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Cauliflower puff

Cauliflower puff

First of all, we clean the vegetables: we cut the cauliflower into bunches and we cut the carrots into rounds and put them to boil in a pot where we have salted water. Leave them on the fire for 15 minutes, and in the meantime turn them on the oven over a moderate heat. Beat the eggs with salt, then add the cheese, yogurt and the rest of the spices, except the parsley.

If the 15 minutes have passed, take the vegetables out of the pot and put them in a yena bowl or a silicone form. Put the egg mixture on top and bake for 30-40 minutes.

Once it is ready, you notice the crust that forms on top, take the soufflé out of the oven, let it cool a bit, then sprinkle with green parsley and serve it so simply or next to a salad.

I served it with beet salad.

Good appetite!


RECIPE // Healthy and tasty meal: Cauliflower soufflé

source: unica.ro

Ingredient:

· 200 g pressed ham

Method of preparation:

Cauliflower soufflé cooks very quickly and does not require many ingredients. The ideal choice for a healthy and tasty meal that will not keep you in the kitchen for long.

The cauliflower is cut into small pieces and washed. Boil in a bowl with a pinch of salt.

After boiling, leave to cool. The boiled cauliflower is neatly placed in a tray that you have previously given with butter.

In a bowl, beat the three eggs and then mix with the cream.

Grate the cheese, cut the pressed chicken ham (or whatever is preferred instead) into small slices / cubes. Sprinkle neatly over the cauliflower in the pan, then pour the cream on top. Then add a little grated cheese to brown nicely at the end.

When the oven is hot, put the soufflé on the right heat, where you leave it for about 30 minutes.


Cauliflower puff

Cauliflower souffle & ndash is prepared very quickly and does not require many ingredients. The ideal choice for a healthy and tasty meal that will not last you long in the kitchen.

Ingredient:

2 cauliflower
3 eggs
400 g sour cream
200 g pressed chicken ham
300 g telemea cheese
10 g butter

Method of preparation

The cauliflower is cut into small bunches and washed. Boil in a bowl with a pinch of salt.

After boiling, leave to cool. The boiled cauliflower is placed neatly in a tray that you have previously given with butter.

In a bowl beat the 3 eggs and then mix with sour cream.

Grate the cheese, cut the pressed chicken ham (or whatever is preferred instead) into small slices / cubes. Sprinkle them neatly over the cauliflower in the pan, then pour the cream on top. Then add a little grated cheese to brown nicely at the end.

When the oven is hot, put the soufflé on the right heat, where you leave it for about 30 minutes.


Baked cauliflower soufflé with cream, ham, mozzarella and egg

Even though it has a low caloric value and many consume it when they lose weight, cauliflower is rich in: potassium, magnesium, calcium, manganese, iron, copper, zinc, fluorine, carotene and vitamins C, K, B1, B2 and B6 . Cauliflower has analgesic, decongestant, energizing and antirheumatic properties, being recommended for cancer prevention.

  • a cauliflower (about 800g, 1 kg)
  • cream (about 150, 200 g)
  • ham or fillet muscles (a few slices)
  • mozzarella or cheese & # 8211 200 g
  • 2 eggs
  • parmesan (optional)
  • salt
  • pepper

Cauliflower is broken into bunches and boiled in salted water or vegeta for 15 minutes.

Then strain and place in a heat-resistant dish. In another bowl, beat the eggs with the cream, add salt and pepper, then grate the mozzarella or cheese, salt and pepper.

Then cut the ham into thin slices and add to the composition.

Cauliflower, well drained of water (if not, leave water in the pot) is placed in a heat-resistant dish. Half of the opposition is mixed with cauliflower, and the other half is spread evenly on top.

Grate the Parmesan cheese on a small grater, then put it in the oven at 180 degrees and leave it until it becomes a brown crust on top.


Baked lamb leg with green beans and cauliflower soufflé

Antiquity. A fascinating world, to which we owe an enormous amount of things today. Even the first recipes & icircn written form. There are thousands of pages of history about Mesopotamia. Concerning the culinary part, archaeologists and historians have put on the h & acircrtie a multitude of amazing things! For example, in the Sumerian daily diet, beans were one of the staple vegetables. It is known that fish, taken from Mesopotamian recipes, was often used in recipes, especially since at that time there were over fifty different species, many disappearing in Babylonian times. But the Sumerians also used meat, sheep and lamb being among the favorite options. Maybe because it wasn't as expensive as beef, but much more so. All the more so as it is known that those who laid the foundations of the Sumerian state for the first time were shepherds.

