Pork soufflé. Minced meat soufflé in the oven

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Meat soufflé, especially chicken, is recommended by nutritionists for therapeutic diets for adults and children from 1.5 years old. Meat soufflé - delicate with an unusual taste, melting in the mouth. Its delicate crumbly structure allows it to be sliced for serving, in different shapes - triangles, squares and ovals.

Meat soufflé - prepared from any meat, but the most delicious is obtained from chicken breast (fillet). Meat soufflé fillers can be vegetables, herbs, cheese, nuts and cereals.

Today we will cook meat soufflé according to the following recipes:

Beef liver soufflé can be

Meat soufflé with minced beef and pork

We need:

500 g minced beef and pork (you can use any)
150 g cream
1 pc egg
1/2 onion
1 tbsp corn starch
0.5 tsp salt
0.5 tsp coriander
a pinch of ground black pepper
1 clove of garlic or 0.5 tsp. dry granulated garlic

Preparation:

1. Mix the minced meat, eggs, chopped onion, salt, pepper, coriander, cream and starch in a blender, interrupt until an emulsion is made.

2. A baking dish, cover with foil and transfer the resulting mixture, level and cover with foil.

Cut a hole in the foil on top and bake in the oven, preheated to 200 degrees, for 30 minutes. Then remove the foil and send it back to the oven for 15 minutes.

We check the meat soufflé for readiness, piercing with a knife, if the ichor does not stand out, then the soufflé is ready, if the dish is not ready, we still stand for 5-6 minutes in the oven.

Chicken soufflé in the microwave with herbs

We need:

300 g chicken fillet
2 pcs egg
1 tbsp butter
200 g white loaf
500 ml milk
20 g hard cheese
3 sprigs of parsley
0.5 tsp salt

Preparation:

1.Chicken fillet should be soaked in milk for 2 hours.

2. Eggs are divided into whites and yolks. Beat the whites until stable peaks.

3. Pour the loaf with milk, leave it to swell. Then put chicken fillet, loaf, milk, yolks in a blender bowl and interrupt until smooth.

4. Gently mix the resulting minced meat with proteins, moving from bottom to top, until smooth.

5. Refractory microwave dish, grease with butter and shift the minced meat, level the surface. We send it to the microwave at full power, for 8 minutes. Then sprinkle with grated cheese and bake for another 2 minutes.

Let cool and put on a dish.

Meat soufflé with steamed chicken

We need:

300 g chicken fillet
2 eggs
200 g cream 33%
50 g fresh pumpkin
50 g green peas, frozen
salt to taste

Preparation:

1. Cut the fillet into pieces and interrupt in a blender.

2. Cut the pumpkin into small cubes and blanch with the peas in a colander and boiling water for 2-3 minutes.

3. Beat the egg with the cream using a mixer. Add to the minced meat, mix until smooth.

Add pumpkin and peas to them, salt, and then mix everything well.

4. We will cook the souffle in a double boiler (if it is not there, then we put a pot of water on the fire, bring it to a boil, on top, instead of a lid we put a sieve, so we get a double boiler). In a container for a double boiler, transfer the entire mixture, put it on a double boiler, cover with a lid and set the time for 40 minutes.

5. After the end of the cooking process, let the soufflé cool. Then we put it on a dish, carefully drain the liquid formed on top, the soufflé mode into portioned pieces and serve. It can be served hot or cold, or with vegetables.

Delicate chicken soufflé with melted cheese from the oven

We need:

500 g chicken fillet
160 g processed cheese
3 cloves of garlic
4 eggs
2 tbsp decoys
1 tsp salt
1/2 tsp nutmeg
hot and black pepper to taste
2 tbsp hard cheese, grated
10 g butter
2 tbsp ground crackers

Preparation:

1. Cut the chicken fillet, melted cheese and finely chop the garlic into pieces. We send all this to a meat grinder and get minced meat.

2. Add semolina to the resulting minced meat and mix until smooth.

3. Separate the whites from the yolks in the eggs. We send the yolks to the minced meat, and beat the whites until persistent peaks, with nutmeg, pepper and salt.

