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Pea souffle

Pea souffle

It is an easy to make, tasty dish that you can prepare in any season.

  • 200gr. rice
  • 500 gr. green peas
  • 1 teaspoon basil
  • 100 gr. butter
  • 3 tablespoons flour
  • 300 ml. milk
  • 2 eggs
  • 200 gr. CHEESE
  • salt

Servings: 8

Preparation time: less than 90 minutes


Boil the rice with salt.

The boiled peas are drained.

In a pot mix 70gr butter with flour and gradually pour the hot milk, stirring.

Let the white sauce boil until it thickens, stirring constantly, so that it does not stick to the base of the dish.

Take the pot off the heat, incorporating in turn, 150 gr. grated cheese, eggs and basil.

In a pan greased with the remaining butter (or lined with baking sheet), put layers of rice, peas, white sauce and

above remaining cheese.

Put the soufflé in the preheated oven, over medium heat for 25 minutes.

Good appetite!

(1) Heat the milk with the sugar until it melts. Turn off the heat and add the butter and stir again until the butter melts.

(2) Move the mixture into a cleaner, larger bowl and add the diced chocolate. Mix well with a whisk until the chocolate melts and we obtain a fine and creamy composition.

(3) Add the yolks one by one and incorporate them well before adding the other.

(4) Add the flour and cocoa and incorporate them lightly until you get a homogeneous composition.

(5) Grease the ramekin bowls well with butter and cover them with white sugar. Preheat the oven to 190C.

(6) Beat the egg whites with a pinch of salt. Put whipped egg whites over the chocolate composition and incorporate them lightly with a spatula. It is very important to incorporate them easily so as not to destroy the aerated structure of the egg whites and thus keep as much air in the composition as possible.

(7) We pour the composition of soufflés in bowls. We do not fill them completely and leave at least 0.5 cm to the top edge of the bowl so as to leave space for them to grow.

(8) We put the ramekin bowls on a tray (being easier to handle this way when removing them from the oven) and put them in the oven for about 13 minutes. In the end, when they are cooked enough, they will protrude at least 1 cm out of the bowl, and the soufflé will have a cohesive consistency on the entire outer surface. We can lightly touch it with our finger on it, make sure it is baked and not yet liquid.


Culinary recipes for all tastes that can be made by beginners and advanced in food preparation.

Puffed fish with peas

How to make fish soufflé with peas, the culinary recipe for fish soufflé with peas


4 fillets of fish over 200 g, salt, pepper, 2 onions, 1 banana, 100 g cashew nuts without salt, 200 ml sour cream, 1 egg, 2 teaspoons curry powder, nutmeg, paprika, 2 tablespoons mango chutney, 500 g frozen peas

Preheat the oven to 200 degrees Celsius. Wash the fish, wipe and cut into suitable cubes. Place in a greased soufflé form and salt and pepper. Cut the onion into rounds and place on top. Bake in the oven for 10 minutes.

Peel a banana and grate it. Chop the cashews. Beat sour cream with egg, curry powder, salt, pepper, nutmeg, paprika and mango chutney. Remove the form from the oven. Spread over frozen peas, bananas and cashews. Pour the egg and sour cream mixture and bake the soufflé for another 25 minutes.

Omelette with ham, peas and feta cheese

a handful of mint, finely chopped
50g of frozen, thawed peas
100g of fried ham, cut into cubes
4 eggs, beaten
1 tablespoon olive oil
100gr feta cheese, broken into pieces
ketchup (optional)

Method of preparation

In a large bowl mix the beaten eggs, chopped mint leaves, peas and ham cubes. Season with salt and pepper.

Heat the oil in a pan, add the egg mixture and with a spatula, push the eggs from the outer edges inwards, to cook easier.

Add the pieces of feta and cook for 2-4 minutes.

Heat the oven, grill function.

Put the pan in the oven, under the grill and cook for 3-4 minutes, until the top is browned.

