Kale and Cheese Souffles

(makes 6-8)
Ingredients

• 50g butter
• 30g grated parmesan
• 45g flour
• 300ml milk, warmed
• A good pinch of nutmeg
• ½ tsp cayenne pepper
• Salt and pepper to taste
• 4 egg yolks
• 150g goats cheese/feta
• 6 egg whites
• ½ tsp crème of tartar
• 400g cooked chopped spinach or kale
• Extra butter & parmesan to grease moulds
  
  

Method

Preheat the oven to 180°C. Brush the soufflé moulds with melted butter & then sprinkle in the extra grated parmesan to line the sides. Set aside until ready to use. In a saucepan heat the butter & add the flour. Cook for a minute, then slowly add the warm milk while whisking constantly to prevent lumps. Bring to a simmer & add the goats cheese or feta, cayenne, nutmeg, salt and pepper to taste. Squeeze moisture from chopped spinach or kale and add to mixture. Add the egg yolks & allow to cool. Whip the egg white with the cream of tartar to soft peaks & gently fold into the cheese mix. Spoon into the soufflé moulds to ¾ full & bake in a hot oven for about 12-15 minutes until golden & well risen. Remove & serve immediately.