beaten whites into cheese mixture in 3 additions.
• Divide batter equally among prepared soufflé dishes. Arrange dishes in heavy 17x12-inch roasting pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake until soufflés are puffed and just firm to touch on top, about 20 minutes. Transfer pan to rack and completely cool soufflés in water. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 425°F. Butter heavy large baking sheet. Using small knife, cut around sides of soufflés to loosen. Invert each soufflé onto spatula and slide soufflés onto prepared sheet, spacing evenly. Sprinkle with 1/2 cup cheese. Bake until soufflés are puffed, about 10 minutes.
• Meanwhile, bring cream to boil in heavy small saucepan. Remove from heat and season with salt and pepper.
• Using spatula, transfer soufflés to plates. Spoon seasoned cream around soufflés and serve hot.