4. Prepare a baking dish: grease with butter and sprinkle the bottom and sides with ground breadcrumbs. Preheat the oven to 180 degrees.

5. Gently add the obtained proteins to the minced meat in portions, stir from bottom to top, until smooth.

We shift the minced meat into a mold, level it over the surface, sprinkle with grated cheese on top and send it to the oven to bake for 50 minutes.

Cool in a mold, transfer to a platter and serve with

Chicken and potato soufflé

We need:

200 g chicken fillet
4 slices of white loaf
2 eggs
1 medium potato (peeled)
150 ml milk

Preparation:

1.Pour the loaf with milk and leave to swell.

2. Grind chicken fillet in a meat grinder or blender.

3. Separate the yolks from the proteins. Beat the whites until peaks.

4. Rub the potatoes on a fine grater and add to the minced chicken meat. We also add yolks, a loaf to the minced meat, salt and mix until smooth.

5. Gently add whipped egg whites to the minced meat.

6. Grease the form with sunflower oil and transfer to the soufflé.

We send it to the oven for 30 minutes, the temperature is 180 degrees. Allow to cool in the mold.

Chicken souffle in a slow cooker

We need:

400 g fillet
50 ml milk
3 tbsp flour
1 bunch of dill
ground black pepper and salt, to taste
1 pc egg

Preparation:

1. Twist the fillet in a meat grinder or in a blender for minced meat.

2. Add the egg, milk to the minced meat and mix everything thoroughly until smooth.

3. Add flour to the mixture, salt, pepper and stir so that there are no lumps.

4. Finely chop the dill greens and add to the resulting mass, mix.

5. We grease the silicone molds with vegetable oil and transfer the soufflé, fill in 2/3 of the mold.

In the multicooker bowl, pour water 1/2 capacity, set the container for steaming and install the soufflé tins on it. We set the cooking mode for 45 minutes. Cool in the mold and put on a dish.

Soufflé - chicken roll with pistachios

This soufflé can be a festive table decoration or delicious breakfast sandwiches.

We need:

500 g chicken fillet
2 pcs yolk
2 tbsp butter
100 g hot milk
2 tbsp flour
100 g pistachios
150 g bacon
salt, pepper, to taste

Preparation:

1. Peel the pistachios and heat for 2-3 minutes in a frying pan.

2. Cut the fillet into pieces and twist into minced meat, through a meat grinder.

3. Melt the butter in the microwave and heat the milk in the same place.

4. Eggs are divided into whites and yolks. We send the yolks to the minced meat, and beat the whites to the peaks.

5. In the minced meat with yolks, add butter, hot milk, salt and pepper and mix well. Add flour, mix until smooth, add whipped egg whites, mix again and add pistachios.

Instead of pistachios, you can add chopped champignons and fresh herbs or prunes with walnuts to the minced meat.

6. Preheat the oven to 185 degrees. Grease the baking dish with oil and lay out the bacon plates so that the ends hang down on both sides of the form.

Put the minced meat on the bacon,

level the surface and cover with the hanging ends of the bacon, with a pigtail.

We send to the oven for 45-50 minutes.

7. Ready soufflé - cool roll, cut and serve to the festive table. Can be wrapped in foil and refrigerated for use in breakfast sandwiches.

Meat souffle with buckwheat

You can use parboiled rice instead of buckwheat.

We need:

500 g chicken breast or any other meat
4 tablespoons sour cream 15%
5-6 tbsp buckwheat
2 eggs
1 pc onion
salt, ground black pepper, to taste
1/2 bunch of dill

Preparation:

1.Send the chicken breast slices, chopped onion into the blender bowl and grind into minced meat.

2. Boil buckwheat and add to the minced meat, salt and pepper, mix until smooth.

Meat is introduced into the baby's diet from eight months in the form of a monocomponent puree. Meat contains a large amount of protein, so necessary for its growth and development, as well as iron, zinc, calcium, phosphorus, B vitamins and amino acids.

A one-year-old baby needs to include more complex meat dishes in the diet. Since it is still difficult for a child to chew and digest pieces of meat, the soufflé is best suited for baby food. It is similar to a casserole, but lighter and more tender. Children usually eat such a dish with great pleasure and appetite.

