Posted in Cheese

Pepper Jack Mac and Cheese

Pepper Jack Macaroni and Cheese-3

I may have disappeared again. In my defence, I tried really hard to not only get this post out earlier but to visit as many of you as I could. I didn’t get to post this last week and I missed many of you. It was just a very hectic week.

My daughter graduated on Saturday and it was a lovely ceremony and a bit bittersweet and emotional. This was my first graduation as far as my children go. My eldest didn’t walk and so robbed me of my proud mommy moment. 

Baby Broccoli

In England, we don’t have all this graduation business. We sit our exams, we enjoy our summer as much as we can, and in August nervously await with baited breath for the postal flap in our door to fly open and letters to drop on the floor, hoping one of the envelopes is from the Examination Board. Then we squeal with excitement or moan with regret, either way, that’s it, that’s our graduation pomp and circumstance.

I may not have all the hullabaloo at my “graduation”, however, it was still very nice to be a part of daughter’s big day. I tried to hold back the tears when we walked down to greet her after the ceremony. A few photos and then our moment was done. She waved to us as she disappeared into the sea of blue clad graduates to enjoy the day and the many parties. I anxiously hoped she remembered that we also had a party going on later that day and she needed to make an appearance!

broomfield High School graduation

Saturday was also my son’s 10th birthday. He was such a great brother and made way for his sister to own the day. He graciously took a back seat so she could be the star. 

We had a lovely BBQ with many of our good friends. It has been raining here for a good two weeks with really cold temperatures and Saturday was no different! It poured down! Thankfully, we have a huge front covered porch and we do most our cookouts under the porch. We had two grills going, a gas and a charcoal. We grilled burgers, chicken kebabs and vegetables. I made a quinoa salad with fruit, a Caprese pasta salad with a balsamic vinaigrette, grilled vegetables with a Herbes De Provence vinaigrette, and tangy, South Indian lemon rice. 

Graduation Food

Chips, salsa, Feta dip and a spicy black bean dip with assorted olives and vegetables rounded out the savouries. Dessert was a blueberry cobbler, grilled nectarines and pineapples with pound cake and ice cream, and assorted fruit. A wonderful friend made a beautiful cheesecake. We had plenty of sweets! Sweet ice tea, Southern style, and lemonade quenched our thirst. I think everyone enjoyed themselves! 

One thing about cookouts is they don’t really allow you to sit for too long with your guests. I was running constantly from the grill to the food tables. Once the food was done though, I had a chance to sit and converse.

Pepper Jack Macaroni and Cheese-1

In the U.S. it was Memorial Day weekend so my husband and I were off from work on Saturday, but what did I end up doing on my day off from cooking at the store? Cooking for an even bigger crowd. I’m a glutton for punishment. 

Were any of you aware that last week was National Vegetarian Week? I stumbled upon it while I was reading some article but then decided to run with it! It’s the excuse I used to cook vegetarian all week long. My eldest loved it because for once, she could eat everything and wasn’t relegated to the sides! 

I loved it too. Dinner was uncomplicated and easy to throw together. It took me only an hour each day to get dinner on the table. No dealing with cleaning meat or chicken, waiting for it to defrost, soften, and so on. 

Pepper Jack Macaroni and Cheese-2

This Mac and Cheese was dinner one day along with sautéed baby broccoli and baked kale chips. I jazzed it up a bit by using Pepper Jack since I love Pepper Jack cheese. It added a little kick without too much heat. 

I also didn’t use macaroni but pasta shape known as pipe, Whole Foods has an excellent organic one I like to use. I just think they look cool and I’m like a little kid when it comes to pasta shapes.

