Souffle of chicken liver in the oven: Tips for cooking, ingredients and seasonings. How delicious cooking homemade souffle from liver tasty souffle of chicken liver in the oven

03.02.2021

From the liver you can prepare different dishes. It can be added to salads, make a podium to the garnings from it, to use as stuffing for pies, to make a pate and cook souffle from it.

In the souffle, it turns out very gentle and incredibly tasty. In addition, this dish has a high level of useful substances that are so necessary, especially for the children's body. Therefore, be sure to remember several recipes for the preparation of this treat.

Classic recipe

The procedure for cooking traditional souffle from the liver:

Souffle of chicken liver in the oven

For cooking will need:

400 grams of chicken liver;
two chicken eggs;
70 ml of 10% milk or juicy cream;
semolina or oat flakes - 180 grams;
one carrot;
a pinch of salt;
seasonings at their discretion;
vegetable oil;
stems of greenery - 4-5 pieces.

Time spent - 1 hour.

How many calories per 100 grams - 145 kcal.

How to prepare chicken souffle in the oven:

The liver is well rinsed in cold water, cleaned from film, blood clots, streaks;
Cut it into small slices and grind to a uniform state;
From carrots, we consider the skirt, cut to the average slices, lay out in a blender and grind;
Greens are allocated and shredding on small pieces;
Next to the hepatic mixture, we lay ground vegetables, add greens, we suck, season with spices, fall asleep the semolina or oatmeal. All stirring;
Chicken eggs are broken, whip them to the state of the foam;
We introduce the egg mixture into the hepatic mass, mix everything;
Capacity for baking You need to pour sunflower oil and pour a mixture there;
Oven you need to warm up to 180 degrees;
Put in the oven shape and keep there 25-30 minutes;
Be sure to check the readiness of the souffle with a wooden toothpick. If it is dry, it means that it is necessary, if wet, then the souffle must be held in the oven for another 5 minutes;
We take out of the oven, cut into small slices and serve on a table with any vegetable side dish.

Souffle from liver as in kindergarten

Components for cooking:

polkilogram of the liver;
2 Slice of Baton;
full cabinet milk;
one carrot;
two chicken eggs;
one bow head;
slight salt;
chopping black pepper.

Cooking time - 1 hour 30 minutes.

Calorie in 100 grams - 162 kcal.

Sucker cooking souffle from liver as in kindergarten:

Sub-product need to boil to a soft state;
After that, it should be grinding in a blender or scrolling with a meat grinder;
Carrots and onions cleanse. Vegetables should also be grinding in a blender or skipped onions with a meat grinder, and grind carrots;
Laying out vegetables to the missed liver;
Two pieces of baton pour milk and smear;
We shift the bread to the missed liver with vegetables;
Lay eggs there, add salt, pepper and all thoroughly stir up to a uniform structure;
Capacity for baking, we water vegetable oil, lay a hepatic mixture into it, roll up;
We split the oven to 180-200 degrees and put the container;
The furnace needs 30-40 minutes;
After that, we take out, cut on the piece and serve with the sour cream.

- Fresh cucumber notes are perfectly combined with salted fish, try it very tasty and unusual.

Useful boilers from oatmeal - if you comply with the principles of veganism or post this dish is best for you.

Interesting refills for Greek salad.

Hepatic Souffle Beef with Vegetables

Components components:

beef liver - 300 grams;
carrot - 1 large thing;
owka head;
eggs - 3 pieces;
white bread;
full cabinet milk;
some salt and spices.

Time spent - 1 hour.

Calorie per 100 grams - 168 kcal.

How to make a souffle of beef liver and vegetables:

The liver is pre-dried to a soft state;
White bread pulp is swallowed into small pieces, pour milk and leave to grind;
Lay the boiled liver in the capacity of the blender and grind it to a uniform structure;
We divide eggs, separate proteins and yolks. Proteins put for some time in the refrigerator;
Yolks laying up to the liver;
Onions and carrots clean from the skins. The bulb cut into small cubes, carrots in a larger chips;
Laying out vegetables to the liver and dreams all grinding in a blender;
Laying up the splashing bread;
Proteins connect with salt, stirred and shift to the liver;
All thoroughly stirring;
The form for the baking is lubricated, lay out the whole mixture into it;
Warming up the oven to 180-200 degrees and will prevent a form there;
We leave to be baked within 30 minutes.

