My thirty-seventh recipe with Wednesday with Donna Hay is Spinach and Cheddar Souffle, found in Modern Classics I on page 80, and if you go here you might find it as well.
The ingredient list: spinach, butter, flour, milk, eggs, cheddar cheese, salt, pepper, and bread crumbs.
There's something magical about a souffle...something special to make and eat...something festive and out of the ordinary when one is presented with a souffle. I don't know why really, they are incredibly easy to make and take very few ingredients, most of which one always has on hand in frig and pantry.
This recipe went together easily and quickly, baked at the time and temperature suggested, and was delicious. The proportion of the ingredients was wonderful, I could taste egg, spinach, cheese, and seasonings all in just the right amounts.
I made a quarter of the recipe in a one-cup ramekin (she suggested using this size for each portion) and it fit perfectly. This is a huge souffle, I must say...two could easily share this size, so when I make it again, I will divide the batter into two ramekins. Definitely worth a repeat.
Wonder what the others thought? Gaye's post on this is here. Margaret selected this recipe for us, so I used a tea towel that she sent me in the photo as it is just such a fun towel (woven in India) and I love it, you'll find her post is here.
