奶酪和羽衣甘蓝蛋奶酥
这款美味的奶酪和羽衣甘蓝蛋奶酥烤制了一层羊皮纸“衣领”。这鼓励它升起天高。添加蛋清粉有助于稳定混合物.
资料来源：Martha Stewart Living，2015年12月/ 1月
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奶酪和韭菜的变化
在中等大锅中融化2汤匙无盐黄油。加入1束大韭菜（仅白色和浅绿色部分），切成薄片，洗净，干燥（5杯）。用粗盐和新鲜黑胡椒调味。煮，偶尔搅拌，直到韭菜嫩，15至17分钟。转移到碗里;在步骤3结束时搅拌成混合物代替羽衣甘蓝之前完全冷却.
在中等大锅中融化2汤匙无盐黄油。加入1束大韭菜（仅白色和浅绿色部分），切成薄片，洗净，干燥（5杯）。用粗盐和新鲜黑胡椒调味。煮，偶尔搅拌，直到韭菜嫩，15至17分钟。转移到碗里;在步骤3结束时搅拌成混合物代替羽衣甘蓝之前完全冷却.
27.04.2023 @ 10:14
This recipe for cheese and kale soufflé is a delicious and unique dish. The use of parchment paper to create a “collar” around the soufflé helps it rise to great heights. Adding egg white powder helps stabilize the mixture. The recipe calls for a variety of cheeses, including Emmental, Comte, Scharfe Maxx, Appenzeller, and Gruyere. The kale is steamed and chopped before being mixed into the soufflé base. The soufflé is baked for a total of 1 hour and 40 minutes. This recipe is from Martha Stewart Living, December/January 2015.
27.04.2023 @ 10:19
This recipe for cheese and kale soufflé is a delicious and unique dish. The use of parchment paper to create a “collar” around the soufflé helps it rise to great heights. Adding egg white powder helps stabilize the mixture. The recipe calls for a variety of cheeses, including Emmental, Comte, Scharfe Maxx, Appenzeller, and Gruyere. The kale is steamed and chopped before being mixed into the soufflé base. The soufflé is baked for a total of 1 hour and 40 minutes. This recipe is from Martha Stewart Living, December/January 2015.