Spinach souffle from sang-lan

Name: spinach souffle from sang-lan
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: 750 g fresh spinach; 4 medium sized egg; 50 g unsalted butter or margarine; 50 g wheat flour; 500 ml Full Milk; 200 g mature cheese 50 at a stretch; 1 tl curry powder; 1 tl lemon juice; 1 toe garlic

A tasty recipe. The vegetarian main course contains the following ingredients: medium-sized egg, mature cheese 50 in one piece and garlic.

Ingredients

Kitchen Stuff

1 high round baking dish

Directions

Heat a bottom of water in a high pan and allow the spinach to shrink in 3 parts. Drain in a colander and press out the moisture.
Slice the spinach and press out as much moisture as possible. Put the spinach in a bowl.
Preheat the oven to 175 ° C.
Split the eggs.
Let the butter melt in a pan and add the flour. Leave on a low heat for 5 minutes, stirring constantly, until it is a uniform mass.
Add the milk and bring to the boil. Add the cheese, let it melt and remove the pan from the heat. Allow to cool slightly.
Pour some of the sauce into the egg yolks and stir well. Pour this mixture back into the pan with the sauce and stir until smooth.
Slice the garlic. Pour the sauce into the spinach and add the curry powder, lemon juice, garlic and pepper and salt to taste.
Beat the egg whites stiffly in a fat-free bowl and spatulate the mass through the spinach mixture.
Put everything in the baking dish and put the soufflé in the middle of the oven. Let rise in about 45 minutes and turn golden brown.
Do not open the oven in the meantime, as the soufflé may collapse. Serve immediately.