A kid who still does not know how to chew can be offered a meat soufflé; as a rule, children eat this dish with great pleasure

General principles of making soufflé

France is considered the homeland of soufflé. Initially, this was the name of an airy dessert made from fluffy whipped proteins. Later, unsweetened varieties appeared - meat, fish, vegetables. Nowadays, soufflé can be either a dessert or a main course. The main product for making the sweet version is cottage cheese mixed with sour cream, milk, cereals, berries or fruits. As a second, soufflé can be made from meat, liver, fish.

The basic principle of preparation is as follows: the whites are separated from the yolks and whipped into a strong foam, and the yolks are mixed with the rest of the ingredients. Then everything is combined, mixed and baked in the oven or slow cooker. This is a universal recipe, you can vary it at your discretion. Many moms prefer to steam food for their baby. Steam soufflés are preferred as they are juicier and softer.

Recipes for the children's menu

Low-fat meats are well suited for feeding a child at 1 year old: poultry (chicken, turkey, quail), rabbit, beef, veal, as well as beef or chicken liver (we recommend reading :). Any recipe can be edited, taking into account the products that you have, or what the child likes more.

It is better for babies not to eat lamb and fatty pork - this meat is hard to digest and is poorly digested by the child's body. It is highly undesirable to use seasonings and spices in a children's kitchen. An exception is salt, but in very small quantities.

There are many options for making soufflés. It is prepared from meat, fish, cottage cheese, vegetables, meat with vegetables, fish with cottage cheese and many other combinations.

Meat soufflé in the oven

This is a classic soufflé variation. It can be supplemented with various vegetables and herbs. You can also include cream in this recipe.

Required Ingredients:

300 g raw beef;
one slice of loaf;
one large or two small eggs;
2 tbsp. l. milk;
butter.

Preparation:

Rinse the meat thoroughly under running water, remove fat, cartilage, films from it. Boil until tender and cool.
Cut off the crust from the loaf and soak it in milk or boiled water to swell.
Grind the meat, add the soaked bun, milk, yolk and butter to it, mix everything, and it is better to punch with a blender until smooth.
Cool the proteins, beat and add to the minced meat. Stir everything gently.
Then transfer the mass to a baking sheet or to greased silicone molds. Bake in the oven for 30 minutes at a temperature of 180-200 C.

Meat soufflé is very delicate in taste and just melts in your mouth

Beef souffle in a slow cooker

Another original recipe for a healthy beef soufflé with sour cream. This lean meat diet option will be beneficial for children and adults who are on a diet or have gastrointestinal problems.

Required Ingredients:

200 g of beef;
4 tbsp. l. sour cream;
2 chicken eggs;
butter;
salt to taste.

Preparation:

Peel the beef from fat and films, finely chop. Separate the whites from the yolks.
Mix meat, sour cream and yolks. Puree the mixture with a blender. Add salt.
Beat the whites in a separate bowl. Add them to the meat mixture and stir.
Grease the molds with oil, fill them with the future soufflé. Place in a multicooker.
Pour 1 liter of water into the multicooker bowl. Select the "Steam" mode, cook for 45-50 minutes.

Liver soufflé in a double boiler

Required Ingredients:

350 g liver;
one egg;
a quarter glass of milk;
40 g loaf;
salt.

Preparation:

Rinse the liver, remove all excess.
Add a loaf, egg yolk to the liver and pour milk over everything. Salt a little. Mix with a blender until smooth.
Beat the protein separately into a strong foam and add to the minced liver, then mix everything with a spoon, trying to keep the airiness of the future soufflé.
Next, you need to put the mass in silicone molds, filling them by about three quarters and place them on a double boiler basket.
Add water to the multicooker bowl, set the "Steamer" program and the cooking time - 30 minutes - and wait until a delicious and healthy lunch is prepared.

Liver soufflé in a double boiler is not the same as in the oven: cooking is easier, and the taste is softer

Meat soufflé with cabbage

Required Ingredients:

500 g of meat (beef, rabbit or poultry);
500 g of cabbage;
100 g sour cream or second broth from meat;
1 onion;
2 eggs;
salt;
some low-fat cheese.

