Vegetarian starter
Serves four
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- 60g margarine
- 50g (100ml) flour
- salt, pepper, paprika, cayenne pepper, dry mustard powder and ground nutmeg to taste.
- 500ml milk
- 100g (250ml) mature VEGETARIAN Cheddar cheese (available from Pick n Pay), grated
- 3 extra-large FREE RANGE eggs (available from Woolworths, Pick n Pay or most farm stalls), separated
- 200g finely shredded fresh spinach
- Make a roux with marg, flour and seasonings, cook over medium heat, one minute.
- Remove from heat and whisk in milk, using a wire whisk.
- Return to heat, cook, stirring continuously, until sauce boils and thickens.
- Cook a further two minutes, stirring now and then.
- Remove from heat, stir in cheese until melted.
- Beat in egg-yolks and spinach.
- Whip egg-whites until soft peaks form, fold carefully into spinach mixture,
just until blended.
- Turn mixture into a lightly greased 1,5 litre souffle-dish, bake at 190 ° C,
40 to 45 minutes, or until well risen, nicely browned and firm.
Serve immediately, accompanied by a mixed salad and brown bread.