Recipes
Dinner
Beemster Classic Cheese Soufflé On A Bed Of Stir-Fried Spinach
Ingredients (for 4 persons)
- 900 g (2 lbs) spinach
- 2 shallots
- 200 g (7 oz) mushrooms, mixed
- 1 garlic clove
- 2 rusks (biscotti, unsweetened)
- 200 g Beemster Classic
- 2 tbsp olive oil
- 45 g (3 tbsp) butter (or margarine)
- 45 g (3 tbsp) flour
- 300 ml (1 1/3 cups) whole milk, heated
- 4 eggs
- 1 tbsp Italian herbs (dried)
- salt and freshly grated pepper
- freshly grated nutmeg
Materials
Preparation
Wash the spinach and shake dry. Mince the shallots. Clean the mushrooms and cut into slices. Mince the garlic. Grate the Beemster Classic. Grease a 2-litre (2-quart) soufflé pan. Separate the eggs.
Heat the dry wok, add the oil in a stream and sauté the shallots for 1 minute. Add the mushrooms and sauté until all of the moisture is released and evaporates. Add the spinach in batches and stir fry 2-3 minutes until all of the spinach has shrunk. Add the garlic at the last minute. Place the spinach in a sieve and leave to drain for 10 minutes. Pre-heat the oven to 175°C (350°F). Crumble the rusks and stir into the spinach. Spoon the spinach into the soufflé pan. Melt the butter in a saucepan, add the flour and heat for 1 minute, stirring constantly. Add half of the milk, stirring vigorously, until the mixture is smooth. Add nearly all of the grated Beemster Classic and allow the cheese to melt. Remove the pan from the heat. Season the cheese sauce with the Italian herbs, and salt, pepper and nutmeg to taste. Fold the egg yolks into the cheese sauce. Beat the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the cheese sauce. Top the spinach with the soufflé mixture and top with the rest of the grated cheese. Bake until soufflé rises and turns golden brown, 30-35 minutes.
Note: A soufflé always collapses as soon as the oven door opens.
Serving tip:
Place a quarter of the cheese and spinach mixture on each plate. Delicious with fried potatoes.