26 Jun 2009

Spinach soufflé

Spinach soufflé

 Since my husband gain extra pounds and he is really concerned about this, I decided to change our unhealthy habit to eat “heavy” meals in dinner.

This bad habit started when we are newlyweds. You know, I want to impress and the only meal that we share during the week was and is dinner. So I cooked and bake for dinner. It was a bad idea. And now I am using more vegetables instead meats, using individual molds (is a good trick) and reducing fats.

I have a particular fondness for foods that are (relatively) easy to cook, and soufflé is one of this, moreover soufflé can be forgiving and easy to adapt to your needs. One more thing, I want to be grateful to Margot from Coffee and Vanilla, she kindly gave me an award called Beautiful blog, if you like to give this award go here and read how to do. Thanks Margot!!!

Spoons & Ribbon
Salad

Ingredients • 2 eggs (white and yolks separated)
• 1/2 cups milk
• 2 tbsp flour
• 2 tbsp butter
• 350g chopped spinach
• 1 medium onion, chopped
• 1 tsp nutmeg
• 1/8 tsp crèmeof tartar (optional)
• Salt to taste
• Pre-heat oven to 350° • Butter and flour a large baking dish. Or in individual soufflé bowls • Melt butter in a pan, add flour and cook—whisking constantly—until it just begins to turn a light brown color • Meanwhile heat milk until hot, but not boiling. • Add a small amount of roux into the milk and mix, and then add the milk mixture back into the roux. Heat and stirring until tick. You now have the basic foundation to a simple white-sauce. Add salt and nutmeg. • Reduce heat. Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well. • Once you have mixed in the egg yolk, you must be very carefully to keep the overall mixture at a low temperature! Otherwise the egg yolks will temper and your sauce will either have a mottled texture Reduce heat to the lowest setting and keep the sauce only warm • Steam de spinach and onions, make a pure with a food processor add salt and mix with the white sauce and eggs yolk • Now use a mixer at medium or high speed to beat the egg whites with the cream of tartar until stiff • Add 1/4 of the egg white to the sauce and mix. • FOLD the sauce into the egg whites. The mixture does not need to be homogenous. • Place mixture in baking dish and bake for 30-35 minutes.
Serve immediately. When soufflés cool, they begin to collapse. Don't worry, it's perfectly normal. AddThis Social Bookmark Button

11 comments:

Marta said...

Jajajaja creo que esa es una de las consecuencias inevitables del matrimonio: ganar peso!!!! Pero que rico es consentir al hombre que uno ama con una deliciosa cena!!
Este souffle esta precioso y estoy segura que lo "light" no le quita lo sabroso!

Manggy said...

I'm sure if there's anyone who can make healthy food delicious, it's you! Good luck to you and your husband-- that beautiful souffle is a good start!

♥peachkins♥ said...

Colorful salad and amazing photos!

Lori Lynn said...

Sounds healthy and delicious Sylvia. Your photos are wonderful too (as usual).
LL

Paz said...

Everything looks good and healthy. Love it!

Paz

Em said...

Beautiful photos!
Thanks for finding me through Foodbuzz!

lisaiscooking said...

Gorgeous photos as always! Your spinach souffle sounds delicious too.

Suzanne Casamento said...

Your souffle sounds scrumptious! Thank you for sharing your recipe.

Sophie said...

MMMMMMM...lovely spinach souffés!!

i love the pure tastes! Yummie!

we are never full said...

I love your blog! I've just discovered it, now I need some time to look at it all. As for this souffle, i really wouldn't think of making a meal out of it. but why not? it's rich enough to fill you up but light enough to not weigh you down.

Coffee and Vanilla said...

Hi,
Just today noticed that in incoming links and added your blog to the Beautiful Blogs list :)
Enjoy your weekend, Margot