Souffle is not only sweet! Prepare cheese souffle

Souffle, as you know, is not obliged to be sweet. There are many delicious options souffle, which are prepared with a variety of vegetables, cheese and even meat. In this collection we will talk about recipes for souffle cheese.

The secret of cooking any souffle - savoury and sweet, is that whites always have to whip in a stable peaks. Learn that and your souffle will always be the most delicious! However, to make it today is not as difficult as, say, 100 years ago - with the task perfectly cope mixers, blenders and other kitchen devices and simplifies the life of modern man. Therefore, we conclude: to cook a souffl is very simple, if available modern technology and a couple minutes of free time. So, today we will talk about cheese souffle, which will be a wonderful option for lunch or snacks.

The foam where you want to beat up the whites for the souffl should be shiny, smooth, but NOT dry, when you remove your device, which you mix proteins on its "legs" should be pointed dense spikes. To make the correct foam for souffl with any device, and with the help of the Corolla, but in the latter case, it will take considerably more time.

Cheese souffle can be made from a variety of types of cheese (cheese, Suluguni cheese, Roquefort, Parmesan, Emmental, and so on) with a lot of additives - the options are many, and they just have to choose. We have gathered in this article only the most successful versions of cheese souffle.

It is better to mix with the main components of the first smaller part of the protein mass of the consistency becomes more light, closer to the protein, then you can add the remaining proteins.

Recipe classic cheese souffle

You will need: 375ml warm milk, 125g cheese Emmental, 75g of flour and butter, 5 eggs, 2 pinches of Cayenne pepper, 1 pinch freshly ground nutmeg, form - 1 tbsp grated Parmesan cheese and butter, 0.5 tsp. of flour.

How to cook traditional cheese souffle. Take a deep baking dish, coat it with butter, sprinkle bottom and sides with Parmesan cheese mixed with flour. In a saucepan, melt 75g butter, not allowing it to darken, add 75g of flour, fry it until light brown, add milk gradually, whisking all with a whisk, bring the sauce to a boil and remove from the stove, add the nutmeg and pepper. To separate egg whites from yolks, hot sauce while stirring to enter the yolks. Finely grate the cheese, add to the weight, not stirring. In cool foam beat the whites, gently, without stirring, to enter into the cooled mass. Put the mixture into the form or mold, immediately bake in a preheated abs the oven for half an hour, without opening it, immediately file a cheese souffle to the table.

And in the French manner such souffle cooked very similar, but after adding the cheese (you can use any shredded cheese) sauce with yolks stirred, then gently introduced proteins and everything is mixed, expands on pots and baked at a temperature of 200-ABA 10-15 minutes aspect Ratio: 100g butter, 5 eggs, 2 cups milk, 0.5 Cup flour 5 tbsp grated cheese.

In Italy, cheese souffle cooked, of course, Parmesan cheese, and the usual wheat flour is often mixed with potato.

The recipe for cheese souffle Italian

You will need: 200g Parmesan cheese, 4 eggs, 2 cups milk, 4 tbsp. flour, 2 tbsp. of butter.

How to make cheese souffle in Italian. In a pan add 3 tbsp flour and 1 tbsp of the potato, add the butter 1 tablespoon, stir, pour the milk and add the egg yolks, turn on the fire and cook until thick. On a grater grate the cheese, the form for the souffle to primality, whites whipped into foam. Thickened milk mixture remove from heat, add grated cheese, mix well, add beaten egg whites, gently stir, put all in the form, place in a preheated medium temperature oven and cook until the souffl is not browned and will not rise.

Cheese souffl, you can add different vegetables such as tomato and pepper.

Recipe for cheese souffle with tomato and pepper

You will need: 400g cheese Suluguni, 200g finely chopped tomatoes, 50g of butter, 4 spicy pickled pepper, 4 eggs, 1 tsp. paprika, pepper, salt.

How to make cheese souffle with tomato and pepper. Take 4 tins souffle and greased with butter, put them coarsely crumbled cheese. On top of the cheese, put the tomatoes. The rest of the butter (a little to defer), RUB on a grater, sprinkle with tomatoes. Put the form in a preheated abs the oven and bake for 8-10 minutes. Beat eggs, pepper and salt, put in each form 1 pepper pepperoni, pour the beaten egg and bake the souffle for another 10-12 minutes until Golden brown, immediately apply.

It is not necessary to prepare a cheese souffle from some exotic for our country types of cheese will be perfect for this and the most common Russian cheese.

The recipe for cheese souffle Russian cheese

You will need: 300ml milk 3,5%, 100g cheese, Russian, 50g wheat flour and butter, 25 g bread crumbs 4 eggs chicken, 1 tsp. mustard.

How to cook a souffl Russian cheese. In a pan put butter, put on fire and melt it, put the flour and mustard and stir to boil 1 minute, reduce heat, pour milk, thoroughly stirring, increase the heat, cook for 10 minutes until a thick cream, stirring occasionally. To salt the sauce, remove from heat, allow to cool at room temperature. On a small grater, grate the cheese. Separate the egg whites from the yolks, mix the yolks with cheese, add in the cooked sauce, stir as it should. In a solid foam beat the whites, put in the cheese mass, mix gently. Form souffle spread with butter, sprinkle with breadcrumbs, heat to 180 degree oven. Put in the form of gently the mixture, flatten and bake for 25-30 min, immediately file a souffl hot.

Cheese souffle is ideal snacks for the holiday table, as well as a delicious snack at any other day, just when you want to treat yourself to something delicious. Cook delicious meals and snacks with their hands and be healthy!