Meat soufflé: a recipe for the most delicate dish in the oven. Beef souffle - an exquisite recipe for dietary cuisine How to cook meat soufflé

Meat soufflé is an ideal dish for a healthy diet and its balanced composition and proper heat treatment without excess fat and carcinogens will only benefit the body, promoting moderate satiety without heaviness for the stomach or any negative consequences.

How to prepare meat soufflé?

For those who do not know how to prepare meat soufflé at home, it will first be interesting to familiarize yourself with the basic stages of creating the dish, which are often used in all its variations and recipes:

Pieces of meat are initially boiled by steaming or in a container of water until soft.
The product is crushed using appropriate kitchen equipment and mixed with binding components and those that regulate the taste of the dish.
The resulting mixture is treated with dry heat in the oven and cooled, obtaining the desired taste of meat soufflé.

Meat soufflé - recipe

Meat soufflé in the oven, the recipe for which is outlined below, most closely matches the classic variation of the dish. The harmonious combination of meat component with cream, milk and eggs is not prohibited from being supplemented with vegetables, seasonings and, if desired, herbs.

Ingredients:

meat – 0.6 kg;
milk – 200 ml;
heavy cream – 200 ml;
eggs – 2 pcs.;
butter – 20 g;
salt, pepper mixture.

Preparation

The prepared pulp is cut into small portions and boiled by steam or in water until tender.
Place the slices in a blender bowl and grind, adding milk, cream, yolks, salt and pepper in the process.
The whites are turned into foam and carefully mixed into the base of the dish.
Transfer the mixture into an oiled pan and bake the meat soufflé for 25 minutes at 200 degrees.

Meat soufflé - recipe for children

Surprisingly tender and fluffy, the recipe for which many modern mothers dream of finding in order to feed their child with delicacies from childhood, is actually very simple to prepare. Veal is often used as the base of the dish, but you can use rabbit or turkey fillet, which will affect the taste, but will not spoil it.

Ingredients:

veal – 0.5 kg;
broth – 140 ml;
butter – 1 tbsp. spoon;
fresh eggs – 2 pcs.;
flour – 1 tbsp. heaped spoon;
salt.

Preparation

The boiled piece of veal is punched in a blender, adding broth, salt, butter, flour and yolks in the process.
Next, stir in the whites whipped until foamy and place the mixture carefully and neatly into an oiled container.
Send the baby meat soufflé for baking in an oven preheated to 190 degrees for half an hour.

Minced meat soufflé - recipe

You don’t have a blender and you don’t know how to make meat soufflé without one? The following recipe will help you cope with the task. In this case, the dish is based on minced meat, which somewhat changes the structure of the dish, but significantly simplifies and speeds up the process of cooking it. It is preferable to prepare the base yourself from a boneless fillet piece by twisting it in a meat grinder.

Ingredients:

meat – 500 g;
homemade sour cream – 100 g;
eggs – 3-4 pcs.;
nutmeg - a pinch;
butter – 20 g;
mixture of peppers, spices, salt.

Preparation

The pulp is twisted three times through a meat grinder.
Add yolks, sour cream, nutmeg, butter, add salt, flavor with nutmeg and, if possible, pepper.
Beat the mixture with a mixer or whisk, then add the whites, whipped separately until stiff foam.
Fill a generously oiled mold with the resulting mixture and place it in an oven preheated to 195 degrees for about thirty minutes.

Beef meat soufflé

A simple and easy-to-prepare meat soufflé with eggs contains a minimum of additional ingredients, but is surprisingly rich and flavorful. You can simply twist the base of the dish through a meat grinder several times, but for greater splendor it is better to use a blender and beat the ingredients thoroughly. Onions will add additional juiciness and piquancy to the food, but you should not exceed the recommended amount so as not to interrupt the delicate soft taste of the dish.

Ingredients:

beef – 700 g;
onion – 100 g;
selected eggs – 3 pcs.;
vegetable fat – 20 ml;
pepper, salt.

Preparation

The beef is prepared and chopped together with the onions in any available way.
Add the yolks with salt and spices, grind and carefully fold in the whites, previously beaten to a thick foam, with a spoon.
Place the meat soufflé base in an oiled pan and cook at 185 degrees for forty-five minutes.

Chicken meat soufflé - recipe

The most healthy and at the same time incredibly tasty meat soufflé with vegetables or cottage cheese is obtained, especially if you use chicken fillet or turkey meat as a basis. The basic version proposed below can be modified by varying the type of base and additional components, as well as adding others to your taste and flavoring them with additional seasonings.

Ingredients:

chicken fillet – 700 g;
cottage cheese – 200 g;
eggs – 3 pcs.;
heavy cream – 0.5 l;
butter – 60 g;
semolina – 100 g;
hard cheese (optional) – 100 g;
breadcrumbs – 40 g;
poultry spice mix – 2 pinches;
ground pepper, salt.

Preparation

The chicken is ground several times in a meat grinder or beaten in a blender along with cottage cheese and yolks.
Add salt to the mass, pepper, season with seasonings, add slices of soft butter, add semolina, pour in cream and grind everything thoroughly.
Finally, a dense protein foam is introduced, trying to maintain its fluffiness, carefully stirring the minced meat with a spoon or spatula.
All that remains is to place the base of the dish in an oiled and sprinkled with breadcrumbs pan, sprinkle the surface with cheese shavings and bake the meat soufflé at 185 degrees for forty-five minutes.

Meat soufflé in a slow cooker

If you don’t want to bake meat soufflé in the oven, a slow cooker recipe will be an excellent alternative. Moreover, by using the “Baking” mode, you can get the same taste of the delicacy as with classic baking. In addition, the device can be used to obtain the maximum dietary variation of the dish by steaming it in the appropriate program.

Steamed meat soufflé

Read more about how to properly prepare meat soufflé in the steamer container of the device. You can take any type of meat, but the healthier dishes are made from rabbit, turkey, chicken and veal. Adding vegetables to the base will make the dish more tender and lighter, reducing calorie content, and the use of herbs and spices will add additional piquancy to it. If the delicacy is intended for a child or food for gastrointestinal diseases, then the use of pepper and spicy ingredients should be avoided.

Meat soufflé can be offered not only to small children as complementary foods, but also to adults. A juicy and tender steam dish for adults can be prepared from pork, beef or lamb, as well as mixed minced meat. But for children's or dietary soufflé, it is better to choose low-fat meats: rabbit, turkey, chicken or veal.

All kids are very different; as soon as they try meat, it immediately becomes one of their favorite foods. Others carefully begin to eat everything new. Both should be given chopped meat as complementary food. Previously, they simply chopped boiled meat with a meat grinder, diluted it with milk or broth and fed it to children. Quite often, babies refuse to eat such food, and then mothers resorted to a trick, guided by the principle: before you feed the child, try it yourself, if it’s tasty, feed the baby, if not, make it tasty.

