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Jinglebells
Souffle of pumpkin stew with camembert
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Directions
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Preheat the oven to 200ºC. Allow the stew to warm up outside the refrigerator.
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Beat the egg whites in a clean bowl with an electric mixer and a pinch of salt until stiff peaks. Beat the egg yolks in a different bowl until they are frothy and whisk the stew into an even mixture.
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Put the oven dishes in a large oven dish or baking tin. Spat the proteins through the stew pot and divide the mixture over the dishes.
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Place a piece of camembert on each portion and sprinkle with the almonds. Bake the soufflés in the middle of the oven in about 20 minutes until tender and golden brown. Serve immediately.
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30 minMain dishchicken breast, sunflower oil, ketjapmarinade, satémarine mix, White rice, stoneleeks, green beans, Javanese peanut butter sauce,chicken satay with peanut sauce -
30 minMain dishWhite rice, fresh ginger, minced beef, egg, garlic, Japanese soy sauce, sunflower oil, Chinese coal,'lion heads' of minced meat and cabbage -
30 minMain disheggs (M), White asparagus, extra virgin olive oil with truffle flavor, White wine vinegar, grass cheese or Gouda young cheese, mixed lettuce extra, baguette, herb butter,asparagus salad with truffle vinaigrette -
20 minMain dishRed onion, Red wine vinegar, halloumi, medium sized egg, polenta corngris, peanut oil, gordita, Tabasco chipotle, coleslaw raw vegetables, carrot julienne, butter lettuce,tacos with crispy polenta-halloumi
Nutrition
320Calories
Fat31% DV20g
Protein44% DV22g
Carbs4% DV11g
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