One word soufflé is associated with a delicate, sweet and tasty delicacy. I propose to learn the simplest and original recipe cottage cheese soufflé with beets baked in the oven.
Recipe content:
Do not want to load the body with high-calorie muffins and fatty cakes? At the same time, do you feel the need for something sweet and tasty? Then the recipe for cottage cheese soufflé will come to your rescue. This light, delicate and airy delicacy is perfect for children and diet food. For its preparation, cottage cheese of any fat content is used, it is he who will determine the final calorie content of the dessert. Sugar is usually used to sweeten pastries, but in this case I used honey.
To achieve the desired airiness of the dish, it will be necessary not only to add regular or beaten eggs, but to separately beat the protein into a strong foam. This is what gives it a soft texture. The soufflé is delicious both warm and cold. And to get an even more dietary option, you can remove the yolks from the recipe, which can be replaced with proteins or low-fat kefir, or yogurt.
In this recipe, I added beets, which gave a slightly pink tint. Its taste and aroma are practically not felt, so you can safely use this vegetable in the preparation of various sweet dishes. But if you are afraid that the household will not use the soufflé with its use, then replace it with something tasty. For example, put any flavors in the dish, such as raisins, nuts, chocolate, coconut, candied fruits, cocoa, seasonal berries and fruits, etc. In addition, the finished dessert can be covered with whipped sour cream or any other cream, then you get a real birthday cake.
- Calorie content per 100 g - 132 kcal.
- Servings - 4
- Cooking time - 10 minutes kneading the dough, 30 minutes infusion of semolina, 45 minutes baking
Ingredients:
- Curd - 500 g
- Beets - 1 pc.
- Bran - 2 tablespoons
- Semolina - 3 tbsp.
- Natural yogurt without additives - 150 ml
- Eggs - 2 pcs.
- Coconut flakes - 3 tbsp
- Honey - 3 tablespoons
- Salt - a pinch
- Butter- for greasing the baking dish
Preparation of curd soufflé with beets
1. Boil the beets for 2-3 hours, depending on the size of the fruit. After cooling well, peel, cut into pieces and place in a container for kneading dough. Using a blender, grind it to a homogeneous mass, similar to mashed potatoes.
Since the beets are boiled for a long time, and then also cooled, I advise you to prepare the vegetable in advance, for example, in the evening. Then during the night it will cool well and in the morning it will be possible to start preparing the soufflé.
2. Add cottage cheese to the beet mass. You can first rub it through a sieve. Although this is not necessary, because. it will then be whipped with a blender.
3. Immerse the blender into the mass and beat the cottage cheese with beets. You should get a homogeneous mass of bright pink color.
4. Add to products semolina, bran and coconut flakes. You can use any kind of bran: wheat, oat, rye, buckwheat.
5. After pour in yogurt, put honey and egg yolks.
6. Mix the ingredients again until smooth and leave to infuse for half an hour. It is necessary that the semolina swell, otherwise its grains will be felt on the teeth.
7. Put the protein in a clean and dry container. With a mixer with a pinch of salt, beat it until stable peaks and the formation of a white airy mass.
8. Add beaten egg whites to the curd dough.
9. Gently, in several movements, in one direction, mix the whipped proteins into the dough. Do this smoothly so as not to upset the proteins.
Soufflé is translated from French as "magnificent, airy". This unusual dish can be prepared both for dessert and for lunch or dinner - the ingredients that can be included in it are so diverse. One of these options is vegetable soufflé, which is easy and simple to cook in a slow cooker.
Delicious vegetable soufflé recipes in a slow cooker:
Pros and cons of vegetable soufflé
Vegetable soufflé has a number of advantages:
- it is universal (can be made from pumpkin, carrots, potatoes, zucchini, beets, cauliflower, broccoli and other vegetables);
- cooking will not take much time;
- it is useful (not only because it contains vegetables, but also due to the method of cooking - steamed);
- it is low-calorie (this dish is suitable not only for children, but also for those who follow their figure).
There are practically no "minuses" of such a soufflé. Unless, they include: not a very attractive appearance (although this is easy to fix by decorating the dish, a lot depends on your imagination and skill) and the impossibility of eating soufflé for people who are allergic to eggs or milk.
