Soufflé mit Käse und Champignon die Königsdisziplin????/ Cheese-mushroom-souffle the supreme discipline
#dawolfe #Soufflé #omelette
Hallo liebe Freunde,
im heutigen Video zeige ich Euch wie ich ein Käse-Champignon-Souffle backe!
Eine Delikatesse die eigentlich sehr einfach herzustellen ist, an die sich viele aber nicht trauen.
Keine Angst, mit etwas Geduld und Zurückhaltung ( Die braucht man) schafft das jeder!!!
Viel Spaß beim anschauen und nach machen, euer
Wolfgang????????????
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#dawolfe #soufflé #omelette
Hello dear friends,
In today's video I'll show you how I bake an äse mushroom souffle!
A delicacy that is actually very easy to produce, but which many do not dare to try.
Don't worry, with a little patience and restraint (you need it) everyone can do it!!!
Have fun watching and doing it, yours
Da Wolfe ????????????
Die Zutaten für 2 Personen:
3 Eier
ca. 100 ml Milch
ca. 40 g Mehl
ca. 50 g Butter
ca. 150 g gemischten geriebenen Käse
1-2 Champignon - nach belieben
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The ingredients for 2 people:
3 eggs
about 100 ml milk
about 40 g flour
about 50 g butter
about 150 g mixed grated cheese
1-2 mushrooms - to taste
Classic Cheese & Mushroom Omelette | Breakfast Recipe
Cheese & Mushroom Omelette by Chef Vineet Bhatia
1 clove garlic , chopped
50g mushroom, finely sliced
2 tablespoon grated cheese
2 large free-range eggs
Salt
Black pepper powder
Oil
Heat a tablespoon oil in a pan to medium heat add chopped garlic, sauté for 30 seconds and add the sliced garlic.
Sauté the mushrooms for a couple of minutes to soften. Season with salt & pepper, transfer to a bowl.
In a bowl whisk the eggs until they become smooth.
Heat oil in a pan and pour in the egg mixture, stir the egg on medium heat till the eggs firm up but not scrambled. Season with salt & pepper.
Lower the heat and add the cooked mushrooms, top with grated cheese and let the eggs cook for a couple of minutes.
I prefer my eggs slightly brown, if you like your eggs uncoloured or slightly softer than remove the pan from the heat and don’t cook the eggs for long.
Lightly run the spatula under the eggs to loosen it from the pan and fold it over the filling.
I also like to have the filling to be seen, so don’t fold the eggs completely. Feel free to cover the eggs & conceal the filling if you like.
Garnish with coriander or parsley sprig.
#cheftraveller #chefvineet #vineetbhatia
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Fast Cheese Soufflé
Treat your family this holiday with a special recipe from Jacques Pépin
INGREDIENTS:
· 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
· 6 tablespoons all-purpose flour
· 2 cups cold whole milk
· 1/2 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 5 extra-large eggs
· 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
·3 tablespoons minced fresh chives
Preheat the oven to 400 degrees F.
Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
Bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian)
Join my online French cooking classes ????????:
How to make creamy savory crepes like in France: in today cooking class we look at recreating the authentic savoury crepes filled with a creamy béchamel sauce garnished with a blend of ham and cheese and another delicious vegetarian version with mushroom.
INGREDIENTS AND WRITTEN RECIPE:
for the crepe making tutorial:
The beauty about these savoury crepes is that they are made first then kept frozen for later use. Once frozen the crepes have to be pan fried which gives the crepes a crispy layer outside and a warm creamy filling inside.
They are perfect to be made in advance in big batch so you have them ready for any occasions. In France those crepes have been round for more than 30 years and are loved by adult and children alike. They are simply one of the best form of savoury crepe you will ever try.
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Cookware I used in this video:
Crepe pan
stainless steel frying pan
large glass bowl
balloon whisk
medium size saucepan
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WRITTEN RECIPES ARE ON MY WEBSITE
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My Filming equipment:
Video camera:
Microphone:
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Apple & Cheddar Cheese Souffles - Easy Appetizer or Dessert Cheese Souffle Recipe
Learn how to make Apple & Cheddar Cheese Souffles! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy appetizer or dessert Cheese Souffle Recipe!
Mushroom, Ham, Cheese Omelette | Breakfast Recipe
Try this mushroom, ham, cheese omelette for breakfast! The recipe is super easy, quick and delicious - perfect for your weekend breakfast!
Ingredients:
1 Slice of Ham
5 Mushrooms
3 Eggs
2 Tbsp Butter
#Omelette #Breakfast #Quickrecipes