(Spinach soufflé - Traditional recipe)

Time: preparation: 30 minutes ........ cooking: 10 minutes 150 g (5 1/2 oz) boiled spinach, squeezed and minced 6 eggs 1/2 cup cream Milk Soft part of the bread Salt Butter difficult recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Separate the yolks from the whites. Beat the yolks and add a handful of crumb soaked in milk and squeezed and then spinach.
Season with salt and combine with cream. Stir gently. Butter a mould for soufflé that is a little baking dish but depth. Preheat oven to 200 ° C (400° F).
Begin whisking the whites with an electric mixer until they are "broken" and foamy.
Add a pinch of salt to have a better result. Increase speed and continue beating until whites hold soft peaks when the whisk or beaters are lifted from the bowl. This is the most delicate stage; it is necessary to be patient, whisking the whites for a long time.
Fold the whites into the yolks mixture very carefully. Gently pour into prepared mould. Filling up to 2/3; soufflé grows in volume with the cooking.
Cooking time is about 10 minutes. Serve hot, at once .

Note
This dish makes a good effect but it's very difficult. But some cunnings are sufficient in order to obtain satisfactory results.

• - An important thing is whisking very well the egg whites. During this stage you always have to rotate your electric mixer in the same direction. We know by experience that, for whisking 4 egg whites, 10-15 minutes are necessary, according to the whisk speed. But if you are patient, the result will be better.
• - Don't open the oven during cooking time.
• - You can make this dish when you've got some spinach left. It can be a complete dinner or lunch with a green salad and some seasonal fruit.

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