How to cook vegetable soufflé in a slow cooker
To prepare a steam soufflé in a slow cooker, we need:
- of course, the multicooker itself and the “steamed” mode in it;
- the necessary ingredients. For any soufflé, eggs and milk (or cream) are required;
- the main component is your love and good mood.
In addition to the basic ingredients in the souffle, you can add flour (depending on the desired consistency), butter, honey, your favorite spices, etc.
Delicious recipe for vegetable soufflé in a slow cooker
So here is one of the easiest classic recipes, with which you can make a healthy and tasty vegetable soufflé in a slow cooker.
You will need:
- vegetables - 300 grams: broccoli, carrots, cauliflower (you can take frozen vegetables, or fresh ones);
- milk - by eye (several tablespoons);
- egg white (you can whole);
- salt, spices - at will and taste (sugar can also be added).
- To begin with, the vegetables should be washed, peeled (if the vegetables are fresh) and boiled (you can also in a slow cooker or steamed).
- Then, using a blender, grind each of the vegetables to a puree consistency, while adding milk if necessary. You can combine three multi-colored masses into one, but then it will turn out not so “rosy”.
- Beat egg whites to peaks and add to each mixture.
- In silicone molds (or one mold), put puree of each type in turn. Get the so-called "traffic light".
- Pour water into the multicooker, put our molds in the container for steaming. Cook for 15 minutes, "Steam" mode.
Ready! It turns out very tender, beautiful, tasty and healthy vegetable soufflé in a slow cooker for children and adults! Try this recipe, it will surely become one of your favorites.
Vegetable soufflé can be varied by adding other healthy ingredients. For example, you can make a carrot soufflé with prunes or a pumpkin soufflé with oranges. Further - the full scope of your imagination!
1. First of all, bake the beets (no need to peel them). We heat the oven to a temperature of one hundred and eighty degrees, and send the beets wrapped in foil there, or you can simply cover the form with foil. Bake for about an hour, maybe a little more.
2. Then let the beets cool completely (right in the foil), peel and chop using a blender, or rub on a fine grater. Mix together grated beets and ricotta.
3. Using a mixer, beat three egg whites, gradually and carefully add sugar. Beat until soft peaks, just until the sugar dissolves. While the egg whites are beating, brush the molds with butter and sprinkle with powdered sugar. Put the forms in the freezer for a while.
4. Gently fold the beetroot mixture into the whites with a spatula. We take out the molds and fill with a mixture of about two-thirds. We heat the oven to a temperature of two hundred degrees and send the forms there for eight to ten minutes. The soufflé will rise noticeably.
5. To prepare the sauce, grind three yolks with sugar, add orange juice and zest, put on water bath, stir. Remove when thickened, stir in the butter until it dissolves.
6. As soon as the soufflé is ready, it must be served immediately (as it quickly falls off). Poke holes in the middle of the soufflé for the sauce.
Important! The video may differ from the text version of the recipe!
povar.ru
Beet soufflé - On weekdays and holidays
You probably also have proteins left after preparing the dough for Easter cake. Then it's time to remember about the soufflé! My favorite is apricot, mmm ... The taste of a happy childhood!
And what about beets? Haven't tried? I was also pleasantly surprised, wow, what a miracle, beetroot soufflé with orange curd! I made it easier for myself, in the near future I need to dispose of 8 proteins, so I did without the orange curd.
So, the beetroot dessert that I suggested irina_ctc!
Ingredients for 4 servings (I left only what is related to the soufflé):
Medium sized beets (or a few small ones)
100 grams of ricotta (I have Almette)
60 grams fine sugar
a little butter for greasing the molds
A teaspoon of powdered sugar
Bake (do not peel) the beets, wrapping in foil or covering the form with foil, until soft (it will take about an hour or a little more, the oven temperature is 180 degrees).
Allow the beets to cool completely (in foil or under foil), remove the skin, grate the root vegetable on a very fine grater or chop in a blender.
Mix beets with ricotta.
Grease the baking dish with butter and sprinkle with powdered sugar. Put the forms in the freezer for the time at which the proteins are whipped.
