This week's Wednesday with Donna Hay recipe, Spinach and Cheddar Souffle, was chosen by Margaret. It comes from p8o of Modern Classics I.
As expected, this souffle contains spinach, cheddar, eggs, milk, flour, butter, salt and pepper. I substituted the butter for margarine to try and be slightly more healthy, and I used frozen spinach. I didn't have any breadcrumbs to line the ramekins in which I baked the souffles, so I used semolina instead.
The end result was nice enough, but I didn't find it very filling - it is not really a complete meal in itself. I probably won't make this again.
To see what Margaret, Kayte and Chaya thought of this souffle, visit their websites on Wednesday US time.
It looks like an interesting recipe and I would definitely give it a shot :D
ReplyDeleteCheers
Choc Chip Uru
Yours looks great. I think mine was much larger, so it actually was satisfying...I used a one cup ramekin. I love the color and shape of your ramekin, really is a beautiful way to showcase this recipe. Mine is scheduled to post a little after midnight.
ReplyDeleteThey are pretty but not very tasty. Fun to make tho. Love your ramekins.
ReplyDeleteEver since I saw the original Sabrina, I've wanted to make a souffle.
ReplyDeleteIt looks good, but I can see how it wouldn't be that filling.
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ReplyDeleteI have always been a bit intimidated by souffles, so this is particularly impressive!
ReplyDeleteI find souffles so light as air that they are difficult to have as a complete meal in themselves too :)
ReplyDeleteSpinach % Cheddar Soufflé sounds like a nice light lunch for spring or summertime - it did rise beautifully. I think I would like to eat this with a side salad!
ReplyDeleteI don't think I could ever get full with a souffle. The combination sounds delicious and it looks pretty.
ReplyDeleteLooks lovely - aren't savoury souffles served as starters?
ReplyDeleteAmazing combination !
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