In the book about healthy food that guided our grandmothers and mothers, meat soufflé was prepared from boiled meat, which was then chopped, mixed with cream (in the dietary version, milk or broth), raw yolk and whipped whites. Next, the recipe for meat soufflé involved baking it in a wide pan or in a frying pan in the oven.

I suggest you deviate from the traditional recipe and prepare a meat soufflé from raw meat, minced into minced meat, and ideally pureed using a blender and steamed in a slow cooker or double boiler. It will turn out no worse, but much faster.

To make the soufflé very tender, it is very good to add a vegetable to its composition in addition to milk (cream or sour cream). Zucchini, carrots, or white or cauliflower are perfect.

Steamed meat soufflé

In the report photo, the veal meat soufflé is prepared in a small silicone mold, just enough for one serving. But I want to say that I prepared seven such servings, because even my second child and husband are not against enjoying a delicate steam soufflé. We also love chicken souffle; it tastes much more tender than beef.
If you don’t want to bother with small molds, you can use one large one and then cut the soufflé with a knife.
Since I have a multicooker in my kitchen, I adapted the recipe for it. So we have a new dish in our diet - tender meat soufflé in a steamed slow cooker.

Ingredients:

Chicken, veal or turkey meat 400-500 g,
150 ml milk (cream or sour cream),
2 tablespoons semolina or flour,
2-3 chicken eggs,
butter – 50 g,
carrots - optional
Salt to taste.

Cooking process:

We take the meat for the soufflé without veins and fat, cut it into small pieces.

If you are using carrots or another vegetable, peel it and cut it into cubes (or however you find it convenient to chop the vegetable in a blender).

Grind meat, chicken, turkey or rabbit fillet with a blender (or a meat grinder several times) with or without adding vegetables. By the way, you can replace some of the meat with raw liver, and sprinkle grated cheese on top of the soufflé.

Add raw eggs, milk, softened butter and semolina. Stir and add salt. Let the meat mass stand for a while, about 10-15 minutes, so that the semolina swells. Instead of semolina, you can use a slice of soaked loaf or bread, as you do for minced cutlets.

If you have enough time, add only raw yolks to the minced meat first. But beat the whites with a pinch of salt into a strong foam. This will make the soufflé more airy.

If you are preparing a dish for adults only, you can add any spices and garlic.

The soufflé mixture looks like a thick puree; it can be spooned into molds.

Grease the prepared pan or several small ones with vegetable or butter. If there are no silicone molds, you can use special ones made of foil, cocotte makers or ceramic bowls.

Place the ramekins on the steaming rack. Pour 2-3 glasses of water into the multicooker bowl. You can kill two birds with one stone and boil new potatoes, rice or buckwheat porridge in a bowl at the same time.

Select the “steam” mode and cook the meat soufflé for 20-30 minutes, depending on the type of meat. Let cool slightly and remove from the mold.

Young children can be served the soufflé without a side dish.

For adults, offer this dish with pea puree or buckwheat porridge.

This soufflé recipe can be prepared in a double boiler or on the stove.

I hope your baby will also love meat, and feeding him will not be difficult for you.

Anyuta wishes you a bon appetit!

Meat soufflé is an ideal dish for healthy diet and baby food. Its balanced composition and proper heat treatment without excess fat and carcinogens will only benefit the body, promoting moderate saturation without heaviness for the stomach or any negative consequences.

Meat soufflé is a tender and tasty dish that everyone who was in kindergarten has tried. It can be prepared for both children and adults - after all, taste preferences, as we know, are formed in childhood, and now we love to eat what we were fed at an early age.

Making a meat soufflé is not at all difficult, the main thing is to know the sequence and components. It can be prepared both in the oven and in a slow cooker, from different meats. Lean, soft meat such as chicken, veal, or fresh beef is better suited.

You will be surprised how delicious a home-cooked dish with your own hands can be! Surely, after these recipes, meat soufflé will become something you will cook regularly.

There are a huge variety of cooking methods. In kindergarten, in order to feed children with meat, it was often served in this form. For this purpose, tender veal was used as a dietary product.

Veal – 450 g.
Meat broth – 140 – 150 ml.
Butter, preferably butter – 30 g.
Egg – 2 pcs.
Flour – 3 g.

The meat must be boiled and chopped into small pieces in any convenient way.
Carefully break the eggs so that the contents do not spill out.
Separate the white and yolk.
Beat the whites with a mixer or blender until you get that foam. It is important not to overdo it here, otherwise you can dry it out.
Place the veal pieces in a bowl with the broth, add the yolks, butter, and flour.
Beat everything together to a paste-like mass and add the white foam.
Treat the molds where you are going to place the meat dough with oil and leave them to cook in the oven, preheated to 190 degrees.

In kindergarten, they served a meat dessert not only made from veal, but also from poultry, such as chicken. Before cooking, poultry meat (300 g) is washed and then boiled over low heat. When boiling, you need to add salt and cook for another 40 minutes. After the chicken is cooked, remove it from the water and cool. Grind the cooled meat. To prepare tender chicken soufflé you will also need:

Egg – 1 pc.
Milk – 100 ml.
Flour 20 - g.
Butter – 30 g.

The souffle tastes better if it is cooked with milk sauce. To do this you need:

Heat the butter until it melts and add the flour.
Mix the resulting slurry thoroughly until the resulting lumps dissolve.
The milk must be slightly warmed and poured there.
The sauce is brought to a boil again and removed from the heat to cool.
Then everything happens as in the usual recipe, the remaining ingredients are crushed, added and mixed: chicken fillet, milk sauce and egg yolk.
And of course, add the protein (without it, as we managed to understand, the soufflé will not work), whipped to a thick foam, poured in last.

Meat soufflé is extremely varied in its recipe.

Sometimes in kindergarten, to add volume, semolina was added to the soufflé. If you want to repeat that unforgettable taste from childhood, you need to cook this way:

The semolina must first be filled with water to swell, so it will be more inconspicuous and softer in the finished dish.
Grind carrots (1 piece) and then turn them into a paste using a blender.
Boil chicken meat (700 g) and chop finely. Mix with the mixture.
Add the yolks (2 pcs.) and melted butter (30 g or 1 tablespoon).
Mix everything thoroughly, beat and add the whites we are already familiar with. The resulting pulp is packaged in molds and sent to the oven, which must be heated to a temperature of 190 degrees.
Cooking time in the oven is 30 minutes.

If you want to cook it using a slow cooker, you can put the soufflé dough directly into the bowl. Cooking mode – “Baking”, set for about 40 minutes. Sometimes cooking time depends on the model of the appliance. It can be increased or decreased.

The meat soufflé, like in kindergarten, the recipes for which are so varied, has probably been remembered by everyone since then. And the point is not in how it is prepared and from what meat, but in the fact that it will taste the same childish to everyone.

Due to its composition and method of preparation, meat soufflé is an ideal dish for baby food, which is why it is so popular in kindergartens. It’s easy to make a kindergarten-style soufflé at home; the main thing is to know the recipe - the ingredients of the dish and the cooking process.