Beat three room temperature egg whites with a mixer until soft peaks, gradually adding sugar, hard peaks are not needed here, just beat until the sugar dissolves.
With a spatula, carefully fold the beetroot mixture into the egg whites.
Take out the molds, fill them with a mixture of two-thirds and put them in the oven, heated to 200 degrees for 8-10 minutes. The soufflé should rise noticeably.
Serve the soufflé immediately after baking (it falls off quite quickly).
Notes:
1) In this particular recipe, ricotta can be replaced with cottage cheese by rubbing it through a sieve to get a more homogeneous structure
2) Before baking, the soufflé can be lightly hit with the bottom of the surface covered with a towel and run a knife along the wall of the mold so that it rises more evenly
3) Do not open the oven door while baking.
There were no adventures! The soufflé rose superbly, the most important thing here is to take a quick picture, and my camera ran out of batteries! Filmed on an unfamiliar camera, which I took for a few days to test. I shot on a “portrait”, without BB, in general, I shot somehow, because I hadn’t bothered to get acquainted with the new camera yet.
The soufflé settled safely while I fussed. But isn't that the main thing? How delicious is that!!!
And the squirrels are still there! I'll think something.
wowcook.livejournal.com
Pureed dishes for diet 1
Today we have a vegetable menu, which is not only here, and carrots and zucchini and beets, as well as all sorts of additional goodies like dried fruits and cottage cheese. Healthy and wholesome food will perfectly fit into the diet of each of us, and not so much time is spent on its preparation. Let's start:
Beet puree with dried fruits
- beets (medium size)
- prunes (pitted) - 4 pieces
- dried apricots - 2 pieces
- half a teaspoon of sugar
- a teaspoon of sour cream
We clean and wash the beets, put them on a boil and take care of our dried fruits: wash them thoroughly and pour boiling water for a few minutes, place on a small fire and cook until softened, then grind them until a homogeneous consistency is obtained. We take a grater and rub the already cooked beets, add fruit puree, sour cream and sugar to it. We mix.
Cottage cheese soufflé with beetroot
Ingredients in this dish:
- beet
- semolina - 2 teaspoons
- cottage cheese (low-fat) - 3 teaspoons
- milk - 1 tbsp. the spoon
- water - 0.5 cups
- butter - 1 tbsp. the spoon
- teaspoon of sugar
- sour cream - 1 tbsp. the spoon
Place the washed beets in the oven and set the temperature to 150 C, after it is cooked, remove the peel and grate. Boil milk and dilute it with water, add semolina here, mix and place on fire until tender. Grind butter and cottage cheese, stir. Take an egg and separate the white from the yolk. Grind the yolk with cottage cheese, and beat the protein until a homogeneous consistency is obtained. Now we do the following: mix semolina, cottage cheese and beets, add protein, add the required amount of sugar and place in a mold. Ready for a couple. The dish is served at the table with sour cream.
Zucchini soufflé
Ingredients in this dish:
- young squash
- crushed crackers - 1 teaspoon
- milk - 3 tbsp. spoons
- butter - 2 teaspoons
Cut the peeled and washed zucchini into small pieces and mix with milk, put on fire and wait for it to boil. As soon as the product has softened, remove from heat and knead until a homogeneous puree is obtained and add crackers. We take the egg and separate the yolk from the protein, now we grind the yolk with butter and move it into a puree, beat the protein and also add to the puree, mix well. The resulting mixture is transferred to the mold and steamed.
Vegetable cutlets
Ingredients in this dish:
- potatoes - 3 pcs.
- carrot
- flour - 1 teaspoon
- sunflower oil - 1 teaspoon
- sour cream - 2 tbsp. spoons
Potatoes and carrots must be peeled and boiled, then cooled and “at the behest of the pike, but at my will” turn the ingredients into mashed potatoes. To the resulting mixture, add a spoonful of flour and drive in the egg, salt and knead well. We form cutlets with our hands, put each one in the prepared form and cook for a couple. The dish is served with sour cream at the table.
