Silver beet, Penne & Goats Cheese Soufflé (Vegetarian & GF)

Last night I made his & hers soufflés. When I asked my husband what he fancied tonight for dinner…he replied “nothing is going to top last night’s dinner!” And…that leaves me with today’s dilemma of what to cook tonight.

There is a stigma of soufflés being hard to perfect. I can assure you that as long as you get your egg whites nice and firm…this will turn out perfectly. Who begs to differ?

INGREDIENTS

serves 2

300ml milk (I used home made almond) + additional to loosen up the béchamel sauce
2 bay leaves
black peppercorns

100g quinoa penne (gluten free)

4 stalks silver beet
evoo
50g nuttalex or butter
50g gluten free flour
50g hard goats cheese (grated)
3 large egg (separated) yolks
4 large egg (separated) whites
sea salt & cracked black pepper

broccolini (steamed)
crumbled goats feta

Preheat the oven to 190C. Butter up an ovenproof dish. For this recipe I made 2 individual soufflés in 2 separate tins (as per above pic).

Place the quinoa penne in a saucepan of boiling water and cook al dente (as per instructions on pack). Drizzle a little evoo on the pasta to keep it from sticking together.

Remove the stems from the silver beet, wash thoroughly and slice into strips. Gently sauce over a medium heat in a fry pan, with a little extra virgin olive oil until wilted. Set aside.

Place the milk, bay leaves and a few peppercorns into a small saucepan. Gently heat and then take off to infuse the flavours.

Place the nuttalex (or butter) into another small saucepan and melt over a medium heat. Stir in the flour to create a roux and cook off gently for a few minutes (to remove the flour taste).

Slowly pour the milk mixture into the butter & flour and whisk well. You don’t want any lumps. Continue to cook over a medium heat until the mixture becomes a beautiful thick béchamel sauce. Add a little more milk if necessary, it the sauce is too thick.

Remove from the heat. stir in the grated cheese, cooked silver beet, sea salt and pepper. Beat in the 3 egg yolks and then fold through the cooked quinoa penne.

Whisk the 4 egg whites in a clean bowl to form firm peaks.

Fold the egg whites a little at a time into the penne/béchamel mixture very carefully. You don’t want to lose all the lovely airation from your egg whites, this is going to make your soufflé rise!

Pour the mixture gently into your greased ovenproof dish. Bake for 25 mins or until risen and golden.

Serve with steamed broccolini on top and crumbled goats feta.

*To ensure that this is vegetarian, check your goats cheese is made with a non-animal rennet

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