Steamed Farmers Cheese Souffle with Cookies


120 g / 4.2 oz farmers cheese
20 g / 0.7 oz cookies
15 g / 0.5 oz sugar
1/2 egg
20 g / 0.7 oz milk
10 g / 0.4 oz butter
30 g / 1 oz sour cream

Crush cookies, mix with sugar, pour over with milk, leave like that for 10-15 minutes, then mix with farmers cheese, egg yolk and 5 g / 0.2 oz melted butter. Add whipped egg white, put into greased mold and steam until ready.

This recipe is for patients with gastric disease.

Steamed Farina Souffle with Milk


50 g / 2 oz farina
100g / 4 oz milk
15 g / 0.5 oz butter
10 g / 0.4 oz sugar
1/2 egg
25 g / 1 oz water

Make porridge with water and milk and boil it for 10 minutes, then remove from heat. Add egg yolk, sugar, and 10 g / 0.4 oz butter and mix well. Then add whipped egg white, put into a greased mold and steam until ready.

This recipe is for patients with gastric disease.

Steamed Carrot-Apple Souffle


75 g/ 3 oz carrots
75 g/ 3 oz apples
20 g/ 4/5 oz butter
1/2 egg
10 g/ 2/5 oz sugar
10 g/ 2/5 oz farina
50 g/2 oz milk

Thinly slice peeled carrots and braise with milk until cooked. Peel and core apples and pass through a meat grinder together with carrots. Add farina, sugar, egg yolk, and 10 g (2/5 oz) of butter to the ground apples and carrots and mix well. Fold in whipped egg white, transfer into a buttered mold and steam until cooked. Serve souffle with butter.

This recipe is for patients with gastric disease

Airy Apple Pie (Souffle)


6 egg whites
1 cup sugar
300 g/11 oz apples

Slice cored and washed in cold water apples into 4-6 slices, put into a skillet, add little bit of water and bake in the oven until soft. Rub baked apples through a sieve, transfer apple puree into a pot, add sugar to the pot, and cook the mixture, stirring all the time, until it thickens so much that it does not drip from the spoon dipped into it.

Put egg whites into a pot and cool them, then whip with a whisk until a thick foam forms.

Add hot puree to the whipped egg whites and mix well. Pile the mixture into a mound on a buttered skillet, smooth the top with a blade of a knife and put into an oven for 10-15 minutes until merengue is lightly brown and has risen.

Serve the merengue as soon as it is ready, otherwise it will fall. Sprinkle it with powdered sugar and serve in the same skillet it was cooked in. Serve cold milk or light cream on a side.

Apple puree or apple sauce could be used instead of apple in this recipe.