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" /> EXXXXTRA Cheesey soufflés recipe with Barbers 1833 – The Food Connoisseur

EXXXXTRA Cheesey soufflés recipe with Barbers 1833

People often think cooking is difficult I for one, rarely cook but when I do I try and execute a great dish.

I be honest I never cooked soufflé in my life, I followed Barbers 1833 cheese and spinach recipe down to the t.

cheese and spinach soufle
cheese and spinach soufle

I was proud of the end results; the cheese soufflé was so simple all it is cheese sauce with folded egg whites.

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Barbers cheese is quite something, vintage cheese left to mature for 24 months. The Barber family have been making cheese since 1833, in their Somerset farm.

barbers 1833 mature cheese

It has savoury and sweet notes; I got lazy to grate the recommended amount, but the cheddar cheese was super strong in flavours.

My cheese and spinach soufflés came out amazing, super creamy packed full of flavour. I couldn’t I made it with my own hands.

Here’s the recipe and youtube video to follow.

EXXXXTRA Cheesey soufflés recipe with Barbers 1833
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Extra cheesy souffle
Ingredients
  • Ingredients
  • 200 g / 7 oz bag washed and ready to eat spinach
  • 40 g / 1½ oz butter, plus extra for greasing
  • 40 g plain flour
  • 300 ml / ½ pt milk
  • 25 g / 1 oz white breadcrumbs
  • 100 g / 3½ oz Barber’s 1833 Vintage Reserve Cheddar, finely grated
  • 1 tsp Dijon mustard
  • Freshly grated nutmeg, salt & freshly ground black pepper
  • 4 eggs, separated
Instructions
  1. Method
  2. Heat the oven to 200C/Gas 6. Pierce the bag of spinach in several places and microwave on full power for 1 ½ - 2 minutes until wilted. Leave until cool enough to handle then squeeze out as much liquid as possible. Chop roughly.
  3. Melt the butter in a pan and stir in the flour. Cook, stirring, for 2 minutes. Gradually whisk in the milk until smooth then cook gently, stirring, for 5 minutes. Transfer to a large bowl and set aside to cool slightly.
  4. Brush 6-8 ramekins or small ovenproof dishes with melted butter and coat with breadcrumbs.
  5. Stir most of the cheese and the mustard into the sauce and season with nutmeg, salt and pepper. Gradually stir in the egg yolks, then add the spinach.
  6. In a large bowl, whisk the egg whites until forming soft peaks. Take care not to allow them to become dry. Spoon 2 tablespoons of egg white into the cheese mixture.
  7. Place the ramekins in a roasting tin and pour in boiling water to come half way up the sides of the dishes. Bake for 10-12 minutes until well risen and golden brown, but still with a little bit of ‘wobble’.
  8. Serve immediately, with green salad.
thefoodconnoisseur

Founder of The Food Connoisseur site

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