Egg yolk soufflé recipe. Calorie, chemical composition and nutritional value.

Soufflé is a dish that is particularly tender. Many people believe that only desserts have this name, but this is not true. Options with cod, meat or chicken fillet are also great. The technology for making soufflé is usually quite simple. But many manage to ruin such a dish. All this is due to simple ignorance of some nuances. For example, it is better to leave the finished soufflé in the oven without opening it. Then it will not settle due to a sudden change in temperature.

Delicate aromatic soufflé

This is a recipe for a fragrant soufflé made from minced beef in the oven, eggs and cream. This dish is perfectly filling, has an unusually delicate texture and does not pose any particular difficulties in preparation. In addition to the main version of the recipe, there is an alternative - from minced meat made from boiled meat. In this case, the soufflé needs to be baked for 25 minutes less.

Ingredients:

boneless beef or ready-made minced beef – 0.5 kg;
chicken eggs - 2 pieces;
cream – 100 g;
ground black pepper and salt - to taste.

Preparation:

On a note! If you like souffle covered with a golden brown crust, use this “cooking trick” - 10 minutes before the end of cooking, increase the oven temperature to 220 °C and remove the foil.

Blueberry soufflé cake

Product composition:

any biscuit – 2 pcs.;
very heavy cream – 1 tbsp;
mascarpone – half a kilo;
powdered sugar – 100 g;
gelatin – 6 tsp;
sugar – 4 tbsp. l.;
water – 1 tbsp.;
cream liqueur – 3 tbsp. l.;
fresh berries - half a kilo.

Preparation:

Soak half the gelatin in ½ tbsp. water. Then heat in the microwave until dissolved.
Strain and mix with fresh berries, grated through a fine sieve. Add all the sugar. Pour into a mold according to the size of the cake. Refrigerate for 4 hours.
Beat mascarpone with cream until thick. Add liqueur and powder to the mixture. Beat again.
Also add water to the remaining gelatin. Heat, strain and combine it with 1/3 of the mousse from step three. Mix. Add the rest of the mousse.
Cover the first sponge cake with half of the airy creamy mixture. Let the mousse harden.
Place the prepared berry jelly on top.

Product composition:

Cream (fat) – 300 ml;
vanilla sponge cake – 2 pcs.;
yogurt – 300 ml;
oranges – 3 pcs.;
sugar – 50 g;
gelatin – 25 g;
orange jelly – 1 packet.

Preparation:

Pour gelatin with cold water for half an hour.
Squeeze juice from 2 fruits. Add sugar to it. Heat until the sweet grains are completely dissolved.
Also heat the gelatin until dissolved. Add sweet juice to it.
Cool and strain.
Whip the cream with yogurt until thick. Mix with gelatin and juice.
Place the remaining orange slices on the sides of the pan.
Place 1 cake layer on top. Pour over the soufflé.
Let it harden and cover with the second cake layer.

Decorate the cake with orange jelly prepared according to instructions. Let it brew in the cold.

To successfully prepare such cakes, you need to use high-quality ingredients, especially gelatin. It must be of high quality and quickly harden. After heating, it is advisable to strain any swollen gelatin through a fine sieve so that there are no lumps in it.

Airy chocolate soufflé

Ingredients:

1 packet of vanilla sugar 200 ml of heavy cream 150 g of chocolate 300 g of cottage cheese 1 teaspoon of gelatin 1 tbsp. spoon of chocolate liqueur 0.4 cups of powdered sugar

How to make chocolate soufflé:

Whip the cream in a separate container. Gelatin should be poured with hot water and wait until it swells. Then it is poured into the chocolate-curd mass, into which chocolate liqueur and whipped cream are then added.

The resulting mixture is stirred. The cake soufflé is ready!

Fruit soufflé

Ingredients:
250 g cream 30% fat 500 g peaches 0.5 ml yogurt 20 g gelatin 250 g sugar 70 g pistachios

How to prepare fruit soufflé:

The cream and the remaining granulated sugar must be whipped until thick foam. After this, the peach puree and whipped cream are combined. Pistachios are added to the mixture, which must be ground.

The fruit soufflé is ready!

Souffle “Bird's milk”

Ingredients:
200 g condensed milk 20 g gelatin 1/4 teaspoon citric acid 150 g butter 1 cup sugar 7 egg whites

How to prepare soufflé “Bird's milk”

The gelatin mixture is heated but not brought to a boil until the sugar and gelatin are completely dissolved. While the mixture is heating, you can mix the remaining citric acid and egg whites.

First, the whites are whipped with citric acid using a mixer until a good foam forms. Sugar is added to the mixture several times. Everything is whipped until a viscous thick mass is formed.

Next, a hot gelatin solution is poured in, but it is not recommended to stop the beating process. This way the proteins will be treated with boiling water to avoid salmonellosis. Butter at room temperature is combined with condensed milk.

The Bird's Milk soufflé for the cake is ready! It can be served not only with cake-shaped layers, but also as a separate airy dessert.

In the international culinary market, souffles are food products whipped to a foamy state. Confectioners have their own opinion on this matter; for them, soufflé is a very “airy” dessert cream made from sugar syrups or fruit purees and even regular custard. This dish is ideally cooked in a water bath, and the “airiness” is created using beaten egg whites with the addition of ground yolks to secure the finished cream.

Chocolate

A very simple and tasty option for making soufflé. And you can serve it as a separate dessert dish (you get a light pie without a crust), or pour it onto any shortbread and put it in the refrigerator to harden.

We will need:

Milk 150 gr;
Sugar 75 gr;
Egg yolks 4 pcs;
Gelatin 12 g;
Cream 300 gr;
Cocoa 1 tsp.

Recipe:

First you need to grind the yolks with sugar and cocoa. We put all the milk on the stove in a water bath and heat it up, gradually pouring a mixture of yolks, cocoa and sugar into it. And cook this mass until it becomes thick.
When the mass has cooled slightly, carefully add gelatin soaked in a small amount of water and mix thoroughly. Whip the cream thoroughly separately, and then pour it into the cream and beat it all together again.
After this, you immediately need to pour the resulting cream into molds and take it to the refrigerator to infuse. Vanilla soufflé is made in the same way, in the same proportions, only vanilla sugar is taken instead of cocoa.