Souffle with a semi-cooker and liver

What components will need:

450 grams of chicken liver;
onions - 1 piece;
two chicken eggs;
semolina cereals - 2 large spoons;
80 ml of low fat cream;
chopping of the baking powder;
a little creamy oil;
1 small spoon salt;
black ground pepper at knife tip.

Time for cooking - 1 hour 30 minutes.

How many calories are 100 grams - 149 kcal.

How to prepare souffle from the liver in a slow cooker:

Sub-product need to rinse well, remove all films, streaks, blood clots;
Cut it with medium slices;
From the bulbs we consider the skirt and cut the medium cubes;
The liver together with a bow twist the meat grinder several times;
Then, in the finished mass, lay the chicken eggs, add a semolina cereal, a pinch of a baking powder, salt, black pepper in hammer form;
Pour cream, all stirred by a wedge to a uniform mass;
Capacity of a multicooker need to be lubricated with butter from all sides;
Pour the mixture into it;
We cover the lid, choose the pastry program and the period of cooking 50 minutes;
After graduation, we leave the souffle to stand in a multicooker for another 15 minutes;
After that, cut the souffle into small pieces and remove the wooden blade on the plate;
Decorate all greenery sprigs. Apply to potato mashed potatoes or boiled rice.

Souffle from subproducts

What do we need:

250 grams of chicken liver;
250 grams of chicken hearts;
oatmeal flakes - 70 grams;
milk - ½ cup;
chicken eggs - 2 pieces;
salt;
spices at their discretion.

Cooking time - 1 hour 15 minutes.

Calorie dish will be approximately 140 kcal.

As you prepare:

I spread oatmeal in a cup, fill with warm milk;
We divide eggs and separate proteins and yolks;
In the capacity of the blender, lay the liver, hearts, yolks, and swallowing oatmeal;
Everyone is pretty grinding a blender to uniformity;
Add salt, spices;
Squirrels whip up to the state of the foam and slowly pour into the mixture;
Lay out the resulting mixture into the form for baking;
We put baked with a souffle at 180 degrees for 30 minutes.

if you want the souffle to be less fat, it can be prepared for a couple in a double boiler;
in the dish, you can add ground broccoli, cauliflower;
for a variety of souffle, the crushed green parsley, onions and dill can be added.

Souffle from the liver is an excellent addition to any dish. It will be perfectly combined with stewed vegetables, potato mashed potatoes, boiled rice and marinated vegetables. It will also serve as an excellent snack together with the bread in the form of a sandwich. It will be all - and adults, and children!

The liver is a specific product: someone loves her, someone is not very, and someone does not prepare simply because he does not know how to prepare a chicken liver tasty. After all, it is borally "fry" - it is boring, and if from time to once, then monotonous. I recommend diversifying my diet and make a gentle souffle of chicken liver.

I love this product. I believe that it is necessary to include it in the diet at least from time to time. But this is a matter of taste .. :)

If you like a chicken liver, then undoubtedly appreciate this gentle souffle.

Chicken Liver Souffle: Recipe

Ingredients:

chicken liver - 500 g;
bulb - 1 pc;
semolina * - 4-5 tbsp;
eggs - 2-3 pcs;
salt to taste;
pepper black, nutmeg, thyme, coriander - to taste.

* Instead of Manka, you can use oat bran. Either add them 50:50 with semolina.

Cooking:

Liver rinse and cut. Send to a blender (or meat grinder) and grind to a homogeneous state.

Leek cut finely.

Squirrels separated from yolks and sweat separately to the puff with a pinch of salt.

Yolks, chopped onion, semoligo, salt and spices Send to liver. Mix thoroughly.

Gently enter the proteins in the hepatic mass, mix the shovel.

Pour the contents into the form and put the oven for 30-40 minutes to preheated to 180 degrees (check with a wooden skewer).

You can supply souffle from chicken liver both in heat and cold. Perfectly combined with vegetables, bread, chiabatta, pancakes. The dish is light and at the same time sufficiently satisfying, and with the correct feed - also exquisite!

Also, the souffle of chicken liver is beautiful and as an independent dish: with or Greek yogurt.

The universal snack is ideal for dinner, as well as a dinner or breakfast.

P.S. And I also want to offer you a recipe for a stunning - a real French delicacy!

The liver is a useful subproduction with a pronounced taste. Today we will prepare souffle from it. From chicken liver it turns out very gentle, juicy and tasty. So that the souffle played with different tastes, I added vegetables. This dish will like not only adults, but also for children.

