Spinach and cheese souffles
- Preheat oven to 180C. Melt butter in a saucepan, add flour, mustard, salt and combine. Slowly add milk and stir to a thick sauce.
- Separate eggs, add yolks to sauce and combine.
- Squeeze cooked spinach to remove liquid. Stir spinach into sauce. Mix in cheese.
- Beat egg whites in a clean bowl until stiff and fold gently into sauce mixture. Pour mixture into four x 1 cup-capacity greased soufflé dishes. Bake for 20-25 minutes until puffy and firm.