pipe pasta

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Pepper Jack Mac and Cheese

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 8-10 servings

A creamy mac and cheese using pepper jack cheese for a spicy kick.
Ingredients
  • 1 pound/ 455g macaroni or any short tube pasta
  • 9 ounces/255g Pepper Jack cheese or other spicy cheese, shredded
  • 3 ounces/85g white Cheddar cheese,shredded
  • 4 tablespoons/55g butter, unsalted
  • 3 tablespoons flour
  • 3½ cups/830ml milk
  • ½ teaspoon nutmeg
  • 1 tablespoon honey Dijon mustard
  • ½ teaspoon turmeric, optional
  • 2 slices bread ends
  • 2 teaspoons olive oil
Instructions
  1. CHEESE SAUCE
  2. In a large saucepan melt the butter.
  3. Once the butter is melted add the flour and mix to make a roux.
  4. Cook a little to get the raw flour taste out.
  5. Add the nutmeg.
  6. Slowly add the milk and stir with a whisk to make sure it doesn't get lumpy.
  7. You can warm the milk so the sauce is lump free but I never do and I've never had a problem with a lumpy white sauce.
  8. Once the white sauce begins to bubble and thicken, pull off the heat and add your cheese.
  9. The heat from the white sauce should be enough to melt the cheese but you can put it back on the burner with the heat off.
  10. Mix the cheese until all is melted and homogenous.
  11. Add the honey Dijon mustard or your mustard of choice, and the turmeric if using.
  12. The cheese I buy is an organic, natural cheese from Whole Foods and it has no colouring.
  13. Pepper Jack by nature is a white cheese.
  14. So, to get the yellow colour of mac and cheese, I add a touch of turmeric.
  15. If you are using yellow cheddar, then you can omit the turmeric.
  16. Keep the sauce to the side as you boil the pasta.
  17. Follow the package directions to boil your pasta but boil it three minutes shy of the recommended time.
  18. You want a good bite when you pull it off the heat.
  19. The pasta will cook further in the sauce when it's baked so over cooking it now will give you a mushy mac and cheese.
  20. Keep a little of the pasta water to thin the cheese sauce if needed.
  21. Once the pasta is ¾ cooked, drain it and reserve some pasta water.
  22. Mix the pasta into the cheese sauce, coating evenly.
  23. Add a bit of pasta water if it seems too gloppy.
  24. Have a buttered baking dish ready and pour the mac and cheese into the prepared dish.
  25. If you'd like a crumb topping, take some bread ends or heels, I used the thick bread heels of a heavily seeded and grained bread, cut into small cubes and toss with olive oil.
  26. Scatter over the top.
  27. Preheat the oven to 375F/190C and place the mac and cheese on the centre rack.
  28. Bake for 30 minutes or until the cheese is bubbly and the croutons are golden brown and crispy.
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Pepper Jack Macaroni and Cheese-4

So, yeah, this isn’t a very original post because there are a million mac and cheese recipes out there! But hey, it’s a post and it really was quite tasty with the creamy, spicy cheese, the funky pasta and the crunchy croutons on top. But I am slowly getting there and back in the kitchen. The mind has been a bit slow churning and I finally figured out that it may have been the new meds I started. Well, my job revolves around cooking and so does this blog, if I can’t be creative and motivated then where will I be? So, I stopped taking the new meds. I hurt a bit more but my mind is my own now.

Did any of you cook vegetarian food last week? It’s been really fun to see all the fresh, spring flavours on the blogs and then the autumn flavours coming from the Southern Hemisphere. Y’all are definitely inspiring! Can’t wait to see more seasonal goodies!

Have a great week everyone! 

Spinach Fatayer with Feta

Spinach and Feta Fatayer

London makes quite a few appearances in this blog purely because that’s where I grew up and have, not only my fondest memories, but the most vivid ones. I moved to London at a young age but since I was old enough to be aware and spent my school years there, I have wonderful memories. 

I don’t talk too much about my time in Saudi and only because I have flashes of my time there. I was born in Saudi and though I only lived there for a short time, my memories are happy ones. I have no Middle Eastern ancestry, but happened to be born there because my parents moved a few years beforehand for work.
 
Mostly it was hot, and I believe it still is! But for all the heat, I still played outside in front yard of our house with my sister, enjoyed picnics in the date groves and BBQ’s at the beach. It maybe a sandbox, but it has its own beauty.
 
To accommodate our big family back then (there were 8 of us) my dad ordered a huge 1976 Cadillac Deville straight from the factory in Detroit. I remember the day it arrived, beautiful, silver with red leather and big, boy was it big. It still had the temporary Michigan plates and as a youngster, I was just gob smacked. I have photos which I would’ve loved to share but they’re all back in Houston with my dad. I will remember to get them when I go back later this month.
Spinach and Feta Fatayer
 
The boot of this thing was massive. So massive that when we went on our picnics, my dad would open up the back and all us little kids would climb in and that’s where we ate, sitting in the boot of the Cadillac. I think there’s a photo of that too!
 
I’d just like to say that this car moved with us to England where it was way too big for the little English countryside roads. When we moved to Houston, it travelled with us then too. In fact, I learned to drive in this beloved Cadillac. We finally laid it to rest many years ago but it was my companion for many, many years.
 