Such a dish is a meat soufflé (a kind of meat casserole). It is prepared from lean varieties of meat or poultry, which are first boiled, passed through a meat grinder, mixed until smooth with other products and baked in the oven. The result is a tender soufflé, rich in protein, necessary for a growing child’s body.

You can prepare a meat casserole not only in the oven, but also in a slow cooker, steamed, and in a frying pan. However, in kindergarten, technological maps provide for preparing soufflés in the oven.

Souffle is a dish that is prepared on the basis of eggs, but the yolks and whites are introduced separately

The following meats are suitable for preparing this dish:

veal (or lean beef);
lean pork;
rabbit;
turkey;
chicken.

450 grams of veal;
150 ml meat broth (or milk);
30 grams of butter;
2 eggs;
3 grams of flour;
a pinch of salt.

Boil the meat until it becomes soft.

When the meat has become soft, remove it from the pan and cool.

To make the soufflé more tender, it is better to grind the meat twice

You can quickly separate the components of eggs using various means that both an experienced cook and a person far from cooking are sure to find at home.

You can beat the egg whites using a mixer or whisk.

You can add cream to the meat souffle, then the dish will become more tender

We carefully mix the whites into the base of the dish so that the soufflé turns out airy

The soufflé expands in volume when baked, so the molds need to be filled approximately three-quarters full.

Soufflé baked in the oven has long established itself as a tasty and aromatic, but at the same time tender and light dish.

600 grams of lean pork;
250 ml milk;
1 egg;
25 grams of flour;
25 grams of butter;
a pinch of salt;
a teaspoon of vegetable oil.

The soufflé can be served warm or cold - it will be delicious in any case.

Fill the meat with water, cook until done, remove and cool.
Grind the cooled meat into a meat grinder.
Prepare milk sauce:
1. Melt half the butter.
2. Add flour and mix thoroughly.
3. Gradually add milk, stirring constantly to avoid lumps forming.
4. Cook until thickened.
Mix the minced meat, milk sauce, chicken egg yolk, remaining melted butter and salt.
Lightly add egg whites and beat until stiff peaks form.
Add the protein to the minced meat and stir.
Grease the mold with vegetable oil, lay out the minced meat and level it out.
Place in an oven preheated to 180°C for 25–30 minutes.
Take it out and serve with any side dish.

Turkey soufflé

500 grams of turkey;
1 glass of milk;
200 grams 10% cream;
3 chicken eggs;
1 tablespoon butter;
a pinch of pepper;
1 teaspoon salt;
50 grams of hard cheese.

Boil the meat and separate it from the bones, then grind it in a meat grinder or grind it in a blender.

During cooking, be sure to skim off any foam from the broth.

Experienced housewives can easily separate eggs using just a knife.

You can do without cream, limiting yourself to milk, but they give the dish strength and uniformity

If the whites are stale, the foam will be poor.

You can use muffin tins or any other molds.

Cheese can be grated on either a coarse or fine grater.

After cooking, you can turn off the oven and let the dish rest for a while so that it becomes richer and even more delicious.

Curd soufflé

Meat soufflé.

The same recipe can be used for steamed soufflé, or you can use a different recipe. Compound:

boiled lean meat ¼ kg;
egg – 50 g (1 pc.);
low-fat cottage cheese – a quarter of a pack (50 g);
butter – 10 g;
white bread pulp - a small piece;
cheese - a piece;
milk – 3 tbsp. l.;
greens, salt, pepper.

The bread must be soaked in milk. Divide the egg into white and yolk and beat separately. Using a meat grinder or blender, make minced meat and homemade cheese, which is mixed with bread and yolk. Then slowly add the protein, salt, pepper, herbs and mix. Place the mixture in a greased pan and sprinkle with cheese. Cook in a water bath for about a third of an hour.

cottage cheese - a third of a kilogram;
lemon;
sugar – 80 g;
dry semolina;
egg – 4 pcs.;
apples – a third of a kilogram;
butter – 40 g.

Grind the apples and homemade cheese using a meat grinder. Pour in cold butter, whipped with yolk and sugar. Mix everything well. Pour dry semolina and grated citrus zest. Beat the egg whites cold until they form stiff peaks and gently fold into the curd mixture.

Steamed curd soufflé.

cottage cheese - a third of a kilogram;
dry semolina - a tablespoon;
milk – half a glass;
small egg - 1 pc.;
oil;
low-fat sour cream - 2 tablespoons;
sugar – 1.5 tbsp. l.

How to prepare meat soufflé? Recipe

Pieces of meat are initially boiled by steaming or in a container of water until soft.
The product is crushed using appropriate kitchen equipment and mixed with binding components and those that regulate the taste of the dish.
The resulting mixture is treated with dry heat in the oven and cooled, obtaining the desired taste of meat soufflé.

Meat soufflé in the oven, the recipe for which is outlined below, most closely matches the classic variation of the dish. The harmonious combination of meat component with cream, milk and eggs is not prohibited from being supplemented with vegetables, seasonings and, if desired, herbs.

meat – 0.6 kg;
milk – 200 ml;
heavy cream – 200 ml;
eggs – 2 pcs.;
butter – 20 g;
salt, pepper mixture.

The prepared pulp is cut into small portions and boiled by steam or in water until tender.
Place the slices in a blender bowl and grind, adding milk, cream, yolks, salt and pepper in the process.
The whites are turned into foam and carefully mixed into the base of the dish.
Transfer the mixture into an oiled pan and bake the meat soufflé for 25 minutes at 200 degrees.

Surprisingly tender and fluffy meat soufflé, like in kindergarten, the recipe for which many modern mothers dream of finding in order to feed their child with delicacies from childhood, is in fact very simple to prepare. Veal is often used as the base of the dish, but you can use rabbit or turkey fillet, which will affect the taste, but will not spoil it.

veal – 0.5 kg;
broth – 140 ml;
butter – 1 tbsp. spoon;
fresh eggs – 2 pcs.;
flour – 1 tbsp. heaped spoon;
salt.

The boiled piece of veal is punched in a blender, adding broth, salt, butter, flour and yolks in the process.
Next, stir in the whites whipped until foamy and place the mixture carefully and neatly into an oiled container.
Send the baby meat soufflé for baking in an oven preheated to 190 degrees for half an hour.

meat – 500 g;
homemade sour cream – 100 g;
eggs – 3-4 pcs.;
nutmeg - a pinch;
butter – 20 g;
mixture of peppers, spices, salt.

The pulp is twisted three times through a meat grinder.
Add yolks, sour cream, nutmeg, butter, add salt, flavor with nutmeg and, if possible, pepper.
Beat the mixture with a mixer or whisk, then add the whites, whipped separately until stiff foam.
Fill a generously oiled mold with the resulting mixture and place it in an oven preheated to 195 degrees for about thirty minutes.

beef – 700 g;
onion – 100 g;
selected eggs – 3 pcs.;
vegetable fat – 20 ml;
pepper, salt.

