Soufflé Student Vegetables and The Traditional - II Options

Soufflé Student Vegetables and The Traditional - II Options

Ingredients:
I Sauce student:
1 250 ml of cow's milk glass or the required
1 tablespoon (soup) not too full of corn starch (cornstarch)
Filling:
1 can of assorted vegetables (select) or corn, drained and rinsed to remove the preservative.
Can substitute 2 cups (tea) cauliflower, broccoli carrot. pod, cut into small pieces pre cooked without salt.
Other ingredients:
2 or 3 large eggs separated egg whites until stiff
100 g. grated Parmesan cheese
Way of preparing:
Write a mush, with milk and corn starch, as follows:
Bring the milk to fire when raising boil, pour the cornstarch has dissolved in a little cold milk, stirring quickly to avoid lumps.
If you do not practice, remove the pan from the heat to mix the cornstarch, then return fire stirring constantly, until cooked. It is a thick porridge.
If the porridge become too thick add more milk to thin.
If it gets too watery put a little cornstarch dissolved in cold milk and return to heat to finish cooking. Set aside.
Note:
Not withdraw the measure milk above (revenue)
Open the can of select, drain in a colander, rinse under running water to remove the preservative.
Mix the select vegetables in white cream (type firm porridge), then beat the egg yolks grated cheese.
Taste the salt, cheese and vegetables are salted, do not put too much salt.
Mix half snow in light of the filling and over the other half by ce grated cheese souffle.
If you can put all the egg whites in the stuffing mix well.
To recap:
Place in a form or refractory greased with oil and sprinkled with grated cheese, pour the dough over the rest of the egg whites into snow sprinkled with grated cheese.
If you do not like white cream (porridge).
II - Cream Sauce traditional Simple:
Ingredients:
2 cups 250 ml of hot cow's milk
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) full of butter
Other ingredients:
2-3 large, clear eggs in snow
50 to 100 grs. grated Parmesan cheese
Filling
A dish of cooked and drained vegetables:
Can be carrots, cauliflower, broccoli, green beans, hearts of palm, artichoke bottom, asparagus, mushroom, pasta cooked, diced cheese among others.
How to prepare the Bechamel Sauce (White) Traditional:

Lead a boiling pot with the butter let melt, add the flour, wheat once, mix well, let the fire until cooked, then add the hot milk, stir until a homogeneous mass, a thick cream and cooked.
If you do not practice mix the milk out of the fire.
If you want you can add 2 tablespoons grated Parmesan cheese soup.
After the cooked white sauce, mix the beaten egg yolks and egg whites.
If you can take the heat for a few minutes is (optional).
After grease a round shape 25 X 5 with butter sprinkle grated cheese.
Pour the souffle, sprinkle with grated cheese on top, take the oven.
Oven preheated 180 ° C, leave to blush.
Remove from oven and serve hot.
The souffle is winter dish
Important warning
* Never place the can of liquid or glass in canned food that is doing *
Most people say it's one saborzinho, (that saborzinho) "is loaded with sodium and preservatives, dyes and others." Some people are "Allergic" can lead to serious health symptoms, especially children and the elderly.
Take Care folded.