A recipe for making liver soufflé with photos. Pechenka soufflé with carrots and tsibule How to make liver soufflé

How about a delicious liver soufflé with carrots and thyme? Let me guess: you don’t really like cookies. Well, you’re not the same. Well, people don’t have a special liking for the liver, even though its taste is, apparently, specific. Unfortunately, I still can’t relate to that category of people who would selflessly love this product. But I know how to cook them, so that the liver-hate will burn up to this cinnamon offal with the brightest gastronomic sensations. And since I have mercy, and you are really ready to eat cookies in any culinary manifestation, then you will definitely want to prepare a cookie soufflé in the oven for the photo recipe presented below.

I’ll tell you in advance that we won’t chop the molecular kitchen, the taste of the cookie will not go anywhere, unless it’s specially cut, so as to allow you to change your look to the new one. Well, let's go?

To prepare a soufflé from a chicken liver, use the following products:

How to prepare a liver soufflé in the oven with carrots and tsibule

The chicken liver is tender, pork or cow liver and, in addition, practically does not have a characteristic smell, so you don’t need to soak it, you don’t need to skim off the spit. In a word, dancing with a tambourine is impossible. Just rinse the product thoroughly and trim off the fat. Then beat the liver with a blender and pass through a meat grinder. Add more milk.
Grate or cut the carrots into strips, washing and peeling them before doing so.
Cut the zibula for soufflé with chicken liver into a small cube. During the eggplants, you can coat the carrots with carrots, or if you are preparing a cookie soufflé for children, you can’t beat the ale.
Add\|add\| chop the cibul and carrots to the main mass and mix. The soufflé made from chicken liver will become more juicy and have a rich, unique taste.
Separate the eggs into egg whites and egg whites. Beat the mixture vigorously with pinched salt until lightly fluffy. For this purpose, a hand fork or a special fork will work wonders.
Add the mixture to the whites and beat until smooth. At this point you will have to ask the mixer for help.
To the liver, add the beaten butter, the sifting beard, and pepper, mix well until a breast appears.
Having lost the remaining smear on our savory fabric, discard the beaten egg whites. Add the protein mixture to the liver mixture and carefully mix with a spatula from bottom to top.
Now the liver soufflé with carrots and tsibule is ready for baking. In terms of thickness, the “dough” is a bit thicker than pancake dough. Pour it into the mold (if it is not silicone, then grease the inner surface with olive oil and use a good baking powder). Heat the oven to 180 degrees and place the pan with the soufflé there. If the oven does not lose focus due to sudden temperature changes, then you can add 40-45 berries to yourself or other herbs in good conscience.
Having pulled out the tender herb, which is covered with a ruddy crust, into shape, you can immediately cut it with a sharp knife into portions and serve with a light side dish and vegetable salad.

And the casserole caught up in such a way that one begged for a bowl of bread to turn into appetizing sandwiches, the kind that you wouldn’t mind telling someone who “can’t stand the liver” (tried and tested). I wish you culinary and culinary tasters!

A tender soufflé from the liver, I am preparing today and immediately writing down the recipe that you are now reading. I’ll tell you straight away that this herb can be modified a little by preparing a soufflé from a chicken liver. Ale especially less suits cowhide liver.

And along with this recipe, learn how to prepare delicious liver pancakes, which, no matter how much you cook them, will be eaten immediately and without excess. The stench is so tasty and so juicy! Also, find out how to prepare.

What you need:

Yalovicha liver – 500 g.
Egg – 2 pcs.
Cybula ripchasta - 1 pc.
Carrots – 1 pc.
Boroshno – 3 tbsp.
Milk – 100ml.
Strength behind the relish

How to prepare a soufflé from yowl liver.

Cow liver soufflé, brownish, bottom, prepared from chicken liver. This means that the cow's liver is damaged greatly instead of the drainage that the human body requires. The liver is also infused with vitamin A, which the body needs every day after eating 100 grams of this product. It’s no secret that no one loves the taste of cookies. However, it has been found that most people change their views on this product by eating the cookie soufflé.