For the preparation of chicken liver with vegetables, we need such ingredients: chicken liver, sweet pepper, egg, carrots, onions, semolina, sour cream, salt, black ground pepper.

Carrot squeeze on a grater. Pepper and onions apply to pieces.

In the bowl of the blender, put the liver, egg, sour cream, semolina, salt, black ground pepper. Watch all the ingredients in a homogeneous mass.

Fry vegetables in a frying pan, we will sell spices.

Baking a baking shape with vegetable oil, lay out vegetables and pour the hepatic dough, mix. Put the souffle of chicken liver with vegetables into the heated oven for 30 minutes at a temperature of 200c. Readiness Check out a wooden stick if it is dry, it means that the hepatic souffle is ready.

Today we will tell about how to prepare a wonderful dish, which is beautiful and hot, as the main, and cold, as a snack. The souffle of chicken liver is obtained unusually gentle, easy and practically dietary, and adults and children are equally loved. In the proposed selection of proven recipes, there will definitely be the one that will definitely enjoy your loved ones!

Thanks to a set of modern gadgets, such as a blender, kitchen combine and multicookers, a chicken liver is preparing today very quickly and simply. You do not need to wipe anything, multiply grinding and spend on the kitchen all day - save time and get a delicious dish!

Classic chicken liver

Ingredients

- 500 g + -
Baton - 2 Slice + -
- 2 tbsp. + -
- 1/2 glasses + -
- 1 PC. + -
- 1 PC. + -
- 1 PC. + -
— 1/4 Ch.L. or to taste + -
- taste + -

Cooking chicken soufflies

First, cut off the crust with the baton, break the crumb into pieces and soaked in milk. Leave to swelling.
Vegetables clean, bold shining, and carrots three on a large grater.
In a frying pan heating 1 tbsp. Vegetable oil and Passerum on it vegetables until goldenness.
Then we pour 3 tbsp. Water, we reduce the fire and carcass under the lid of 10 minutes until the fluid evaporates. Remove from the fire and leave cool.
We rinse the liver, give drain in the colander and shift into deep dishes or a bowl of the blender. Grinding to homogeneity. You can do it in the bowl, and you can be immersible, as the chicken liver is very gentle.
I spread to the liver mince cooled passable vegetables, butter, spacious pieces of baton, salt, pepper, season with spices to your taste and beat again.
We smack the egg and, separating the protein from the yolk, overflow it into separate dishes. The yolk is mixed with minced meat, and the protein is separately whipped to stable peaks - it is the main secret of making a successful souffle of chicken liver.
Protein foam laying up to mince spoon or spatula and gently interfere with it. In no case do not use a mixer or blender anymore so as not to spoil the air texture.
The finished lush stuffing is shifted into a lubricated vegetable oil shape and ship it in the oven to be cut at 180 ° C for 45 minutes.

As you can see, in this recipe we will not need to organize a water bath - in the oven, it turns out at no less gentle, and the crust will make it even appetizer.

In the hot form, the finished souffle of chicken liver will be lush and air, and in cold - more dense, but in any case delicious. You can make snack bars sandwiches on a festive table or serve to breakfast with fresh vegetables and bread.

Souffle from the liver chicken with sour cream

A special cream fragrance in this recipe is sour cream, so we buy it only from proven manufacturers and sufficient fatness - at least 30%. It should not be fristed or too liquid.

In addition, we do not pass vegetables, but instead of a clumsy bread, we use the semolia, which not only speeds up cooking, but makes the taste more gentle.

Immediately in a blender bowl, we connect 500 g of washed chicken liver with fine chopped vegetables and carrots and grinding.
We add a whole 3 eggs, 4 tbsp. Smetanes and 5 tbsp.
Solim, season and beat again.
When the consistency becomes completely homogeneous, decay the souffle on the portion silicone molds and put it rack at 200 ° C for 20 minutes.

The smaller the size of the molds, the less time cooking, so closer to the end you check the availability of the dish with a match - it is not worth the souffle to cut.

Ready to serve with heat from heat, decorated with a sprig of fresh greenery with sour cream and vegetables. Dietary dinner is ready, pleasant appetite!

But if you want to taste more sharpness and depths, we recommend trying the next recipe.

Souffle "Spicy": a recipe in a slow cooker

This time, prepare a dish in a slow cooker.