Pictured is a chocolate soufflé cake:

Strawberry

Ingredients:

Strawberries - 400 gr;
Sugar or powdered sugar -300 gr;
Lemon - 1 pc.;
Gelatin 30 gr.

Preparation progress:

First, you need to completely defrost the strawberries and crush them into puree or grind them in a blender. Then add gelatin pre-diluted in water, mix well and leave to infuse for 10-20 minutes.
When the resulting mass swells, pour lemon juice mixed with sugar into it. Place this mixture on the stove in a water bath or over very low heat and heat slowly. No need to boil!
When the mixture becomes smoother and all the gelatin has dispersed, remove from the stove and let it brew and cool for 10-20 minutes.
As soon as the mixture has cooled, beat the whole thing with a mixer at high speed, or by hand. In this case, the mixture should lighten and increase in volume.
We cover the molds with parchment paper (if there is no paper, then it is very difficult to remove from the silicone mold). And put the resulting cream in them and put the molds in the refrigerator for a couple of hours so that the mixture thickens.
Then we take out the soufflé, carefully remove the paper and cut it. All!

Soufflé for layering cakes “Cloudy”

Ingredients:

Gelatin - 20 g;
2-3 whites (depending on the size of the egg);
Water - 0.5 tbsp;
Sugar 0.75 tbsp;
Citric acid - 0.25 tsp;
Condensed milk - 1 can;
Butter - 200 gr.

Preparation progress:

Soak the gelatin in 0.5 cups of water for ten minutes. Then pour it into a saucepan and add half of the sugar (from 0.75 tbsp.) and half of citric acid (from 0.25 tsp.). Place this mass on the stove and heat until the gelatin dissolves completely.
Separately, you need to beat the whites with the remaining acid. Whisk until foam forms. Three times in advance, add the remaining sugar to the egg whites.
Then carefully (in a thin stream) pour the heated gelatin with sugar into the protein mass. Separately whisk the condensed milk with softened butter, and pour it a little at a time into the pan with the cream, stirring all the time with a mixer. The soufflé is ready! All that remains is to place it on a biscuit or cake layer.

Caramel

Ingredients:

Cream 500 ml;
Condensed milk 1 can;
Gelatin 20 gr.;
Milk 1 tbsp.

Preparation progress:

Cook a can of condensed milk over low heat for about 2 hours.
Then let it cool and mix the boiled condensed milk in a saucepan with a glass of milk.
Heat slightly and add gelatin soaked in water. Then we heat this mass again a little and set it aside to let the gelatin “set.”
Separately, whip the whipped cream and carefully mix with the main mass.
We put the finished cream in the refrigerator or assemble a cake from it. The result is a very airy, milky caramel soufflé.

Smetanoye

Ingredients:

Sugar 0.5 tbsp;
Sour cream 30g;
Gelatin 2 tsp.

A very simple soufflé recipe that goes well in a cake with fruit cream. Preparation progress:

Heat the gelatin soaked in a small amount of water (0.5 cups of boiled water) over low heat or in a water bath until the gelatin sets.
Using a mixer, beat the sour cream with sugar and add the already heated gelatin.
Gently whisk the cream and that’s it! The soufflé filling for the cake is ready. Put it in the refrigerator or put it on a shortbread or biscuit.

Fruity

Ingredients:

Canned apricots 1l (you can have peaches or pitted cherries);
Cottage cheese 300 gr.;
Powdered milk (optional) 3 tbsp. l.;
Sugar 5 tbsp. l.;
Gelatin 10 gr.

Preparation progress:

Peel apricots (if any). Cut and grind in a blender until you get a puree. Pour the puree into a saucepan, put it on the stove and bring to a boil.
As soon as it boils, add gelatin (previously diluted in a glass of apricot compote) to the resulting mass. After this, the puree should simmer for a couple more minutes so that the gelatin thickens.
Remove from the stove and set to cool to room temperature. When it cools down, stirring thoroughly several times, gradually add sugar, cottage cheese and milk powder.
Then beat the finished cream again with a mixer and put it in the refrigerator or put it on the cake.

The video shows how to make a cake with fruit soufflé:

Curd

To make a curd soufflé for a cake, we will need:

Cream 400 ml;
Cottage cheese 500 ml;
Sugar 1 tbsp.;
Gelatin 20 gr;
Milk 0.5 tbsp.

How to cook:

Mix half a glass of sugar with cream and beat thoroughly with a mixer.
Mix the remaining sugar with cottage cheese and vanilla and beat separately.
Dilute the gelatin in milk, let it sit for 10 minutes and heat this mixture a little on the stove so that the gelatin “sets.” You can't boil it!
Then cool the milk and gelatin a little and pour into the cottage cheese, add the whipped cream there and mix the finished mass thoroughly.
You can either put it in the refrigerator or put it on biscuits.

Video of how to prepare a curd soufflé cake:

Yagodnoe

Ingredients:

Gelatin 20 g.
Cream 200-250 ml.
Eggs 2 pcs.
Sugar 250 g.
Berries (any edible, you can have several types at once) need to be thoroughly washed, pitted and ground in a blender until pureed.

How to cook:

In a large saucepan, bring the berry puree to a boil. As soon as it boils, stirring thoroughly, add sugar three times.
After this, the berries should boil for another 10-15 minutes and add gelatin pre-soaked in water to them and cook, stirring, for another couple of minutes. Then remove the puree from the stove and let it cool to room temperature.
Mix the egg whites separately with two tablespoons of water and a pinch of salt and beat well.
Pour the whites into the main berry mass in a thin stream and mix everything.
Then at the end you need to gradually add cream to the finished cream, mix thoroughly and put it in the refrigerator or put it on the cake.

Bon appetit!

The French word “soufflé” has become so widespread that it is no longer just a dessert or an integral component of baked goods. Today you can find, for example, fish soufflé. However, everyone’s favorite “Bird’s Milk” remains a classic, which even novice cooks can prepare.

Photo by Shutterstock

Boiled beef soufflé in the oven

Boiled beef is a dietary dish recommended by doctors for adults and children. But, unfortunately, the taste of this “medicine” leaves much to be desired. No problem - you can turn a piece of boiled beef tenderloin into a lush soufflé with a rich taste, in which meat notes are part of a harmonious culinary creation.

