This time, Matthew decided to take pictures of a recipe he cooked and of course, how couldn't I show it to you! It's a soft and fluffy soufflé with spinach and noodles that he found in the vegetarian cook book from Hugh Fearnley-Whittingstall. Perfect during this time of the year when you wanna spend some time in the kitchen to treat your family, friends or simply yourself to enjoy a delicious meal cooked with love. So let's start!
INGREDIENTS - serves 4
300ml milk
1 bay leaf
1/2 onion
black peppercorns
100g penne
oil
250g frozen spinach
50g butter
50g flour
75g spicy cheese
nutmeg
3 large eggs, separated, plus one egg white
salt and pepper
1. Preheat your oven to 190° C with a baking sheet inside. Also grease a baking dish with some extra butter.
2. Bring your milk, bay leaf, peeled onion and some peppercorns nearly to a boil and let it rest on the turned-off stove. Cook your penne until al dente like described on the packaging and mix it with some oil.
3. Thaw your spinach in a little pot and squeeze out all the water to chop it.
4. Melt your butter in another pot on medium heat, add the flour and sweat it for some minutes. Reheat your milk and poor it through a sieve. Now add 1/3 of it to the flour mixture and mix well. Do the same with the next two thirds of the milk until your left with kind of a thick béchamel sauce. Cook for some minutes while mixing.
5. Now take it from the stove to add your cheese, some nutmeg, the spinach and some salt and pepper (it should be seasoned well!). Then also add the egg yolks and finally your noodles. Beat the egg white until stiff and gently fold it under your spinach mixture. Put it all in the baking dish and on the preheated sheet in the oven. Bake for about 25 - 30 minutes until its rised and golden.
