ingredients
makes 25 pieces
2 pound fresh spinach, trimmed, washed and chopped
1/8 level teaspoon freshly grated nutmeg
1 cup low-fat cottage cheese, drained
2 level teaspoons All purpose flour
2 level tablespoons grated Parmesan cheese
3 eggs, medium size, separated
1/8 level teaspoon cayenne pepper
Freshly ground black pepper
Red or yellow cherry tomatoes to garnish
method
OVEN: Preheat to 200°C (400°F)
1. Put the spinach in a saucepan with only the water that clings to it and sprinkle with the nutmeg. Cook, uncovered, over a moderate heat for about 5 minutes, stirring several times, until the spinach is tender. Drain thoroughly and leave to cool.
2. Blend the cottage cheese in a food processor for 30 seconds or pass it through a nylon sieve. Add the flour, Parmesan, egg yolks, cayenne and black pepper, and blend for a further 30 seconds, or beat with a wooden spoon. Mix with the spinach in a large bowl.
3. Line a baking tin 7 1/2 inch square with nonstick baking paper.
4. Whisk the egg whites until they hold soft peaks and fold into the spinach mixture, using a large metal spoon. Pour into the tin, smooth the top and bake in the heated oven for about 20 minutes, until set.
5 Cool on a wire rack for 5 minutes, then turn out of the tin, peel off the paper and cut the souffle into 1 1/4 inch squares.
Serve at once, garnished with the tomatoes, or cover and refrigerate for up to 24 hours.
more information
To prepare each sardine, cut off its head and tail, slit it along the belly, gut it and lay it flat, skin side down. Lift the backbone from the tail end with the knife tip and pull towards the head, all the bones will come away with it.