The beef is prepared and chopped together with the onions in any available way.
Add the yolks with salt and spices, grind and carefully fold in the whites, previously beaten to a thick foam, with a spoon.
Place the meat soufflé base in an oiled pan and cook at 185 degrees for forty-five minutes.

The most healthy and at the same time incredibly tasty meat soufflé with vegetables or cottage cheese is obtained, especially if you use chicken fillet or turkey meat as a basis. The basic version proposed below can be modified by varying the type of base and additional components, as well as adding others to your taste and flavoring them with additional seasonings.

chicken fillet – 700 g;
cottage cheese – 200 g;
eggs – 3 pcs.;
heavy cream – 0.5 l;
butter – 60 g;
semolina – 100 g;
hard cheese (optional) – 100 g;
breadcrumbs – 40 g;
poultry spice mix – 2 pinches;
ground pepper, salt.

The chicken is ground several times in a meat grinder or beaten in a blender along with cottage cheese and yolks.
Add salt to the mass, pepper, season with seasonings, add slices of soft butter, add semolina, pour in cream and grind everything thoroughly.
Finally, a dense protein foam is introduced, trying to maintain its fluffiness, carefully stirring the minced meat with a spoon or spatula.
All that remains is to place the base of the dish in an oiled and sprinkled with breadcrumbs pan, sprinkle the surface with cheese shavings and bake the meat soufflé at 185 degrees for forty-five minutes.

The oven has been replaced by a multicooker, and most dishes can now be prepared in it; it’s convenient and practical. Meat soufflé is no exception. You can use minced beef instead of lump meat.

Here's what you'll need:

Minced beef – 400 g.
Egg – 2 pcs.
Butter – 40 g.
Flour – 30 g.
Mushrooms, preferably champignons – 100 g.
Carrots – medium, 1 pc.
Onions – 1 pc.
Milk 3.2% – 1 glass.

Chop onions, carrots, mushrooms and sauté.
Salt to taste.
Separate the yolk and white, beat the white and set aside.
Add minced meat, milk, flour, yolks to the main mass and mix.
Pour out the protein foam.
Lubricate the multicooker bowl with butter, pour everything into it, and cook on the “Baking” mode for 40 minutes.

Soufflé can also be made from liver or chicken fillet.

Beef

boiled lean beef - a third of a kilogram;
milk – 130 g;
egg – 1 pc.;
oil - teaspoon;
flour - teaspoon;
salt.

Grind the beef with a blender or meat grinder and add a mixture of milk, yolk and butter. Stir or blend again in a blender. Beat the whites to stiff peaks and slowly add them to the minced meat. You need to use a form where the minced meat is placed in a layer of 3 fingers. Grease the container with oil and place in an oven preheated to 230 degrees for a third of an hour.

Beef soufflé with rice.

lean boiled meat – a third of a kilogram;
dry rice – 10 g;
milk – half a glass;
egg – 1 pc.;
oil drain – tablespoon;
salt.

Grind the meat, add salt, some butter, yolk and put it into a blender again or grind with a meat grinder. Cook the rice and add it to the beef when cooled. Beat the whites cold in a dry container until peaks form and fold into the minced meat. Place in a greased container in a 3 cm layer and place in a water bath for a third of an hour.

This recipe will help you get a thick, satisfying soufflé that will be appreciated not only by children, but also by adults.

It is good for breakfast, lunch and dinner. Cream will make the dish more tender, and spices will give it a special taste.

Cooking time: 50 minutes

Number of servings: 6

Calorie content: 198 Kcal

List of ingredients:

Five hundred grams of boiled beef
Two hundred grams of twenty percent cream
One hundred grams of cream with ten percent fat content
Two chicken eggs
One hundred grams of milk
Half a teaspoon of salt
A little ground black pepper (optional)
Your favorite spices (marjoram, basil or something else)

Step 1
Wash the beef, cut off the membranes and cut it into pieces. Remove bones if there are any, but it is better to use boneless meat. Grind in a blender.
Step 2
Add cream, milk, spices (you can take your favorite herbs), eggs to the meat mass, and turn on the blender again, grinding everything together.
Step 3
Place the mixture in a mold and place it in a preheated oven. Bake until done (about forty minutes) at one hundred and eighty degrees. Bon appetit!

To give the dish a soft curd flavor and make it unusual, you can prepare a soufflé in combination with cottage cheese.

300 g beef.
30 g butter meat.
2 chicken eggs.
5 g. cottage cheese.

The cooking process is as follows:

The meat is cleaned of tendons and film and washed under water.
Cook and grind in a meat grinder mixed with cottage cheese to obtain a homogeneous minced meat.
Add the yolk separately from the white to the mixture. Don't forget the whipped egg white.
Mix everything again. If you don’t have baking molds on hand, you can roll the minced meat into small balls.

In a slow cooker

Ingredients:

meat (beef, chicken fillet) - 200 g
egg - 2 pcs
milk - 1/2 cup
flour - 1 tbsp
onion - 40g-50g (1/2 medium head)
carrots - 50g (1 small)
butter - 1 tbsp
salt - to taste

1. Separate the egg yolks from the whites. Beat the egg whites into a strong foam.2. Put the chopped boiled fillet, yolks, onions, carrots, and salt into a blender (I would like to put pepper, but this should not be done in a diet or baby food. Pepper is a strong stimulator of the secretory activity of the digestive organs).

Ingredients:

Fish – 400 g.
Cottage cheese 9% -200 g (1 pack)
Eggs – 1 piece (if small - 2)
Vegetable oil (preferably olive) – 2 tbsp
Butter – 1 tbsp

Place fish fillets (without skin and bones) in a small amount of water and boil.
At this time, separate the egg whites from the yolks, beat the whites into a strong foam using a blender.
We combine the products: boiled fish, cottage cheese, yolks, salt and grind with a blender until a homogeneous mass is formed. (If you don’t have a blender, then use a meat grinder with a fine grid and pass twice)
Mix the egg whites carefully with the fish and curd mixture.
Grease the baking dish with butter, spread the mixture and bake for a couple.

Steam baking means:

create baking conditions in a water bath. Place the mold with the baking mass on a baking sheet with water. Water should reach 2/3 of the height of the mold (or into a pan of water)
Or use the multicooker in the “Baking” mode for 20 minutes

Proteins - 10.02 g
Fat –11.86 g
Carbohydrates - 1.04 g
Calorie content – 166.94 Kcal
B1 – 0 mg
B2 – 0 mg
C - 0 mg
Ca- 217.623 mg
Fe - 0 mg

Bon appetit!

