Buckwheat casserole soufflé
Description
Perfect for tea and coffee. You can use any spices and herbs to taste when preparing this light casserole. Butter can be substituted with sunflower oil or sour cream (1-2 tbsp) if desired.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. If ready-made grain is not available, cook it in salted water (ratio 1:1.5) and let it cool slightly. Take the butter out of the refrigerator in advance—it should be soft.
- 2
Step 2
Place the vegetables in the blender bowl and chop. Separate the yolks from the whites. Add the cooked cereal, yolks, and softened butter to the vegetables, then blend all ingredients together in the blender.
- 3
Step 3
The result should be a homogeneous mixture, to which you can add a pinch of salt and spices to taste.
- 4
Step 4
Beat the remaining egg whites into a stiff foam.
- 5
Step 5
Gradually adding the egg whites to the buckwheat mixture, combine all the ingredients of the casserole soufflé.
- 6
Step 6
Place the resulting mixture into a baking dish. If the dish is not silicone but metal, it should be greased with oil and lightly dusted with flour or breadcrumbs.
- 7
Step 7
Bake the buckwheat casserole soufflé at 190 degrees Celsius for 30–35 minutes, until golden brown. Serve hot or cold with sour cream or your favorite sauce.