Preparation:

Make minced meat from cooked meat.
Cut the peeled onion into cubes, finely chop the cabbage.
Add vegetables, sour cream and eggs to the meat puree. Mix everything thoroughly and salt a little.
Grease a baking sheet with oil, put the prepared mass on it.
Cook the soufflé in the oven for 40 minutes at 180 degrees. 10 minutes before the end of cooking, take out the mold and sprinkle the dish with grated cheese.

28.12.2018

Many are familiar with soufflé as a delicious dessert. But not only sweets come with this name. Recently, hostesses have increasingly begun to look for original and easy-to-follow recipes for cooking meat dishes. Prepare a delicious meat soufflé for your household. We discuss the recipe in the oven in our article.

Meat soufflé: revealing the secrets of cooking

Most often, it is in the children's diet that meat soufflé is found. The recipe for children in the oven is no different from the treats that adults enjoy. In general, soufflé is a fluffy mass of meat, which is baked in the oven, but at the same time remains juicy, airy and unusually tasty.

All recipes for making soufflé in the oven are easily adaptable to a double boiler and a slow cooker.

Let's start by choosing the base that makes up the meat. Pork, beef tenderloin, turkey, rabbit meat is suitable. Of course, chicken meat is considered a favorite. It is advisable to choose a brisket that has a low calorie content.

The meat product must be crushed to a mushy state. If you twist chicken meat in a meat grinder, then it is better to repeat this procedure two or three times in order to grind the meat as much as possible.

Now about the additions. The obligatory set of products for making meat soufflé includes chicken eggs, bread, pasteurized cow's milk. You can deviate from the traditional recipe. So, for example, milk is boldly replaced with cream with an average percentage of fat, instead of bread, they put rusks for breading, semolina or oatmeal.

On a note! You can choose absolutely any recipe for minced meat soufflé in the oven. To prevent the dish from turning out bland, add chopped garlic, fresh or frozen herbs, ground pepper, nutmeg and other spices at your discretion.

Cooking tips:

Meat soufflé can be put not only on the everyday, but also on the festive table. This treat does not need any addition. But if you wish, you can prepare a side dish of vegetables, and any at your discretion.

We suggest you prepare a meat soufflé stuffed with sweet pepper. In addition to this vegetable, you can also add fresh tomatoes. It is advisable to remove the peel from the tomatoes so that it does not spoil the appetizing appearance and taste of the soufflé.

The recipe is completely simple. If you are cooking for the first time, follow the recipe proportions and you will succeed.

On a note! There is no need to lubricate the silicone mold. But cover ordinary metal tins or a baking sheet with parchment paper or carefully grease with refined sunflower seed oil.

Ingredients:

chilled minced chicken - 500 g;
bread slices - two or three pieces;
sweet pepper - one piece;
onion - one head;
mayonnaise - 2 tablespoons. spoons;
pasteurized cow's milk - 100 ml;
chopped dill - 2-3 tablespoons. spoons;
garlic cloves - two or three pieces;
ground allspice;
chicken egg - two pieces;
salt;
ground nutmeg - 1 tsp. spoon.

Preparation:

Where do we start? Of course, with the preparation of the products necessary for the preparation of meat soufflé.
Chicken mince can be used chilled semi-finished. You can also take the brisket and grind it in a meat grinder.
Grind the bread slices and put them in a bowl. Fill with pasteurized cow's milk. Leave it on for a few minutes to swell.
Put the peeled and coarsely chopped onions into the blender container, add the garlic cloves.
Grind everything to a mushy state.
Combine chopped vegetables with minced chicken.
Add chicken eggs here.
Drain the remaining milk from the softened bread, and add the crumb to the minced meat.
Add literally a couple of tablespoons of mayonnaise. It will turn out even tastier if you use sour cream with an average percentage of fat.
All components are thoroughly mixed until a homogeneous mass is obtained. Add ground allspice and nutmeg.
Grind the washed dill. Add to the meat mass and mix again. The base for the soufflé is ready.
We wash the bell peppers, peel them and cut them into strips.
Lubricate the refractory mold, walls and bottom with a small amount of refined sunflower seed oil.
Spread half of the meat mass in an even layer.
The next layer is to distribute the sweet pepper slices.
We spread the remaining meat mass on top and tamp the sled.
It remains to bake the souffle. We put in the oven for a third of an hour. We bake at a temperature threshold of 180 °.
Remove the soufflé from the mold when it cools down a little. Serve with fresh vegetables or a side dish.