Historians studying the past of gastronomy have noted that the first written recipe dates from the second millennium BC. There is a collection of Mesopotamian recipes, three wedge-shaped tablets at Yale University - they contain recipes that seem to date back to the 17th century BC. They are considered the oldest recipes in the world.

Although I can't suggest that we cook any of the Sumerian recipes together, I offer you a recipe based on two of their favorite ingredients: lamb and beans. Let's see how we can cook Lamb meat in the oven with green beans and cauliflower soufflé.

Ingredients 4 servings:

1 piece of lamb leg (approx. 800 gr)

400 gr peeled potatoes

1lt sweet beer (do not use bitter beer!)

200 gr green bean pods

Preparation:

The lamb pulp is washed and dried with a paper towel, then sharpened from place to place with a knife to introduce the cut bacon into small pieces (cubes) and garlic cloves - crushed with a knife. Put in a bowl and add salt, pepper, bay leaves, chopped onion and fish.

Put on low heat for approx. 3 hours (130C & rsquo) and sprinkle with c & acircnd & icircn c & acircnd with the juice from the pan.

Cauliflower puff ingredient:

1 cauliflower of the right size

a spoonful of salt

How to prepare cauliflower soufflé

Boil cauliflower in salted water, drain when ready and set aside. Fry the butter with the flour and quench with the milk, stirring constantly (so as not to make lumps), then add the yolks one by one, without stopping the mixing.

After it has cooled well, grease a form of muffins with butter, place the cauliflower, finely chopped pepper, chopped parsley and pour over it the composition with eggs & icircn that were added, after cooling and beaten egg whites. Sprinkle a little salt and bake at the right heat.

Next time, be inspired by the kitchen and the life!


Cauliflower Puff - Recipes

Cauliflower is in its spring and autumn season, therefore, this breath always reminds me of the spring or autumn that is coming to an end and the winter that is about to come into its own. This vegetable flower can be cooked in many ways, with an unmistakable taste and a large baggage of nutrients. This time, I used some chicken breast fillets, but you can also use the thighs which are tastier than the breast, everything being covered with a layer of parsley and baked over a suitable heat.

Cooking time: 2h

Number of servings: 6.8

Difficulty: low

I use dishes from the iCook cooking system, eSpring water, sea salt, extra virgin olive oil, high-fat butter, eggs and homemade cream.


Cauliflower soufflé recipe. It is a perfect preparation for the Easter fast

The base of the preparation consists of eggs and flour, the egg whites being those that, in combination with the flour, "raise", give the special consistency to the dish. Foods normally used for flavoring include herbs, cheese and vegetables. For sweet soufflés, use jams, fruits or chocolate.

Puffs are generally baked in ramekins or other small containers that can be placed in the oven. They are small round porcelain shapes with a flat bottom, vertical or almost vertical sides and grooved outer borders. Ramekin or other baking dish can be covered with a thin film of butter to prevent the soufflé from sticking.

Some dishes also include the addition of a layer of sugar, breadcrumbs or a hard grated cheese, such as Parmesan cheese inside the ramekin, in addition to butter some chefs believe that this allows the soufflé to grow more easily.

Ingredient:

  • 1 cauliflower of about 1 kg
  • 400 ml of milk
  • 3 eggs
  • 2 tablespoons flour
  • 50 grams of butter
  • salt
  • pepper
  • nutmeg
  • 30-40 grams of parmesan or cheese for gratin (optional)
  • 2 tablespoons breadcrumbs to form wallpaper and sprinkle on top

Method of preparation

Clean the cauliflower, wash it and break it into equal pieces, then boil them in salted water. Turn on the oven and set it to 190 degrees Celsius. Meanwhile, prepare a round tray or several individual round shapes, grease them with butter and line them with breadcrumbs.