Ingredients:

boiled beef – 0.2 kg;
sour cream 15% fat – 40 ml;
chicken eggs - 1 piece;
curd cheese – 25 g;
semolina – 10 g;
baking powder – 3 g;
salt - to taste.

Preparation:

Meat soufflé is introduced into the diet of young children, since this dish has dietary properties. Meat souffle
is included in the diet of healthy people who adhere to a healthy lifestyle.
Diet therapy offers meat soufflé
for pancreatitis.

Meat soufflé Dietary recipes

The meat can be beef, chicken, turkey, fish. Soufflés are prepared from all types. We choose meat that is not sinewy, not fatty, and boil it first. For meat souffle intended for non-dietary food, minced meat, not boiled, is used.

In dietary nutrition, the soufflé is steamed - steamed meat soufflé.

To do this, place the bowl with the semi-finished souffle product in a water bath.
The task of steamed meat soufflé -
“steam cooking” - is perfectly solved by a multicooker.

Recipe No. 1. Meat soufflé

Ingredients:

Lean and lean beef (boiled) – 200-250 g
Cottage cheese – 50 g (1/4 pack)
Egg – 1 pc.
Butter – 1 tbsp
Loaf (white bread) - a little, if bread, then a cut piece, 1 cm thick: 4
Milk – 1 tbsp
Low-fat cheese – 15-20 gr.
Greenery
Salt - to taste
Pepper is not advisable because pepper has properties that increase secretory activity.

Cooking method:

Loaf (bread) soaked in milk
I separate the white from the yolk. I beat the egg white (if I add a pinch of salt, it whips better and faster).
I grind the beef and cottage cheese in a meat grinder
To the rolled one I will add the soaked loaf and yolk
Gently add the whipped egg white to the resulting mixture.
I grease the mold with vegetable oil, carefully spread out the whole mass, sprinkle with grated cheese and herbs.
I put it in a slow cooker (you can put it in a water bath)

Well, of course, it tastes best if you put it in the oven. Then a golden brown crust will appear. t

=200 0, 15-20 minutes. However, if the condition is unstable, then it is better not to put it in the oven.

Bon appetit!

Fish soufflé for the whole family

Soufflé means not only desserts. Soufflé is a method of preparing products that turn out tender and fluffy. An interesting option is also used here. This soufflé consists of three layers. Two of them - top and bottom - are the soufflé itself. And between them hides a simple but tasty filling. To prepare a dish according to this recipe you need to take:

one hundred grams of milk;

400 grams of soufflé;

three eggs;

one carrot;

onion head;

a couple of slices of white bread;

one bell pepper;

spices;

a bunch of greenery;

a tablespoon of vegetable oil.

The cooking process is as follows:

The crusts are cut off from the bread and soaked in milk for eight minutes.
Peel onions and carrots. Chop the onion head as finely as possible. Grate the carrots on a fine grater.
Bell peppers are cut into small cubes.
Place fillet, peppers, onions and carrots in a blender bowl. Stir until a homogeneous mass is formed.
Add one yolk and bread. If necessary, add your favorite spices.
Beat one egg white separately, and then gently fold it into the fish soufflé.
For the filling, boil two eggs, finely chop a bunch of any greens.
The baking dish is greased with vegetable oil.
The oven is heated to 180 degrees.
Place half of the fish base on the bottom of the mold, then a layer of filling. Cover with remaining fish and vegetables. Everything is leveled and baked for forty minutes. Serve cold.

Recipe No. 2. Beef soufflé

Ingredients:

Boiled beef - (300 -350) g
Eggs - 1 piece
Milk - 1/2 cup
Wheat flour -1 tsp (11 g)
Butter -1 tsp (11 g)
Salt - to taste

Cooking method:

To the boiled beef, cleaned of tendons, add milk sauce, egg yolks, and butter. Mix and grind with a blender until smooth. (Or we pass the meat twice or twice through a meat grinder with a fine grid and add all the described ingredients to it)
Grease a baking sheet with oil, spread the protein-meat mass on it in a layer of 3-4 cm.
The oven is preheated to a temperature of 220-230 degrees. Baking time 20-25 minutes.

Proteins - 25 g
Fat – 16.47 g
Carbohydrates -1.88 g
Calorie content - 262.1 kcal
B1 - 0 mg
B2 - 0 mg
C - 0 mg
Ca - 37.9843 mg
Fe - 1.1806 mg

Bon appetit!

Vegetable soufflé like in kindergarten

Posted by Svetlana Zakrevskaya | in the category Side dish recipes for children, Kindergarten recipes, What to cook for a child 11/08/2015

Total cooking time – 0 hours 50 minutes Active cooking time – 0 hours 30 minutes Cost – very economical Calories per 100 g – 92 kcal Number of servings – 2 servings

How to make vegetable soufflé

Ingredients:

Carrots - 200 g Milk - 30 ml Butter - 15 g Cauliflower - 180 g Green peas - 80 g Sugar - 10 g Egg - 1 pc. Milk - 90 ml (for sauce) Butter - 15 g (for sauce) Flour - 15 g (for sauce) Water - 20 g (for sauce) Salt - to taste (for sauce)

Preparation:

Technological map No. 163.

And here's how to prepare such a vegetable soufflé in kindergarten.

To prepare a vegetable soufflé, we will need the following products: cauliflower, carrots, green peas, butter, egg, milk and a little sugar.

Wash the carrots, peel and cut into thin rings.

Place in a frying pan, add butter, add milk and simmer until soft.

Divide the cauliflower into inflorescences and boil in boiling water along with green peas until tender, 8-10 minutes.

Drain the vegetables in a colander.

While the vegetables cool slightly, prepare the milk sauce. To prepare it we need milk, butter, flour, water and salt to taste.

Sauté flour in oil.

Pour in hot milk and water and, stirring, cook over low heat for 7-10 minutes. Add salt. Strain through a sieve and bring the sauce to a boil again.

Rub the vegetables through a sieve or chop with a blender.

Add sauce, sugar, yolk and mix.

Add the beaten egg white, mix gently.