Meat soufflé (different recipes)

Were you surprised by the name of the post, or do you know and have already prepared a soufflé from meat? Soufflé can be prepared not only for dessert, but also as a main course. And, it can also be used for sandwiches. In this post, I offer several recipes for meat soufflé, which I have selected for you from various sources. I must say right away that preparing meat soufflé is simple and quick. I will offer soufflé recipes from different meats. Although they are similar, I offer them separately. Take any baking dish that you like best.

Meat soufflé

First option:

This recipe uses a variety of meats. Here we offer a bow - 2 pcs., If you do not like it or think that there will be a lot, take less

Ingredients: pork fillet - 500 g, beef fillet - 500 g, smoked brisket - 50 g, onion - 2 pcs., egg - 3 pcs., milk - 1 stack., flour - 1 tbsp. l., vegetable oil - 2 tbsp. l., salt, black pepper, spices - to taste

Preparation:

Scroll the pork and beef fillet in a meat grinder twice. Pour in milk and leave for 1 hour.
Peel the onion, chop finely and fry in oil until transparent. Finely chop the brisket

Mix the minced meat with the brisket, fried onions, beat 3 eggs into the mass and add flour. Mix everything well and place in a greased baking dish.

Put the form on a baking sheet with water and bake for 1 hour at a temperature of 200C. Remove the finished soufflé from the mold, cut into plastics and sprinkle with fresh herbs.

Second option: (only one type of meat is taken here)

Ingredients: any meat (poultry, veal, beef, pork) - 500 g, cold water - 600 ml, egg - 2 pcs., cream 33% - 200 ml, milk - 200 ml, salt - tsp, ground pepper - 1/3 teaspoon, spices to taste.

Preparation:

Cut the meat into pieces and steam for 25 minutes. Put the finished meat in a blender and grind on medium speed for 20 seconds.

Add eggs, cream, milk, salt, pepper, seasonings to the meat and beat for 1.5 - 2 minutes at high speed. Put the mass in a greased form and bake in a preheated oven for 25 minutes at 200C.

Third option: (any meat)

Ingredients: meat - 500 g, white bread (without crust) - 100 g, egg - 3 pcs., milk - 100 ml, butter - 20 g, salt, pepper - to taste.

Preparation:

Remove fat and veins from meat, wash and boil until cooked in salted water, dipping into boiling water.

Soak the bread in milk. Beat the cooled egg whites into a dense, thick foam. Beat the soaked bread, milk, butter and yolks in a blender until smooth. Scroll the boiled and cooled meat twice through a meat grinder and mix with the bread mass, season with salt and pepper to taste. Then add the whipped egg whites and mix gently. The minced meat should be smooth and fluffy.

Grease the surface of the mold with vegetable oil, lay out and level the minced meat. Heat the oven to 180C and bake for 15 - 20 minutes.

Chicken souffle

Ingredients : chicken fillet - 400 g, cream (low-fat) - 100 ml, egg - 2 pcs., spices - to taste, salt, pepper - to taste.

Preparation:

Separate the yolks from the whites, put the whites in the refrigerator. Boil chicken fillet in salted water, cool. Grind fillets, cream and egg yolks in a blender. Add seasoning.

Beat the whites with a mixer with salt until a thick foam. Add foam to the chicken mass and stir with a spoon ..

Fill in a greased form with chicken. Preheat the oven - temperature 220C and bake the soufflé for 20 minutes. Serve hot.

Chicken fillet with broccoli

Ingredients: chicken fillet - 200 g, broccoli - 200 g, cream 15% - 150 ml, egg - 2 pcs., spices - to taste, salt, pepper - to taste.