Read more about what you can eat with pancreatitis and what foods are not recommended, what you absolutely cannot eat with pancreatitis

Read more about how to properly prepare meat soufflé in the steamer container of the device. You can take any type of meat, but the healthier dishes are made from rabbit, turkey, chicken and veal. Adding vegetables to the base will make the dish more tender and lighter, reducing calorie content, and the use of herbs and spices will add additional piquancy to it. If the delicacy is intended for a child or food for gastrointestinal diseases, then the use of pepper and spicy ingredients should be avoided.

fillet or tenderloin – 700 g;
eggs – 3 pcs.;
milk – 400 ml;
butter – 40 g;
semolina – 70 g;
herbs, seasonings, salt.

Raw fillet or tenderloin is pureed in a blender along with peeled carrots.
Place yolks and semolina into the resulting slurry, add milk, add soft butter, salt, seasonings and herbs and beat again.
Gently stir in the protein foam and transfer the mixture into portioned greased molds.
Steam the meat soufflé on the grill of the device for thirty minutes, selecting the appropriate mode.

Meat soufflé, just like in kindergarten, can be prepared not only in the oven, but also in a slow cooker. This recipe will be even simpler, and the dish will turn out unusually soft and tasty. The soufflé goes well with any sauce and side dish, it is perfectly digestible by the stomach and is suitable for people of all ages.

Cooking time: 55 minutes

Calorie content: 195 Kcal

Half a kilogram of meat (beef, veal, you can even take chicken)
Seventy grams of carrots
One hundred grams of milk
A little butter
Two eggs
Fifteen grams of semolina

Step 1
Lightly heat the milk, if you just took it out of the refrigerator, and pour it over the semolina. Leave it for a while to swell, otherwise the cereal may crunch in the finished dish.
Step 2
Grate the carrots as finely as possible, separate the pre-cooked meat from the films and bones, chop it and combine with the carrots. Now add the egg yolks and butter, which you melt in advance. All ingredients must be thoroughly beaten and blended with a blender to obtain a homogeneous mass.
Step 2
Separately, beat the whites and carefully combine them with the mass consisting of meat, yolks, carrots and butter. Add the swollen semolina. You should end up with something resembling a pate, without any lumps or solid particles.
Step 3
Place the mixture in a multicooker, which should be set to baking mode. Leave it on for forty minutes and then check the soufflé for doneness. If not ready, add another five minutes.

Chicken souffle: recipe from kindergarten

If you want to please your child or the entire household with a tender meat soufflé, like in kindergarten, you will need this recipe with cream. They make the dish even softer in taste and give it tenderness.

Half a kilogram of lean beef or veal
Glass of milk
A little less than a glass of cream (200 ml) – better than 10%
Three chicken eggs
A little hard cheese
A small piece of butter

Step 1
First you need to prepare the meat. Rinse it thoroughly under running water, separate all the films and bones, if any, and then cut into small pieces. It doesn’t matter how smooth they are, they still need to be crushed into a pulp. To do this, put the pieces in a blender, and along with them the rest of the ingredients - eggs, milk, cream, butter. You don't need to add just cheese. Everything should turn into a paste-like mass.
Step 2
Pour mixture into pre-greased muffin tins or one large pan. Finely grate the cheese and sprinkle it on top of the soufflé. Place the molds on a baking sheet and place in the oven, preheated to one hundred and eighty degrees.
Step 3
After placing the molds in the oven, forget about them for forty to forty-five minutes. After the specified time has elapsed, turn off the gas and open the oven door slightly. Wait another ten minutes, and then take out the soufflé, put it on plates and eat with pleasure!

Soufflé with carrots

Carrots are a vegetable that is a storehouse of vitamins and minerals that are useful for pancreatitis. It is used to prepare many dietary dishes, one of which is soufflé. Compound:

carrots – 0.5 kg;
egg – 1 pc.;
milk – half a glass;
sugar – 2 tbsp. l.;
butter – 25 g;
salt.

Cut the vegetable into cubes, add part of the butter, a third of the milk and simmer. After cooking, puree with a blender and mix with the yolk, remaining milk, granulated sugar and salt. Beat the egg whites with a mixer until stiff peaks form and fold into the carrot mixture. Grease the mold with oil, pour everything there and place in a water bath for 2/3 hours. Apples are often added to this soufflé. The dish should turn out juicy.

Soufflé with cookies

Sugar cookies with soufflé.

low fat cottage cheese - packaging;
sugar – 1.5 tbsp. l.;
small egg - 1 pc.;
oil – 1 tsp;
“Maria” cookies – 27 g;
milk – half a glass;
low fat sour cream for serving.

Grind the cookies to crumbs, mix with sugar and add milk to the dry mixture. You need to let it stand for a quarter of an hour. Separate the white and yolk. The whites need to be beaten with a mixer until they form stiff peaks.

Homemade cheese must be whipped with a blender or twisted using a meat grinder. Add to it a mixture of milk and cookies, cooled melted butter, and yolks. Mix everything until smooth and slowly add the protein. Place the mixture into a greased pan. It's best to cook it steamed.

Soufflé with broth

This soufflé turns out tender and dense, it satisfies well, but is not very high in calories.

Cooking time: 60 minutes

Calorie content: 225 Kcal

Half a kilogram of beef or veal
One hundred and fifty milliliters of meat broth
Thirty grams of butter
Two chicken eggs
Thirty grams of flour

Step 1
First boil the meat, cool it and chop it finely. Then you need to put it in a blender bowl and fill it with broth.
Step 2
Add the yolks, separated from the whites, flour and butter to the blender. Beat everything and only then add the separately beaten whites.
Step 3
Place the mixture in a mold or molds and place in the oven. Let it bake for about half an hour. Bon appetit!

What other types of soufflé can be consumed for pancreatitis?

Despite the limited nutrition for pancreatitis, the recipes are quite varied. Soufflés made from fish, semolina, with apples, zucchini, potatoes and other vegetables are tasty and healthy. The methods for preparing them are almost the same, only the ingredients used differ.

Souffle of fish and cottage cheese.

Fish and cottage cheese soufflé:

homemade cheese - a pack;
lean fish – half a kilogram;
egg – 1 pc.;
vegetable oil and butter.

Carrots and apples:

apple – 300 g;
carrots – 200 g;
small egg;
oil - tablespoon;
milk – half a glass;
dry semolina - about 50 g;
salt.

Zucchini:

zucchini – 0.5 kg;
oil - tablespoon;
milk – half a glass;
egg – 1 pc.;
dry semolina - a tablespoon;
granulated sugar - a teaspoon.

With cottage cheese

Meat soufflé with cottage cheese turns out to be especially tender, rich in protein, useful for both adults and children. The dish is good for digestion and has low nutritional value.

Calorie content: 200 Kcal

Fifty grams of low-fat cottage cheese
A pinch of salt
Two hundred grams of beef, veal or chicken
One chicken egg
A little butter

Step 1
Rinse the meat, remove the films, cut into small pieces. Place in salted water and boil until tender. Then take it out, wait until it cools down, and grind it in a blender.
Step 2
Grind the cottage cheese and mix it with the meat mixture. Add the butter and the yolk separated from the white. Put it all back into the blender.
Step 3
Beat the egg white separately and combine it with the mixture. Mix with your hands. At this stage you can add spices that you like.
Step 4
Form neat balls from the resulting mass and steam them. Cooking time is ten minutes.

