By Chef Vivien Cunha

Z Recipe Spinach Souflee 1 EsseI love Soufflés, they are light , elegant and low in calories.You can make so many varieties from savory to delicious decadent chocolate soufflés. Once you get the groove of making them, you will start wondering why you have not attempted to make them earlier! And the best part is you can pre make them and keep in the refrigerator for 3-4 days! Bring to room temperature and bake!


3 TBS of unsalted butter, plus extra for greasing the dish

3 TBS of all-purpose flour

1 cup of scalded milk(warm)

1/4 cup of parmesan cheese

1/2 cup of Cotija Cheese

1/8 tsp of nutmeg

salt and pepper to taste

1/8 of tsp of red chili flakes

1/8 tsp of smoked paprika

5 extra large egg yolks ( room temperature)

1 LB of frozen chopped spinach defrosted and squeezed dry

6 extra large egg whites, (room temperature)

1/8 teaspoon of cream of tartar


Z Vivien Cunha 2 Square1) Pre heat the oven to 400 degrees. Butter the inside of a 6-8 cup soufflé dish and sprinkle with parmesan cheese evenly.

2) Melt the butter in a small saucepan over low heat, and stir the flour and cook , stirring constantly for 2-3 minutes, slowly add the milk, nutmeg, chili flakes, smoked paprika , salt and pepper, cook over low heat for 1 more minutes always stirring.

3) Off heat while still hot whisk egg yolks one at a time . Add parmesan cheese, Cotija cheese and spinach.

4) Put egg whites in an electric mixer , add cream of tartar and pinch of salt , whisk until they are firm.

5) Whisk one quarter of the egg whites into the cheese mixture and gently fold the rest slowly. pour into soufflé dish and make a circle around the dish with a knife, it helps the soufflé rise evenly.

Serve immediately

* Vivien Cunha has worked as a chef for 15 years, she has worked as a caterer, at restaurants, as a cooking instructor , as a private chef for celebrities and was a participant at the TV Show “ The Next Food Network Star “ season 3 –

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