Kale and Cheese Soufflés

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(makes 6-8)

  • 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


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.          

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