Answers to any questions

Who among us does not sometimes remember how we went to kindergarten? How happy he was when he was taken away during quiet time, and everyone else remained asleep, how they threw pillows while the teachers were busy, how it smelled of soup and jelly before dinner. Sometimes you really want to go back to that time. It’s not difficult to do this; you can prepare something from that children’s menu at home.

Meat soufflé (various recipes)

Did the title of the post surprise you or do you know and have already made meat soufflé? Soufflé can be prepared not only for dessert, but also as a main course. Oh, and it can also be used for sandwiches. In this post I offer several recipes for meat soufflé, which I selected for you from various sources. I’ll say right away that meat soufflé is easy and quick to prepare. I will offer recipes for soufflés made from different meats. Although they are similar, I offer them to you separately. Take any baking form you like best.

Meat soufflé

First option:

This recipe uses different types of meat. Here we offer onions - 2 pcs., if you don’t like it or think it will be too much, take less

Ingredients: pork fillet - 500 g, beef fillet - 500 g, smoked brisket - 50 g, onion - 2 pcs., egg - 3 pcs., milk - 1 cup, flour - 1 tbsp. l., vegetable oil - 2 tbsp. l., salt, ground black pepper, spices - to taste

Preparation:

Grind the pork and beef fillets twice in a meat grinder. Pour in milk and leave for 1 hour.
Peel the onion, chop finely and fry in oil until transparent. Finely chop the brisket

Mix the minced meat with the brisket, fried onions, beat 3 eggs into the mixture and add flour. Mix everything well and place in a greased baking dish.

Place the mold on a baking sheet with water and bake for 1 hour at 200C. Remove the finished soufflé from the mold, cut into plastic pieces and sprinkle with fresh herbs.

Second option: (here only one type of meat is taken to choose from)

Ingredients: any meat (poultry, veal, beef, pork) - 500 g, cold water - 600 ml, egg - 2 pcs., cream 33% - 200 ml, milk - 200 ml, salt - , tsp, ground pepper - 1/3 tsp, spices - to taste.

Preparation:

Cut the meat into pieces and steam for 25 minutes. Place the finished meat in a blender and grind at medium speed for 20 seconds.

Add eggs, cream, milk, salt, pepper, seasonings to the meat and beat for 1.5 - 2 minutes at high speed. Place the mixture in a greased pan and bake in a preheated oven for 25 minutes at 200C.

Third option: (any meat)

Ingredients: meat - 500 g, white bread (without crust) - 100 g, egg - 3 pcs., milk - 100 ml, butter - 20 g, salt, pepper - to taste.

Preparation:

Remove fat and veins from the meat, wash and boil until tender in salted water, lowering into boiling water.

Soak the bread in milk. Beat the chilled egg whites into a thick, thick foam. Beat the soaked bread, milk, butter and yolks in a blender until smooth. Scroll the boiled and cooled meat twice through a meat grinder and mix with the bread mixture, adding salt and pepper to taste. Then add the whipped whites and mix gently. The minced meat should be homogeneous and fluffy.

Grease the surface of the mold with vegetable oil, lay out and smooth out the minced meat. Heat the oven to 180C and bake for 15 - 20 minutes.

Chicken soufflé

Ingredients : chicken fillet - 400 g, cream (low-fat) - 100 ml, egg - 2 pcs., spices - to taste, salt, pepper - to taste.

Preparation:

Separate the yolks from the whites, put the whites in the refrigerator. Boil chicken fillet in salted water, cool. Grind the fillet, cream and egg yolks in a blender. Add seasonings.

Beat the egg whites with a mixer and salt until thick foam forms. Add foam to chicken mixture and stir with a spoon.

Fill the greased form with chicken mixture. Preheat the oven - temperature 220C and bake the soufflé for 20 minutes. Serve hot.

Chicken fillet with broccoli

Ingredients: chicken fillet - 200 g, broccoli - 200 g, cream 15% - 150 ml, egg - 2 pcs., spices - to taste, salt, pepper - to taste.

Preparation:

Break an egg. Separate the yolks from the whites, put the whites in the refrigerator for a while.

Steam the fillet and cool. Wash the broccoli and cut into pieces. In a blender, puree the fillet and broccoli, pour in the cream and add egg yolks, and spices to taste.

Beat the egg whites at medium speed with a mixer until stiff, add a pinch of salt. Add the protein foam into the resulting chicken mixture and stir slowly with a spoon.

Heat the oven to 200C. Fill a greased form with the mixture. Let the soufflé bake for 25 minutes. Serve hot.

Meat soufflé with vegetables

Ingredients: meat (any) - 400 g, sour cream (20 -25%) - 200 ml, onion - 1 pc., carrots - 1 pc., white cabbage - 200 g, egg - 3 pcs., spices - to taste, salt, pepper - to taste.

Preparation:

Steam or boil the meat. Cut into pieces and grind into puree. Peel the vegetables and also puree them, add to the meat.

Separate the yolks from the whites. Add yolks to meat and vegetables, as well as sour cream and spices. Beat the whites with salt until thick foam. Introduce the foam gradually into the meat mass. Stir the first half of the whites with a blender, and the second half slowly with a spoon. Place the soufflé in a greased form.

Bake the soufflé in a preheated oven at 220C for about 20 minutes.

Bon appetit!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Homemade meat soufflé is an uncomplicated, aromatic and incredibly tasty dish that can be served for dinner, lunch or as a snack. It looks like a homogeneous, very tender casserole, has a pleasant airy consistency and appetizing appearance. It is recommended to include this dietary treat in the menu for diseases of the gastrointestinal tract, pancreatitis and diabetes. It can be prepared even for one-year-old babies, who have already gotten used to complex multi-component dishes, but it is difficult to chew and digest the meat fibers. You just need to choose a good recipe.

How to cook meat soufflé

There are many ways to prepare a healthy soufflé:

Boiled, fried or raw meat is mixed in a blender bowl with egg yolks and other ingredients, for example, milk, cream, flour, bread crumb, sour cream, butter, vegetables.
Whipped egg whites are added to the mixture, which gives the dish a porous structure and fluffiness.
The homogeneous mixture is placed on a baking sheet or in baking molds, cooked in a water bath, in a slow cooker or baked in a preheated oven at a temperature of 180–190 °C.
Finished products are served chilled, lukewarm or hot.

Meat soufflé recipe

The classic recipe for a dietary soufflé is very simple, but with a standard set of products, cooking methods and serving options, you can safely improvise. Lean meat is traditionally used as the main ingredient - beef tenderloin, turkey, rabbit, chicken breast or fillet, and a little less often - lean pork. If desired, you can add juicy onions, broccoli, carotene-rich carrots, champignons and any other mushrooms, semolina to the composition. It all depends on the available products, free time, the culinary imagination of the housewife and the chosen recipe.