Apparently, good food was important to me back then as well. Many of my flashes of memory, are food memories. The juicy rotisserie chicken spinning away at the bakery where my dad would pick up some hot loves of Arabic bread and a chicken for dinner. I can still taste it to this day, moist and tender with a hint of lemony flavour.
 
Spinach and Feta Fatayer
 
The shawarmas are ingrained in my taste buds too; slices of tender chicken or lamb, stuffed inside a warm pita bread with pickles, potatoes, tomatoes and lots of tahini sauce. And let’s not forget the famous lamb and rice kabsa; a whole lamb, spit roasted sitting atop mounds of glistening, golden rice. What made it even more fun was digging into this huge tray of food alongside others, communal style, all pinching off meat with our fingers and shaping a little mound of rice with our right fingers to scoop up to our mouths. Food tastes so much better when fingers are digging in, feeling the food, grasping it and transporting it to the taste buds. 
 
I have vague memories of the family who lived across from our house, they were Arabs and wonderful people. I can’t remember them at all really, but I know there were grown children, sons and daughters. My sister and I would spend time at their home and we were always welcome. We would just walk across to their house unannounced and they would include us in their day and we would sit with them to eat. Their courtyard had an overhead trellis were bunches of grapes hung, dangling from amongst the leaves. I remember this because I was fascinated by how the grapes grew, in masses draping themselves through large leaves. They were incredibly sour and I realise now that they weren’t grown for the fruit but for the vine leaves. Stuffed grape leaves are some of the best things on this planet.
 
Our neighbours to the left were an American family, My very first friend was the boy who lived next door, John. For years and even to this day, my uncle asks about my “boyfriend” John. So, John, if you happen to be reading this and you lived in Saudi in the 70’s next door to a scrawny Indian looking girl, that’s me!
 
Spinach and Feta Fatayer
 
So many wonderful memories of family, friends and food. The best apples and pears I ate were in Saudi, they actually smelled like apples and pears and their fragrance was intoxicating. Even today, when I pick up a pear to buy, I smell it, trying to get a hit of that fragrance I remember. The seafood, the kebabs, the sandwiches….In fact, one of the best steaks I’ve ever eaten was at a fancy restaurant there. 
 
Just as we were getting ready to leave Saudi for England, my aunts and uncles moved there and so began a tradition of family members living in Saudi. I had opportunity to return a few more times and I hope I get to go again since Saudi houses two of the most important Islamic holy sites. 
 
My uncle and a few cousins still live there and my brother just returned from Saudi a few months ago. So, even though there is no Middle Eastern blood coursing through our veins, the Middle East is very much a part of our ancestry now.
 
That probably explains my love for all Arabic food. I have grown up eating it, and it is present at every family gathering and it’s one of the first things we cook after Indian.
 
Spinach and Feta Fatayer
 
These delicious spinach fatayer or pies, are common throughout the Middle East and the Levant. My children love them and I always used to buy them because they’re not expensive, and buying them fresh from the bakery they were still warm and so good. Of course, this was in Houston.
 
The Denver stores have them too but they are not warm and fresh out of the oven. I did pick up a couple of bags of spinach pies last time I was at the Middle Eastern store and they were done in a day. I decided to make my own variation with feta. 
 
These were wonderful, warm and soft bread with a lemony filling of spinach and feta. I used part white and part whole wheat, just to make them a bit healthier. I also don’t like my filling overly tart, so I dialled back the lemon a bit, but feel free to increase the lemon (not too much because you don’t want the filling too wet) These lasted about 3 days. They are a great snack and a wonderful picnic or lunch bag idea. 
 
