Liver soufflé. How to make delicious homemade liver soufflé Liver soufflé just like in kindergarten

A delicate appetizer on your table - liver soufflé. Easy to prepare at home from beef, chicken or pork liver.

Recipe for liver soufflé, which we will cook in the oven. This tender, fluffy and satisfying liver casserole is good hot or cold. Serve chicken liver soufflé with your favorite side dish and always fresh vegetables and herbs for a simple and tasty lunch for the whole family.

I suggest using chicken liver as a base, as it itself is incredibly tender. As a replacement option, you can take turkey or beef liver. In order for the finished dish to delight you with airiness, I strongly advise you not to neglect the stage of separating the eggs and thoroughly beating the egg whites.

• chicken liver – 600 gr
• chicken egg - 3 pcs
• milk - 130 ml
• carrots - 100 gr
• onion - 100 gr
• wheat flour - 3 tbsp.
• butter - 1 tsp.
• table salt - 1 tsp.
• ground black pepper - 1 pinch

To prepare a tender and airy liver soufflé, we will need the following ingredients: chicken liver, chicken eggs, onions, carrots, milk of any fat content, wheat flour (premium or first grade), salt, ground black pepper, and also a little butter for greasing the pan. .

First of all, you need to decide which device is most convenient for you to use to make the base for the soufflé. Meat grinder, immersion or stationary blender, food processor (attachment - metal knife) - take your pick. I like the last option best. Peel onions and carrots (weight indicated in already prepared form) and cut into smaller pieces. Place in a bowl.

Grind everything so that there are no large pieces left.

Next we add the chicken liver, which needs to be washed, dried, cut off the white veins and cut into large pieces (you don’t have to cut it). My liver is already prepared and frozen (I buy it chilled and store it in the freezer after processing).

Scroll everything together, then pour milk, add wheat flour, salt and pepper to taste. Wash the chicken eggs, dry them, separate the whites from the yolks. We put the latter in a bowl, and pour the whites into a separate bowl.

We achieve uniformity of the minced liver (small pieces of carrots will be visible).

Beat the egg whites with a mixer with a pinch of salt until soft peaks form.

The result should be a light, airy and soft snow-white protein foam that holds its shape and does not leak out if you turn the bowl over.

We transfer the whipped whites to the minced liver, which for convenience is better to pour into a large container.

Gently fold in the whipped whites, trying to maintain the volume and airiness of the mass.

We take a mold of a suitable size (the dimensions of mine are rectangular: 24 × 11 cm - along the top, 21 × 8 cm - along the bottom, height - 6.5 cm) and grease it with soft butter. By the way, it is not at all necessary to use exactly this shape - round, square, oval or even portioned muffin tins are perfect. This was the first time I cooked liver soufflé in this form and it stuck very much, so I advise you to either sprinkle the butter with breadcrumbs or use baking paper.

Place the pan in a preheated oven and bake the liver soufflé for about an hour at 180 degrees on medium level (I have a gas stove, bottom heat). We check the readiness with a wooden skewer or a toothpick - it comes out of the soufflé dry, which means the dish is ready.

We take out the chicken liver soufflé, cut it into portions and serve it hot, warm or cold (as you prefer).

Recipe 2, step by step: liver soufflé in the oven

But a delicious soufflé can be made from liver. Some people think that preparing a tender and tasty liver soufflé in the oven is an impossible task. This is not true at all, you can see for yourself if you get acquainted with my recipe today with a photo.

The liver is very useful for our body, so if you want to replenish your reserves of iron and hemoglobin, then the soufflé will help you cope with this.

• chilled liver (beef or pork) – 500 grams;
• carrot – 1 piece;
• white onion – 1 piece;
• chicken egg – 1-2 pcs;
• sour cream, 20% - 1.5 tables. l.;
• salt – ½ teaspoon. l.

I process the liver, cut off the film, all the ducts, pass it through a meat grinder to get liquid minced meat.

I chop vegetables (carrots and onions) coarsely so that they can be conveniently put into a meat grinder.

I swirl the vegetables into the liver mass.