Kindergarten recipe

Time: 1 hour 35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 143 kcal per 100 g.
Cuisine: European.
Difficulty: medium.

Soufflé for children over one year old should be multi-component, balanced and tasty so that the baby does not refuse the dish and eats it with pleasure. Meat contains iron, calcium and phosphorus, and is rich in proteins and amino acids, so this healthy product must be included in the children's diet. It is better to give preference to veal, lean beef, dietary rabbit, chicken or turkey. The amount of salt and other seasonings should be limited. Your child will especially like the finished souffle if you prepare it in portioned ceramic or silicone molds of bright colors.

Ingredients:

veal – 500 g;
flour – 1.5 tbsp. l.;
meat broth – 150 ml;
eggs – 2 pcs.;
butter – 30 g.

Cooking method:

Boil the veal.
Mix the meat broth, butter, raw egg yolks and wheat flour in a blender bowl, which should be sifted beforehand.
Add cooled veal, cut into medium pieces.
Separately, beat the whites until fluffy.
Gently fold the meat mixture into the beaten egg whites until the bubbles remain.
Distribute the mixture into portioned molds.
Bake for half an hour.

Dietary beef soufflé

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 209 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

To prepare dietary meat soufflé, use lean beef (preferably tenderloin), low-fat cottage cheese and quail eggs. If desired, you can add fresh parsley, dill, chives or cilantro to the composition. The minced meat is viscous, but very tender and airy, so you need to work with it carefully. You can lightly moisten your hands with water to make it easier to form portioned balls for the steamer from the prepared meat mixture. For a more impressive presentation, the finished products can be placed in disposable paper muffin and cupcake molds and sprinkled with sesame seeds.

Ingredients:

beef – 450 g;
cottage cheese – 150 g;
Quail eggs – 3 pcs.

Cooking method:

Cut the beef into small pieces.
Boil in lightly salted water. Cool.
Grind the boiled beef using a meat grinder or blender.
Add low-fat cottage cheese. Mix thoroughly, rubbing with a wooden spoon or spatula.
Add raw quail egg yolks one at a time.
Pass the meat mass through a meat grinder again or blend until smooth using a blender.
Add the egg whites, whipped until they form a thick, fluffy foam.
Form small meat balls of the same size.
Cook beef balls in a steamer.

From minced meat in the oven

Time: 45 minutes.
Number of servings: 5 persons.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

An appetizing soufflé made from beef or mixed pork and beef will cook much faster than the classic version of a dish made from fried or boiled meat. It is recommended to give preference to homemade minced meat rather than store-bought minced meat, the quality of which can be questionable. The consistency of the finished soufflé largely depends on the whipped proteins, which make the minced meat porous, homogeneous and tender. It is very important to carefully and correctly separate the whites from the yolks, otherwise you won’t be able to beat them to a fluffy foam. Before serving, the dish can be decorated with finely chopped herbs or cheese.

Ingredients:

beef – 500 g;
nutmeg - a pinch;
sour cream – 4 tbsp. l.;
eggs – 4 pcs.;
butter – 20 g.

Cooking method:

Grind beef or veal and pass through a meat grinder three times.
Mix the resulting minced meat with raw egg yolks, sour cream (preferably full-fat) and nutmeg.
Beat the mixture with a mixer or by hand using a whisk.
Separately, beat the chilled whites until fluffy.
Combine the whipped whites with chopped raw beef.
Place the mixture on a baking sheet or in a springform baking dish, greased with oil.
Bake the minced meat soufflé for about half an hour.

In a slow cooker

Time: 1 hour 15 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 268 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

An appetizing beef soufflé in a slow cooker turns out to be very tender, literally melting in your mouth, thanks to the addition of rich sour cream and high-quality butter. The meat is not boiled, but added raw, so the dish comes out especially juicy and flavorful. Instead of beef, you can use lean pork, dietary poultry or rabbit. The finished dish will be beautiful, as in the photo, if you decorate it before serving with chopped parsley, cilantro, fresh dill or chives. If desired, the soufflé can be sprinkled with caraway seeds, finely chopped walnuts, and sesame seeds.

Ingredients:

beef – 450 g;
sour cream – 8 tbsp. l.;
eggs – 4 pcs.;
butter – 80 g.

Cooking method:

Clean the beef from films, remains of crushed bones and excess fat.
Mix sour cream, raw egg yolks, butter and raw beef, cut into pieces, in a blender bowl.
Using a spatula or whisk, combine the mixture with the beaten egg whites.
Fill the multicooker bowl with water. You will need about 1 liter of water, depending on the volume of the bowl (the liquid should boil).
Distribute the raw meat mass into the molds and place in the slow cooker.
Set the “Steam” mode.
Cook for 45 minutes.
Remove from the slow cooker when the beef soufflé has cooled a little and “set.”

From boiled meat

Time: 1 hour 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 252 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

An airy soufflé made from boiled beef is more satisfying and fluffy thanks to the addition of white bread soaked in milk or warm boiled water. If the housewife does not have the opportunity to use a blender, the ingredients can be passed through a meat grinder twice. In this case, you need to achieve such a consistency that the mass is homogeneous, slightly viscous, without pieces of meat. If the soufflé is not being prepared for a child, you can add your favorite spices to it, for example, suneli hops, ground black and red pepper, and coriander. The dish will retain its juiciness if you cut it only before serving.

Ingredients:

beef – 650 g;
loaf – 50 g;
milk – 4 tbsp. l.;
eggs – 3 pcs.;
butter – 60 g.

Cooking method:

Boil the beef.
Soak pieces of fresh loaf or unsweetened buns in warm milk so that the pulp absorbs all the liquid and swells. It is recommended to cut off hard crusts.
Combine boiled, chopped beef, soaked bread crumb, butter, and raw egg yolks in a blender bowl.
Beat to obtain a homogeneous consistency.
Mix the thick meat mixture with the chilled beaten egg whites.
Place the mixture on a baking sheet.
Bake for half an hour.

Steam

Time: 1 hour 35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 219 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Steamed meat soufflé can be made not only in a steamer, but also in a multicooker that supports the “Steam” mode. During the heat treatment, the soufflé does not heat up to a temperature above 100 °C, therefore it retains its taste, aroma and beneficial properties. Steamed dishes are considered healthier than fried and even boiled ones, because tap water contains impurities and is chlorinated. Such dishes are recommended to be included in the diet of pregnant women, nursing mothers, people with gastrointestinal diseases and diabetes.

Ingredients:

beef – 600 g;
rice – 2 tbsp. l.;
milk – 1 tbsp.;
eggs – 2 pcs.;
butter – 2 tbsp. l.