Curd mass with the addition of carrots
Ingredients in this dish:
- cottage cheese (low-fat) - 4 tbsp. spoons
- half a carrot
- butter - 2 tbsp. spoons
- sugar - 1 teaspoon
- milk - 2 tbsp. spoons
- vanilla
Mash the boiled carrots until a homogeneous puree is formed. We take a sieve and grind the cottage cheese through it, but if we got a rather dry cottage cheese, then we need to mix it with milk. Mix sugar, butter, carrot puree, vanilla and cottage cheese. Ready.
Curd mass with fruit
Ingredients in this dish:
- cottage cheese (low-fat) - 3 tbsp. spoons
- milk - 1 tbsp. the spoon
- half an apple
- half a pear
- sugar - ½ teaspoon
Peeled and peeled pear and apple are placed in the oven for several minutes until they soften, after which we take out and rub through a sieve. Mix pre-grated cottage cheese with milk and beat, then add it to fruit puree and sweeten. If desired, fruits can be easily replaced with sweet and pureed berries.
Zucchini and pumpkin puree
Ingredients in this dish:
- young squash
- pumpkin - 50 g
- butter - 1 teaspoon
- sugar - ½ teaspoon
- milk - 1 tbsp. the spoon
We free our vegetables from the peel and seeds and cut them into small portioned pieces, then put them in a bowl, add a small amount of water and set to stew, cook until all the products soften. Remove from the stove and knead them until a homogeneous puree is obtained, pour in the milk and fall asleep right amount sugar, and also do not forget to add a spoonful of butter. Mix well and serve.
foodlife.ru
| Nutrient | Quantity | Norm** | % of norm in 100 g | % of norm in 100 kcal | 100% normal |
| calories | 117.8 kcal | 1684 kcal | 7% | 5.9% | 1430 |
| Squirrels | 6.5 g | 76 g | 8.6% | 7.3% | 1169 g |
| Fats | 6.5 g | 60 g | 10.8% | 9.2% | 923 g |
| Carbohydrates | 8.2 g | 211 g | 3.9% | 3.3% | 2573 |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 6.8% | 1250 g |
| Water | 74 g | 2400 g | 3.1% | 2.6% | 3243 g |
| Ash | 0.775 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 64.8 mcg | 900 mcg | 7.2% | 6.1% | 1389 |
| Retinol | 0.056 mg | ~ | |||
| beta carotene | 0.019 mg | 5 mg | 0.4% | 0.3% | 26316 g |
| Vitamin B1, thiamine | 0.036 mg | 1.5 mg | 2.4% | 2% | 4167 g |
| Vitamin B2, riboflavin | 0.155 mg | 1.8 mg | 8.6% | 7.3% | 1161 |
| Vitamin B4, choline | 59.76 mg | 500 mg | 12% | 10.2% | 837 g |
| Vitamin B5, pantothenic | 0.414 mg | 5 mg | 8.3% | 7% | 1208 |
| Vitamin B6, pyridoxine | 0.102 mg | 2 mg | 5.1% | 4.3% | 1961 |
| Vitamin B9, folate | 14.631 mcg | 400 mcg | 3.7% | 3.1% | 2734 g |
| Vitamin B12, cobalamin | 0.276 mcg | 3 mcg | 9.2% | 7.8% | 1087 g |
| Vitamin C, ascorbic | 1.19 mg | 90 mg | 1.3% | 1.1% | 7563 g |
| Vitamin D, calciferol | 0.499 mcg | 10 mcg | 5% | 4.2% | 2004 |
| Vitamin E, alpha tocopherol, TE | 0.304 mg | 15 mg | 2% | 1.7% | 4934 g |
| Vitamin H, biotin | 5.432 mcg | 50 mcg | 10.9% | 9.3% | 920 g |
| Vitamin K, phylloquinone | 0.2 µg | 120 mcg | 0.2% | 0.2% | 60000 g |
| Vitamin PP, NE | 1.6937 mg | 20 mg | 8.5% | 7.2% | 1181 |
| Niacin | 0.255 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 188.48 mg | 2500 mg | 7.5% | 6.4% | 1326 |
| Calcium Ca | 54.64 mg | 1000 mg | 5.5% | 4.7% | 1830 |