I add sour cream and chicken eggs to the minced meat; these products will make the soufflé more tender, but at the same time they will help it acquire a stable shape.

I salt the minced liver to give it flavor.

I grease the baking dish with a small layer of butter, pour in the minced meat, but not to the very edge.

I bake the soufflé for 40 minutes, it will rise slightly, become fluffier and a brown baked crust will appear. A temperature of 170 degrees is suitable for baking soufflés.

I serve the slightly cooled liver soufflé to the table. It will be tasty even when cold.

Once the soufflé has cooled, it will be easier to cut into pieces. You get wonderful pieces that are easy to eat. This soufflé can be cut up and made into sandwiches with bread. A healthy sandwich will only benefit everyone.

Recipe 3: Beef liver soufflé (step-by-step photos)

Liver soufflé is a real delicacy that can become an independent dish or even an addition to tea. It is usually prepared from fresh liver, which is ground in a meat grinder or blender. But if you wish, you can make a delicious soufflé from boiled liver, adding milk to make the soufflé more tender. The classic recipe assumes that the soufflé is prepared without eggs and not from boiled, but from fresh liver. We offer a step-by-step recipe with photos that will make it easy to prepare baked liver soufflé.

The proposed recipe involves baking liver soufflé in the oven. But you can experiment and make soufflé in a slow cooker, double boiler, or even in the microwave. The steamed dish turns out to be very healthy and dietary. The calorie content per 100 grams is minimal, so it can be safely consumed by those who are watching their figure. According to the Dukan diet, liver soufflé is an allowed dish.

Liver soufflé is also suitable for children; it can be given even to a child aged 1 year. By the way, such a delicacy is often prepared in kindergartens, so children can ask to prepare a casserole for them, just like in kindergarten.

Advice! The proposed recipe uses beef liver. But if desired, it can be replaced with chicken, pork, rabbit or turkey liver, and even cod liver. To make the dish more satisfying, you can add semolina or rice to it. You can also additionally prepare your favorite sauce or use bechamel sauce.

• beef liver - 500-600 g
• onions - I'm a big head
• garlic - 2 cloves
• salt - to taste
• ground black pepper - to taste
• egg - 1 pc.
• wheat bread - 1-2 pieces

The first step of the step-by-step recipe with photos is cooking the liver. It is advisable to take frozen liver. You need to wash it with cold water and wait 10-15 minutes for it to start defrosting. But it must remain solid, otherwise future preparation of the dish will become impossible due to the fact that the liver will turn into porridge.

The liver must be cut into pieces while it is still hard. The size of the pieces should be such that they can easily pass into the meat grinder. It will be most convenient to twist the long liver sticks. If you plan to grind the liver using a blender, then the pieces can be made smaller.

Now you need to prepare the remaining ingredients. You need to take the onion, peel it and wash it well under running water. The onion should be cut into large pieces. You should also prepare the garlic. It needs to be peeled and washed under running water. Additionally, you need to cut the bread. You will need a couple of pieces, it is advisable to take bread with a crust. It will be necessary in order to remove individual pieces of liver from the meat grinder that have twisted and turned into mush. Overall, the bread will absorb moisture and allow the liquid to be pushed through, cleaning the knives and the grinder itself.

Now you need to twist the liver, onion, garlic and finish with bread. After this, you need to add one chicken egg to the same bowl, salt and pepper the dish.

The preparation for the liver soufflé must be mixed well to obtain a homogeneous mass. It is advisable to do this carefully to get rid of lumps.

The next step is preparing for baking. You need to take a deep baking sheet and grease it with vegetable oil (you can take both sunflower and olive oil). Vegetable oil should be poured in a thick layer. This will prevent burning of the liver and excessive dryness of the soufflé. But there should also not be too much oil, as this will lead to the dish becoming very greasy. The previously prepared liver mass should be poured onto the prepared baking sheet. Pour the mixture into the center, carefully distributing the mixture into the corners using a tablespoon.

It should turn out approximately as shown in the photo. Ideally there should be no empty seats. This will ensure that the souffle is smooth.