We rinse and grind 600 g of chicken liver in a blender along with 1 chopped bulb and 1 sweet bell pepper.
We add 1 tbsp. Tomato paste and butter.
We pour 50 ml of cream of any fat, drive 2 eggs and pour a pair of tablespoons of flour flour.
We skip through the press garlic and shining ½ beam kinse and parsley.
Everyone is mixed again, Solim, Perchym and add 1 tank of the baking powder - it will make Suffle with air.
We bring the consistency of the minced meat to homogeneity.
The bowl of the multicooker is lubricated with creamy oil, overflow the mass into it.

I exhibit the "Baking" mode for 50 minutes. After the timer is triggered, open the lid is not in a hurry - we will give the souffle to fit and only after 15-20 minutes we take it together with the bowl.

Right in it cut it with a wooden spatula on the portion slices and serve it. The souffle of the chicken liver is well combined with fresh vegetables as a side dish, and with boiled boileds - here is a light dinner.

As you can see, there is nothing complicated in the preparation of souffle of chicken liver according to any of these recipes.

Try and see for yourself, friends!

Tender snack on your desk - souffle from the liver. Just prepare at home from beef, chicken or pork liver.

The recipe is souffle from the liver, which we will prepare in the oven. This gentle, air and satisfying hepatic casserole is good both hot and cold. Feed souffle from chicken liver with a favorite side dish and necessarily fresh vegetables and greens - it turns out a simple and delicious lunch for the whole family.

As the basis, I suggest using a chicken liver, as it is unusually gentle by itself. As a replacement option, you can take a turkey liver or beef. In order for the finished dish to please it, I am very advised not to neglect the phase of the separation of eggs and a thorough whipping of egg proteins.

chicken liver - 600 gr
egg chicken - 3 pcs
milk - 130 ml
carrots - 100 gr
onion - 100 gr
wheat flour - 3 tbsp.
creamy butter - 1 tsp.
salt salt - 1 tsp.
black Pepper Ground - 1 pinch

For the preparation of gentle and air hepatic souffle, we will need the following ingredients: chicken liver, chicken eggs, onions, carrots, milk of any fatness, wheat flour (highest or first grade), salt, ground black pepper, as well as a little cream oil for lubrication .

First of all, you need to decide using which instrument it is more convenient for you to make the basis for souffle. Meat grinder, submersible or stationary blender, kitchen processor (nozzle - metal knife) - Choose. I most like the last option. The onions and carrots (weight is specified in the already prepared form) clean and cut the lace. We fold into the bowl.

Grind everything so that there are no large pieces.

Follow the chicken liver, which you want to wash, dry, cut the white veins and cut into large pieces (can not cut). I have a liver already prepared and frozen (I buy chilled and after processing storage in the freezer).

Scroll together together, then pour milk, fasten wheat flour, salt and pepper to taste. My chicken eggs, we dry, separate proteins from yolks. The latter put in the bowl, and the proteins overflow into separate dishes.

We achieve the homogeneity of the liver stuffing (small pieces of carrots will be visible).

Egg proteins need to begged a mixer with a pinch of salt to soft peaks.

As a result, it should be lightweight, air and soft snow-white protein foam, which keeps the shape and does not follow if you turn the bowl.

We shift whipped proteins to the hepatic minced meadow, which is better to pour into bulk dishes for convenience.

Gently interfere with whipped squirrels, trying to keep the volume and airiness mass.

We take a suitable shape (sizes of my rectangular: 24 × 11 cm - at the top, 21 × 8 cm - along the bottom, height is 6.5 cm) we lubricate it with soft butter. By the way, it is not necessary to use exactly that form - the round, square, oval or even portion molds for cupcakes is perfectly suitable. In this form, souflates from the liver I was preparing for the first time and it was very stuck, so I advise or pour bread with breadcrumbs or use baking paper.

We put the form in a pre-warm oven and bake the liver souffle for about an hour at 180 degrees at an average level (I have a gas stove, lower heating). Readiness We check with a wooden skewer or toothpick - it comes out of the souffle dry, it means the dish is ready.

We pull out the souffle of chicken liver, cutting portion and serve in hot, warm or cold (someone like it).

Recipe 2, step-by-step: souffle from the liver in the oven

But the delicious souffle can be prepared from the liver. Some it seems to make in the oven tender and delicious souffle from the liver - this is an impossible task. This is not at all so, you yourself can be convinced if you meet my today's recipe with a photo.