Transfer the mixture into a greased form.

Steam for 25-35 minutes. I steamed the soufflé in a slow cooker.

Serve vegetable soufflé with milk sauce

Might you like these recipes? Steamed chicken soufflé with carrots in a slow cooker

menunedeli.ru

Recipe No. 3 Steamed beef soufflé with rice

Ingredients:

Beef –300 g
Rice cereal – 1 tbsp (10 g)
Eggs – 1 piece (40g)
Milk 3.2% - ½ cup (100 g)
Butter – 1 tbsp (10 g)
Salt - to taste

Cooking method:

To boiled beef, cleaned of tendons, add egg yolks, half the amount of butter, and salt. Mix and grind with a blender until smooth. (If you don’t have a blender, then pass the meat twice or twice through a meat grinder with a fine grid and add all the described ingredients to it)
Add well-cooked and cooled rice porridge to the resulting meat mass.
Separate the white from the yolk. Beat the egg white (if you add a pinch of salt, it will beat better and faster).
Carefully combine the whites with the meat mixture.
Grease a baking tray with oil and place the meat mixture on it in a 3-4 cm layer.
The oven is preheated to a temperature of 220-230 degrees. Baking time is 20-25 minutes in a water bath. When serving, drizzle with butter.

Note.

I like to bake this beef soufflé in a slow cooker. I put the meat mass into a steamer container. I pour two glasses of hot water into the case. Multicooker mode - “Steaming”, time 20 minutes

Proteins - 20.39 g
Fat – 13.48 g
Carbohydrates - 1.54g
Calorie content - 215.9 kcal
B1 - 0.0913 mg
B2 – 0.2435 mg
C - 0.1522 mg
Ca - 68.4857 mg
Fe - 1.9176 mg

Bon appetit!

OTHER SOUFFLE RECIPES:

chicken soufflé, fish soufflé, vegetable and fruit soufflé

Read more about what you can eat with pancreatitis and what foods are not recommended, what you absolutely cannot eat with pancreatitis

This dish will bring noticeable variety to the usual table and will be a worthy replacement for the usual, boring cutlets. Mothers of small children and adherents of a healthy diet will especially appreciate the minced meat soufflé, and time-saving housewives will also like it. The preparation itself does not take long: just mix everything, and the oven does the cooking for us - no need to stand at the stove and turn over each meatball!

So, as you may have guessed, meat soufflé is prepared according to approximately the same principle, but we have selected not only the simplest recipes, but also truly interesting ones to awaken your imagination, give a starting point, and the final, most favorite option , you can compose for yourself!

Don’t think that soufflé is necessarily something sophisticated and complex. Do you just have some minced meat left over from cutlets or meatballs, or do you want to cook something new instead? Meat soufflé is just what you need!

Soufflé made from sour cream and gelatin

5 11

Soufflé made from sour cream and gelatin

I often prepare this airy soufflé from sour cream and gelatin, adding various syrups and toppings. For my loved ones, I make it as written in the recipe. For myself, I make a dietary option and replace sugar with a sweetener, and sour cream with liquid low-fat cottage cheese. An ideal recipe for a slim figure and a delicious treat for children.

Ingredients

To prepare soufflé from sour cream and gelatin we will need: 250 g of milk; 250 g sour cream or cream; 1 cup of sugar; 25 g gelatin; 4 egg whites; fruit or syrup (optional).

Cooking steps

Soak gelatin in cold milk to swell.

Separately, beat the whites with sugar until stiff peaks form. It is very important that the whites are well beaten. Heat the milk and gelatin until the gelatin dissolves, but do not boil. Pour the milk into the protein mixture in a thin stream, constantly whisking everything with a mixer. Beat with a mixer until the mixture cools down.

Add sour cream or sour cream to the cooled protein mass. Beat everything with a mixer until smooth and then use your imagination. You can add fruits or berries to our soufflé. I added store-bought concentrated mango flavored syrup. You can use some juice from the fruit. If you plan to add a lot of fruit juice, then you should increase the amount of gelatin by 5-10 grams in advance.

Pour the sour cream and gelatin soufflé into molds and place in the refrigerator until completely set.

Our delicious and airy dessert is ready.

Bon appetit!

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Secrets of a successful soufflé

There are, however, several nuances that it is better not to neglect so that the dish turns out fluffy and airy, as planned.

Squirrels

We always beat the whites separately, regardless of their quantity, even if we are talking about one piece!

Grind the yolk with the minced meat as usual (with a mixer, blender or food processor), and first cool the white (keep in the refrigerator for 10 - 15 minutes), then beat until white peaks with grains of salt, so the foam will be steeper, and add to the fully prepared minced meat, already mixed with all the ingredients.

We do this carefully with a wooden spatula or a tablespoon, since our task is not to damage the structure of the foam - it is this that will add volume and fluffiness to our soufflé.

Water bath for cooking

If we want to achieve the most dietary food possible, we cook it in a water bath. To do this, we select dishes of the required size: a tray/baking tray with high sides, into which you can pour boiling water and the baking dish itself. It should be slightly higher so that water does not get into the minced meat.

You can use several small muffin tins. If they are silicone, they do not even need lubrication; oil can be used solely to enhance the taste of the dish.

Remember that the smaller the size of the molds, the less time the soufflé will be prepared.

Temperature

Place the raw minced meat in a preheated oven and bake until the surface is browned. The usual temperature is 180 - 200 degrees, depending on the mode. If the top begins to darken too intensely, cover it with foil, but do not lower the temperature.

If now it seems that instead of a hearty meat dish you will certainly end up with a diet steamed casserole, then don’t worry, this is not so.

Golden crust

Regardless of the components in the recipe, when baking the soufflé in the oven, we can easily achieve a golden brown crust by simply brushing the surface of the raw minced meat before baking:

Butter

You can melt it and pour it over it, or you can grate the frozen one, mix it with herbs and sprinkle it on top.

Sour cream

Of course, it’s best to take the fatty country variety, but the store-bought 10% in combination with allspice, paprika and nutmeg will create a very tasty crust.

Grated cheese

The classic baking option will make the surface of the soufflé rosy and crispy. In addition, you can take any cheese: hard or semi-hard. To achieve the most piquant, spicy taste, choose blue cheese.