Krok 1

It’s time to prepare the soufflé from the oven in the oven. For this purpose, we reheat the oven to 180-200 degrees. The liver is washed with water and the white spittle is removed. Place the stove on a baking tray to drain the water.

Croc 2

We peel carrots and tsibul. We cut the liver into medium pieces. Finely chop the carrots or grate them. Please provide more details. Place the chicken, carrots and liver into a blender and bring to a smooth mixture.

Croc 3

Chicken eggs are beaten with a pinch of salt until ready to eat. Pour the liver mixture into a bowl and add the eggs. We pour milk into the mixture. Boil well in small pieces and stir until there is a breast. Salt the butter for relish and add various spices for relish, including dried basil, cilantro, oregano, nutmeg or ground ginger, stir thoroughly.

Krok 4

You will need a silicone baking pan. She will have all the masa removed and smoothed out. Place the pan with the liver mixture in the heated oven. Bake the soufflé for about 45 minutes on high heat and on medium heat. Check the readiness of the soufflé with a dry wooden stick.

Krok 5

The finished herb is allowed to cool a bit in the mold, then drawn out of it. Cut into small bowls and serve to the table. The soufflé can be cut not only with a knife, but also with a large wooden toothpick. It is served to the table as an appetizer, or as a side dish.

This recipe for liver soufflé is simple, and the dish turns out even more delicious both warm and cold. When serving, it is simply served with boiled rice or potatoes, hard or melted cheese, chasnik and mayonnaise.

There is a new option for preparing soufflé from the liver and heart. These two ingredients miraculously complement each other, giving the herbal, undoubtedly, delicate taste and pleasant aroma. I hope that after reading the recipe, you knew how to prepare Cow liver soufflé. And this is no longer a secret for you.

No matter what vegetarians say, meat is one of the most valuable and necessary products for people. Meat and meat products contain protein, and therefore essential amino acids, which are not found in vegetables, fruits and cereals. Of course, we are not talking about commercial cowbass and sausages, but about the fresh product. If you don't care about pork or chicken, you can replace the meat with offal. Not everyone knows that chicken or pork liver after berries is rich in meat, and is often a lower-calorie and fatty product.

The liver is delicious on its own - simmer it with the tsibule and serve with a side dish. Where there is more fruit and savory fruit there will be a soufflé made from cookies. It is not disgraceful to bring such herbs to distinguished guests and place them on the Christmas table.

Baked soufflé - preparation of food and dishes

Even if you didn’t take the liver to prepare the herb, you first need to wash it, cut out the melts and tubes, and then cut it into pieces. At any time, the liver can be processed using a blender.

To complement the offal you will need egg white, vegetables and oil. The souffle from the oven can be baked in any form, but the ideal container for baking will be a humic silicone form. The soufflé won't burn, and cooking will be easy.

Cookie soufflé recipes:

Recipe 1: Cookie soufflé

The simplest soufflé recipe is a cookie, bits of soft bun and an egg.

300 grams of liver
2 eggs+1 white
1 bun (70-100 g)
100 ml milk
Season to taste

In order for the soufflé to be tender and light, the whites need to be creamed together with the ingredients. Warm them up and place them on a skein in the refrigerator.
Place the bun into slices and cover with milk. Leave it soaked for five minutes.
Cut the liver into pieces, place in a blender, add eggs, bread, and spices. Details until I become porridge-like.
The egg whites must be beaten to a thick consistency and added to the liver mixture. Introduce as quickly as possible with a wide spatula or a wooden spoon.
Pour the liver mixture into the mold. The soufflé will bake for thirty-five to forty minutes at a temperature of 180 degrees.

Recipe 2: Soufflé with liver and vegetables.

Whenever you make liver cutlets, you immediately add carrots and cibul. Baked soufflé with the same ingredients without perfection of flavor, texture, water and tender consistency.