The liver is very useful for our organism, so if you want to replenish your iron reserves, hemoglobin, then the souffle will help you to cope with it.

chilled liver (beef or pork) - 500 grams;
carrot - 1 pc;
white bulb, repressed - 1 pc;
egg chicken - 1-2 pieces;
sour cream, 20% - 1.5 tables. l.;
salt - ½ CHORD. l.

The liver process, cut the film, all the ducts, I skip through the meat grinder to get liquid mince.

Vegetables (carrots and onions) cut in large, to conveniently lay in a meat grinder.

Scrolling vegetables to the hepatic mass.

I add to mince sour cream, chicken eggs, these products will make the souffle more gentle, but at the same time will help it acquire a stable form.

Salt hepatic stuffing to give it taste.

Baking shape lubricates a small layer of cream oil, pouring minced meat, but not up to the very edges.

I bake with a souffle of 40 minutes, it will slightly rise, it will become more magnificent and brown baked crust will appear. For baking, the souffle is suitable for 170 degrees.

A slightly cooled souffle from the liver sowing to the table. It will be tasty even cold.

When the soufflot will cool, it will be easier to cut it into pieces. It turns out wonderful pieces that will be comfortable to eat. Such a souffle can be chopped and make sandwiches with bread. Useful sandwich will only benefit.

Recipe 3: Souffle of beef liver (step-by-step photos)

Souffle from the liver is a real delicacy that can become an independent dish and even an addition to tea. It is usually prepared from fresh liver, which is crushed in a meat grinder or blender. But if you wish, you can make a delicious souffle of boiled liver, adding milk to the souffle gets more gentle. A classic recipe suggests that the souffle is prepared without eggs and not boiled, but from fresh liver. We offer a step-by-step recipe with a photo that will make it easy to prepare baked souffle from the liver.

The proposed prescription involves baking with souffle from the liver in the oven. But you can experiment and make a souffle in a slow cooker, a double boiler and even in the microwave. The dish for a pair is obtained very useful and dietary. Caloric content per 100 grams is minimal, so it can be boldly to use those who follow the figure. On the Duucana diet, the liver suflates is a permitted dish.

Suitable liver souffle and for children, it can be given even to a child with age 1 year. By the way, often such a delicacy is prepared in kindergartens, so children can ask them to prepare them casserole as in kindergarten.

Tip! In the proposed recipe used beef liver. But if desired, it can be replaced by chicken, pork, rabbit or turkey liver and even cod liver. In order for the dish to be more satisfying, you can add a gun or rice to it. And also additionally you can cook your favorite sauce or use Beshamel sauce.

beef liver - 500-600 gr
onion - I'm a big head
garlic - 2 teeth
salt to taste
pepper black ground - to taste
egg - 1 pc
wheat bread - 1-2 pieces

The first step of a step-by-step recipe with a photo - the preparation of the liver. It is advisable to take a frozen liver. It must be washed with cold water and wait 10-15 minutes so that it began to delay. But it should remain solid, otherwise, in the future, cooking will be impossible due to the fact that the liver will turn into porridge.

The liver must be cut into pieces while she is still firm. The size of pieces should be so that they calmly passed into the meat grinder. Most comfortably will twist the long liver sticks. If you grind the liver is planned using a blender, then pieces can be made smaller.

Now the remaining ingredients should now be prepared. It is necessary to take a bulb, clean it from husks and was well wash under running water. Onions should be cut into large pieces. Also should prepare garlic. It must be cleaned of husks and wash under running water. Additionally, you need to cut bread. It will take a couple of pieces, it is desirable to take bread with a crust. It will be necessary in order to get out of the meat grinder individual pieces of liver, which twisted and turned into a cleaner. In general, bread absorbs moisture and will allow you to push a cold, cleaning knives and the meat grinder itself.

Now you need to twist the liver, onions, garlic and finish bread. After that, you need to add one chicken egg in the same bowl, salting and pepper the dish.

The billet for the hepatic surfactant you need to mix well to get a homogeneous mass. It is advisable to do it carefully to get rid of lumps.

The next step is to prepare for baking. It is necessary to take a deep baking sheet and lubricate it with vegetable oil (you can take sunflower, and olive). Vegetable oil should be poured with a thick layer. This will exclude the burning of the liver and excessive dryness of the souffle. But too much oil should also not be, as this will lead to the fact that the dish will turn out very fat. Previously, the hepatic mass must be poured into a prepared baking sheet. It is necessary to pour the mixture into the center, gently distributing the mass in the corners with a tablespoon.