All that remains is to bake the liver soufflé. To do this, place the baking sheet in a cold oven. The temperature should be set to 200 degrees. Approximate baking time is 40 minutes.

It’s easy to tell when the pie is ready. It will rise in a mound and take on a golden brown hue, there will be a thick crust on top of the pie, and inside the soufflé the liver should have a dark gray tint. This indicates her readiness. If there are pink tints, you need to leave the dish in the oven for another 10-15 minutes.

Before serving, it is recommended to cut the liver pie into portions. It will be delicious hot, warm or even cold. The pie can be a separate dish or used together with a side dish, such as pasta, rice, buckwheat, boiled or fried potatoes, mashed potatoes or noodles. You can additionally top the pie with sauce, sour cream or mayonnaise. This will give it a rich taste.

Recipe 4: liver soufflé for children (step by step)

This liver soufflé recipe is suitable for children aged 1.5 years and older. In its pure form, it is quite difficult to persuade a child to eat liver, but when served this way, everyone will like it. To prepare the soufflé, you can use not only chicken, but also beef liver.

• Chicken liver - 200 g
• Chicken egg - 1 pc.
• White bread (loaf) - 30 g
• Milk - 30 ml
• Butter - 1 tsp.

First of all, we wash the liver well and cut it into fairly small pieces. Transfer to a blender container.

We also put the crumbled bread crumbs there. It tastes best if you use a loaf instead of bread.

Add milk and egg, beat. The mass turns out liquid. If desired, you can add only the yolk and beat the white separately, then combine it with the main mass. Then the souffle will be more airy.

If you don’t have a blender, you can grind the liver and bread using a meat grinder, and then add milk and egg and mix.

Pour water into the multicooker and install a mesh for steaming. We place the molds on it. They can be absolutely anything: paper, plastic, and silicone. Grease the mold with oil and pour out the resulting mixture.

Turn on the “steamer” mode for 30 minutes.

We take the soufflé out of the molds. If the molds were shaped, then the soufflé can be served whole. If it doesn’t turn out to be a very aesthetically pleasing shape, you can cut it into small pieces and sprinkle with dill. Delicious airy soufflé is ready! This dish can also be prepared in a steamer or oven.

Recipe 5, simple: liver soufflé in a slow cooker

Liver soufflé in a slow cooker is a healthy dietary dish, rich in nutrients that are vital for our body. This soufflé turns out tender and airy, so even those picky people who turn up their nose at the word “liver” will like it. And let’s not forget about the diet, 100 grams of liver soufflé contains only about 100 kcal and most of them are proteins.

• Chicken liver 800 grams
• Onions 2 pieces (large)
• Eggs 3 pieces
• Baking powder 1 heaped teaspoon
• Cream 100–120 milliliters
• Wheat flour 80 grams
• Ground black pepper (or a mixture of peppers) to taste
• Salt to taste
• Chicken seasoning to taste (optional)
• Butter for greasing the bowl

Let's prepare the liver, I took chicken, since the soufflé from it turns out more tender, and it itself is less fatty than pork or beef.

First I always defrost the liver and examine it thoroughly, it must be cleaned and the gallbladder removed, otherwise the liver will taste bitter.

Cleaned by-products should be thoroughly rinsed with running water and then dried using disposable paper napkins.

Peel the onions and cut them into small pieces, just so that they can then be conveniently minced in a meat grinder or chopped in a blender.

Grind the chicken liver using a meat grinder or blender if you have one powerful enough.

It should be almost a liquid mass. Add onion pieces to it and chop everything again.

Add wheat flour, baking powder to the chicken liver chopped with onions, pour in the cream and break the eggs. Using a mixer, mix everything thoroughly to obtain a fairly homogeneous mass of pale burgundy color. Add salt and spices, mix everything again.

Grease the multicooker bowl with butter and place the previously prepared liver mass into it. Close the multicooker, select the "Baking" mode and set the timer on it for 35-40 minutes. However, when the multicooker rings cheerfully, indicating that everything is ready, do not rush to open the device. Let the soufflé sit inside for 15-20 minutes and then it will not sink after opening, remaining just as airy.