| Silicon, Si | 0.332 mg | 30 mg | 1.1% | 0.9% | 9036 g |
| Magnesium | 18.17 mg | 400 mg | 4.5% | 3.8% | 2201 |
| Sodium, Na | 58.22 mg | 1300 mg | 4.5% | 3.8% | 2233 |
| Sulfur, S | 72.2 mg | 1000 mg | 7.2% | 6.1% | 1385 |
| Phosphorus, Ph | 95 mg | 800 mg | 11.9% | 10.1% | 842 g |
| Chlorine, Cl | 76.29 mg | 2300 mg | 3.3% | 2.8% | 3015 |
| trace elements | |||||
| Aluminium, Al | 33.4 mcg | ~ | |||
| Bor, B | 158.5 mcg | ~ | |||
| Vanadium, V | 44.45 mcg | ~ | |||
| Iron, Fe | 1.349 mg | 18 mg | 7.5% | 6.4% | 1334 |
| Iodine, I | 8.63 mcg | 150 mcg | 5.8% | 4.9% | 1738 |
| cobalt, co | 4.956 mcg | 10 mcg | 49.6% | 42.1% | 202 g |
| Manganese, Mn | 0.3972 mg | 2 mg | 19.9% | 16.9% | 504 g |
| Copper, Cu | 106.83 mcg | 1000 mcg | 10.7% | 9.1% | 936 g |
| Molybdenum, Mo | 8.526 mcg | 70 mcg | 12.2% | 10.4% | 821 g |
| Nickel, Ni | 8.386 mcg | ~ | |||
| Tin, Sn | 0.66 mcg | ~ | |||
| Rubidium, Rb | 250.7 mcg | ~ | |||
| Selenium, Se | 10.801 mcg | 55 mcg | 19.6% | 16.6% | 509 g |
| Strontium, Sr | 0.63 mcg | ~ | |||
| Titanium, Ti | 0.49 mcg | ~ | |||
| Fluorine, F | 28.63 mcg | 4000 mcg | 0.7% | 0.6% | 13971 |
| Chrome, Cr | 12.08 mcg | 50 mcg | 24.2% | 20.5% | 414 g |
| Zinc, Zn | 0.5715 mg | 12 mg | 4.8% | 4.1% | 2100 g |
| digestible carbohydrates | |||||
| Starch and dextrins | 3.804 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.9 g | max 100 g | |||
| Glucose (dextrose) | 0.166 g | ~ | |||
| sucrose | 4.76 g | ~ | |||
| Fructose | 0.055 g | ~ | |||
| Essential amino acids | 0.227 g | ~ | |||
| Arginine* | 0.241 g | ~ | |||
| Valine | 0.227 g | ~ | |||
| Histidine* | 0.095 g | ~ | |||
| Isoleucine | 0.191 g | ~ | |||
| Leucine | 0.321 g | ~ | |||
| Lysine | 0.265 g | ~ | |||
| Methionine | 0.113 g | ~ | |||
| Methionine + Cysteine | 0.203 g | ~ | |||
| Threonine | 0.182 g | ~ | |||
| tryptophan | 0.058 g | ~ | |||
| Phenylalanine | 0.199 g | ~ | |||
| Phenylalanine + Tyrosine | 0.35 g | ~ | |||
| Non-essential amino acids | 0.521 g | ~ | |||
| Alanine | 0.198 g | ~ | |||
| Aspartic acid | 0.475 g | ~ | |||
| Glycine | 0.135 g | ~ | |||
| Glutamic acid | 0.721 g | ~ | |||
| Proline | 0.172 g | ~ | |||
| Serene | 0.27 g | ~ | |||
| Tyrosine | 0.149 g | ~ | |||
| Cysteine | 0.085 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 129.37 mg | max 300 mg | |||
| Fatty acid | |||||
| Omega 6 fatty acids | 0.3 g | 4.7 to 16.8 g | 6.4% | 5.4% | |
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.3 g | max 18.7 g | |||
| 14:0 Myristic | 0.009 g | ~ | |||
| 15:0 Pentadecanoic | 0.002 g | ~ | |||
| 16:0 Palmitic | 0.454 g | ~ | |||
| 17:0 Margarine | 0.007 g | ~ | |||
| 18:0 Stearic | 0.195 g | ~ | |||
| 20:0 Arachinoic | 0.007 g | ~ | |||
| Monounsaturated fatty acids | 1.1 g | from 18.8 to 48.8 g | 5.9% | 5% | |
| 16:1 Palmitoleic | 0.086 g | ~ | |||
| 17:1 Heptadecenoic | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.906 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.009 g | ~ | |||
| Polyunsaturated fatty acids | 0.279 g | from 11.2 to 20.6 g | 2.5% | 2.1% | |
| 18:2 Linoleic | 0.244 g | ~ | |||
| 18:3 Linolenic | 0.013 g | ~ | |||
| 20:4 Arachidon | 0.022 g | ~ |
health-diet.ru
Beetroot soufflé, step by step recipe with photos.
