Spinach and Ham Soufflé

Spinach and Ham Soufflé Recipe from Romania with Eggs and Sour Cream

Region / culture: Romania | Servings: 4

Introduction

Spinach and Ham Soufflé is a delicious and elegant dish that combines the earthy flavor of spinach with the savory taste of ham. This light and fluffy soufflé is perfect for a special brunch or dinner.

History

The soufflé originated in France in the early 18th century and quickly became a popular dish in French cuisine. The combination of eggs, cheese, and other ingredients creates a light and airy texture that is both satisfying and impressive.

Ingredients

2 lb / 1 kg spinach
1 tbsp flour
1 cup sour cream
2 tbsp butter
2 eggs
4 oz / 100 g ham
salt
breadcrumbs

How to prepare

Boil the spinach in salted water, then drain and finely chop. Set aside.
In a pan, fry the flour with the butter until lightly browned. Add the spinach and ham, and fry for a few minutes. Then, add the sour cream.
Remove from heat and mix well, adding the parmesan or any other cheese of your choice.
Allow the mixture to cool, then add the egg yolks one by one, followed by the whipped egg whites.
Pour the mixture into a buttered and bread crumbed mold. Bake at medium heat until it rises. Serve hot.

Variations

Substitute the ham with cooked bacon or smoked salmon for a different flavor.
Add grated cheese to the soufflé mixture for extra richness.
Incorporate herbs like thyme or parsley for added flavor.

Cooking Tips & Tricks

Be sure to whip the egg whites until stiff peaks form to ensure a light and fluffy soufflé.

- Folding the egg whites into the spinach mixture gently will help maintain the soufflé's airy texture.

- Avoid opening the oven door while the soufflé is baking to prevent it from collapsing.

Serving Suggestions

Serve Spinach and Ham Soufflé with a side salad or roasted vegetables for a complete meal. It pairs well with a glass of white wine or sparkling water.

Cooking Techniques

Be sure to properly whip the egg whites to achieve a light and airy soufflé.

- Use a gentle folding motion when combining the egg whites with the spinach mixture to avoid deflating the soufflé.

Ingredient Substitutions

Use frozen spinach instead of fresh for convenience.

- Replace the sour cream with Greek yogurt for a lighter option.

- Swap the ham for cooked chicken or turkey for a different protein source.

Make Ahead Tips

Prepare the spinach and ham mixture in advance and store it in the refrigerator until ready to bake. Whip the egg whites just before baking for the best results.

Presentation Ideas

Serve the Spinach and Ham Soufflé directly from the oven in the baking dish for a rustic presentation. Garnish with fresh herbs or a sprinkle of paprika for added color.

Pairing Recommendations

Pair Spinach and Ham Soufflé with a crisp green salad and a glass of Sauvignon Blanc for a light and refreshing meal. Finish with a fruit tart or sorbet for dessert.

Storage and Reheating Instructions

Store any leftover Spinach and Ham Soufflé in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at a low temperature until warmed through.

Nutrition Information

Calories per serving

Each serving of Spinach and Ham Soufflé contains approximately 250 calories.

Carbohydrates

Each serving of Spinach and Ham Soufflé contains approximately 15 grams of carbohydrates.

Fats

Each serving of Spinach and Ham Soufflé contains approximately 20 grams of fats.

Proteins

Each serving of Spinach and Ham Soufflé contains approximately 12 grams of proteins.

Vitamins and minerals

Spinach is a rich source of vitamins A, C, and K, as well as minerals like iron and calcium. Ham provides protein and B vitamins.

Alergens

This recipe contains eggs, dairy, and gluten. It may not be suitable for those with allergies to these ingredients.

Summary

Spinach and Ham Soufflé is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Spinach and Ham Soufflé is a classic dish that is sure to impress your guests. With a light and fluffy texture and a savory flavor, this soufflé is perfect for a special occasion or a cozy night in. Enjoy the combination of spinach, ham, and cheese in this elegant and delicious dish.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Spinach and Ham Soufflé. It was a warm summer day, and I was visiting my dear friend Margaret. Margaret was an incredible cook, and I always looked forward to trying out her delicious creations. As we sat in her cozy kitchen sipping tea, she pulled out an old, weathered cookbook and began flipping through the pages.

"Ah, here it is," Margaret exclaimed, pointing to a yellowed page filled with handwritten notes and splatters of food. "This is one of my favorite recipes - Spinach and Ham Soufflé. You simply must try it, my dear."

I watched in awe as Margaret gathered the ingredients and effortlessly whipped up the soufflé. The smell of the ham sizzling in the pan mixed with the earthy aroma of the spinach was intoxicating. I eagerly took my first bite and was blown away by the flavor and light, fluffy texture of the dish.

From that moment on, I was determined to master the art of making Spinach and Ham Soufflé. I asked Margaret to teach me her secrets, and she happily obliged. Over the next few weeks, I spent countless hours in her kitchen, absorbing every detail and technique she shared with me.

As I honed my skills, I began to experiment with the recipe, adding my own personal touches and variations. I found that a sprinkle of nutmeg added a warm, spicy undertone to the dish, while a dash of Dijon mustard gave it a tangy kick. I also discovered that using fresh, locally sourced ingredients made a world of difference in the final product.

Over the years, I continued to refine my Spinach and Ham Soufflé recipe, drawing inspiration from various sources. I attended cooking classes, read cookbooks, and even traveled to different countries to learn about their culinary traditions. Each new experience added depth and complexity to my beloved dish, making it truly unique and special.

One of the most memorable moments in my culinary journey was when I learned a new technique for incorporating air into the soufflé mixture. I had always struggled with getting my soufflés to rise properly, but after studying with a renowned French chef, I discovered the secret to achieving that perfect, airy texture.

As I continued to perfect my Spinach and Ham Soufflé recipe, I shared it with friends and family, who all raved about its delicious flavor and light, fluffy consistency. It became a staple at gatherings and special occasions, earning me a reputation as a talented and creative cook.

But the true joy of making this dish came from the memories it evoked and the connections it forged. Every time I prepared Spinach and Ham Soufflé, I was transported back to that fateful day in Margaret's kitchen, where I first fell in love with the recipe. I could feel her presence beside me, guiding my hand and encouraging me to push the boundaries of my culinary skills.

In the end, Spinach and Ham Soufflé became more than just a dish - it became a symbol of my passion for cooking and my love for sharing good food with others. And as I continue to explore new recipes and techniques, I know that this humble soufflé will always hold a special place in my heart.