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Side dishes and vegetables, vegetarian dishes and bakes 59
Bread and cheese soufflé [Index: ]
MCRC00901920_BO_Brot_Kaese_Souflee-021_F39MCRC00914944_SE_Brot_Kaese_Souflee-003MCRC00897319_NF_Brot_Kaese_Souflee-015_RZ0Vegetarian recipesSide dishesPreparation methodsMicrowaveBakingRecipe categoriesBakingSide dishes, BakesVegetarian recipes
For 4 servings
Universal pan, soufflé dishes
SOUFFLÉ:
150 g dark bread, e.g. brown bread, sourdough
rye bread
150 g full-flavoured alpine cheese
2 tbsp flat-leaf parsley, chopped
100 ml cream
100 ml milk
4 eggs
Salt
Nutmeg, freshly grated
Black pepper, freshly ground
Sugar
2-3 tbsp white wine according to taste
IN ADDITION:
Butter for greasing
Per serving
424 kcal, 20 g carbs, 28 g fat, 22 g protein,
1,6 BU
PREPARATION
1. Cut the bread with the crusts on into cubes approx. 0.5 cm in size and toast in the oven as
indicated.
2. Cut the cheese into cubes 0.5 cm in size. Stir the cream together with the milk and eggs, season
well to taste and add white wine according to taste.
3. Grease the dishes. Mix the bread cubes with cheese and chopped parsley and fill into the dishes
evenly.
4. Top up with the egg and cream mixture and bake as indicated until golden.
Setting procedure:
Bread cubes:
Universal pan, level 1
Grill, large area
290 °C (intensive)
Grilling time: 5-6 minutes
Bread and cheese soufflé:
Microwave combined
operation
Circo-roasting
180 °C
360 watts
Cooking time: 15-18 minutes