Meat soufflé "Caprizulka"

Category: Steamer

Ingredients:
Minced meat (pork) a couple of tablespoons
Milk 1 \ 2 eggshell (I don't remember where I met it, the ideal omelet milk / egg ratio is 1: 2)
Cheese a piece of cheese (I have a cut, 1 square)
Basil dry pinch
Dry half a pinch of garlic
Egg 1 pc.

Cooking method

It all started with the fact that my daughter gave a bikot to the meat one. I had to find a way out.
So:

All this was properly blended and laid out in a silicone star-shaped mold. And in a double boiler for 20 minutes (in fact, I think 15 would be enough, but I took it with a margin). As a result - an empty plate. I tried a piece myself - delicious, damn it. Maybe I'll come up with a spicier and less dietary version for myself and my husband.

The total cooking time is approximately
20 minutes.
celfh
wonderful recipe! Need to do. Bookmarked
koziv
So my meat almost refused, so thanks for the idea, I will definitely try !!!!!
prascovia
And our "new fashion" eats meat only in the form of sausages and sausages.Ernimel Thanks a lot for the idea. I took it to bookmarks.
Yaroslavna
Ernimel and I became interested in soufflé. It would be great to make a Temko. Let's feed your favorite caprice. Thank you!
And "milk - 1 \ 2 eggshell (I don't remember where I met it, the ideal omelet milk / egg ratio is 1: 2)" - this is Pokhlebkin's recipe.
Ernimel
meat daughter eats only in the form of sausages and sausages
Taak, and this is an interesting development of the idea. just what to stuff it into to make the sausages? It’s possible to screw it into cling film, but it will prochukhaetsya - an ideal sausage shape will not work ... She left to think. My sausages just accept willingly too. And so at least you will know that there is meat ... The shape here can be whatever you like. I just have a suitable size, only a silicone star is found, I just took it for my daughter. ABOUT! And I also remembered - I have a mini-frying pan in the shape of a bear. Someone gave. There is just about 1 egg, but I don't know if it will fit into a double boiler ...

this is Pokhlebkin's recipe.
The funny thing is that I haven't read it. It's just that I got caught somewhere in the vastness of the network, I tried it, I liked it, and since then I have been doing almost all the egg business (omelets, bumpy toast, etc.)

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