The next step is the sauce. To "prove" it is necessary to heat in a saucepan a little butter, just enough to melt, add flour, pepper, a pinch of salt and the secret ingredient, which is nutmeg. Be sure to mix quickly enough to incorporate the fat into the other ingredients. Quench with hot milk and simmer until the sauce thickens.

Now comes the assembly of the preparation. Drain the cauliflower well. Incorporate the yolks into the already cooled bechamel sauce and mix well. Separately, beat the egg whites with a pinch of salt. Add them over the sauce in slow motion. Pour half into the pre-prepared form, put the cauliflower, then the rest of the sauce. Finally, he nods and the soufflé is ready. For those who want to have a gratin dish, there is the option to add on top and fasting cheese.


Wednesday's recipe: Ioana Ginghină proposes cauliflower soufflé

Everyone knows Ioana Ginghină, especially in terms of the roles in the Romanian series in which she played. Like Ildiko in "Only Love" or Zambila in "Gypsy Heart", the actress conquered the Romanians with her charm, but also with the Moldovan accent that consecrated her with the character Ildiko.

But Ioana Ginghină is passionate about cooking and dedicates a good part of her blog time to posting different recipes. That is why, today, in Wednesday's recipe, Ioana proposes cauliflower soufflé.

Ingredient:

  • 2 small cauliflowers
  • 4 eggs
  • 100 g of pearl cheese or făgăraș
  • 300 g Telemea cheese

Method of preparation:

The cauliflower is broken into small bunches, washed and boiled in a bowl with a pinch of salt. After boiling, leave to cool. Boiled cauliflower is placed in a tray that you previously gave with butter.

Grate a little cheese to be placed on top at the end, then put the 4 eggs in a blender and mix with both kinds of cheese.

Place the composition obtained in the tray over the cauliflower, place the grated cheese on top and place the soufflé in the oven heated to 190 degrees, electric oven.

Leave for about 40 minutes!

You can also find more recipes proposed by Ioana Ginghină blog They.

Also try a variant of cauliflower au gratin!


Cauliflower puff

From the same magazine, I also experienced a cauliflower soufflé. Although the recipe was incomplete and at one point it made me a little foggy, I managed to improvise and something so good came out that I ate it and I broke it and the prince & # 8217 consort, declared totally anti-cauliflower, and the little one princess.

Ingredient:

a small or medium cauliflower (I had a big one and part of it, boiled, I put it in the freezer for a second, smaller round of soufflé)

a chicken breast

500 ml of milk

2 tablespoons wheat flour

cream (a few generous tablespoons)

Grated cheddar cheese (about the size of 3 fists)

breadcrumbs, salt, pepper

I boiled all the cauliflower in salted water, spread in large bunches. After it had softened enough so that I could crush it with my fingers (you can check with a fork that it should easily enter the corners of the bouquets) I left it to cool and I started to make the sauce.

Mix with a pear, in a medium pot, cold milk, flour and half the amount of butter. Bring to a boil over low heat. Stir frequently to prevent sticking. Leave it to thicken a little. It is not made like vanilla cream, but only slightly thicker than milk. While the sauce cools, grate the cheese and prepare the dish & a large heat-resistant glass tray, greased with butter and well lined with breadcrumbs.

Season the chicken breast and cut into small pieces.

When the sauce is cold, mix in the two yolks, the cream (3-4 tablespoons if the tray is large or only 2 full tablespoons if the tray is smaller and you want less sauce) and half the amount of grated cheese. Whisk the egg whites and place over the sauce, stirring lightly a few times. Season with salt and pepper.

In the pan greased with butter and lined with breadcrumbs put half the amount of sauce that spreads well in the pan. Place the hand-crushed cauliflower over the sauce and the chicken pieces over the cauliflower. Pour the rest of the sauce over the chicken as evenly as possible and sprinkle the rest of the grated cheese.

Put the tray in the oven and let it au gratin. I preferred not to set the fire too high and leave it longer, but a special golden color came out on top and the bottom of the soufflé slightly brown, without burning. Extremely delicious. Even if you don't like cauliflower, you won't be able to stand away from the hot tray: P. Good appetite!


Video: Amazing Baked Vegan Puff Pastry with Cauliflower (November 2021).