Spinach and Feta Fatayer-6
  

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Spinach and Feta Fatayer

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 16 pies

Soft, fluffy and tangy Middle Eastern spinach and feta pies
Ingredients
  • 2 cups/300g bread flour
  • 2 cups/300g white whole wheat flour
  • 2 teaspoons (or 1 package) yeast
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 3 tablespoons olive oil
  • 1½ cups/355ml warm water
  • FILLING
  • 1lb/455g spinach, fresh or frozen
  • 4 green onions, chopped fine
  • 2 teaspoons lemon juice
  • salt, to taste
  • ½ cup Feta cheese
Instructions
  1. In the bowl of a stand mixer mix the flours, salt, sugar and the yeast.
  2. Add the olive oil and the warm water, a little at time until a dough forms.
  3. You may need more or less water depending on the flour.
  4. Knead until the dough is smooth and elastic.
  5. Place the ball of dough in a greased bowl, cover and place in a warm area.
  6. Allow the dough to double in size, about 90 minutes (45 minutes if high altitude)
  7. While the dough is resting and rising, make the filling.
  8. If using fresh spinach, place the spinach in a microwaveable bowl and microwave for about 5 minutes until soft and wilted.
  9. Or, place in a pan with a drop of water and allow to steam and wilt.
  10. Drain the spinach and squeeze out all the water.
  11. You may need to wrap the spinach in a towel to get out all the excess water.
  12. Once the spinach is dry, chop it into small pieces.
  13. If using frozen, defrost and squeeze out all the water.
  14. Place the dry spinach in a bowl, add the green onions, feta cheese and lemon juice.
  15. Check to taste for salt and lemon juice.
  16. Don't make the filling too wet, it will be hard to seal the pies.
  17. Preheat the oven to 350F/180C
  18. Once the dough has doubled in size. slowly punch down the dough.
  19. Place on a clean counter and knead gently.
  20. Cut the dough into 16 pieces.
  22. Roll out one piece of dough into a 5 inch/13 cm circle.
  23. Drop a rounded tablespoon of filling onto the centre of the dough.
  24. Pull up one side of the dough and seal.
  25. Pull up the other side and make a tri tip seal.
  26. I didn't need any water to seal but if you're having a problem getting the edges to seal, use a bit of water or flour paste to seal.
  27. Keep the pie aside.
  28. Repeat with the remaining pieces of dough.
  29. Place on a couple of cookie sheets and place in he oven
  30. Bake until golden brown and puffy, about 20 minutes.
  31. See warm or room temperature.
  32. They store really well in the fridge for a quick snack or packed lunches.
Notes
You can use all purpose flour for all or part of the flours. White whole wheat is great to use because it is soft but is still a while wheat flour.
This dough makes great pita bread if you decide to make only a few fatayer and a few homemade pita bread.
Just bake the pita bread on a hot pizza stone or a heated cookie sheet.
It has perfect pita pockets!
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Spinach and Feta Fatayer

I hope spring or fall is making an appearance in your part of the world. Colorado spring is very much like winter so we really see no difference! Lots and lots of snow signifies spring for us, so I guess spring might very well be here! I haven’t been able to see any new blossoms or buds yet though, but maybe the several inches of snow might possibly be covering them up.

Have a great week!

Heirloom Tomato Pizza

Heirloom Tomato Pizza

My dearest friends and readers, I have missed you. It seems like an eternity since I’ve been on my computer, on WordPress, typing away. First of all, I’d like to thank all those wonderful friends who have left comments on my Facebook, have chatted with me and sent me emails. I so, so, appreciate your love and thoughtfulness.

Heirloom Tomatoes-1

It has been a busy summer for me. I celebrated the end of Ramadan in Houston because I really needed to see my family and to feel the comfort, love and support only family and close friends can bring. It was a bit of a sad Ramadan for me and I really wanted to trade my tears for smiles again. If you know me, you’ll know that I’m never without a smile on my face. My thought on this matter is that I just don’t have time to be in a bad mood. It takes entirely too much energy to be grumpy.

Heirloom Tomato Pizza

We had a wonderful mini vacation to Houston, San Antonio and Dallas-Fort Worth. It was exhilarating to be with family again and laugh too much, eat too much and sleep not enough! I came back energised and ready to get cooking, baking, photographing and blogging.

At least that was the plan. Ever since I’ve been back, happy busyness has been keeping me otherwise occupied. The end of the summer events have been keeping me busy as far as cooking goes, I had a few dinner parties that went fabulously and I’ve also been working every Saturday as the Thermador cooking demo person. 

In all this busyness though, I have missed one thing, my blogging friends, my lovely readers and I’ve missed the friendship that only a blogger knows. It was time to come back.

Heirloom Tomato Pizza

I, honestly, still don’t have time to cook and my family has been sorely neglected. I may be on the brink of a mutiny. But I manage to get food on the table; whether it is edible or not! 

Since I cook every week on Saturdays for Thermador, I am going to start featuring those recipes until I can find a break to do my own blog cooking. I will tell you now, to excuse the bad photos because of the lighting in the showroom. 