beetroot soufflé, step by step recipe with photo.
- Boil the beets in the skin, peel, pass through a meat grinder.
- Prepare a medium thick milk sauce.
- Grind the yolk with sugar, beat the protein until a stable foam.
- Combine the beets with the sauce and yolk, mix, carefully introduce the protein.
- Put the soufflé into a mold greased with butter and bake in the oven, like a pudding, you can steam it or in a water bath.
- Cut the finished souffle into pieces, pour with butter or milk sauce.
- You can also cook souffle from other vegetables (carrots, zucchini, pumpkins, etc.).
Ingredients:
200g Beetroot 3g Butter 5g Sugar 1/3 pc. Eggminproduct.ru
Beetroot soufflé with herring and yogurt
300 g boiled beets or 150 g boiled and 150 g pickled,
1/4 sweet onion
1 tbsp chopped favorite greens,
200-300 ml natural yogurt,
200 g salted salmon or herring,
5-6 g of gelatin (or 3 plates),
black pepper, salt, vinegar, ready-made horseradish, garlic - at will and taste.
Description and method of preparation:
Soak gelatin in cold water.
Grind the beets and onions until smooth in a blender.
Squeeze the gelatin plates from the water and dilute in 3 tbsp. hot milk or water, add to the beets and stir.
Add yogurt to the main mass, pepper, salt, add herbs, horseradish, spices, mix (I used my own yogurt).
Arrange the soufflé in bowls, small molds or in one large one for muffins with a beautiful bottom. Refrigerate for at least 4 hours or overnight.
Serve by inverting the soufflé on plates or directly in clear glasses.
Put slices of salmon or herring on top, garnish with a slice of lemon, a sprig of dill.
Serve the soufflé with yoghurt.
In the photo, the souffle is served with slices of herring with yogurt and parsley.
If you do not have molds or special cups, plastic molds for yogurt, sour cream or cottage cheese are quite suitable. You just need to prepare a few things.
Try it. I hope you will enjoy.
Comments can be posted only by registered users.
dukandiet.ru
Cottage cheese soufflé: a recipe with a photo
Do you want something sweet and tasty, but at the same time, so that the delicacy is healthy, not fatty and not high in calories? Then I suggest you learn how to cook curd soufflé with beets. The simplest original recipe with a photo delicious soufflé baked in the oven in portioned silicone molds.
The word "soufflé" itself is of French origin, which means "breath" in translation. Airy and light, personifying French cuisine, which is known throughout the world for its sophistication and perfectly fits the festive and Lenten table.
To prepare this delicacy, you do not need expensive and rare ingredients, a set necessary products available in every home. The dessert is prepared absolutely without flour, and due to this it turns out to be dietary, airy, tender and just melts in your mouth.
Which, in principle, is easily explained: the basis of sweetness is the most delicate components of the creamy texture. When baking soufflé, it noticeably increases in volume, as if inflated. But when you take it out of the oven, hot air starts to escape from the soufflé, and it settles a little. That is why the dessert is recommended to be prepared immediately before serving, just like a cottage cheese casserole.
Ingredients:
- Cottage cheese - 400 grams
- Beets - 1 pc. (small or medium size)
- Walnuts - 50-80 grams
- Raisins - 50-70 grams
- Cognac - 50 ml.