Then the finished liver soufflé will need to be carefully removed from the slow cooker and served.

Serve the liver soufflé for lunch or dinner, adding any side dish to your taste, preferably something light, such as a vegetable salad or just chopped pickles. You can decorate the soufflé with herbs and sour cream to make it look even tastier on the table. Bon appetit!

Recipe 6: liver soufflé like in kindergarten

• Beef liver - 500 grams,
• loaf - 2 pieces,
• milk - 100 ml,
• carrots - 1 piece,
• 2 eggs,
• onion - 1 piece,
• salt, black pepper

Boil the liver until it becomes soft. Then we grind it in a blender or meat grinder (whichever is more convenient). Add onions and carrots grated in a blender.

Then soak 2 pieces of loaf in milk, I warm them up a little in the microwave to soak them better. Then we grind them in a blender.

Add 2 eggs, salt, add a little black pepper. And mix everything well.

Grease the mold with vegetable oil and place the liver mass into the mold.

And put it in the oven at 180-200 degrees for 30-40 minutes. Cut it into pieces, pour sour cream on it, and this is what you get.

It turned out delicious, but it’s better to fry the onions and carrots - then the soufflé will be more tender. Bon appetit!

Recipe 7: how to make liver soufflé

The tender and airy liver soufflé prepared according to this recipe is enjoyed by children, and since it is cooked in the oven, it is a dietary dish. Cook with pleasure and eat with appetite!

• Liver (pork or beef, chicken) - 300 g
• Potatoes - 200 g
• Carrots - 1-2 pcs. (150 g)
• Onion - 1 pc.
• Garlic - 2 teeth.
• Eggs - 2 pcs.
• Semolina - 2 tbsp. l.
• Butter - 50 g
• Salt - to taste
• Pepper - to taste
• Vegetable oil - for greasing the mold

We start cooking by preparing the liver, carrots, onions and potatoes for grinding through a meat grinder. To do this, cut all the listed ingredients into pieces.

Melt the butter.

We pass the chopped vegetables and liver through a meat grinder.

Add beaten eggs, semolina, melted butter, pepper, salt. Mix well. Let the prepared mixture stand for 20 minutes so that the semolina swells.

Grease a baking dish with vegetable oil. Place the liver mass in a greased pan. Place in a preheated oven. Cook the liver soufflé in the oven at 180 degrees for 35-40 minutes.

Bon appetit!

Recipe 8: liver soufflé in the oven

Such a soufflé can easily serve as a main course if served hot, and as a cold appetizer, which can also be spread on toast and taken with you outdoors.

Liver souffle in the oven, a recipe with a photo of which you can see below, is so tasty, satisfying and at the same time tender that not only adults, but also children will like it. Moreover, the main ingredient of the dish - liver - is rich in vitamins and nutrients necessary for growth and maintaining health in excellent condition.

The dish can be prepared from any liver, however, from chicken liver it will be more tender and tasty. If you take pork liver, you need to soak it a little in advance to get rid of the specific taste and smell.

Quite an original recipe, which includes not only raw liver twisted in a meat grinder, but also raw vegetables, dairy products (you can take cream, sour cream or milk), wheat flour and eggs. The result is a homogeneous viscous mass that needs to be baked in the oven.

• liver (pork (chicken, beef), fresh) – 500 gr.,
• onion – 150 gr.,
• carrots – 150 gr.,
• cream (fat content 10-15% or milk (fat content not less than 3.5% - 100 ml.,
• egg (chicken, table) – 2 pcs.,
• flour (wheat, all-purpose) – 3-5 tbsp.,
• salt (sea salt, fine), spices (khmeli-suneli, ground pepper) - to taste.

Cut the peeled onion into large pieces. Peel the carrots and also chop them coarsely. Then we pass the onions and carrots through a meat grinder or blend them with a submersible blender into a homogeneous mass. We wash the prepared fresh liver (without films, ducts and blood clots) and grind it in a meat grinder.