250 grams of liver
1 large carrot
1 cibulin
2 eggs +1 egg white
Spices
White bun
Milk 100 ml

The bun needs to be torn into pieces, poured with milk and left to soften into a sliver of bread.
We strengthen the whites - it’s better to beat them creamy. Let's put it in the refrigerator.
We shake the tsibula, grate the carrots. Regardless of the fact that the products are processed using a blender, such preparation is made into a lower soufflé.
Place liver, carrots, bread, eggs and spices in a blender bowl.
The egg whites are beaten with a small amount of salt and added to the mixture.
We place the liver in a mold or in a mold coated with olive oil, and set it to cook for thirty minutes at a temperature of 180 degrees.

Recipe 3: Soufflé with liver and heart

It is clear that the liver is closely connected with the heart. Quite often these by-products are sold in a mixed form, and for this purpose this kind of food is best suited. Prepare a soufflé from the liver and heart.

200 grams of chicken liver
200 grams of chicken heart
50 grams of oat plastics
120 ml milk
Chicken eggs, medium size, 2 pieces
Season it

Pour the oat plastics with heated milk, cover with a lid and pour for 10 minutes.
Strengthen the beans with the whites. Grind the roasts, liver, heart, soggy oat plastics with a blender and add spices.
The egg whites must be beaten until stiff and gradually introduced into the mass with a spoon.
Place the baking mixture into the pan. Prepare the soufflé from the liver in the oven at a temperature of 180 degrees, no less than 100 degrees.

If you want to make your grass as low-fat as possible, bake the soufflé from the oven in a multicooker. Select the “Cooking” mode (or “Chef cook” depending on the brand of the multicooker) and cook 25-30 chickens at a temperature of 160 degrees.
What other vegetables can you add to a cookie soufflé? The herb will be even more delicious if you add chopped cauliflower, broccoli or blueberries into it.
Don't forget the greens! Chop the parsley or add it to the liver mixture.
If you are not preparing a low-fat soufflé, add a dash of top butter to one of the ingredients. in 50 grams.

Today I would like to share, for your respect, a recipe for soufflé with cow liver. Previously, I rarely included this product in my diet, which was not good enough for me, and I also have a lot of cholesterol.

As soon as the hours changed, when I was unfastened at the doctor’s office, they found a decrease in hemoglobin and diagnosed me with anemia. They prescribed medicines, giving the doctor for good food. I recommended eating more cow liver, which didn’t work for me. If it is required, it is required, but lubricating and steaming it turned out to be ineffective. I've been drinking a few minutes and found my homemade recipe. There are many recipes for making soufflés on the Internet, and I have less of my own.

To prepare homemade soufflé from the liver, you will need the following set of products:

You can take any liver: pork, yalovich, chicken. I take the yalovicha, which I respect with its value for myself, in it there are a lot of brown words, and most importantly, the presence of a climb in great quantities.

The recipe for soufflé with cow liver liver never failed me, the pastry came out tender and tasty. Great for a sandwich as a snack. Try it, it’s really delicious, original, delicious.

02.03.2018

Liver is full of protein, amino acids of an essential series. And even if this by-product takes its part in the hematopoietic system, it is good to use liver herbs as a method of treating anemia. From offal, cowhide, chicken or pork, you can prepare fresh herbs, for example, a soufflé from the liver in the oven. The recipe is being discussed with today's statistics.

The soufflé is not lacking in malt!

Most of us have heard that soufflé is a delicious confectionery product. Ale today, culinary specialists hear meat and liver soufflé. From cowhide, pork and chicken liver you can prepare a savory herb, which is also called a soufflé. As you can imagine, the preparation of the soufflé may come out uniform, soft and tender.

Note! If the liver is first defrosted, the melt is removed from it and all the tubes and ducts are examined. The presence of such people is like the appearance of frequent occurrence, and the taste of it.

The soufflé can be topped with low-calorie herbs. Naturally, if you add fatty tops, cheese and other additional ingredients, the value of the food will increase proportionally.

Peel the liver until it reaches the consistency of puree. To do this, you can use a meat grinder, food processor or blender. Traditionally, the soufflé is topped with chicken eggs, garnished with cinnamon and carrots.

Additional components:

cow's milk is pasteurized;
mushrooms;
chicken hearts;
vegetables;
semolina;
all-natural plastics;
boron wheat;
sirny or melting syr and in.