It should be approximately as depicted in the photo. Ideally should not be free. It will ensure that the souffle will be homogeneous.

It remains only to bake souffle from the liver. To do this, put a baking sheet in a cold oven. The temperature of 200 degrees should be set. Approximate baking time - 40 minutes.

Determine what cake is ready, easy. He will rise slide and acquire a rosy shade, top of the cake will be a dense crust, and inside the souffle the liver should have a dark gray shade. This indicates its readiness. If there are pink shades, you need to leave a dish in the oven for another 10-15 minutes.

Before feeding, it is recommended to chop the cake from the liver with portion pieces. It will be tasty hot, warm and even cold. Pie can be an independent dish or used with a side dish, for example with pasta, rice, buckwheat, boiled or fried potatoes, puree or noodles. You can additionally pour the pie with sauce, sour cream or mayonnaise. This will give him a saturated taste.

Recipe 4: Souffle of liver for children (step by step)

This recipe is souffled from the liver suitable for children from 1.5 years and older. In its pure form, it is quite difficult to persuade the child to eat the liver, but with such a feed it will have to taste everything. For the preparation of souffle, you can use not only chicken, but also beef liver.

Chicken liver - 200 g
Egg chicken - 1 pc.
White bread (Baton) - 30 g
Milk - 30 ml
Creamy butter - 1 tsp.

First of all, we rinse the liver well and cut into fairly small pieces. Put in the container for the blender.

There we put the folded ball of bread. Tastier everything will turn out if it uses a loaf instead of bread.

We add milk and egg, whip. Mass obtained liquid. If desired, you can add only yolk, and whipped protein separately, after connecting with the bulk. Then the souffle will turn out to be more air.

In the absence of a blender, it is possible to grind with meat grinder liver and bread, and after adding milk and egg, mix.

In a slow cooker, we pour water, set the grid for cooking. I put the molds on it. They can be absolutely any: both paper and plastic, and silicone. The shape is lubricated with oil, pour the resulting mass.

Turn on the "Steamer" mode for 30 minutes.

Let's get souffle from the molds. If the molds were figured, then the souffle can be supplied entirely. If, it turned out not too aesthetic shape, you can cut into small pieces and sprinkle with dill. Delicious air suflated! This dish can also be prepared in a double boiler or oven.

Recipe 5, simple: Souffle of liver in a slow cooker

The liver souffle in a slow cooker is a useful dietary dish rich in nutrients that are vital to our body. This souffle turns out to be gentle and air, so I will like it even to make sure that the nose from one word "liver". And I will not forget about the diet, 100 grams of the liver souffle contains only about 100 kcal and most of them fall into proteins.

Chicken liver 800 grams
Onions on 2 pieces (large)
Eggs 3 pieces
Basin for dough 1 teaspoon with slide
Cream 100-120 milliliters
Wheat flour 80 grams
Pepper black ground (or a mixture of peppers) to taste
Salt to taste
Seasoning for chicken to taste (not necessarily)
Butter cream for lubricant bowl

We prepare the liver, I took a chicken, as the souffle of it turns out to be gentle, and she is in itself less fat, than pork or beef.

At first, I always defrost the liver and looking at her well, it should be cleaned, and the gallbladder is removed, otherwise the liver will be patterned.

Purified by-products need to be thoroughly rinsed with running water, and after dry with disposable paper napkins.

The onions purge from the husks and cut into small pieces, just that they are then comfortable to scroll into the meat grinder or crushed in a blender.

Grind the chicken liver with a meat grinder or a blender if it is powerful enough.

There should be almost liquid mass. Add to it pieces of onions and get everything again.

To chopped with a chicken liver bow, add wheat flour, a dough breakdler, pour cream and scatter chicken eggs. With the help of the mixer, we all make a pretty mix to get enough homogeneous mass of pale burgundy. Add salt and spices, mix everything again.

Lubricate a bowl of multicooker with butter and put the hepatic mass in it prepared. Close the multicooker, select the "Baking" mode and set the timer on it for 35-40 minutes. However, when a multicooker is having fun, reporting that everything is ready, do not hurry to open the device. Let the souffle stand inside 15-20 minutes and it comes out, then after discovery it does not fall, remaining the same air.

