SPINACH SOUFFLE WITH FRESH TOMATO SAUCE 

INGREDIENTS:

• 30g butter 

• 1 onion 

• 250g packet of frozen spinach 

• salt, 

• pepper 

• 2½ teaspoon ground nutmeg 

• 3 tablespoons grated parmesan cheese 

• 60g butter, extra 

• 2½ tablespoons plain flour 

• 1/4 cup milk 

• 3 eggs, separated 

• 1 egg white, extra 

• 1/4 cup packaged dry breadcrumbs 

TOMATO SAUCE 

• 60g butter 

• 1 clove garlic 

• 500g ripe tomatoes 

• ½ teaspoon sugar 

SPINACH SOUFFLE WITH FRESH TOMATO SAUCE RECIPE:

Melt butter in the pan, add finely chopped onion, cook until onion is tender. Place frozen spinach in a separate pan, and stir over low heat until spinach is thawed and dried out. Stir spinach into onion, season with salt and pepper, add nutmeg and parmesan cheese; melt extra butter in separate pan, add flour, cook 1 minute, stirring constantly. Add milk, and stir until the mixture boils and thickens; cool slightly. Add egg yolks one at a time, beating well after each addition. Stir in spinach mixture Beat egg whites until firm peaks form, lightly fold spinach. mixture into egg whites. 

Grease six-cup capacity souffle dishes or one large dish, and sprinkle with breadcrumbs. shake away excess. Pour souffle mixture into dishes, place on the oven tray, and bake in a moderately hot oven for approximately 12 minutes for small souffles; 25 to 30 minutes for a large souffle, or until puffed and golden brown on top. Serve with hot Tomato Sauce. 

Tomato Sauce: Melt butter in the pan. add crushed garlic and roughly. chopped tomatoes. Bring to boil, reduce heat, and simmer covered 15 minutes. Push mixture through sieve into pan; discard skin and seeds. Season with sugar, salt and pepper.

 Serves 6. 

Also Read: APRICOT SOUFFLES