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Today I'm making chicken liver soufflé - very tasty, simple and healthy! The simplest set of products, the minimum number of processes and time costs.
You can serve the soufflé warm, and it will be even tastier the next day - for breakfast with a slice of black bread and butter.
Cooking ingredients:
Chicken liver - 500 g
Bulb onions - 1 pc.
Carrots - 2 pcs. (150 g)
Chicken eggs - 2 pcs.
Milk - 1/2 cup (100-120 ml)
Salt - 1 tsp l.
Ground black pepper
Flour - 5 tbsp. l.
Butter for greasing a baking dish
Scroll the peeled onion and carrots through a meat grinder.
We wash the chicken liver, clean it of unnecessary films and... You can also scroll with vegetables through a meat grinder, or you can grind in a blender. The difference will be in the texture of the ready-made soufflé - after the blender, the soufflé is more tender. But, I spin the liver through a meat grinder, I like it better.
Combine the liver with vegetables ...
Pour in milk, break eggs, put salt, pepper, and if you wish, you can add some of your favorite spices. We mix everything.
Put 4-5 tablespoons of flour and mix again.
For baking, I use a rectangular cake pan, although you can choose any one you like - grease the form from the inside with butter, and fill in the liver mass.
We bake the soufflé in the oven, at a temperature of 180 degrees, for about 40-45 minutes. We check the readiness with a wooden skewer. After baking, let the soufflé cool slightly right in the mold, and only then turn it over onto a dish. And, in a cooled form, this souffle is still tastier! Get ready, try it, Bon appetit!