Running With Tweezers is back from the holidays and we’re happy to be hosting the first Hay Hay It’s Donna Day of 2007! Thank you to everyone who voted us the winner of the risotto challenge – what a shocker that was! Also, thanks to Barbara of Winos and Foodies, the founder of HHDD and special thanks to il cavoletto di bruxelles for doing such a great job hosting #8!
Since this is the first HHDD of the year, I thought I would make this one a challenge. You thought those self frosting cupcakes were a bear? The theme for Hay Hay It’s Donna Day #9 is…
Yes. You read right. Souffles. They can be sweet…or they can be savory. My hope is that they are remotely fluffy and scrumptious looking. When done right, they are a creamy, airy vision. When they’re done wrong, it’s at least the makings of a good story. This is a challenge as much in the capturing of your delicious dish as it is its execution. Since I’ve been through the
nightmare experience of doing it, I will be posting a styling related post in the next day or so for those of you who are choosing to take on this task!
Here are all of the important details:
That’s all, folks! To get you started on your souffle inspiration, here is the recipe I used for my version. It comes from Donna Hay Modern Classics #1 – Cheddar and Spinach Souffle:
- Place the spinach in boiling water and remove after 1 minute. Drain. Squeeze all of the excess liquid from the spinach and chop.
- Melt the butter in a small saucepan over medium heat. Add the flour and stir to a smooth paste.
- Whisk in the milk then stir until the sauce boils and thickens. Remove from heat and stir through the spinach, egg yolks, cheese, salt and pepper. Allow to cool to room temperature. Preheat the oven to 210C (425F). Grease four 1-cup ramekins with butter and sprinkle with dry breadcrumbs to coat. Shake out any excess.
- Beat the egg whites in the bowl of an electric mixer until soft peaks form. Gently fold in one third of the egg whites into the spinach mixture and then do the same to the remaining two thirds. Spoon the mixture into the ramekins and place on a baking tray. Bake for 15 minutes or until puffed and golden. Do not open the oven while cooking. Serve immediately as a starter or side dish. Serves 4.