Filter
Reset
Sort ByRelevance
Jinglebells
Souffle of pumpkin stew with camembert
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Preheat the oven to 200ºC. Allow the stew to warm up outside the refrigerator.
-
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.
-
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.
-
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.
-
20 minMain dishwholemeal spaghetti, zucchini, Cherry tomatoes, garlic olives without pit, sliced young cheese, traditional olive oil, basis for pasta sauce basil,spaghetti with tomato sauce and zucchini
-
15 minMain dishonion, portobello mushrooms, mushrooms, traditional olive oil, risotto rice, vegetable stock of tablet, Danablu blue veal cheese 50, rucola lettuce,oven risotto with portobello and blue cheese
-
130 minMain dishtomato, veal ribs, butter, garlic, mild curry powder, dry white wine, meat fond, chanterelle, lemon, leaf parsley,stewed veal steaks with tomato and mushrooms
-
15 minMain dishBroccoli, curly lettuce melange, Thousand Islands salad dressing, canned corn, pink salmon in a tin, fresh cream cheese with herbs, Tortilla wraps,wraps with creamy salmon
Nutrition
320Calories
Fat31% DV20g
Protein44% DV22g
Carbs4% DV11g
Loved it