Cheese soufflé. Cheese soufflé as a culinary masterpiece How to cook cheese soufflé

egg soufflé with cheese

Eggs - 4 pcs., Low-fat brisket - 4 slices, grated cheese -200 g, milk - 100 ml, butter - 20 g, lemon juice - 1 tbsp. spoon, dill greens - 2 tbsp. spoons, red caviar - 2 teaspoons, vegetable oil - 1 tbsp. spoon, salt and pepper to taste.

Brisket slices fried in vegetable oil until golden. Mix milk, eggs, cheese and dill, add lemon juice, salt, pepper.

Portion molds for soufflé are lubricated butter, fill with egg-cheese mixture, place brisket slices on top and bake in a moderately preheated oven for 10 minutes. The finished soufflé is cooled, decorated with red caviar and served.

From the book Sandwiches author Melnikov Ilya

Egg butter Products: 100 g butter or margarine, 1 hard-boiled egg, 1 teaspoon chopped green onion or dill, salt, powdered red pepper or mustard, horseradish. Beat the butter together with chopped yolk, add finely chopped protein, chopped

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

Egg butter Butter - 100 g, boiled egg - 1 pc., Green onion - 1 teaspoon, mustard - 1 teaspoon, salt, ground red pepper to taste. Whisk butter with chopped yolk, add chopped egg white, green onions, mustard, salt, pepper thoroughly

From the book Dishes from Milk and Dairy Products. Various menus for weekdays and holidays author Alkaev Eduard Nikolaevich

Egg soufflé with mushrooms and shrimp Eggs - 4 pcs., boiled porcini mushrooms - 50 g, canned shrimp meat - 50 g, onion - 1 pc., fish broth - 200 ml, parsley - 1 tbsp. spoon, salt, pepper. Onions are peeled, washed, chopped, put in a saucepan, shrimp meat is added and

From the book Dairy Kitchen. Healthy food without the hassle! author Isaeva Elena Lvovna

Soufflé with onions and cheese Eggs - 4 pcs., grated cheese - 200 g, cream - 150 g, wheat flour - 3 tbsp. spoons, butter - 2 tbsp. spoons, onion - 1 pc., salt, ground red pepper. Put flour into the melted butter, pour in the cream and, stirring, cook until thickened. Then add

From the book of 1000 culinary recipes. author Astafiev V.I.

Egg jelly Pour gelatin with warm water for 1 hour to swell. Rub the yolks with sugar. Boil the milk, dissolve the swollen gelatin in it. Pour hot milk gradually into the mass of yolks, stirring, add vanillin. Pour the jelly into glass jars and

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

Soufflé with Roquefort cheese Milk....................................... 1 l Butter... ......................... 100 g Wheat flour...................... ...... 140 gChicken eggs ............................... 8 pcs. Roquefort cheese ..... ........................... 140 g Salt, ground black pepper, grated nutmeg................. to taste1. In wide

From the book The Cookbook of a Russian Experienced Housewife. Sweet dishes author Avdeeva Ekaterina Alekseevna

Soufflé with blue cheese Milk............................... 200 mlBlue cheese....... ......................... 150 g Butter...................... ...... 60 g Flour .......................... 60 Eggs ........................................ 5 pcs. Breadcrumbs .... ......................... 40 g Lettuce ....................... .......... 50 g Ground black

From the book Cooking with Cheese author Ivlev Konstantin

Soufflé with Roquefort cheese and spices Milk................................... 250 ml Cream...... ............................. 200 ml Roquefort cheese .............. ............... 200 g Flour ............................... ...... 70 Onion .............................. 50 g Butter.... ......................... 50 eggs....................... ................. 4 pcs Bay leaf

From the book Festive table author Iovleva Tatyana Vasilievna

Soufflé with cheese and smoked salmon Milk.................................. 250 mlSmoked salmon..... ....................... 300 g Parmesan cheese ........................ ........ 50 g Flour ........................................ 50 g Butter...................................... 50 g Eggs................ ......................... 5 pcs. Lemon...................... ................. 50 leaves

From the book Minus 60. System and recipes in one book author

Egg butter Beat butter together with chopped yolk, add finely chopped protein and chopped greens, salt. For a spicier taste, you can add pepper, mustard or grated horseradish. 100 g butter (margarine), 1 hard-boiled egg, 1 teaspoon

From the book Recipes for the minus 60 system, or the Sorceress in the Kitchen author Mirimanova Ekaterina Valerievna

Carrot steam soufflé with cheese Peel, wash, finely chop the carrots and stew in a double boiler in oil until tender. Rub through a sieve. Crumb white bread soak in milk, squeeze, rub through a sieve and combine with carrot puree, add wheat flour, raw

From the author's book

Egg Nest Take 6 eggs or more, boil them thick, peel off, and cut each egg in half; take out the yolks on a dish, grind them with the freshest sour cream. Smear the dish with cow's butter and place the squirrels in this solution with cuts down. This dish is necessary

From the author's book

Broccoli soufflé with soft goat cheese Broccoli - 400 g Hard boiled eggs - 2 pcs. Goat cheese - 100 g Shallots - 2 pcs. Dried tomatoes - 25 g Garlic - 2 cloves Butter - 50 g Ground ginger - 2 g Ground cardamom - 2 g Ground cinnamon – 2 g Cream 33% – 100 g Flour –

From the author's book

Egg biscuits For the dough: wheat flour - 250 g, sugar - 100 g, milk - 120 ml, eggs - 3 pcs., soda - 6 g, melted butter - 150 g, water - 200 ml, salt - 3 g. Grind the yolks with sugar, take chilled boiled milk and mix thoroughly. Add water with diluted in it

From the author's book

Meat soufflé with cheese ESSENTIAL PRODUCTS: mixed minced meat - 800 g hard grated cheese - 100 onion gluk - 2 heads garlic - 2 cloves carrots - 2 pcs. parsley - 1 bunch of eggs - 2 pcs. vegetable oil - 1 tbsp. spoon ground black pepper dried thyme - 2 teaspoons salt - each

Like any other soufflé, cheese soufflé is no less capricious. The basis is cheese and whipped proteins, which will raise the cheese mass, and how you whip the proteins will determine how well the soufflé will rise in the oven.