Fish Puff Recipes with Photo:

There are several options for cooking a soufflé. This can be done with any fish, stuffed and unfilled, with or without vegetables. Puff is prepared in different ways: in a double boiler, oven and with the help of multivarku. This dish is good, because during cooking we will not have to stick to the recipe. Breath opens to flight the imagination, and each time it gets a different taste, but it will always be pleasant and full of satisfaction.

For the children

Children are happy to eat fish like a soufflé. Some mothers prepare this fish dish for children, with the addition of useful vegetables such as carrots or broccoli. Not all children like to eat vegetables and adding them to the table for a soufflé, you will be surprised by what the child will enjoy eating. To prepare food, you can use small-volume molds for baking muffins or muffins, the child should be so.

In the multivarka

Puff recipe from simple multivarka and will not take too long to prepare the rest for you to do a miracle of modern technology. You will need the following products:

  • 15 kg of white fish fillets (or chopped ready)
  • 2 chicken eggs,
  • 1 tbsp. spoon of oatmeal
  • 2 slices of white bread,
  • 2 onions
  • 200 gr. fat (where fish fat can do without it)
  • salt, pepper and other spices to taste.

Prepare soufflé as follows:

  • With the help of a meat grinder is passed through it, all the above products. Mix the mixture well.
  • Grease the inside of the bowl Multivarki oil and spread on the resulting mass.

In the oven

How to start cooking fish soufflé in the oven? When preparing the necessary ingredients. You will need:

  • fish fillets - 400-500 m.
  • milk - half a cup
  • white bread (some slices)
  • Eggs - 3 pcs.
  • Carrots - 1 pc.
  • onion - 1 pc.
  • bell peppers - 1 pc.
  • vegetable oil - 1 tbsp
  • salt and spices to taste.

Step by step process for preparing fish casseroles for 4 servings will be as follows:

    Soak bread in milk.

In a double boiler

This method of cooking is ideal if you are going to cook a soufflé for the baby as food or simply to eat dietary meals. Cooked in a double boiler souffle is more juicy and tender. It is made from raw or cooked fish. You can add vegetables. If you do not have a special double boiler, then you can take a steam bath. Just put the baking dish in a large container in volume. Availability shows golden brown again.

  • Finely chop the carrots, onions.
  • Grind the fish and rice in a blender until smooth.

Pea souffle with rice and mushrooms

Pea souffle with rice and mushrooms from: rice, peas, eggs, cheese, carrot, parsley root, mushrooms, salt, pepper, oil, butter, greens, flour, milk.


  • 1 cup rice
  • 1/2 kg of peas, new
  • 2 eggs
  • 100 g cheese
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 1/2 mushroom
  • salt
  • pepper
  • oil
  • butter
  • greenery

Method of preparation:

Peel a squash, grate it and boil it. In the resulting soup, boil the peas separately. Cook the chosen rice in butter and then add the vegetable soup, then continue cooking. Then mix with 3/4 of the boiled peas and add salt and pepper to taste. Finely chop the mushrooms and simmer for 10-15 minutes in butter. Add salt and greens.

Prepare the white sauce: Put the butter in a saucepan, add the flour and then the hot milk. Stir continuously and add salt to taste. Mix the sauce with the rest of the peas, egg yolks and beaten egg whites. In a baking dish greased with butter, place a metal circle (ring) in the middle.

Put the rice mixture with peas, cheese around the ring, and pour the white sauce on top. Grate the cheese and put the mixture in the oven for au gratin for 15-20 minutes. Remove the metal ring and put the hardened mushrooms in its place.

Autumn delights: Pumpkin soufflé in chocolate

  • Pumpkin Puff in Chocolate (Maria Matyiku / Epoch Times) Pumpkin Puff in Chocolate
  • Add flour and baking powder to the pumpkin filling. (Maria Matyiku / Epoch Times) Add flour and baking powder to the pumpkin filling.
  • Grease the soufflé form with butter and then fill it with the pumpkin mixture (Maria Matyiku / Epoch Times) Grease the soufflé form with butter and then fill it with the pumpkin mixture
  • Remove the soufflé from the oven and allow to cool (Maria Matyiku / Epoch Times) Remove the soufflé from the oven and allow to cool
  • The melted chocolate spreads evenly over the soufflé. Sprinkle with caramelized walnuts on top (Maria Matyiku / Epoch Times) Melted chocolate spread evenly over the soufflé. Sprinkle caramelized walnuts on top

