Most of our culinary preferences originate in childhood under the influence of home cooking and menus from canteen educational institutions. The notorious omelettes, curd casseroles , pancakes and meat soufflés are the leaders among the dishes that many remember even after leaving school, and if you belong to this number, then we will share one of the popular recipes with you further. The recipe for a meat souffle in a kindergarten is simpler, but it can be served both for children and adults.
Meat souffle - recipe for children
Despite the name of the recipe, a ready souffle can be served to eaters of all ages, especially those who watch their food. The output is a very delicate mass, ideally suited to any side dish and sauce, and much more delicious than simple boiled meat.
Ingredients:
- chicken meat - 680 g;
- carrots - 65 g;
- milk - 95 g;
- butter - 25 g;
- eggs - 2 pieces;
- semolina - 15 g.
Preparation
We will cook this meat souffle for a chicken child, but you can replace the bird with an equal amount of beef. Fill the semolina with milk and leave the rump to swell so that it does not crunch on the teeth after baking. In the meantime, as small as possible, grate the carrots and put it in the bowl of the blender. Separate the boiled chicken flesh from the bones and lay out after the carrots. Then send the yolks of a couple of eggs and melted butter. Whisk all the ingredients together until they turn into a paste-like mass, after which the souffle is gently mixed with foam from the egg whites and laid out in a baking dish. Cook the dish for about half an hour at 195 degrees. Also a meat souffle for a child can be made in a multivark, for this mass is spread in a multi-bowl and "Bake" for 40 minutes.
Meat souffle as in kindergarten
Ingredients:
- veal - 440 g;
- meat broth - 135 ml;
- butter - 25 g;
- eggs - 2 pieces;
- flour - 25 g.
Preparation
Before preparing a meat souffle for a child, boil low-fat beef, chill and cut into slices of arbitrary size. Put the meat in a bowl of blender and pour the broth. Then add egg yolks, butter and flour. Whisk all the ingredients until a paste mixture is obtained and inject foam to it from the egg whites. Distribute the mass over the blurred forms and leave the dish to cook for a couple of about 25 minutes. Meat souffle comes out as in a kindergarten: tender, juicy and at the same time low-calorie.