Egg Souffle With Green Chilis, Eggs & Cottage Cheese : Egg Recipes
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Egg souffle with green chilis, eggs and cottage cheese also use onions and chili peppers to great effect. Make egg souffle with green chilis, eggs and cottage cheese with help from a chef and owner of At Your Service NY Catering in this free video clip.
Expert: Ula Robertson Neumann
Filmmaker: Anthony Geathers
Series Description: You'd be surprised by just how versatile of an ingredient an egg can really be. Find out about egg recipes that you will love with help from a chef and owner of At Your Service NY Catering in this free video series.
Everyone's Buying CANNED CORN After Seeing This Genius Idea! You'll Copy His Brilliant Hack!!!
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Video content
0:00 – Start
0:08 – Caramelized Onion and Corn Soup
1:41 – Quick and Easy Corn Fritters Recipe
✅ Caramelized Onion and Corn Soup
● onion - 1 pc.
● butter - 30 g
● canned corn - 400 g
● milk - 350 ml
● salt - 1 tsp.
● hot pepper - ⅓ tsp.
✅ Quick and Easy Corn Fritters Recipe
● egg - 1 pc.
● canned corn - 350 g
● wheat flour - 120 g
● salt - ½ tsp.
● olive oil
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#recipes #tasty #corn #cornrecipes #fritters #soup #cornsoup #onionsoup #cornrecipe #recipe #delicious #cookingshow #quickrecipes #easyrecipes #webspoonWorld
Vegetable Soufflé. Healthy yet sinful dish for all family to savour
Healthy delicious Vegetable dish.. a little sinful with all the cheese, yet its worth having it.
Have it as your side dish , suitable for 4 to 5 pax.
INGREDIENTS
Vegetable mixed
1 whole yellow onion, chopped
3 medium size russet potato, square diced
1 whole cabbage, chopped
3 whole medium size carrot, grated
1/2 each red and green capsicum, square diced
BATTER MIXED
3 whole eggs
1 cup milk
1 cup fat free yogurt
45 ml vegetable oil
2.4 tbsp plain flour
2 tsp blackpapper
10gm baking powder
1/4 cup fresh parsley
Salt to taste
METHOD
Preheat oven to 180 degrees F. Heat a sauté pot on medium high heat and add cooking oil. Sauté onion until slightly brown. Throw on potato and continue sauteeing. Cover pot and let potato cook for a bit, approximatly 2 minutes.
Add chopped cabbage, carrot, capsicum and mix till combine. Cover the pot for 1 minute before adding in black pepper, chili flake and salt. Mix well . Cover pot again and let it cook for another minute or until they release their juices. Before turning of the heat, ensure potato has soften enough. Off the heat and put aside.
In a separate bowl, whisk 3 eggs. One at a time ad milk, yogurt, vegetable oil, flour, blackpepper, baking powder, chopped fresh parsley and salt. Whisk altogether.
In a baking dish that has been coated with oil, add the vegetable mixture, then add the shredded cheddar cheese to the top of the soufflé. Bake at 180 degrees C for 30 to 35 minutes. This souffle is a kick when served and eaten while its hot. Perfect for side dish of western food meal.
Cooking - how to make cheese souffle
se how to make cheese souffle - on video - cooking
visit spise.no
Green Souffle Omelette
A healthy and cheesy egg recipe that you will surely love. I used some greens harvested from the urban garden my wife and I started while on quarantine.
SWISS CHEESE SOUFFLÉ. #souffléau gruyère#soufflésuissesse#käsesoufflé
SWISS CHEESE SOUFFLÉ
RECEIPT: (in English for 6 persons)
- 60 gr. Flour
- 60 gr. Butter
- 4 dl. Milk
- 120 gr. Gruyère cheese
- Salt, Pepper, Nutmeg, Chili powder,
- Butter for the coccottes
- 1/2 lt. Cream 35%
- 1 Cube brown sauce
- 80 gr. Gruyère cheese
- 5 Eggs
PREPARING CHEESE SOUFFLÉ
- Let melt the 60 gr. Butter in a cocotte
- Add the 60 gr. Flour and mix it 3-4 minutes
in low heat.
- Add the 4 dl. cold Milk and whisk the mix
vigorously in high heat during 3-4 minutes
- Once the Bechamel sauce is finish, remove
from the fire, add salt, pepper, nutmeg
and chili powder, and let it rest.
- Add the 120 gr. Grated Gruyère cheese
- Add the 4 yellow eggs and mix again
- Put some butter with a brush in the
cocotte, add some flour, shake the surplus
flour from the cocotte
- Whisk the 5 white of eggs with a little salt
- Add 20% of the whisked eggs in the
Bechamel and mix with energy
- Add the rest of the white eggs in the
Bechamel and mix slowly, carrefullly.
- Put the Soufflé in the cocottes, clean the
round with your thumb nail.
- Bring all Soufflé in pre-heated oven
at 180 degree C. for 15 minutes.
- Cook 1/2 lt. cream with a cube a brown
sauce and 60 gr of grated Gruyère cheese
add Pepper and a little chili powder, mix
and cook till the cream become a little
sticky.
- Put the cooked cream in the plates
- Take out the Soufflé from oven and
reverse them on the plate contening the
creamy sauce, add some grated cheese
on it, and bring the plates back in oven for
5 min.
- Take the plates out of oven and serve
immediatly.
SOUFFLÉ SUISSE au Gruyère
RECETTE: (en Français pour 6 pers.)
- 60 gr. Farine
- 60 gr. Beurre
- 4 dl. Lait
- 120 gr. Fromage de Gruyère
- Sel, Poivre, Muskat, Piment d’Espelette
- Beurre pour les coccottes
- 1/2 de crème 35%
- 1 cube de sauce brune
- 80 gr. fromage râpé de Gruyère
- 6 Oeufs
PREPARATION: SOUFFLÉ au GRUYERE
- Fondre 60 gr. de Beurre dans une cocotte
- Ajouter 60 gr. de farine et fouetter durant
3-4 minutes de sur feu doux.
- Ajouter 4 dl. de lait froid et remuer
énergiquement durant 3-4 minutes
- Une fois la sauce Béchamel terminée,
assaisonner avec du sel, poivre, muscat
et piment, laisser reposer hors du feu.
- Ajouter 120 gr. Gruyère râpé et bien
remuer jusqu‘a ce que le fromage est
bien fondu dans la béchamel.
- Ajouter les 4 jaunes d’oeufs et bien
mélanger énergiquement.
- Beurrer 2 x les cocottes avec un pinceau
puis les fariner et enlever l‘exédent de
farine.
- Battre les 5 blancs d‘oeufs énergiquement
en neige avec une pincée de sel.
- Ajouter 20% des blancs en neige à la
masse Mornay et remuer énergiquement.
- Vider la masse dans le reste (80%) des
blancs d‘oeufs en neige et remuer
doucement jusqu‘a l’obtention d‘une
masse homogène.
- Ajouter la masse dans les cocottes et
nettoyer les bords avec l’ongle en tournant
- Mettre les soufflés dans le four préchauffé
à 180 degree C. directement sur la plaque
chaude pour 15 minutes.
- Verser une louche de crème sur chaque
assiette.
- Sortir les soufflés du four et les renverser
sur les assiettes, ajouter un peut de
Gruyère râpé sur les soufflés et remettre
su four durant 5 min.
- Servir immédiatement. Le soufflé n‘attend
pas les convives, c‘est les convives qui
attendent les soufflés.