Bake the snack in the oven, preheated to 180°C, for at least 40 minutes, until it is completely baked.

We take the soufflé out of the mold, let it cool and serve.

Calories: Not specified
Cooking time: Not indicated

I know that it is very popular. And rightly so - it is truly wonderful. But a delicious soufflé can be prepared not only from chicken meat, but also from liver, for example. Some people think that preparing a tender and tasty liver soufflé in the oven is an impossible task. This is not true at all, you can see for yourself if you get acquainted with my recipe today with a photo.
I would like to note that the liver is very useful for our body, so if you want to replenish your reserves of iron and hemoglobin, then the soufflé will help you cope with this.




- chilled liver (beef or pork) – 500 grams;
- carrots – 1 piece;
- white onion – 1 piece;
- chicken egg – 1-2 pcs;
- sour cream, 20% - 1.5 tables. l.;
- salt – ½ teaspoon. l.

Recipe with photos step by step:

I process the liver, cut off the film, all the ducts, pass it through a meat grinder to get liquid minced meat.




I chop vegetables (carrots and onions) coarsely so that they can be conveniently put into a meat grinder.




I swirl the vegetables into the liver mass.




I add sour cream and chicken eggs to the minced meat; these products will make the soufflé more tender, but at the same time they will help it acquire a stable shape.






I salt the minced liver to give it flavor.




I grease the baking dish with a small layer of butter, pour in the minced meat, but not to the very edge.




I bake the soufflé for 40 minutes, it will rise slightly, become fluffier and a brown baked crust will appear. A temperature of 170 degrees is suitable for baking soufflés.




I serve the slightly cooled liver soufflé to the table. It will be tasty even when cold.






Once the soufflé has cooled, it will be easier to cut into pieces. You get wonderful pieces that are easy to eat. This soufflé can be cut up and made into sandwiches with bread. A healthy sandwich will only benefit everyone. Bon Appetite!
Prepare some more

A very important stage in a child’s life is the introduction of complementary foods. “Adult” food is unusual and unusual for a baby, so mothers should pay special attention to the recipe. The food should be healthy and tasty, it should be remembered and loved by the baby the first time.

Benefits of the liver

Some young and inexperienced mothers believe that liver is a dangerous and very difficult product for a child. But pediatricians think completely differently. Liver is a product needed by a child from one year old. It contains the maximum range of nutrients, microelements and vitamins.

Fish liver contains iodine, a large amount of vitamin D and calcium, which is necessary to strengthen the child’s skeletal system. Chicken liver contains substances that have a positive effect on the baby’s immunity and blood system. Huge amounts of vitamin A and E are found in veal and beef liver. Substances contained in animal livers help strengthen the cardiovascular system and accelerate restoration processes in tissues.

Important!

Remember that liver soufflé and any other liver dishes should be given to a child only when he is one year old. It is better not to consume liver in any form for children under one year of age.

Remember that you should only buy liver in order to prepare dishes for your child from a trusted store. If these are meat aisles at the market, then only a meat seller that has been verified and recommended by other mothers.

Remember that a dish prepared independently, by the loving hands of a mother, is much tastier and healthier than the variety of store-bought baby food.

Ingredients

To prepare liver souffle, you can take any liver (veal, chicken, pork, beef). Experts still recommend giving preference to more tender chicken.

So, the products that will be needed to prepare a liver soufflé in the oven for children over one year of age: liver - half a kilogram, chicken eggs - two pieces, flour - one tablespoon, loaf - one hundred grams, milk - two hundred grams, butter - one hundred grams

Cooking process

Chicken liver, like any other, requires pre-soaking. You can soak the liver in either plain water or a small amount of milk. Do not forget to first cleanse the liver of films. After soaking, the liver is cut into small cubes and placed in a bowl, where it will later be chopped. By the way, it is better to use a blender for chopping. But if you don’t have such a kitchen assistant, you can use a regular meat grinder. You just have to repeat the process twice.