Cream

Just as in the case of sour cream, it is best to purchase the product on the market. The store-bought version can be improved by adding spices and a little grated cheese.

Raw egg with milk and herbs

It is enough to stir the egg with 4-5 tbsp of milk with a fork, make the mixture as for an omelette, add salt, add 2-3 tbsp of chopped herbs (frozen will do) and, if desired, 1.5 tbsp of mayonnaise.

Stir until smooth and spread with a tablespoon over the surface of the raw minced meat.

Homemade mayonnaise

It is made very quickly and simply from the most ordinary products, and the taste is so different for the better from any industrial analogues that, once you try it, you will not refuse it! This mayonnaise is good on its own, without any additions. The souffle with it will become juicier and more aromatic, the minced meat will be soaked, and a bright, appetizing crust will form on top.

Ingredients

— 500 g + —
— 1 glass + —
— 1 glass + —
- 2 pcs. + —
— pinch + —
— at the tip of the knife + —

Preparation

If desired, boil the meat in a whole piece or in small slices, steamed, or in broth. Then cool and grind into minced meat using a meat grinder or food processor.
Pour cream or sour cream, milk into it and beat with both yolks, salt and pepper. Let it sit for a minute, meanwhile getting to work on the whites.
Mix the resulting foam into the minced meat, spread the mixture into molds, if desired, grease the top and send to bake. We do this in the oven in a water bath or without.

Serve the finished soufflé hot.

Of course, the composition of the minced meat can be changed, and the soufflé itself can be prepared not from boiled, but from raw meat.

Ingredients

Meat pulp – 450 g
Broccoli (white or cauliflower) – 450 g
Onions – 1 pc.
Eggs – 2 pcs.
Low-fat sour cream or meat broth – 100 ml
Hard cheese as desired (for sprinkling) – 50 g
Salt, spices - to taste

Preparation

We make minced meat from raw meat, add salt and pepper, mix in sour cream and yolks.
If necessary, wash the vegetables and chop them in a food processor. We leave the consistency to your discretion: you can puree them completely, you can leave small pieces. Combine with meat.
Mix the whipped whites with the prepared minced meat.
Place the soufflé in a hot oven, pouring it into portioned molds. Bake for 25 - 30 minutes at 195 degrees.

If we use one mono-mould, cool the finished dish slightly, take it out and cut it into portions.

This is a meat souffle with vegetables, and there are 50% of the total mass, it turns out to be dietary and juicy. To create an even lighter dish, replace the sour cream with vegetable broth or plain salted water.

It is best to steam the dish without lubricating the surface of the minced meat with anything.
Instead of various types of cabbage, you can take zucchini, corn and green peas.
When you want to maintain a light texture and make the taste more piquant without counting calories, add soft cheese, processed cheese and starch to the minced meat. For half a kilo of meat base you will need 200 g of processed cheese and 2 tbsp of potato or corn starch. Stir everything with 2 yolks, add whites and, to create a crust and beautiful sides, pour breadcrumbs into greased molds.
If desired, pour dried herbs, garlic from the mill and paprika into the breading, and only then cover the walls of the molds with an even layer. It will fit well in the oil. We remove the excess; there is no need for extra bread.

Here is another option for a healthy, protein-containing meat soufflé.

Choose 200 g of low-fat or 9% cottage cheese.
Mix it with half a kilogram of minced meat, salt and pepper and leave.
Meanwhile, using a blender, beat 2 slices of crustless white bread soaked in milk together with 2 yolks.
Add the mixture to the minced meat, mix, and at the end add the foam of 2 proteins.

Bake in small, greased pans for 25 minutes. This meat soufflé with cottage cheese goes well with cheese topping and herbs. You can add these ingredients before baking, or after, it all depends on the desired effect.

Serve hot with vegetable or potato side dish.

So, a minced meat soufflé cooked in the oven can meet any of our requirements: it can be dietary and satisfying, rich and light, most importantly, it is very varied!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Homemade meat soufflé is an uncomplicated, aromatic and incredibly tasty dish that can be served for dinner, lunch or as a snack. It looks like a homogeneous, very tender casserole, has a pleasant airy consistency and appetizing appearance. It is recommended to include this dietary treat in the menu for diseases of the gastrointestinal tract, pancreatitis and diabetes. It can be prepared even for one-year-old babies, who have already gotten used to complex multi-component dishes, but it is difficult to chew and digest the meat fibers. You just need to choose a good recipe.

Recipe 3: Soufflé for children “Curd”

As a dessert, you can offer your child a tasty and healthy cottage cheese soufflé. This dish can be prepared in a slow cooker, steamer or oven. It is better to cook in small portions from a minimum amount of ingredients, since young children should not be given “stagnant” dishes. You can add sugar, but only a little.

Required ingredients:

A few spoons of fresh cottage cheese;
One egg;
2 tsp. semolina;
Sugar;
A little butter.

Cooking method:

Grind the curd or grind it in a blender (you can grind it through a meat grinder). The main thing is that there are no lumps. Add a piece of butter, a small egg, sugar and a little semolina to the cottage cheese. Mix the mixture with a blender. If the mixture is too thick, you can dilute it slightly with milk. If desired, you can add pieces of berries or fruits to the soufflé for your child. Cook in a double boiler for about half an hour; in the oven, 15-17 minutes will be enough.

— You can decorate meat soufflés for a child by serving pureed green peas or zucchini;

— Boiled potatoes or carrots are often added to minced meat soufflés;

— To give the soufflé the desired consistency, add meat or vegetable broth, light cream or milk to the minced meat.

Ingredients:

Potatoes - 1 pc.
Pumpkin – 200 g
Zucchini - 150 g
Carrots - 1/3 pcs.
Egg - 1 pc.
Dill - 1 sprig
Salt - to taste
Sour cream for serving - 1 tsp.

Step-by-step photos on how to prepare the recipe:

Peel all the vegetables and cut them into neat pieces. Place the potatoes and carrots in a saucepan and add a glass of water.

Boil over medium heat for 15 minutes.

Place the vegetables in a bowl and grind the ingredients using an immersion blender.

Break the egg, pour in a little salt and add finely chopped dill.

