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Butter - 50 gms
Frozen Spinach - 100 gms
Fresh single cream - 150 ml
Egg yolks - 4
Cheddar cheese - 100 gms (grated)
Salt and freshly ground pepper
Egg whites - 5


  • Melt the butter in a saucepan, add the spinach and cook from frozen for 10 minutes or until just thawed. Puree in blender until smooth, then transfer to a bowl.
  • Beat the cream into the egg yolks and stir in the spinach together with the grated cheese. Season to taste.
  • Beat the egg whites until stiff, then fold into the spinach and egg mixture.
  • Butter a one litre souffle dish,  pour the spinach mixture and bake in a fairly hot oven for 30 to 35 minutes or until the souffle has risen and formed a crust.
  • The centre should still be quite creamy.
  • Serve immediately.
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