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Chocolate recipes

Molten hot chocolate with raspberry macaroons and caramel spoons

10 minutes

Chickpea recipes

Chickpea-flour pizzas with charred peppers and mushrooms

40 minutes

Nut recipes

Berry-walnut dumplings with stewed berries and frothy cream

15 minutes

Prawn, chicken and leek terrine

40 minutes

Mushroom recipes

Mozzarella and ham risotto cakes

45 minutes

Gnocchi recipes

Handmade gnocchi with burnt butter and garlic glaze

20 minutes, plus roasting time

Cooking with

Pumpkin cake with prunes in dessert wine syrup and candied pumpkin

1 hour

Lamb recipes

Tender lamb, brinjal and potato curry pie

1 hour and 20 minutes

Brinjal recipes

Baby marrow souffle served with tomato cream

40 minutes to 1 hour

Cheese recipes

Baby spinach and gruyere souffle

40 minutes

Baby spinach and gruyere souffle

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

350 g baby spinach, trimmed
50 g butter, plus extra for greasing
3 T flour, plus extra for dusting
3/4 cup milk
Sea salt and freshly ground black pepper
4 free-range eggs, separated
120 g Gruyère

Method

Preheat the oven to 180°C.
Blanch the spinach in a saucepan of boiling water, then drain and blitz with a hand blender.
In another saucepan over a low heat, melt the butter, then add the spinach and flour.
Cook for 1 minute, stirring, then add the milk and season to taste. Cook, stirring, until the mixture begins to thicken. Remove from the heat and allow to cool slightly before beating in the egg yolks, along with half the cheese.
Whisk the egg whites until stiff peaks form, then fold into the mixture.
Grease 4 shallow bowls with butter and lightly dust with flour. Spoon the mixture into the bowls and sprinkle over the remaining cheese.
Bake for 30 minutes, or until set.
Serve immediately.

Cook’s note: Greasing and dusting the serving dishes prevents the soufflé batter from sticking to the sides and so helps it to rise better. Try not to open the oven before the end time as this, too, may cause your soufflés to defl ate.

Per serving: 1559.8 kJ, 18.1 g protein, 28.5 g fat, 9 g carbs

TASTE’s take:
All this dish requires is some crusty bread and a salad. Try Gorgonzola instead of Gruyère next time.

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Baby marrow souffle served with tomato cream

Baby spinach and gruyere souffle

Baby spinach and gruyere souffle

Ingredients

Method