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Microwave Spinach and Cheese Soufflé
Microwave Spinach and Cheese Soufflé is a modern British recipe for a classic vegetarian cheese and spinach soufflé that's adapted to be cooked rapidly in a microwave. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Spinach and Cheese Soufflé.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesMilk RecipesCheese RecipesBritish Recipes
Microwave Spinach and Cheese Soufflé: A British recipe for a vegetarian cheese and spinach soufflé that's adapted to be cooked rapidly in a microwave.
Ingredients:
25g plain flour
1/4 tsp salt
1/2 tsp mustard powder
generous pinch of paprika
350ml evaporated milk
225g Cheddar cheese, grated
225g fresh spinach, stems removed
6 eggs, separated
1 tsp cream of tartar
Method:
Combine the flour, salt, mustard powder and paprika in a bowl. Stir in a little evaporated milk, ensuring that the mixture is smooth, then work in the remaining evaporated milk.
Transfer to you microwave (1200W) and cook on FULL power for 90 seconds, stirring half way through, or until thickened.
Wash the spinach, shale off any excess liquid and chop coarsely. Place in a bowl, set in your microwave and cook for 30 seconds, or until the leaves are just wilted.
Finely chop the wilted spinach and stir into the evaporated milk mixture along with the grated cheese. Cook in your microwave on FULL power for 60 seconds, or until the cheese has melted. Stir to combine and set aside.
Whisk the egg whites with the cream of tartar until they stand in stiff peaks. Beat the egg yolks in a separate bowl until thick, pale and creamy.
Whilst beating constantly, pour the cheese sauce over the egg yolks and beat well to combine. Add the egg whites and fold in gently with a metal spoon.
Pour the resultant mixture into an ungreased 2.25l soufflé dish. Place in your microwave and cook on LOW power for 8 minutes, then on MEDIUM power for 10 minutes, or until the soufflé is well risen, the top edges appear dry and the dish has a set appearance.
Serve immediately, before the soufflé collapses.
Compared to a soufflé cooked in the oven, a microwave soufflé will rise more, but will not develop a crust on top.
For a cheese soufflé, simply follow the steps above, but omit the spinach from the recipe.