- Honey - 2-4 tablespoons
- Soda - 2/3 tsp
- Egg - 2 pcs.
- Salt - a pinch
How to cook curd soufflé with beets
Boil the beets or bake in the oven until tender. Then cool well, peel and grate.
Dip the cottage cheese into a food processor, in which you install the “chopping knife” nozzle. If there is no such device, then be sure to wipe it through a sieve so that it acquires a creamy consistency. I recommend buying cottage cheese only fresh and with a pleasant taste.
Add beets to curd. Again, in the absence of such a kitchen "gadget", chop the beets with a blender or grate on the finest grater and rub through a sieve.
Beat the cottage cheese with beets so that you get a homogeneous, smooth mass. Put honey to the products and whisk again.
For lovers of sweets, you can add sugar to the dessert, since this delicacy is more suitable for adherents of dietary nutrition. Since the recipe uses honey, which can be replaced with any sweet fruit.
Wash the raisins with running water, pour brandy and leave for 15-20 minutes.
Beat the eggs well with a mixer until a white foam forms.
Transfer the curd-beetroot mass to a deep bowl and add the beaten eggs.
Put soda, crushed walnuts and raisins into the dough. If desired, you can fry the walnuts a little, you can also pour cognac into the dough, in which the raisins were soaked, because. alcohol will evaporate during baking.
Mix the food well and fill the baking dishes with them, but not to the very brim, because. dessert rises during baking.
Preheat the oven to 180 degrees and bake the soufflé for about 30-35 minutes. After that, cool it a little, remove it from the mold, put it on a dish, sprinkle with coconut or chocolate chips, powdered sugar or sweet cocoa powder.
As you can see, the light curd soufflé is prepared quite quickly, but it turns out simply delicious. Such plates with dessert will perfectly decorate any feast, and its delicate taste will not leave anyone indifferent.
Soufflé in a slow cooker - general principles of cooking
A souffle in a slow cooker is essentially the same casserole, only much softer, lighter and more airy. For the preparation of sweet desserts, cottage cheese, a little semolina, berries or fruits are most often taken. To make the soufflé have a delicate creamy taste, you can add cream or milk. With the help of the device, you can also cook meat soufflés in a slow cooker. Ideal for such purposes chicken fillet, which is ground in a blender or combine until smooth. You can add aromatic spices and vegetables to minced meat. Various savory sauces are suitable for ready-made meat souffle, and a sweet dessert can be served with sour cream, berry syrups or condensed milk.
Soufflé in a slow cooker - preparing food and dishes
In order to cook a soufflé in a slow cooker, you need a bowl for mixing the ingredients, a blender or a mixer, of course, the slow cooker itself and the grate to it (for a steamed soufflé). Silicone molds may also be required.
If cottage cheese is used, it must be ground or chopped with a blender. A blender also grinds chicken fillet (for meat soufflé in a slow cooker). You also need to prepare berries, fruits and other fillers (for sweet desserts).
Soufflé recipes in a slow cooker:
Recipe 1: Soufflé in a slow cooker
Prepare a tender and healthy soufflé for your child in a slow cooker. The basic ingredient is cottage cheese, as this product is essential for a growing body. It is not forbidden to prepare a dessert for wonderful housewives who monitor nutrition. Such a delicacy will not affect the figure in the form of extra centimeters.
Required Ingredients:
- Cottage cheese - half a kilo (or a little less);
- A glass of kefir;
- 4-5 small eggs;
- "Multi-cooker" glass of semolina (or less);
- As much sugar as semolina;
- Vanillin;
- Baking powder - a teaspoon.
Cooking method:
Pour semolina into a plate, pour kefir into it. Let it swell for a few minutes. Beat with a blender only proteins (together with sugar). We mix cottage cheese with semolina soaked in kefir with a blender, gradually add vanillin, baking powder and whites whipped with sugar. When the proteins are laid out, the mixture must be mixed with a spoon, not a blender. Lubricate the multicooker bowl with oil. Fill with mass for soufflé. We cook for 50 minutes in the "Baking" mode. After cooking, we stand for another 15-20 minutes. If you try to pull out the soufflé right away, it will fall off. Serve with berry syrup or sour cream.