Chocolate lovers will be able to enjoy this attractive version of soufflé. If you add flour to the ingredients used to fill the pumpkin pie, you will get a delicious soufflé by baking. Dressed in chocolate and garnished with caramelized nuts, this dessert can satisfy the most refined tastes.


pumpkin pie filling (see pumpkin pie recipe)
a cup of flour
1 sachet of baking powder
1 sachet of Oetker chocolate icing
100 g caramelized nuts


The pumpkin pie filling is prepared using the ingredients and steps indicated in the recipe for pumpkin pie with pralines and oranges (http://epochtimes-româ -orange --- 204234). To the pumpkin filling prepared as in the recipe above, add flour and baking powder.

Grease the soufflé form with butter, line it with flour and then fill it with the pumpkin mixture obtained by incorporating the flour. Place in the oven heated to 180 ° C and bake for 30-35 minutes.

Remove the soufflé from the oven and allow to cool. The envelope with chocolate icing is kept in hot water for 10 minutes, until the chocolate becomes fluid. The envelope opens and the melted chocolate spreads evenly over the soufflé. Sprinkle caramelized walnuts on top.

Pilaful with pea sauce is a relatively easy recipe to prepare, especially if you follow exactly the following steps:

1. Wash the rice in half water, then boil it.

2. Boil a liter of salted water. Wash the fresh greens, chop them and boil them in salted water.

3. Add the peas over the water with the greens and let it boil for seven minutes, then let it decant.

4. Keep peas and greens warm.

5. Mix the flour and yolks with a little soup from the one obtained previously.

6. Boil the remaining soup and add the mixture of flour and yolks. Stir until the composition thickens.

7. Take the pot off the heat and add 50 gr. of melted butter. Add peas, greens, lemon juice and salt.

8. Wash the mushrooms and cut them into slices. Melt the rest of the butter and cook the mushrooms in it.

9. Add the boiled rice over the mushrooms and season everything with tarragon, basil, dill and rosemary.

because pilaf with pea sauce to look better, garnish the rice with sauce. For decoration, you can use tomato slices and green salad strips.

Pea soup

Peas contain vegetable proteins, amino acids, vitamins, minerals and trace elements essential to the home menu, especially if there are children in the family. Aromatic and dense pea soup, with or without meat, is perfect for lunch, that's why we still present you an absolutely delicious recipe.

1. Boil the pork. Remove the meat from the broth, debone it and cut it into small pieces. Put it in a bowl, cover and set aside. Strain the broth. Wash the peas and let them swell for 30 minutes. Peel and finely chop the onion and carrot. Cut the bacon and ribs (or kaizer) into pieces, and cut the bread into cubes separately. Heat the oil in a saucepan, fry the bacon for 1 minute. Add onion and carrot, cook 4 minutes. 2. Pour the strained broth into the pan. 3. Drain the water from the peas, wash it again and add it to the broth. Bring the soup to a boil over high heat, froth. Reduce heat, salt, put the lid on and cook for 30 minutes. 4. Peel and chop the garlic. Add the pieces of pork, garlic and oregano to the soup. Stir and remove from the heat. 5. Preheat the oven to 200 ° C. Pour the soup into the ceramic jugs and bake for 15 minutes. 6. Heat an oil-free skillet over high heat. Fry the ribs or kaizer until nicely browned. Add the bread crumbs and brown. Remove the jugs, place the croutons and the fried meat on top of the soup. Sprinkle with freshly ground pepper. Pea soup is ready! Great appetite!

Cheese puff

* 50 grams of butter (plus a little more for greasing the shapes)

* 50 grams of white flour

* 1 tablespoon of mustard flour

* 300 milliliters of milk

* 1 nutmeg knife tip (optional)

* 100 grams of grated cheese (I used Emmentaler, but you can put cheddar, moldy cheese or goat cheese)

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