The liver is crushed with the addition of a loaf soaked in milk, butter and flour. Then beaten eggs are added to the mixture. In some recipes, when preparing liver soufflé in the oven for children, the eggs are separated into white and yolk. The yolk is crushed with the liver at the first stage, and then fluffy whipped white is added to the mixture. Choose a method convenient for you. Don’t worry that the resulting mass is too liquid; this is how the liver soufflé should look at the initial stage of preparation.

Baking in the oven

As with any baked goods, the liver soufflé is placed in a preheated oven. You need to set the temperature to 180-200 degrees.

Baking utensils are also prepared in advance. These can be large forms or small silicone molds in the form of toys, stars, circles and pies. Pre-baking pans should be sprinkled with flour or breadcrumbs. You can simply grease it with a little oil. The liver soufflé is baked in the oven for forty to fifty minutes.

Liver soufflé in a slow cooker

There are several ways to prepare this dish. Most mothers make liver soufflé in the oven, but there are also those who decided to save time and make this dish in a slow cooker. Both options are acceptable, only the time frame for the cooking process is different.

To prepare the soufflé, again, any liver is taken. Very good, as the housewives say, chicken or rabbit liver goes here. Liver soufflé in the oven, the recipe for which is described above, takes a little longer to prepare, so you can use any liver, even beef. But the cooking process in a slow cooker is faster in time and the products need to be more, so to speak, tender.

So, grind the liver and add to it a little flour, beaten eggs, a loaf soaked in milk, and butter. Mix everything thoroughly. Many mothers argue about the benefits of salt for a child. whether to add it to this recipe or not is up to you. But a pinch doesn’t seem to do any harm at all, but will make the dish not so bland and tasteless.

Pour some water into the multicooker and place a special rack that allows you to steam dishes. Pour the liver mass into pre-prepared molds and place on this wire rack. We turn on the special “steam” mode and wait thirty minutes until ready.

Liver soufflé can be used as a snack or a full meal. If it is a full meal for you, then we advise you to “flavor” the soufflé with a small amount of vegetables that your baby loves. You can add a side dish to the liver soufflé - boiled potatoes, mashed potatoes, buckwheat porridge, rice, etc.

What else to cook?

From the liver for a child over one year old you can prepare not only a delicious liver soufflé. It can be a delicate liver pate, pudding, pancakes, gravy, casserole and others. The main thing is to choose a dish so that it is simple and quick to prepare and at the same time will appeal to your picky eater.

Bon appetit!

Ingredients

How to cook

Clean the liver from the ducts, peel the onion, chop coarsely and pass through a meat grinder along with the liver. Beat eggs with salt, add milk and beat again. Combine with chopped liver and onion, add flour and mix thoroughly. Heat the oven to 250 C. Grease the mold with butter and put the resulting mass into it. Place in the oven on the middle rack and bake for 25-30 minutes.

The soufflé turns out airy and tender! Even my little picky little eater liked it and devoured it all!

Additional Information

Sorry, I didn't have time to take a photo. My baby and I came running from the massage hungry! There was no time to take photos! Next time.

Liver soufflé - the best recipes. How to quickly and tasty prepare liver soufflé.

Liver soufflé - general principles of preparation

No matter what vegetarians say, meat is one of the healthiest and most necessary products for humans. Meat and meat products contain protein, and, therefore, essential amino acids, which are not found in vegetables, fruits and cereals. Of course, we are not talking about industrial sausages or sausages, but about a real product. But if you don’t like pork or chicken, you can easily replace the meat with offal. Not everyone knows that chicken or pork liver is much superior in quality to meat, and at the same time is a lower calorie and fatty product.

The liver is delicious on its own - stew it with onions and serve with a side dish. But a much more interesting and tasty dish would be liver soufflé. There is no shame in presenting such a dish to distinguished guests or putting it on the festive table.

Liver soufflé - preparing food and dishes

Whatever liver you use for cooking, you must first wash it, cut out the films and tubes, and then cut it into pieces. In any case, the liver will be crushed with a blender.

In addition to the offal, you will need egg whites, vegetables and butter. Liver soufflé can be baked in any shape, but the most ideal baking container is a rubber silicone mold. The soufflé will not burn in it, and getting it out after cooking will be as easy as shelling pears.