We mix the mass with a whisk, which we immediately distribute into special forms.

Place the baking sheet with the preparations in an oven preheated to 180 degrees and bake them for 20 minutes.

Before offering the dish to your baby, cool it and garnish with low-fat sour cream. We really hope he likes this dish.

Bon appetit!

Probably every adult knows how beneficial it is to eat vegetables. They are a real storehouse of vitamins, fiber, all kinds of acids, macro- and microelements necessary for the body. But you can’t explain this to small children. It is difficult to meet a child who would devour a portion of vegetables with apparent pleasure. So parents have to mask some products, since they are simply necessary for the normal development of the child’s body.

If your child refuses to eat them fresh or boiled, then try preparing a vegetable soufflé for him. He will surely like this delicate dish, and he won’t even notice how he will eat the healthy foods that are so necessary for him. By the way, even an adult will like this dish. It can be served for breakfast or used as a snack. It turns out quite tasty and original. Moreover, the soufflé helps preserve the maximum amount of nutrients. In addition, it is prepared without frying or using oils, so this dish will appeal to women who are watching their figure, as well as people with stomach diseases, because it is very light.

Of course, the presentation of the dish also plays an important role. Children must like it and be interesting. Therefore, show your imagination and try to design it more original. For example, in the form of a smiley face, a snowman or a traffic light. To prepare a traffic light dish, you need to beat the vegetables separately, then you will get a multi-colored soufflé. Dishes are also very important. Let it be a plate with your favorite cartoon character.

Benefit

This simple and healthy soufflé can be given to children starting from 8 months. It contains products such as pumpkin, potatoes, zucchini, carrots, eggs, dill, sour cream. It can only be given if the child has previously consumed these products in their pure form, in order to exclude the possibility of allergic manifestations.

Egg

is a valuable protein that provides building material for all organs, especially muscle tissue.

Pumpkin and zucchini

, in addition to vitamins, they are a source of fiber, which helps the normal functioning of the gastrointestinal tract and promotes daily bowel movements.

Dill

relieves bloating and reduces flatulence, and sour cream, as a product of animal origin, helps better absorption of vitamins and nutrients.

How to cook meat soufflé

There are many ways to prepare a healthy soufflé:

Boiled, fried or raw meat is mixed in a blender bowl with egg yolks and other ingredients, for example, milk, cream, flour, bread crumb, sour cream, butter, vegetables.
Whipped egg whites are added to the mixture, which gives the dish a porous structure and fluffiness.
The homogeneous mixture is placed on a baking sheet or in baking molds, cooked in a water bath, in a slow cooker or baked in a preheated oven at a temperature of 180–190 °C.
Finished products are served chilled, lukewarm or hot.

Curd dessert: recipe description

This recipe is great for those who do not like cottage cheese in its pure form. For this dish you need to take:

600 grams of cottage cheese with a fat content of up to five percent;

150 ml cream;

four eggs;

a pinch of salt;

sugar - to taste.

Let's start cooking:

Place the cottage cheese in a bowl and knead it thoroughly with a fork.
Eggs are divided into whites and yolks.
Pour the cream into a bowl, add the yolks. Mix until smooth.
The cottage cheese is placed in a blender bowl. Add cream.
At this point, you can add filling, for example, dried fruits. Everything is mixed.
Separately, beat the whites with salt, gradually add sugar. Add the fluffy mass to the cottage cheese.
Place the cottage cheese soufflé in a baking dish. Cook for about thirty minutes until the top is covered with a crust.
This soufflé is also allowed to cool in the oven so that it remains fluffy.

Meat soufflé recipe

The classic recipe for a dietary soufflé is very simple, but with a standard set of products, cooking methods and serving options, you can safely improvise. Lean meat is traditionally used as the main ingredient - beef tenderloin, turkey, rabbit, chicken breast or fillet, and a little less often - lean pork. If desired, you can add juicy onions, broccoli, carotene-rich carrots, champignons and any other mushrooms, semolina to the composition. It all depends on the available products, free time, the culinary imagination of the housewife and the chosen recipe.

Kindergarten recipe

Time: 1 hour 35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 143 kcal per 100 g.
Cuisine: European.
Difficulty: medium.

Soufflé for children over one year old should be multi-component, balanced and tasty so that the baby does not refuse the dish and eats it with pleasure. Meat contains iron, calcium and phosphorus, and is rich in proteins and amino acids, so this healthy product must be included in the children's diet. It is better to give preference to veal, lean beef, dietary rabbit, chicken or turkey. The amount of salt and other seasonings should be limited. Your child will especially like the finished souffle if you prepare it in portioned ceramic or silicone molds of bright colors.

Ingredients:

veal – 500 g;
flour – 1.5 tbsp. l.;
meat broth – 150 ml;
eggs – 2 pcs.;
butter – 30 g.

Cooking method:

Boil the veal.
Mix the meat broth, butter, raw egg yolks and wheat flour in a blender bowl, which should be sifted beforehand.
Add cooled veal, cut into medium pieces.
Separately, beat the whites until fluffy.
Gently fold the meat mixture into the beaten egg whites until the bubbles remain.
Distribute the mixture into portioned molds.
Bake for half an hour.

Dietary beef soufflé

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 209 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

To prepare dietary meat soufflé, use lean beef (preferably tenderloin), low-fat cottage cheese and quail eggs. If desired, you can add fresh parsley, dill, chives or cilantro to the composition. The minced meat is viscous, but very tender and airy, so you need to work with it carefully. You can lightly moisten your hands with water to make it easier to form portioned balls for the steamer from the prepared meat mixture. For a more impressive presentation, the finished products can be placed in disposable paper muffin and cupcake molds and sprinkled with sesame seeds.

Ingredients:

beef – 450 g;
cottage cheese – 150 g;
Quail eggs – 3 pcs.

Cooking method:

Cut the beef into small pieces.
Boil in lightly salted water. Cool.
Grind the boiled beef using a meat grinder or blender.
Add low-fat cottage cheese. Mix thoroughly, rubbing with a wooden spoon or spatula.
Add raw quail egg yolks one at a time.
Pass the meat mass through a meat grinder again or blend until smooth using a blender.
Add the egg whites, whipped until they form a thick, fluffy foam.
Form small meat balls of the same size.
Cook beef balls in a steamer.

