Recipes for the Busy Family: Spinach and Parmesan Souffles

Ingredients (serves 6)

Melt the butter in a medium saucepan over medium heat. Add the flour and use a wooden spoon to stir until the mixture is smooth. Reduce heat to low and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly until the mixture is smooth. Place the pan over medium heat. Bring to the boil and cook, stirring constantly, for 3-5 minutes or until the mixture thickens. Add the spinach and cook, stirring, until the spinach wilts.
Remove the pan from heat and stir in the parmesan. Transfer the mixture to a large heatproof bowl. Stir in the egg yolks. Season with salt and cayenne pepper.
Preheat oven to 200°C. Brush the base and sides of six 185ml (3/4-cup) capacity ovenproof ramekins with melted butter to grease. Divide the breadcrumbs among the ramekins and rotate to coat the inside. Shake out excess.
Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to fold half the egg white into the spinach mixture until combined. Gently fold in the remaining egg white until the mixture is just combined. Spoon the mixture evenly among the prepared ramekins.
Place the ramekins on a large baking tray. Bake in oven for 15 minutes or until the soufflÃ©s are puffed and golden. Serve immediately.

Make it ahead: Prepare to the end of step 3 up to 4 hours ahead. Cover the spinach mixture with plastic wrap and store in the fridge. Store the egg whites in an airtight container in the fridge. Remove from the fridge 20 minutes before using (see tip, below). Continue from step 4, 25 minutes before serving.
Cook's tip: For a light and fluffy mixture, make sure the egg whites are at room temperature in step 4 – as a guide, remove them from the fridge about 20 minutes before you need them. Serves 6 as a starter.