Liver soufflé recipes:

Recipe 1: Liver soufflé

The simplest soufflé recipe is liver, some soft buns and an egg.

Required ingredients:

Cooking method:

1. To make the soufflé tender and light, the whites must be beaten separately from the other ingredients. Separate them and put them in the refrigerator for a few minutes.
2. Divide the bun into pieces and fill with milk. Leave to soak for five minutes.
3. Cut the liver into pieces, place in a blender, add egg yolks, bread, and spices. Grind until mushy.
4. The protein must be whipped to a thick foam and added to the liver mixture. It is best to administer with a wide spatula or wooden spoon.
5. Pour the liver mass into the mold. The soufflé will be baked for thirty-five to forty minutes at a temperature of 180 degrees.

Recipe 2: Liver soufflé with vegetables

If you make liver cutlets, then be sure to add carrots and onions. A liver soufflé with the same ingredients will have an unsurpassed taste, but at the same time a more delicate consistency.

Required ingredients:

Cooking method:

1. The loaf should be torn into pieces, poured with milk and left to soften for a few minutes.
2. Separate the whites - it is best to beat them separately. Let's put them in the refrigerator.
3. Chop the onion and grate the carrots. Despite the fact that we will grind these products with a blender, such preparation will make the soufflé more tender.
4. Combine the liver, onions and carrots, bread, egg yolks and spices in a blender bowl.
5. Beat the whites with a small amount of salt and add to the mixture.
6. Place the liver in molds or in a greased form and set to cook for thirty minutes at a temperature of 180 degrees.

Recipe 3: Liver soufflé with heart

It is known that the liver goes well with the heart. Very often, these offal products are sold in mixed form, and this combination is best suited for this particular dish. Prepare liver soufflé with heart.

Required ingredients:

Cooking method:

1. Pour heated milk over the oatmeal, cover with a lid and leave for 10 minutes.
2. Separate the yolks from the whites. Grind the yolks, liver, heart, swollen oatmeal in a blender, adding spices.
3. The white should be whipped until thick foam is formed and gradually added into the mixture with a spoon.
4. Place the liver mixture into the mold. Cook the liver soufflé in the oven at 180 degrees for at least half an hour.

1. If you want to make the dish as low-fat as possible, bake liver soufflé in a slow cooker. Select the General mode (or Chef depending on the brand of your multicooker) and cook for 25-30 minutes at a temperature of 160 degrees.
2. What other vegetables can be added to liver soufflé? The dish will turn out very tasty if you add chopped cauliflower, broccoli or blueberries into it.
3. Don't forget about greens! Chop the parsley or dill and add to the liver mass.
4. If your goal is not to prepare a low-fat soufflé, add a 50 gram piece of butter as one of the ingredients.

Liver soufflé for children

It would never occur to anyone to doubt the benefits of liver in a children’s menu; everyone remembers the magic words from their own childhood: hemoglobin and hematopoiesis. It is not easy to prepare this specific product so that children eat it with pleasure, and we offer you several recipes for liver soufflé in a slow cooker. This unit, which has long found application in the kitchens of many housewives, provides an excellent opportunity to make a healthy dish not only tasty, but also quick!

Everyone probably remembers that a real soufflé, and not a casserole, should always be cooked in a water bath, and this can be very difficult to do, especially since there may not be a suitable size dish.

A multicooker greatly simplifies life and makes the table much more varied. Moreover, the choice of dishes is expanding precisely due to their healthy variations.

Benefits of offal

Liver soufflé for children is best prepared from turkey, duck, chicken or goose liver, as they are the most tender varieties of this offal. If we can get hold of rabbit liver, we take it - it is not only soft, but also more useful.

Rabbit liver

A dietary product that saturates the body with useful minerals, essential amino acids and, of course, proteins. Rabbit liver soufflé is a real delicacy that, if prepared correctly, will definitely be appreciated not only by adults, but also by children.

