Description
I recommend to prepare delicate, airy soufflé with spinach and cottage cheese.
Ingredients
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Salmon
300 g
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Spinach
1 coup
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Cheese curd
200 g
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Chicken egg
2 piece
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Cream
100 ml
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Onion
1 piece
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Olive oil
1 Tbsp
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Lemon juice
1 tsp
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Salt
-
Black pepper
Cooking
1. Onion cut into cubes and fry in olive oil until light Golden brown. Salmon skip through Mincer together with fried onions. Add salt, pepper and lemon juice and cream. Divide the mass into 2 parts. Spinach pour boiling water and break the blender. Add one part of meat.
2. Separate eggs into yolks and whites. Then in each part, add the yolk.
3. Add the cream cheese. ( yolks and cheese can be added directly to the meat before you split it into 2 parts).
4. Proteins vzbit in a solid foam, gently put in both minced.
5. Spread the mixture on the spoon into molds.
6. Preheat the oven to 180C. In a pan pour hot water to covers the ramekins half. Cook about 30 minutes until tender.
7. Then remove the soufflés from the molds and decorate as desired. Bon appetit!
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