Corn souffle with cheese and fresh tomatoes - Detailed recipes with photos.

Corn souffle with cheese and fresh tomatoes – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 441, total fat 25 g., saturated fat g., proteins 19 g., carbohydrates 33 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: The photodishes: Antonis Achilleos Duration: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 tbsp. corn in grains (from 2 corncobs)
Unsalted butter, for lubrication
1/2 tbsp. cornmeal, plus some more for sprinkling
2 tbsp. whole milk
Coarse salt and freshly ground pepper
4 large eggs
3/4 Art. grated parmesan cheese
2 tbsp. l chopped fresh chives
2 medium sized tomatoes
2 tbsp. l olive oil
Pickled vegetables for serving (carrots, green beans and okra)

Recipes with similar ingredients: corn, cheese, corn flour, milk, eggs, parmesan cheese, chives, tomatoes, jardinier, carrots, green beans, okra

Recipe preparation:

Preheat the oven to 190 ° C. Abundantly oil four 170 column ceramic pot, sprinkle with cornmeal; extra to shake off.
Prepare the corn mixture: in a microwave bowl mix milk and corn, salt a little; cook in microwave 5 min. Then mix and continue cooking. until thickened, about 2 minutes more.
Meanwhile, in a separate bowl, beat the eggs with a mixer, until until the mass thickens and becomes airy, about 5 minutes
Cook corn souffle: mix 1/2 tbsp in a bowl. parmesan and a tablespoon of chives, mix hot corn mixture. Beat in a different bowl until smooth. flour in eggs in portions, first add half the amount cornmeal, then the rest of the flour. To connect. Pour the dough into ceramic pots, sprinkle with the remaining parmesan on top. Place the pots on a baking sheet, place in the oven and bake until until the souffle rises and the crust becomes golden, 20-25 minutes.
Prepare the tomatoes: meanwhile, cut the tomatoes diced, mix with olive oil and remaining dining room with a chopped onion, season with salt and pepper. Put on the finished corn souffle.
Serve corn souffle with cheese and tomatoes with pickled vegetables.