Duck or goose liver

The liver of this bird is certainly more tasty, but less dietary. Remember the famous foie gras? This dish is characterized by its incredible fat content, which, according to various estimates, ranges from 40 to 60 g per 100 g of product.

Of course, this additionally puts a strain on the baby’s still fragile digestive tract and pancreas.

Turkey or chicken liver

The best choice would be to make liver soufflé from turkey or chicken. Their liver is very tender and all dishes made from it will have an airy consistency, all the beneficial properties of this product, will be easily digested and completely absorbed by the child’s body.

In addition, unlike rabbit liver, chicken liver can be bought in any supermarket, or even a regular store.

You can start introducing liver into complementary foods no earlier than 8 or 9 months, and only after the baby has fully adapted to meat - beef, rabbit. But since in the soufflé we add additional ingredients in addition to the basic ones: bread, milk and eggs, it can only be introduced into the regular menu after a year. You need to make sure that the baby is not allergic to chicken and milk protein.

Chicken liver supplement

Let's prepare two small portions.

* Cook's Advice

If you don’t want to bother every time because of such small portions, prepare the soufflé mixture based on 1 - 2 chicken eggs. Then you will need 200 or 400 g of liver, respectively.

We freeze the remaining minced meat in portions (you can directly in the molds) and next time it will just take a little more time to cook in a slow cooker.

Liver soufflé with vegetables

Meat soufflé for children

Proper nutrition of children is a prerequisite for normal growth and development of the child’s body. To provide a child with the amount of protein he needs, pediatricians and nutritionists recommend including meat and meat products in the diet of children (from 8-9 months). In this article we will look at how to prepare a soufflé for a child.

Chicken soufflé for children

This soufflé is perfect for a one-year-old child. And older kids will appreciate the taste of this wonderful dish.

Ingredients:

Preparation

Boil the meat and grind well (in a blender or meat grinder). Soak the bread crumb in milk and grind it in the same way as meat. Mix bread and meat, add egg, salt, a little chopped onion, and mix the resulting minced meat thoroughly. After the mixture has become homogeneous and there are no individual pieces of meat or bun left, dilute the minced meat with milk until it becomes “mush.” Grease the pan with butter and bake in the oven, microwave or steamer until done (10-15 minutes). Using this principle, you can make several versions of meat soufflé (turkey, rabbit) for children.

Beef soufflé for children

If chicken soufflé is not suitable for you (for example, your baby is prone to allergic reactions and dishes with chicken are undesirable), try making beef soufflé. Make dishes not in portions, but in large quantities - get a wonderful dinner for the whole family.

Ingredients:

Preparation

Prepare the meat: wash, remove fat and veins, and boil in salted water. Soak the bread crumb in cold water or milk. Grind the boiled meat in a blender along with the bread mass, softened butter and egg yolks. Beat the cooled egg whites separately and carefully add them to the prepared minced meat (stir the mixture carefully in one direction). Transfer the finished mixture into the prepared pan and bake in the oven until golden brown (about 25-35 minutes).

Liver soufflé for children

Many kids completely refuse some foods, for example, liver, and refuse to eat a dish if they notice that it contains an unloved product. Parents are racking their brains about how to replace a healthy product, but meanwhile, you can sometimes outwit a little picky child with an ordinary disguise - for example, making a liver soufflé. The taste of this delicate dish will be appreciated not only by children, but also by their parents.

Ingredients:

Preparation

Boil the prepared liver (washed and cleared of films) and beat in a blender along with the rest of the ingredients until smooth. Prepare the mold (grease with butter), pour the prepared minced meat into the mold and bake in the oven until cooked (until an appetizing crust appears).

Using the same principle, you can prepare fish soufflés. To do this, replace 240 g of liver with the same amount of fish fillet (hake, cod, pike, trout, salmon - soufflé can be made from almost any fish, so the choice is yours), the remaining components and cooking technology remain the same as for liver soufflé.

Boiled, baked or stewed vegetables (carrots, zucchini, peas) are excellent as a side dish for meat soufflés for children.

And don’t forget that food culture is instilled from a very young age, so don’t neglect decorating dishes and attractive table settings for family dinners.