Preparation:

Break an egg. Separate the yolks from the whites, put the whites in the refrigerator for a while.

Steam the fillet and chill. Wash broccoli and cut into pieces. In a blender, grind fillets, broccoli in puree, pour in cream and add egg yolks, and spices to taste.

Beat the whites at medium speed with a mixer until a strong foam, add a pinch of salt. Add the protein foam to the resulting chicken mixture and stir slowly with a spoon.

Heat the oven to 200C. Fill a greased mold with mass. Bake the soufflé for 25 minutes. Serve hot.

Meat soufflé with vegetables

Ingredients: meat (any) - 400 g, sour cream (20 -25%) - 200 ml, onion - 1 pc., carrots - 1 pc., white cabbage - 200 g, egg - 3 pcs., spices - to taste, salt, pepper to taste.

Preparation:

Steam or boil the meat. Cut into slices and puree. Peel vegetables and also chop in mashed potatoes, add to meat.

Separate the yolks from the whites. Add yolks to meat and vegetables, as well as sour cream and spices. Beat the whites with salt until thick foam. Introduce the foam gradually into the meat mass. Stir the first half of the proteins with a blender, and the other half slowly with a spoon. Put the soufflé in a greased dish.

Bake the soufflé in a preheated oven at 220C for about 20 minutes.

Bon Appetit!

Beef soufflé- a delicious dietary dish, a real find for losing weight: the recipe is simple, the nutritional value is high, the calorie content is low. Such a dish is prepared on the basis of beaten egg whites. Due to its delicate consistency, it is easily absorbed by the body.

The recipe fits perfectly into the menu of low-calorie diets and weight loss programs, suitable for baby and medical nutrition. It is a wholesome, nutritious food. Meat dishes with the addition of eggs are rich in vitamins and contain a number of essential amino acids. If you follow the recipe exactly, know the secret tricks of the culinary experts, you can get a real airy weekend treat.

Meat soufflé: step by step instructions

Basic recipe

You can make soufflé from beef, rabbit or diet poultry meat. For baking, a refractory or silicone mold is used, as well as special portioned molds. Bake in the oven or in a slow cooker. A steamer is used less often.

Ingredients:

600 grams of beef
two eggs
one onion
seasonings (salt, pepper)

Cooking method

Wash the meat, cut into pieces, clean it from streaks and films. Cook. Cool down. Grind in a meat grinder, you can immediately with onions. Salt, add spices. To mix everything.

Separate the yolks.

Beat the protein mass until steep peaks and cool.

Mix the yolks into the prepared minced meat, then carefully add the whipped whites. Mix. Divide the resulting mass into molds.

Bake at t = 180 degrees for 40 - 45 minutes. The "indicator" of readiness is the appearance of a golden crust.

Meat soufflé with cottage cheese

This recipe is unusual. At first glance, the combination of cottage cheese and meat looks unconvincing. But once you try this dish, all doubts will disappear. The dish turns out to be more juicy, and the light curd sourness reveals the familiar taste of beef in a new way.

Ingredients:

50 grams of low-fat cottage cheese
200 grams of beef
20 grams of butter
condiments

Cooking method

First you need to prepare the meat - boil, cool, grind in a meat grinder. Place in a large bowl and mix with the curd. Purée the resulting mass with a blender, add the yolk, butter and spices. Stir again and add whipped egg whites. Form small balls from the resulting paste and bake. This original dish is recommended to be prepared in a double boiler.

Meat soufflé - protein attack from Ducan

A diet super meal with tight calorie restrictions and high protein content. The French nutritionist recommends choosing turkey meat as the main ingredient.

Ingredients:

500 g turkey fillet
150 ml skim milk (0%)
1 egg
1 onion
salt, spices, a bouquet of Italian herbs

Cooking method

Grind the onion together with the meat in a meat grinder. Separate the yolks and mix with milk. Add to the minced meat. Salt everything, add spices. Mix the whipped protein mass into the minced meat. Bake at t = 190 degrees.

The resulting product tastes slightly like milk sausage. You can eat it in the form of a "green" sandwich: pour the cut meat slice with soy sauce and wrap it in a lettuce leaf.