From minced meat in the oven

Time: 45 minutes.
Number of servings: 5 persons.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

An appetizing soufflé made from beef or mixed pork and beef will cook much faster than the classic version of a dish made from fried or boiled meat. It is recommended to give preference to homemade minced meat rather than store-bought minced meat, the quality of which can be questionable. The consistency of the finished soufflé largely depends on the whipped proteins, which make the minced meat porous, homogeneous and tender. It is very important to carefully and correctly separate the whites from the yolks, otherwise you won’t be able to beat them to a fluffy foam. Before serving, the dish can be decorated with finely chopped herbs or cheese.

Ingredients:

beef – 500 g;
nutmeg - a pinch;
sour cream – 4 tbsp. l.;
eggs – 4 pcs.;
butter – 20 g.

Cooking method:

Grind beef or veal and pass through a meat grinder three times.
Mix the resulting minced meat with raw egg yolks, sour cream (preferably full-fat) and nutmeg.
Beat the mixture with a mixer or by hand using a whisk.
Separately, beat the chilled whites until fluffy.
Combine the whipped whites with chopped raw beef.
Place the mixture on a baking sheet or in a springform baking dish, greased with oil.
Bake the minced meat soufflé for about half an hour.

In a slow cooker

Time: 1 hour 15 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 268 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

An appetizing beef soufflé in a slow cooker turns out to be very tender, literally melting in your mouth, thanks to the addition of rich sour cream and high-quality butter. The meat is not boiled, but added raw, so the dish comes out especially juicy and flavorful. Instead of beef, you can use lean pork, dietary poultry or rabbit. The finished dish will be beautiful, as in the photo, if you decorate it before serving with chopped parsley, cilantro, fresh dill or chives. If desired, the soufflé can be sprinkled with caraway seeds, finely chopped walnuts, and sesame seeds.

Ingredients:

beef – 450 g;
sour cream – 8 tbsp. l.;
eggs – 4 pcs.;
butter – 80 g.

Cooking method:

Clean the beef from films, remains of crushed bones and excess fat.
Beat sour cream, raw egg yolks, butter and raw beef, cut into pieces, in a blender bowl.
Using a spatula or whisk, combine the mixture with the beaten egg whites.
Fill the multicooker bowl with water. You will need about 1 liter of water, depending on the volume of the bowl (the liquid should boil).
Distribute the raw meat mass into the molds and place in the slow cooker.
Set the “Steam” mode.
Cook for 45 minutes.
Remove from the slow cooker when the beef soufflé has cooled a little and “set.”

From boiled meat

Time: 1 hour 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 252 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

An airy soufflé made from boiled beef is more satisfying and fluffy thanks to the addition of white bread soaked in milk or warm boiled water. If the housewife does not have the opportunity to use a blender, the ingredients can be passed through a meat grinder twice. In this case, you need to achieve such a consistency that the mass is homogeneous, slightly viscous, without pieces of meat. If the soufflé is not being prepared for a child, you can add your favorite spices to it, for example, suneli hops, ground black and red pepper, and coriander. The dish will retain its juiciness if you cut it only before serving.

Ingredients:

beef – 650 g;
loaf – 50 g;
milk – 4 tbsp. l.;
eggs – 3 pcs.;
butter – 60 g.

Cooking method:

Boil the beef.
Soak pieces of fresh loaf or unsweetened buns in warm milk so that the pulp absorbs all the liquid and swells. It is recommended to cut off hard crusts.
Combine boiled, chopped beef, soaked bread crumb, butter, and raw egg yolks in a blender bowl.
Beat to obtain a homogeneous consistency.
Mix the thick meat mixture with the chilled beaten egg whites.
Place the mixture on a baking sheet.
Bake for half an hour.

Steam

Time: 1 hour 35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 219 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Steamed meat soufflé can be made not only in a steamer, but also in a multicooker that supports the “Steam” mode. During the heat treatment, the soufflé does not heat up to a temperature above 100 °C, therefore it retains its taste, aroma and beneficial properties. Steamed dishes are considered healthier than fried and even boiled ones, because tap water contains impurities and is chlorinated. Such dishes are recommended to be included in the diet of pregnant women, nursing mothers, people with gastrointestinal diseases and diabetes.

Ingredients:

beef – 600 g;
rice – 2 tbsp. l.;
milk – 1 tbsp.;
eggs – 2 pcs.;
butter – 2 tbsp. l.

Cooking method:

Boil the beef, cleaned of fat, films and tendons.
Boil white rice separately. Cool.
Transfer the boiled beef, cut into small pieces, into a blender bowl.
Add milk, raw egg yolks, half a portion of butter. Interrupt.
Stir cooled rice into meat mixture.
When the mixture becomes homogeneous, fold in the beaten egg whites using a spatula.
Place the mixture into a steamer container.
Cook rice soufflé with beef for 25 minutes.
Before serving, pour the remaining portion of melted butter over the dish.

Pork in the oven

Time: 1 hour 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 229 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

The nutritious fillet of lean pork, heavy cream and milk can be served with a light, low-calorie dressing or soy sauce. If desired, any herbs and spices can be added to the dish. Ground sumac berries, paprika, sour cumin, basil, green pepper and saffron go best with pork. Spices can be ground in a mortar, mixed with ready-made minced meat, or pre-dissolved in heated milk. The souffle will be more satisfying if you add vegetables to it, for example, zucchini, grated carrots, cauliflower. It is important to consider that in this case the texture will become a little denser.

Ingredients:

pork – 600 g;
milk – 1 tbsp.;
cream – 200 g;
eggs – 2 pcs.;
butter – 20 g.

Cooking method:

Rinse the pork and cut into small pieces.
Boil the meat in lightly salted water or steam it.
Using a blender, puree the pork until smooth.
Mix the meat mixture with milk, heavy cream and raw egg yolks.
Beat the egg whites until fluffy, by hand or using a mixer.
Combine the beaten egg whites with the meat mixture. Stir gently, trying to keep the bubbles intact.
Transfer the mixture into a greased pan and smooth out slightly.
Bake the meat dish for half an hour.