Recipe 2: Soufflé in the Chicken Multicooker
It turns out that souffles are not only sweet, but also meat dishes. Tender chicken soufflé in a slow cooker is great for medical or dietary nutrition. This is both a full-fledged second course and a side dish, since such a soufflé also includes vegetables. Chicken soufflé can also be given to children.
Required Ingredients:
- 600 g of clean chicken fillet;
- A mixture of frozen vegetables (peas, corn, carrots, sweet peppers) - 300 g;
- Lukovichka;
- Cream - 0.75 cups;
- Eggs - 2 pcs.;
- Seasonings, salt.
Cooking method:
We wash the fillet, cut it into small pieces and chop until smooth in a blender, amuse the onion cut into several pieces and continue to chop. We break the eggs into minced meat, add cream, salt and seasonings. Mix again. We spread the right amount of the frozen mixture in a colander and rinse in warm water, decant the water. Put the vegetables in the minced chicken, mix. Lubricate the capacity of the multicooker with oil and put the minced meat there. Set the "Baking" mode for 60-65 minutes. We leave the soufflé for a while, then we take it out and cut it into portions. Garlic-creamy sauce is perfect for this fillet.
Recipe 3: Souffle in a slow cooker with currants
Original, healthy and very tasty dessert. Prepared on the basis of cottage cheese, berries and yogurt. The treat is light and very airy.
Required Ingredients:
- 0.75 cups plain yogurt without additives;
- Three spoons of sugar;
- 0.2 kg of cottage cheese;
- Three tablespoons of potato starch;
- 50 g fresh blackcurrant;
- One egg.
Cooking method:
We mix cottage cheese with a blender with yogurt, egg, sugar and two tablespoons of starch. We turn the mass into a cream. My currant berries, dry and roll in a spoonful of starch. We spread the berries in the curd cream and mix with a spoon. We take silicone molds, grease a little with oil and fill with mass. We place it in a slow cooker on a special grill and cook for half an hour in the "Steam" mode. Don't forget to pour hot water into the bowl. Serve the finished soufflé with fruit syrup or sour cream.
Soufflé in a slow cooker - secrets and helpful tips from the best chefs
- In order for the soufflé in the slow cooker to turn out airy and lush, you need to add not whole eggs to the mass, but separately whipped proteins to a rich foam;
- Proteins are added last, after that the mixer or blender is not used. The mass is gently mixed with a spoon;
- For meat soufflé in a slow cooker, you can change the proportions of meat and vegetables in favor of one or another ingredient.
INTRODUCTION.
Due to the lack of weak salt on the island of natural herring, in some dishes it is necessary to look for an alternative replacement for it. This time the "role of herring" was performed by cold-smoked salmon. I would never have thought that these two products would complement each other so harmoniously. Now it is one of my favorite flavor combinations.
- Soak gelatin in cold water.
- Finely chop the beets and onions, salmon and grind until smooth in a blender
- Squeeze the gelatin plates from the water and dilute in 3 tbsp. hot cream, add to the beets and mix
- Beat sour cream and cream separately with a mixer, add to the main mass, pepper, add dill, mix
- Whisk the egg whites to stiff peaks and add to the rest of the ingredients. Mix gently
- Arrange the souffle in bowls or individual forms and refrigerate for at least 3 hours.
- Serve garnished with a slice of lemon, whipped cream and a sprig of dill.
THINKING OUT LOUD
If desired, you can use only boiled beets, but for my taste it turns out fresh. The amount of gelatin depends on the desired consistency and type of serving. If the soufflé is served in a bowl, then 5 g is enough. If the soufflé is laid out on a plate, then the consistency should then be denser and the amount of gelatin should be increased.
A photo
I am grateful! Delicious! Favorite combination of herring - beets in the original, light, airy, spicy version. I used only pickled beets (flax -!), sour cream and cream balanced the taste and we were great! Unfortunately, I forgot to add the already prepared dill, I think it would be even better with it. And I didn’t allow more liberties with the recipe (unless, of course, you don’t consider that I replaced almost the main product with a herring), everything turned out perfectly and without problems! Thank you!
