Temptation For Food

Twice Baked Spinach, Feta Soufflés with Curly Endive and Grapes

Ingredients

25g butter
3 tablespoons plain flour
115ml milk
20g baby spinach leaves, roughly chopped
35g Danish feta, crumbled
1 teaspoon parsley, finely chopped
2 eggs, separated
1 pinch cayenne pepper
100ml thickened cream
Breadcrumbs, fine
Sea salt & cracked pepper
Garnish
Curly endive or rocket, chilled in iced water
2 tablespoons pine nuts, toasted*
9 black grapes

Method

Serves 2  (This recipe can be made the day before up to step 5)

  1. Preheat oven to 180°C (350°F) fan-forced. Melt butter in a saucepan over medium heat, add flour and stir continuously for 1 minute. Gradually whisk in milk and whisk until you have a smooth sauce. Add spinach leaves and cook 2-3 minutes stirring continuously until thickened. Remove from heat and add feta, egg yolks, parsley, cayenne pepper and season to taste.
  2. In a small bowl whisk egg whites to soft peaks. Gently fold egg whites into the sauce.
  3. Grease 2 x (9 x 6cm) ramekins and dust with breadcrumbs. Pour mixture into ramekins and place in baking dish with enough boiling water to come 2/3 way up the sides of the ramekins.
  4. Place in the oven and bake for 10 minutes then reduce to 140°C (280°F) for another 10 minutes or until soufflés are puffed and golden. Remove from oven and cool. Once cool, run a palate knife around the ramekin and invert the soufflés onto a plastic wrapped tray, place in refrigerator overnight or set aside if you are serving soon.
  5. For toasted pine nuts, place in a dry pan over medium high heat and toss until golden, set aside.
  6. In an ovenproof dish place half of the cream in the base, place soufflés top side down and top with remaining cream. Bake in preheated oven at 220°C (425°F) fan-forced for 15 minutes or until they rise and are golden. Remove from the oven and get ready to serve.

To Serve

On 2 serving plates place soufflés in the middle of each plate. Arrange drained curly endive around the soufflé, garnish with 3 whole grapes and 3 halved grapes for each plate. Scatter around the pine nuts and serve immediately.

Chefs Notes

*If you are short on time you can buy toasted pine nuts at most supermarkets.

Impress Someone You Love

Enter your email to get your free copy of the Ultimate Date Night Dinner guide including a delicious 3 course dinner menu (made easy) complete with detailed cooking and plating instructions and full color photographs.

You'll also receive my monthly newsletter full of original chef-designed recipes for two, menu ideas, cooking techniques and tips.

You Might Also Like

Please Leave a Comment

One comment on Twice Baked Spinach, Feta Soufflés with Curly Endive and Grapes

Welcome

Here you’ll find delicious restaurant quality dinner recipes for two. Plus delicious appetizers if you love to entertain with family and friends.

Every original recipe is designed to blend amazing combinations of flavours and textures. With simple foolproof instructions, and detailed presentation tips, you’ll be sure to impress and inspire the special people in your life.

Thank you for visiting and happy cooking!

Get Inspired

Receive exclusive monthly content right in you inbox!

Follow Me

Pin It on Pinterest

Share This

Get Inspired in the Kitchen

Receive exclusive content right in your inbox. New chef-designed recipes, creative menu ideas and more. 

x