Turkey for baby

Time: 50 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 79 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Turkey is one of the most delicious and healthy types of dietary meat, which must be included in the children's diet. Turkey fillet contains sodium, iron, calcium and iodine and is high in protein. The whole time the minced meat is in the oven, you cannot open the door, otherwise the baked goods will settle, turn out flat and not bake well. Silicone molds should not be filled to the top with the mixture - the soufflé expands during baking and forms a high “cap”. The dish, prepared in a large baking dish, is cut into small portions, like a pie.

Ingredients:

turkey meat – 350 g;
pumpkin – 200 g;
milk – 6 tbsp. l.;
flour – 1 tbsp. l.;
egg – 1 pc.

Cooking method:

Boil the turkey.
Peel the pumpkin. Cut the pulp into small cubes of approximately the same size.
Place pieces of pumpkin and boiled turkey into a blender bowl and blend until smooth.
Pour in milk, stir.
Add the raw egg and beat the meat mixture again.
Add sifted wheat flour in small portions.
Divide the mixture into silicone molds.
Bake in a well-heated oven for about 20 minutes.
Before serving the finished dietary soufflé to your child, you need to cool it a little.

With egg

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 219 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

A juicy soufflé with beef, eggs and low-fat cottage cheese is not only tasty, but also beautiful thanks to the golden-brown cheese crust. Dry minced meat can be mixed with broth - natural or prepared from a bouillon cube, for example, Maggi. The dish will be more aromatic and piquant if you add dry Provençal herbs, paprika, a little nutmeg and other seasonings. The soufflé will not stick to the baking dish if you brush it with a thin layer of vegetable oil or melted butter using a brush. Silicone containers do not need to be lubricated.

Ingredients:

beef – 450 g;
eggs – 2 pcs.;
cottage cheese – 100 g;
cheese – 50 g;
loaf – 50 g;
milk – 2 tbsp. l.;
butter – 60 g.

Cooking method:

Pour milk over the fresh loaf pieces.
Grind raw beef, butter, low-fat cottage cheese using a blender. The mixture should be homogeneous.
Grind the resulting curd and minced meat with raw egg yolks and white bread soaked in milk.
Gently fold the mixture into the cooled, well-beaten egg whites.
Place in a baking dish.
Grate the hard cheese on the finest grater.
Sprinkle the meat mixture with fluffy cheese shavings.
Place in the oven. Bake until golden brown for half an hour.
Before serving, cut the finished dish with beef, cheese and cottage cheese into portions.
If the baking dish is high, you can immerse boiled chicken or quail eggs in the minced meat. Your child will definitely like this meat treat with a surprise.

Veal for a child

Time: 50 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 84 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Low-calorie meat soufflé for children, made from tender veal, low-fat cream, broccoli and carrots, will make your baby's diet balanced and varied. The finished products are flaky and very beautiful in cut, thanks to the alternation of minced meat and vegetables. If the consistency of the minced meat is liquid, it can be mixed with finely shredded cabbage or white bread crumb soaked in milk. To bake a tasty and healthy soufflé for young children, you should use silicone molds that do not need to be additionally greased.

Ingredients:

veal – 350 g;
broccoli – 200 g;
carrots – 2 pcs.;
cream – 4 tbsp. l.;
onion – 1 pc.;
eggs – 3 pcs.

Cooking method:

Blend raw veal until smooth using a blender.
Add broccoli, raw egg yolks and light cream. Interrupt again.
Combine the mixture with the whipped egg whites.
Grate the raw carrots on the finest grater.
Cut the onion into cubes.
Divide half of the meat mixture into the prepared ramekins.
Top with a mixture of onions and raw carrots.
Cover with the remaining portion of minced meat.
Bake for half an hour.
Before serving the finished soufflé to your child, it must be cooled.

Chicken

Time: 1 hour 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 137 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

An airy soufflé made from dietary chicken and vegetables is tasty, satisfying and very healthy. Juicy white cabbage is rich in ascorbic acid, vitamins and coarse dietary fiber, which promote good digestion. Low-fat sour cream makes the texture more delicate and light, onions add piquancy, and hard cheese gives a beautiful golden crust. As a decoration, you can use fresh green onions, cut into thin rings. Before serving, the dish can be heated in a microwave or oven, which must be thoroughly heated.

Ingredients:

chicken – 550 g;
white cabbage – 500 g;
onion – 1 pc.;
sour cream – 4 tbsp. l.;
cheese – 150 g;
eggs – 2 pcs.

Cooking method:

Boil chicken fillet or breast.
When the chicken has cooled slightly, grind it using a blender or meat grinder until it has a homogeneous puree consistency.
Shred white cabbage. It is recommended to use a small young head of cabbage.
Peel the onion, cut into small cubes.
Mix minced chicken, onion, cabbage, low-fat sour cream and raw eggs.
Distribute the prepared meat mixture into silicone molds or place in a large baking dish.
Bake for half an hour.
Grate the cheese on the finest grater. It is advisable to use high-quality hard cheese, rather than a cheese product.
Open the oven and quickly sprinkle the pieces with cheese shavings.
Bake for another 10 minutes to allow the cheese to melt.
Serve until the brown cheese crust has hardened.

Recipe 3: Soufflé for children “Curd”

A few spoons of fresh cottage cheese;
One egg;
2 tsp. semolina;
Sugar;
A little butter.

— You can decorate meat soufflés for a child by serving pureed green peas or zucchini;

— Boiled potatoes or carrots are often added to minced meat soufflés;

— To give the soufflé the desired consistency, add meat or vegetable broth, light cream or milk to the minced meat.

Soufflé for a child is the most preferred form of cooking, especially when it comes to food for the little ones. Soufflés can be sweet (in this case, cottage cheese with sour cream or milk and fruit is mainly used), or meat. If children eat desserts in any form, they often refuse meat or fish. That is why mothers resort to tricks and prepare very tasty and tender meat or fish soufflés for their children. The essence of the preparation is that meat and fish are boiled, then ground with a blender or in a meat grinder. The minced meat is seasoned with a little salt, an egg is added, and sometimes a little butter, then the mixture is baked in the oven or steamed. Steam soufflés are preferable, as such dishes turn out softer and juicier.