Music Played13 items
Bob Seger and The Silver Bullet Band Hollywood Nights
(CD Single), Capitol
Caro Emerald Tangled Up
(CD Single), Grandmono, 1
Barbra Streisand & Neil Diamond You Don't Bring Me Flowers
Barbra Streisand Greatest Hits Vol.2, CBS
Scouting for Girls Heartbeat
(CD Single), Epic
Al Stewart On The Border
Al Stewart - Year Of The Cat, RCA
P!nk Just Give Me A Reason (feat. Nate Ruess)
The Truth About Love, Sony Music, 1
Lynn Anderson Rose Garden
PAUSE FOR THOUGHT
Million Sellers Vol.15 - The Seventie, Disky
Kylie Minogue Can't Get You Out Of My Head
(CD Single), Parlophone
Supertramp It's Raining Again
The Very Best Of Supertramp, Polygram Tv
Michael Bublé It's A Beautiful Day
(CD Single), Reprise, 1
The Beatles Here Comes The Sun
The Beatles : 1967-1970, Apple, 7
Thea Gilmore Love Came Looking For Me
(CD Single), Fullfill Records, 1
George Strait Where the Sidewalk Ends
Spinach and Fontina Soufflé
from "Vegetables from an Italian Garden - Season by Season Recipes" (Phaidon)
Prep time 1hr
Cooking time 50 mins
800g / 1¾ lb potatoes
2 egg yolks
20g / ¾ oz butter, plus extra for greasing
25g / 1oz Parmesan cheese, grated
300g / 11oz mild fontina cheese, diced (or Taleggio &/or Gruyère)
6 tbsp fresh breadcrumbs
300g / 11oz spinach, coarse stalks removed
1 tbsp olive oil
1 clove garlic, peeled
salt & pepper
For the béchamel sauce
40g / 1½ oz butter
40g / 1½ oz plain flour
500ml / 18fl oz milk
1. Put the unpeeled potatoes into a large pan, pour in water to cover, add a pinch of salt & bring to the boil. Boil for 30-40mins, until tender.
2. Drain, peel & then mash in a bowl.
3. Stir in the egg yolks, butter & Parmesan & season with salt & pepper.
4. To make the béchamel sauce, melt the butter in a pan.
5. Stir in the flour & cook over low heat, stirring constantly, for 2 mins, until the mixture turns nut brown.
6. Gradually stir in the milk & bring to the boil, stirring constantly. Cook, stirring constantly, until thickened & smooth. Season to taste with salt.
7. Remove from the heat & stir in the fontina.
8. Preheat the oven to 200C/400F/Gas 6.
9. Grease a soufflé dish (approx 20-25cm wide/15-20cm deep) with butter & coat with the breadcrumbs, tipping out any excess.
10. Cook the spinach in just the water clinging to the leaves after washing, for 2 mins, then drain & squeeze out the excess liquid.
11. Heat the oil in a small frying pan.
12. Add the garlic clove & cook over low heat, stirring frequently, for a few mins, until golden. Remove & discard.
13. Add the spinach & cook, stirring occasionally for 2 mins, then remove from the heat & stir into the béchamel sauce.
14. Spoon a generous layer of the potato mixture into the dish to cover the base & sides.
15. Fill the centre with the béchamel sauce mixture & top with the remaining potato mixture.
16. Bake for 50 mins.
17. Remove from the oven & serve the soufflé immediately straight from the dish.
Nigel's Top Tips
• Heat the peeled garlic clove in the olive oil but remove it before cooking the spinach in the oil. This technique is often used in Italian cooking.
• A good general tip for soufflés is: Don't let the butter lining your soufflé dish melt, as it's stops the soufflé rising during cooking, therefore not a bad idea to chill the dish first.
• Run your thumb round the top rim to clean it, as if mixture clings to it during cooking it prevents the soufflé from puffing up sufficiently.