Then the finished liver souffle will need to be carefully put out of the multivarka and serve to the table.

The liver is soufflined for lunch or dinner, building any side dish to it, it is best to have something easy, such as a vegetable salad or just chopped pickle cucumbers. You can decorate the souffle with greens and sour cream to look even delicious on the table. Bon Appetit!

Recipe 6: Hepatic Souffle as in kindergarten

Beef liver - 500 grams,
baton - 2 pieces,
milk - 100 ml,
carrot - 1 piece,
2 eggs,
onions - 1 piece,
salt, black pepper

Boil the liver until it becomes soft. Then grind it on the blender, the meat grinder (to whom it is more convenient). We add flutter on the bow and carrot on the blender.

Then we swallow 2 pieces of the baton in milk, I heat them in the microwave oven to better splash. Then grind them on the blender.

Add 2 eggs, salt, add some black peppers. And we all mix well.

The shape is lubricated with vegetable oil and lay the liver mass in the form.

And we put it in the oven at a temperature of 180-200 degrees for about 30-40 minutes. We cut into pieces, pour sour cream, and that's what it turns out.

It turned out to be delicious, but better onions with a carrot fry - the souffle then it will be more tender. Bon Appetit!

Recipe 7: how to cook hepatic soufflies

Tender and airbone souffle, cooked by this recipe, children flourish with pleasure, and since it is preparing in the oven, it is a dietary dish. Cook with pleasure and eat with appetite!

Liver (pork or beef, chicken) - 300 g
Potatoes - 200 g
Carrot - 1-2 pcs. (150 g)
Onion - 1 pc.
Garlic - 2 tooth.
Eggs - 2 pcs.
Circular manna - 2 tbsp. l.
Creamy butter - 50 g
Salt to taste
Pepper - to taste
Vegetable oil - for shape lubrication

Cooking begins with the fact that the liver, carrots, onions and potatoes prepare for scrolling through the meat grinder. For this, all the listed ingredients are cut by pieces.

Creamy oil calm.

Sliced \u200b\u200bvegetables and liver skip through a meat grinder.

Add whipped eggs, semolina, melted oil, pepper, salt. Mix well. Let's give the mixture to stand 20 minutes to Nobuchla Manka.

The form for baking with lubrication by vegetable oil. We lay the hepatic mass into a lubricated form. We put in a preheated oven. We prepare the hepatic souffle in the oven at a temperature of 180 degrees 35-40 minutes.

Bon Appetit!

Recipe 8: liver soulful in the oven

Such a souffle may well act as the main course, if you serve it hot, and as a cold snack, which can also be smeared on a toast and take with you on nature.

Souffle from the liver in the oven recipe with the photo of which you can see below, so tasty, satisfying and at the same time gentle, which will appeal not only to adults, but also kids. Thus, the main ingredient of the dish - the liver is rich in vitamins and the most necessary substances necessary for the growth and maintenance of health in excellent condition.

The dish can be prepared from any liver, however, from chicken liver it will be more gentle and tasty. If you take a pork liver, then it needs to soak it in advance to get rid of the specific taste and smell.

A rather original formulation, which includes not only twisted on the meat grinder, raw liver, but also vegetables in raw form, dairy products (you can take cream, sour cream or milk), wheat and egg flour. As a result, a homogeneous viscous mass is obtained, which must be baked in the oven.

liver (pork (chicken, beef), fresh) - 500 gr.,
onion-repka - 150 gr.,
carrot - 150 gr.,
cream (fatty 10-15% or milk (fatty of at least 3.5% - 100 ml.,
egg (chicken, table) - 2 pcs.,
flour (wheat, V.S.) - 3-5 tbsp,
salt (marine, small), spices (hops-Sunnels, ground pepper) - to taste.

Purified onions cut into large pieces. We clean carrots from the peel and also cut into large. Then the onions with carrots omit through the meat grinder or interrupt the submersible blender into a homogeneous mass. Prepared fresh liver (without films, duct and blood clots) rinse and twisted on the meat grinder.

Separately, the eggs are slightly whipped with a slightly, add salt to them, spices.

Mix the liver with eggs.

We pour cream. After adding a sifted flour in such a quantity so that we have a viscous consistency of the mass.

We wash the shape of the creamy oil and pour in it the mass.

We bake a snack in the oven, heated to 180 ° C, not less than 40 minutes until it is completely absorbed.