The soufflé from the offal is baked quickly, no more than 25 pieces at a temperature of 180-200°. For ease of use, use small silicone molds. Top butter adds a special taste to the cookie soufflé. Add literally 50 g, and you will marvel at how your gastronomic masterpiece will be transformed.

For the sake of the culinary experts:

Chicken offal is ideal for preparing liver soufflé;
when soaking for pulp, soak the liver in pasteurized cow's milk;
All ingredients are refined to a uniform consistency;
If you are preparing a soufflé for children, do not add spices;
The richness and lightly fluffy texture of the soufflé comes from beaten egg whites;
beat the whites until stiff peaks form;
To make it easier to beat the egg white, cool it and add a small amount of beetroot salt during the beating process.

Note! The liver soufflé will turn out better if you add wheat bread or a bun to further soften the milk.

Most of the recipes for making liver soufflé are identical. If you take yowl or pork liver as a basis, then the by-products of such varieties must immediately be soaked in water or pasteurized cow's milk. The soufflé made from a chilled oven is richer and juicier.

And if you freeze a frozen product, you cannot freeze cold water or microwave oven before defrosting. Give the by-product a chance to become natural.

Important! The taste of the soufflé, made from the liver, lies in the meat of the by-product and the life of the animal. Therefore, when choosing, pay attention to the color of the liver, texture, presence of crispiness, and smell.

The perfect cookie soufflé

It’s absolutely simple to tell an unskilled cook to prepare a marvelous soufflé from chicken liver in the oven. Choose a recipe depending on your culinary skills. The basis of neobovyazkovo is chicken offal. The richness of the soufflé, prepared with veal liver, was savory.

Note! If you want to add flavor to the soufflé, prepare additional topping sauce. The soufflé will be more flavorful and tender.

Ingredients:

fresh frozen yowl liver – 100 g;
pasteurized cow's milk – 100 ml;
semolina - 1 tbsp. spoon;
carrots – 1 root vegetable;
salt;
Melenium nutmeg – ¼ teaspoon. spoons;
syre – 25 g;
cibulin – ½ head;
chicken egg - 1 piece;
Mustard – ½ teaspoon. spoons.

Preparation:

To prepare a cookie soufflé, we need a standard set of products. To get started, we prepare everything you need from the list.
We carefully break the egg peel and add water to the white. We add literally a pinch of salt to the pomelo. The bowl is covered with polyethylene melt and placed in the refrigerator.
We still need to add the egg cooker. Yogo mi vikoristuvatimemo pіd hour preparing the sauce.
Let's clean half of the cibulin head and carrots. Chop up the vegetables and put them in a blender container.
Mix the ingredients to a uniform consistency.
The liver can be defrosted in a natural way by removing the melt and removing all the veins and tubes. Add the cow by-product to the blender container before the vegetables.
Beat all the ingredients again and add the semolina.
Stir and leave for about an hour so that the semolina swells.
Now we take the egg white and start beating it with a mixer until it becomes stiff.
Add the beaten egg whites to the liver mixture.
Once again, mix everything well until smooth, using a tablespoon or a spatula.
We take silicone molds for preparing cupcakes. Fill approximately 2/3 with the prepared mixture.
Turn on the oven and heat it up to a temperature threshold of 200°. We bake a liver soufflé for 25 pieces.
While the soufflé is preparing, let's start preparing the sauce.
We put a saucepan of water on the stove, and place a heavy-duty bowl on the animal.
While the water is boiling, the pasteurized cow's milk is warming up. There is no need to bring it to a boil.
The egg pan is heated in a steam bath. Add half a teaspoon of mustard, chalked nutmeg, salt and pepper until relished. Everything is well mixed.
It is not possible to re-trim the beetle in a steam ladle, so as not to ignite. Pour warm milk into a thin bowl until poured.
Stir with a whisk until smooth and add grated cheese.
The consistency of the sauce resembles sour cream.
The finished soufflé is removed from the oven, cooled and carefully pulled out of the silicone molds.
Serve to the table with the prepared sauce.