So, onto this Heirloom Tomato Pizza; it was supposed to be a tart. When I was heading off to the showroom for the demo, I left the tart shells in my freezer. Yep, big fail. However, I was also making a BBQ Chicken Pizza that day and had two rounds of pizza dough. I figured that a pizza was just as good as a tart, and you know what? It was pretty darn delicious.

Heirloom Tomato Pizza

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Heirloom Tomato Pizza

Prep time: 

Cook time: 

Serves: 18-24 slices

A creamy, ricotta and mascarpone cheese pizza topped with seasonal heirloom tomatoes.
Ingredients
Pizza Dough
  • 3½ cups/500g all purpose/plain flour
  • 2¼ teaspoon/1 sachet instant yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons extra virgin olive oil
  • 1-1½ cups warm water
Pizza
  • 1 15oz/425g container ricotta cheese
  • 1 8oz/225g container mascarpone cheese
  • 2 teaspoons salt or to taste
  • ⅚ sprigs fresh thyme
  • pepper
  • 4-5 large assorted Heirloom Tomatoes, sliced
  • extra thyme for springing over top
Instructions
Pizza Dough
  1. There are many ways to make pizza dough.
  2. I usually dump all my dry ingredients into the mixer and mix,
  3. Add the warm water, 1 cup first and then drizzle as necessary.
  4. Let the mixer do the work, knead and become nice and smooth.
  5. Place the dough ball in a greased bowl abc cover with a towel to rise.
  6. About an hour at sea level but about 30-40 minutes at altitude.
  7. However, when I do this, I know my yeast is fresh and will rise.
  8. If you are unsure of the quality of your yeast, then let it proof with the water and sugar until light and fluffy.
  9. Then add to the flour, olive oil and salt.
  10. While the dough is rising, work on the tomatoes and the cheese mixture.
  11. Slice the tomatoes in a ¼ inch slice.
  12. Mix the ricotta and mascarpone together, add the thyme, salt and pepper.
  13. Be generous with the salt, but taste to ensure you don't over salt!
  14. Preheat the oven to 500F/250C
  15. Once the dough has risen, spread out the dough into a large sheet pan, I used a half sheet size.
  16. You could also divide the dough into ¾ pieces and make individual pizzas.
  17. Smear the cheese filling all over the dough and arrange the tomatoes over the top.
  18. Sprinkle a few thyme leaves but reserve some to place on top after baking.
  19. Place in the oven and bake for about 20 minutes.
  20. The tomatoes should be shrunk slightly and the crust and cheese lightly browned.
  21. Pull out of the oven and let cool a little before slicing.
Notes
So, this was the first time I made this and though I usually like to try it out a couple of times before posting, I thought it was very good like this. I chose to use ricotta and mascarpone because I don't like the graininess of ricotta cheese. I figured, mixing a bit of mascarpone would tame the gritty feeling and sure enough, I got all creamy and not grainy. Creamy is good and this was really very good with the tomatoes being the star. However, I think a tad drizzle of garlic oil or even basil oil could elevate this even more. Maybe even an addition of a garlic clove in the cheese mixture could zip it up a bit. But like I said, it is very, very good as is. I just have a tendency to not leave things well enough alone.
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Heirloom Tomato Pizza

I hope y’all have had a chance to try some heirloom tomatoes this season. They are so pretty and quite delicious. 

Now, I’m dreading the impending…..pumpkin season. You know me and pumpkins. I guess we’ll see what I can muster up this pumpkin season to be a reputable blogger 🙂

I wish you all a very happy and productive week. I shall be by to visit you all very soon. Thank you for your patience, love and support! 

Spinach Soufflé

Spinach Soufflé

How was everyone’s weekend? In the US, Sunday was Father’s Day and it was a beautiful day, a bit hot for my liking but nice nevertheless. What did you all do for the special fathers in your life? 

We had a bit of a late and lazy start but eventually when everyone was ready, we headed out to one of the many State parks we have and walked/hiked around, well, I mainly hobbled but it was still really nice to get out in the open and enjoy nature. I have missed being outside.

We took a ride up to Golden Gate Canyon State park, about 40 minutes from where we live in Broomfield. It’s not very mountainous as such, but a beautiful canyon with a river carving through, lush green vales and hills and a few precarious rock formations.

Laith and Sahare

We drove through to the open space and it was just perfect. We could see the plains of Denver on one side and rocks and hills on the other, and we were standing in the middle surrounded by an endless prairie. It was beyond beautiful and peaceful.

