The liver is a very useful and useful product. It has a lot of protein, copper, iron, and in a form that is easily absorbed by the body. In addition, this product has a large amount of vitamin A, which is needed for normal brain function, good vision, as well as beautiful skin, nails and hair. And if you do not know how else it is possible to cook deliciously the liver , then in this article we will tell you the recipes of the souffle from the liver.
Souffle from chicken liver - recipe
Ingredients:
- chicken liver - 0,5 kg;
- eggs - 2 pieces;
- cream - 100 ml;
- carrots - 1 piece;
- onion - 1 piece;
- flour - 4 tbsp. spoons;
- salt, pepper - to taste.
Preparation
My liver, we dry it and pass it through a meat grinder along with onions and carrots. Whisk the eggs. We connect all the ingredients, add salt and pepper to taste, as well as flour, mix everything well. In the end, you should get a lot like the consistency of the pancake test. Form for baking grease with oil and pour the dough into it. Bake at 180 degrees for about 45 minutes. We check the readiness with a toothpick, if it is dry, then the souffle from the chicken liver is ready.
Souffle from the liver in a multivariate
Ingredients:
- liver - 400 g;
- milk - 80 ml;
- eggs - 2 pieces;
- onion - 4 pieces;
- flour - 5 tbsp. spoons;
- baking powder for baking - 2 tsp;
- salt, pepper - to taste.
Preparation
Liver is washed under running water, cleaned of veins and, together with onions, we pass through a meat grinder or we rub in a blender. In the received weight we add a flour, eggs, baking powder for the dough, salt and pepper, all is well mixed. The hepatic mass should be a consistency of sparse sour cream. Lubricate the bowl of the multivark with vegetable oil and pour our dough into it. We turn on the "Baking" program, the cooking time is 40 minutes. After the sound signal, when the multivarker is turned off, the souffle is not taken out, but we give it another 10 minutes to brew. After that, carefully remove the product.
Ready souffle you need to cool, and then cut it into pieces. This dish is equally delicious and hot and cold.
Prescription of a liver soufflé with cheese
Ingredients:
- liver - 300 g;
- cheese - 200 g;
- onion - 2 pieces;
- eggs - 2 pieces;
- manga - 2 tbsp. spoons;
- milk - 3 tbsp. spoons;
- yoghurt - 1 tbsp. a spoon;
- salt - to taste.
Preparation
Liver is washed and cleaned from films, stewed in a frying pan with the addition of a small amount of water over medium heat for about 10 minutes. Meanwhile, the hard cheese is three on a grater and add the egg into it, mix the resulting mass, pour half of the serving into it and mix it again. Onions cut into half rings, we send it to the liver and blow it all together for another 5 minutes, then pour in the milk and stew for another 5 minutes.
In the liver, drive the egg and grind everything with a blender, pour the remaining semolina and mix well. In the baking dish we lay the products in layers: half the liver, cheese mass and again the remaining part of the liver. Top grease with yogurt and send to the oven with a temperature of about 180 degrees for 15 minutes.
Beef liver souffle in oven
Ingredients:
- beef liver - 0,5 kg;
- onion - 1 piece;
- a loaf - 2 slices;
- butter - 20 g;
- milk - 100 ml;
- salt - to taste.
Preparation
The liver is well rinsed, cut into several pieces and boil almost until cooked. Then take it out, wash off the foam, if it remains on the pieces, let it cool down a little. Baton soaked in milk, clean onions and let through
Ready souffle has an excellent taste both in a separate form, and as a filling for vareniki, pies and patties with liver .