Meat soufflé "Like in kindergarten"

Familiar taste from childhood. The recipe is suitable for babies from one year old, as well as for everyone who loves simple, correct food. For baby food, it is recommended to cook on the basis of chicken fillet.

Ingredients:

100 g chicken fillet
half carrot
s Art. spoons of milk
1 tbsp. tablespoons butter butter
1 eggs
1 tsp semolina or tbsp. a spoonful of rice

Cooking method

Pour the cereal with warm milk and wait until it swells (in the version with rice - cook porridge from the cereal). Cook the fillets. Grate the carrots. Put boiled chicken pulp, grated carrots, yolks of two eggs, melted in butter in a blender bowl. Puree everything in a blender until a pasty mixture is formed. Stir in the whipped egg whites. Put in a mold and place in the oven. Bake for half an hour at t = 190 degrees. If you cook in a slow cooker, it will take about 40 minutes.

Meat soufflé with cabbage

To make the food more juicy, fresh vegetables are added to the minced meat. Zucchini, cabbage, or cauliflower can be used as a vegetable ingredient.

This recipe is a real gift for gourmets who dream of losing those extra pounds. The dish assumes the addition of sour cream 10% fat and cheese 5% (tofu, Chechil cheese, Dutch "Gaudette" are suitable) For minced meat, you should select the leanest pieces. Instead of beef, you can use other dietary varieties. meat- veal or chicken breasts. If there are calorie restrictions, cheese can be discarded.

Ingredients:

500 g minced meat (chicken)
500 g cabbage (zucchini)
two eggs
2 tbsp. tablespoons of sour cream 10%
20 g cheese
1 small onion
seasonings (salt, pepper)

Cooking method

There is no need to cook cabbage, it is enough to chop and chop together with onions. Stir in the minced meat. Add sour cream, yolks of two eggs. Bring to the state of a homogeneous paste. Add whipped egg white, salt and spices. Bake at t = 200-220 degrees. Bake for 30 minutes. Sprinkle with grated cheese 5-6 minutes until tender.

Beef soufflé with béchamel sauce

A gourmet recipe with a French accent . A dish of delicate substance with a refined taste, not quite dietary, more high in calories. It is quite simple to prepare it. Using the basic recipe, add the pre-cooked sauce to the puréed mass just before adding the whipped proteins. As a result, the taste of beef will acquire that special piquancy for which French cuisine is so famous.

Bechamel sauce recipe

Ingredients:

50 grams of butter
half a glass of flour
A glass of milk
Nutmeg and salt to taste

How to make the sauce

First, lightly fry the flour in a skillet until a beautiful caramel shade appears. Add the loose oil and grind until smooth. Reduce fire. Slowly pour milk into the resulting mass, stirring all the time and not removing from the heat. Add milk in 2-3 tablespoons, make sure that no lumps form. The texture should be uniform, like sour cream in density. If, nevertheless, it is not possible to do without lumps, it is advisable to strain the sauce. Stir in ground nutmeg and salt. Cool down.

Secrets from culinary experts

1. The main secret of making a good soufflé is the correct handling of proteins. To make the food airy and pleasantly melt in your mouth, you must:

carefully separate the yolks, otherwise the whites will not beat;
first cool the whites separated from the yolk in the refrigerator;
do not immediately add proteins to the meat: first, beat with a mixer until a cool foam, and then cool again;
add proteins just before baking.

3. Do not open the oven during baking. Air paste can "settle", lose its shape. The risk is justified only if you want to get a fragrant cheese crust. To do this, having opened the oven door 10 minutes before readiness, the risen mass must be quickly sprinkled with grated cheese.

4. Subject to a strict diet and for weight loss, the calorie content of the dish can be reduced by slightly adjusting the recipe. So the yolk can be replaced with light meat broth, and instead of beef, you can cook veal. Place parchment paper on the bottom of the baking dish instead of oil.

5. The readiness of the dish is determined visually. As soon as the crust is browned, immediately remove from the oven.

You can serve a dietary delicacy as a separate dish with lettuce and tomatoes, or for tea, with bread, like a sandwich.

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