We didn’t do anything fancy for dinner; came home and slapped some burgers on the grill, chips on the side and warm brownies for dessert. I think it was perfect and the man of the hour thought so too.

Trace

Today’s post is nothing new but definitely an old favourite classic of many. This one particularly so, because it’s an adapted Julia Child recipe. You can’t get more classic than that. My first experience with soufflé probably wasn’t the greatest because it was the frozen, throw in the oven kind. It wasn’t bad and I rather enjoyed it. As time’s gone on, I have of course, made my own from scratch. Apart for the dessert kind, my favourite is the spinach soufflé.

Spinach Souffle

Over the winter, the only thing that was available at the farm was the over wintered spinach. I wasn’t familiar with the term and come to find out it basically a hardy variety of spinach that can be grown, covered, in the winter time. It is SO good. So good that I went back many, many times to stock up on this sweet, sweet green. I made lots of Spinach and Potato curry, I made Spinach and Feta cheese borek, I sautéed it with garlic and I made soufflé. 

Spinach Soufflé

Julia Child’s recipe is made in one big soufflé dish, but I wanted to make mine in individual ramekins as a side dish to serve with my kefta kebabs. My ramekins were a bit small and I recommend a 1 cup or 1½ cup ramekins, otherwise you may have batter leftover (which you can put in a dish and bake).

Spinach Soufflé

They were light, fluffy and delicious. Mine did rise nicely but deflated before I could photograph them. 

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Spinach Soufflé

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Cook time: 

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Serves: 1 large dish or 8 ramekins

A French classic from Julia Child, a creamy Spinach Soufflé with farm fresh spinach and Swiss cheese.
Ingredients
Soufflé Base Sauce
  • 3½ tablespoons butter
  • 4½ tablespoons flour
  • 1½ cups/355ml milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • a pinch of cayenne pepper
  • a pinch of nutmeg, ground
  • 6 egg yolks
Spinach base
  • 1 cup blanched and cooked spinach
  • 2 tablespoons red onions, finely chopped
  • 2 tablespoons butter
  • ¼ teaspoon salt
Souffle
  • 7 egg whites
  • pinch of salt
  • ½ cup Swiss cheese, grated
Ramekin Prep
  • 2 teaspoons butter
  • 2 tablespoons Parmesan cheer, grated
  • 1 8 cup soufflé mould or
  • 8 1 cup ramekins
Instructions
Ramekin Prep
  1. Preheat the oven to 400F/200C
  2. Start by buttering and sprinkling cheese on the moulds.
  3. Put aside.
Soufflé Base
  1. Melt the butter in a saucepan on medium heat
  2. Add the flour and mix until a thick paste forms.
  3. Drizzle in the milk and whisk out the lumps.
  4. Beat vigorously and add the seasonings.
  5. The sauce will be very thick.
  6. Add the egg yolks and mix until combined thoroughly.
Spinach Base
  1. Cook the red onion sin the butter until softened.
  2. Add the cooked spinach and the salt and stir over moderately high heat to evaporate as much water as possible.
  3. Remove from the heat.
  4. Add the spinach to the egg yolk/white sauce soufflé base.
  5. Put to the side while preparing the egg whites.
Souffle
  1. Beat the egg whites and salt until stiff, using a hand or stand mixer.
  2. Stir in ¼ of the whipped egg whites into the spinach mixture to lighten it .
  3. Stir in all but 2 tablespoons of cheese.
  4. Fold in the rest of the egg whites, gently but thoroughly.
  5. Pour the batter into the prepared mould or divide amongst the 8 ramekins.
  6. Fill the ramekins pretty full, almost to the top.
  7. They will sink when cool.
  8. You may have some batter left over.
  9. This can be baked off in a small dish also.
  10. Sprinkle with the remaining cheese over the top.
  11. Place in the middle rack of the oven and lower the heat to 375F/190C.
  12. Bake for 25-30 minutes without opening the oven door.
  13. If you like the centre creamy, remove it at this point.
  14. If you prefer a well cooked soufflé, cook for another 5 minutes.
  15. If you are using ramekins, they will be ready at 30 minutes.
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Spinach Soufflé

I hope everyone’s had a good week. It’s been a bit hectic for me with cooking demos, and then the World Cup. It was disappointing to see England lose their first game but I am still hoping for the best. I had the best time watching the game with a bar full of other Englishmen and it was like being home 🙂 I had a blast. 

Have a great week everybody!