Important: in order to preserve airiness as much as possible, do not open the oven door during baking. Yes, the finished soufflé, taken out of the oven, will gradually settle down - this is due to the temperature difference. But if you open the door ahead of time, the souffle will not rise at all and will turn out to be knocked down and unpleasant, devoid of that delicate texture for which it is so loved.

Cheese soufflé is served like any other, only hot, freshly baked, when it gradually settles right before your eyes, demonstrating real culinary magic. It can be offered both just as an appetizer and as a side dish for a meat or fish dish. And by and large, cheese souffle does not need any addition, because it has a self-sufficient and very bright, expressive character. Especially if you, as described in the recipe, flavor the milk for the cheese base. It can be served as a hot appetizer, or as a side dish to a meat or fish dish.

And one more little trick: to make the soufflé settle more slowly, cook it in ceramic molds that keep heat longer than, for example, metal or silicone ones.

Ingredients

milk 150 ml
hard cheese 65 grams
butter 25 grams
wheat flour 25 grams
eggs 2 pieces
onion 1 small head
bay leaf 1 piece
allspice 3-4 peas
salt to taste

Cooking

Pour milk into a saucepan, add bay leaf, allspice and onion to it. Bring the milk to a boil and leave for 10 minutes to flavor.

Meanwhile, melt the butter in another saucepan. Add flour to butter.

Stir the mixture thoroughly until it becomes lumpy.

Gently fold the flavored milk into the butter-flour mixture, straining it to get rid of the spices. Thoroughly mix the mass with a whisk so that it is without lumps, like preparing bechamel sauce.

Separate the whites from the yolks. Add the yolks to the mixture and mix.

Beat egg whites separately into a strong foam.

Grate the cheese on a fine grater and mix it into the milk mass.

Grease the molds with butter and lay out the cheese dough.

Now gradually add the beaten egg whites to this mixture, mixing them very carefully to keep the dough as airy as possible.

Bake the soufflé at 190 degrees for 25 minutes. During the baking time, the soufflé will rise so much that it will seem to you as if a little more, and it will “run away”.

Serve the finished cheese souffle immediately to the table.

When you want to please your guests delicious dish which at the same time will look like a real work of art, the best appetizer than cheese soufflé can not be found.

Cheese soufflé - recipe

Ingredients:

eggs - 2 pcs.;
hard cheese - 100 g;
milk - 130 ml;
flour - 4 tbsp. spoons;
salt and Provence herbs - to taste.

Cooking

Separate the yolks from the whites and beat the latter with salt into a tight foam. Cheese grate on a fine grater. Combine the yolks with Provencal herbs, flour and half a serving of milk. Blend the mixture well until smooth. Then add cheese and the rest of the milk to it, mix everything, then carefully introduce the proteins. Put the dish in the oven heated to 180 degrees and cook for 15-20 minutes.

French cheese soufflé

Soufflé with cheese, prepared according to this recipe, turns out to be more fatty, due to the content of butter and more original, thanks to garlic and nutmeg.

Ingredients:

hard cheese - 300 g;
milk - 2 tbsp.;
butter - 100 g;
eggs - 5 pcs.;
flour - ½ tbsp.;
nutmeg, salt and pepper - to taste;
garlic - 1 clove.

Cooking

Chop the garlic. Fry the flour in butter for a few minutes, and then, little by little, add hot milk into it, stirring constantly so that there are no lumps. Add nutmeg, salt, pepper and garlic to the mixture, bring to a boil and remove from heat.

Separate the yolks from the proteins, cool the latter and beat into a foam. Grate the cheese. Combine the milk-flour mixture with grated cheese and yolks. Mix well, then add egg whites and stir again. Grease the baking molds with oil and sprinkle with flour, put the soufflé in them and put in the oven.

Cook the dish at 200 degrees for about 15-20 minutes until golden brown. Let cool slightly and serve.

Cheese soufflé is an airy, fragrant dish with a slightly ruddy cap, with a very delicate texture. Serve cheese soufflé only hot and immediately after preparation. It will settle right in front of your eyes when you pull it out of the oven.

They say the chef has 90 seconds to serve and serve the cheese soufflé after cooking. After 90 seconds, it starts to drop sharply, although it remains hot. Therefore, your guests should already be sitting at the table and looking forward to serving the soufflé if they want to see it in all its airy beauty.

It is very interesting to experiment by adding to the cheese soufflé different types cheese of your choice. You can choose Dorblu, Parmesan, Mozzarella or add a mixture of 2-3 cheeses - it will also be interesting.

Cheese soufflé can be served as an independent hot appetizer or as a side dish to a meat dish. It's also great for breakfast. In this case, serve it with toast and a light vegetable salad.

Another simple and original cheese dish is cheese soufflé. Souffle came to us from French cuisine and is becoming a favorite dish for many. Souffle is prepared from a variety of products: meat, fish, vegetables, etc. I suggest cooking easy recipe cheese soufflé, perfect for breakfast.

Ingredients.

Cheese grate on a fine grater.

Separate the whites from the yolks and refrigerate. Combine the yolks with milk and flour, add a little salt. Mix everything thoroughly. Turn on the oven and heat up to 180 degrees.