Fresh pasta with chicory and gorgonzola

10 minutes

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Chocolate figs with mascarpone and sugared violets

5 minutes

Chilli recipes

Pumpkin soup with roast pepper and chilli salsa

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Oven-roasted spiced fillet with fragrant dhal

1 hour 20 minutes

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Pickled pear salad with chickpea fritters

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Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

Cheese recipes

Baby spinach and gruyere souffle

40 minutes

Baby spinach and gruyere souffle

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

350 g baby spinach, trimmed
50 g butter, plus extra for greasing
3 T flour, plus extra for dusting
3/4 cup milk
Sea salt and freshly ground black pepper
4 free-range eggs, separated
120 g Gruyère

Method

Preheat the oven to 180°C.
Blanch the spinach in a saucepan of boiling water, then drain and blitz with a hand blender.
In another saucepan over a low heat, melt the butter, then add the spinach and flour.
Cook for 1 minute, stirring, then add the milk and season to taste. Cook, stirring, until the mixture begins to thicken. Remove from the heat and allow to cool slightly before beating in the egg yolks, along with half the cheese.
Whisk the egg whites until stiff peaks form, then fold into the mixture.
Grease 4 shallow bowls with butter and lightly dust with flour. Spoon the mixture into the bowls and sprinkle over the remaining cheese.
Bake for 30 minutes, or until set.
Serve immediately.

Cook’s note: Greasing and dusting the serving dishes prevents the soufflé batter from sticking to the sides and so helps it to rise better. Try not to open the oven before the end time as this, too, may cause your soufflés to defl ate.

Per serving: 1559.8 kJ, 18.1 g protein, 28.5 g fat, 9 g carbs

TASTE’s take:
All this dish requires is some crusty bread and a salad. Try Gorgonzola instead of Gruyère next time.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Fresh pasta with chicory and gorgonzola

Pistachio and orange cake

Garlic, spinach and feta flatbreads

Chocolate figs with mascarpone and sugared violets

Pumpkin soup with roast pepper and chilli salsa

Oven-roasted spiced fillet with fragrant dhal

Pickled pear salad with chickpea fritters

Orange spiced roast baby beets and onions with tender eisbein

Creamy rosemary and chicken ragu with grilled baby brinjal

Ciabatta toasts with baby button mushrooms and romesco sauce

Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

Baby spinach and gruyere souffle

Baby spinach and gruyere souffle

Ingredients

Method