Cooking method:

Boil the beef, cleaned of fat, films and tendons.
Boil white rice separately. Cool.
Transfer the boiled beef, cut into small pieces, into a blender bowl.
Add milk, raw egg yolks, half a portion of butter. Interrupt.
Stir cooled rice into meat mixture.
When the mixture becomes homogeneous, fold in the beaten egg whites using a spatula.
Place the mixture into a steamer container.
Cook rice soufflé with beef for 25 minutes.
Before serving, pour the remaining portion of melted butter over the dish.

Pork in the oven

Time: 1 hour 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 229 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

The nutritious fillet of lean pork, heavy cream and milk can be served with a light, low-calorie dressing or soy sauce. If desired, any herbs and spices can be added to the dish. Ground sumac berries, paprika, sour cumin, basil, green pepper and saffron go best with pork. Spices can be ground in a mortar, mixed with ready-made minced meat, or pre-dissolved in heated milk. The souffle will be more satisfying if you add vegetables to it, for example, zucchini, grated carrots, cauliflower. It is important to consider that in this case the texture will become a little denser.

Ingredients:

pork – 600 g;
milk – 1 tbsp.;
cream – 200 g;
eggs – 2 pcs.;
butter – 20 g.

Cooking method:

Rinse the pork and cut into small pieces.
Boil the meat in lightly salted water or steam it.
Using a blender, puree the pork until smooth.
Mix the meat mixture with milk, heavy cream and raw egg yolks.
Beat the egg whites until fluffy, by hand or using a mixer.
Combine the beaten egg whites with the meat mixture. Stir gently, trying to keep the bubbles intact.
Transfer the mixture into a greased pan and smooth out slightly.
Bake the meat dish for half an hour.

Turkey for baby

Time: 50 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 79 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Turkey is one of the most delicious and healthy types of dietary meat, which must be included in the children's diet. Turkey fillet contains sodium, iron, calcium and iodine and is high in protein. The whole time the minced meat is in the oven, you cannot open the door, otherwise the baked goods will settle, turn out flat and not bake well. Silicone molds should not be filled to the top with the mixture - the soufflé expands during baking and forms a high “cap”. The dish, prepared in a large baking dish, is cut into small portions, like a pie.

Ingredients:

turkey meat – 350 g;
pumpkin – 200 g;
milk – 6 tbsp. l.;
flour – 1 tbsp. l.;
egg – 1 pc.

Cooking method:

Boil the turkey.
Peel the pumpkin. Cut the pulp into small cubes of approximately the same size.
Place pieces of pumpkin and boiled turkey into a blender bowl and blend until smooth.
Pour in milk, stir.
Add the raw egg and beat the meat mixture again.
Add sifted wheat flour in small portions.
Divide the mixture into silicone molds.
Bake in a well-heated oven for about 20 minutes.
Before serving the finished dietary soufflé to your child, you need to cool it a little.

With egg

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 219 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

A juicy soufflé with beef, eggs and low-fat cottage cheese is not only tasty, but also beautiful thanks to the golden-brown cheese crust. Dry minced meat can be mixed with broth - natural or prepared from a bouillon cube, for example, Maggi. The dish will be more aromatic and piquant if you add dry Provençal herbs, paprika, a little nutmeg and other seasonings. The soufflé will not stick to the baking dish if you brush it with a thin layer of vegetable oil or melted butter using a brush. Silicone containers do not need to be lubricated.

Ingredients:

beef – 450 g;
eggs – 2 pcs.;
cottage cheese – 100 g;
cheese – 50 g;
loaf – 50 g;
milk – 2 tbsp. l.;
butter – 60 g.

Cooking method:

Pour milk over the fresh loaf pieces.
Grind raw beef, butter, low-fat cottage cheese using a blender. The mixture should be homogeneous.
Grind the resulting curd and minced meat with raw egg yolks and white bread soaked in milk.
Gently fold the mixture into the cooled, well-beaten egg whites.
Place in a baking dish.
Grate the hard cheese on the finest grater.
Sprinkle the meat mixture with fluffy cheese shavings.
Place in the oven. Bake until golden brown for half an hour.
Before serving, cut the finished dish with beef, cheese and cottage cheese into portions.
If the baking dish is high, you can immerse boiled chicken or quail eggs in the minced meat. Your child will definitely like this meat treat with a surprise.

Veal for a child

Time: 50 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 84 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

Low-calorie meat soufflé for children, made from tender veal, low-fat cream, broccoli and carrots, will make your baby's diet balanced and varied. The finished products are flaky and very beautiful in cut, thanks to the alternation of minced meat and vegetables. If the consistency of the minced meat is liquid, it can be mixed with finely shredded cabbage or white bread crumb soaked in milk. To bake a tasty and healthy soufflé for young children, you should use silicone molds that do not need to be additionally greased.

Ingredients:

veal – 350 g;
broccoli – 200 g;
carrots – 2 pcs.;
cream – 4 tbsp. l.;
onion – 1 pc.;
eggs – 3 pcs.

Cooking method:

Blend raw veal until smooth using a blender.
Add broccoli, raw egg yolks and light cream. Interrupt again.
Combine the mixture with the whipped egg whites.
Grate the raw carrots on the finest grater.
Cut the onion into cubes.
Divide half of the meat mixture into the prepared ramekins.
Top with a mixture of onions and raw carrots.
Cover with the remaining portion of minced meat.
Bake for half an hour.
Before serving the finished soufflé to your child, it must be cooled.

Chicken

Time: 1 hour 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 137 kcal per 100 g.
Purpose: for lunch, dinner, snack.
Cuisine: European.
Difficulty: medium.

An airy soufflé made from dietary chicken and vegetables is tasty, satisfying and very healthy. Juicy white cabbage is rich in ascorbic acid, vitamins and coarse dietary fiber, which promote good digestion. Low-fat sour cream makes the texture more delicate and light, onions add piquancy, and hard cheese gives a beautiful golden crust. As a decoration, you can use fresh green onions, cut into thin rings. Before serving, the dish can be heated in a microwave or oven, which must be thoroughly heated.

Ingredients:

chicken – 550 g;
white cabbage – 500 g;
onion – 1 pc.;
sour cream – 4 tbsp. l.;
cheese – 150 g;
eggs – 2 pcs.

Cooking method:

Boil chicken fillet or breast.
When the chicken has cooled slightly, grind it using a blender or meat grinder until it has a homogeneous puree consistency.
Shred white cabbage. It is recommended to use a small young head of cabbage.
Peel the onion, cut into small cubes.
Mix minced chicken, onion, cabbage, low-fat sour cream and raw eggs.
Distribute the prepared meat mixture into silicone molds or place in a large baking dish.
Bake for half an hour.
Grate the cheese on the finest grater. It is advisable to use high-quality hard cheese, rather than a cheese product.
Open the oven and quickly sprinkle the pieces with cheese shavings.
Bake for another 10 minutes to allow the cheese to melt.
Serve until the brown cheese crust has hardened.

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