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Print Recipe
Diet Liver Cake Recipe
A recipe for those who watch their weight. Recipe for supporters of healthy nutrition. Recipe without increase the caloric content of food additives (without frying the cakes, without mayonnaise). Recipe from ordinary products. A recipe that does not require a long fuss in the kitchen. As well as a recipe for those who love the natural taste of the products, not "clogged" different sauces.
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Hepatic souffle:
Cream:
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Hepatic souffle:
Cream:
Instructions
  1. Chicken liver is well washed with cold water, clean from fat, bile ducts, cut, put in a blender bowl. Add milk, egg, semolina, salt and pepper (I usually take a "mixture of peppers") to taste.
    Chicken liver is well washed with cold water, clean from fat, bile ducts, cut, put in a blender bowl.
Add milk, egg, semolina, salt and pepper (I usually take a "mixture of peppers") to taste.
  2. Grind all together in a blender until smooth and leave for some time for swelling monkey (15-20 minutes is sufficient). If there is no blender, the liver can be scrolled in a meat grinder and after add the remaining ingredients.
    Grind all together in a blender until smooth and leave for some time for swelling monkey (15-20 minutes is sufficient).
If there is no blender, the liver can be scrolled in a meat grinder and after add the remaining ingredients.
  3. While semolina swells, pour the sunflower oil on a heated pan and lightly fry the onions and carrots. Optionally, you can add mushrooms. Prepared vegetables to put in a plate to cool.
    While semolina swells, pour the sunflower oil on a heated pan and lightly fry the onions and carrots. Optionally, you can add mushrooms. Prepared vegetables to put in a plate to cool.
  4. Infused hepatic "dough" pour into a mold and bake. I cook in a slow cooker in baking mode for 50 minutes, then turn the souffle over with a steaming liner and bake for another 10 minutes on the second side. I use a silicone mold to fit the diameter of the bowl. If you do in the bowl, it must be lubricated. You can bake the souffle in the oven at 180 degrees 40-45 minutes (it is better to focus on your oven).
    Infused hepatic "dough" pour into a mold and bake. I cook in a slow cooker in baking mode for 50 minutes, then turn the souffle over with a steaming liner and bake for another 10 minutes on the second side. I use a silicone mold to fit the diameter of the bowl. If you do in the bowl, it must be lubricated. You can bake the souffle in the oven at 180 degrees 40-45 minutes (it is better to focus on your oven).
  5. While the souffle is baking, make a "cream". To do this, put the fried vegetables in a blender, add salt and pepper to taste, add cheese and milk (or low-fat cream). Curd cheese and milk can be replaced with sour cream, but then the "cake" will turn sour (especially if low fat sour cream). Mix everything with a blender until smooth. In the absence of a blender, vegetables can be chopped in a meat grinder (or grated on a small grater), and then lightly fried in a pan. The cream should turn out like a thick sour cream. To obtain the desired consistency of the cream, the amount of cheese and milk can be adjusted.
    While the souffle is baking, make a "cream". To do this, put the fried vegetables in a blender, add salt and pepper to taste, add cheese and milk (or low-fat cream). Curd cheese and milk can be replaced with sour cream, but then the "cake" will turn sour (especially if low fat sour cream).
Mix everything with a blender until smooth.
In the absence of a blender, vegetables can be chopped in a meat grinder (or grated on a small grater), and then lightly fried in a pan.
The cream should turn out like a thick sour cream. To obtain the desired consistency of the cream, the amount of cheese and milk can be adjusted.
  6. While preparing the cream, baked liver souffle. It should be removed from the mold, cool slightly and cut into two "cake". It is not necessary to wait for the souffle to cool completely. In the form of heat it is even better and faster impregnated.
    While preparing the cream, baked liver souffle. It should be removed from the mold, cool slightly and cut into two "cake". It is not necessary to wait for the souffle to cool completely. In the form of heat it is even better and faster impregnated.
  7. Generously grease cream on the bottom cake.
    Generously grease cream on the bottom cake.
  8. Put the second cake on top and apply the remaining cream on it, and the sides. In fact, the cake is ready. It is advisable to leave it for a few hours for impregnation. I leave at room temperature until cool, then put in the refrigerator (most often at night, but enough for impregnation 2-3 hours).
    Put the second cake on top and apply the remaining cream on it, and the sides.
In fact, the cake is ready. It is advisable to leave it for a few hours for impregnation.
I leave at room temperature until cool, then put in the refrigerator (most often at night, but enough for impregnation 2-3 hours).
  9. For decoration, you can sprinkle the cake finely chopped fresh herbs or grated cheese or grated egg. You can make a "mesh" or some other figure sour cream (using a pastry syringe or a regular bag-put sour cream in a package, cut the corner and squeezing out the pattern). There's room for imagination.
    For decoration, you can sprinkle the cake finely chopped fresh herbs or grated cheese or grated egg. You can make a "mesh" or some other figure sour cream (using a pastry syringe or a regular bag-put sour cream in a package, cut the corner and squeezing out the pattern). There's room for imagination.

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