Potato soufflé + cabbage salad / pineapple

Ingredients for Potato soufflé + cabbage salad / pineapple

Instructions for Potato soufflé + cabbage salad / pineapple

To prepare the Potato soufflé + cabbage salad / pineapple recipe, please follow these instructions:

Peel the potatoes and cut them into cubes. Boil them tenderly in unsalted water.
Pour the water from the potatoes (remember to save about 1 dl.), Add the carrot, add the potato water (first mozzle with a fork to make it easier to whip the mash) whip it to a mash with a whipping cream, then add milk a little later little.
Divide the eggs and put the whites in a bowl. Stir the flowers in the mashed potatoes and season with salt and pepper.
Whip the whites stiff and turn them gently in the bog.
Pour the soufflé mousse into an oven-lubricated bowl and first sprinkle the rasp on top and then cheese. Bake the soufflé in the oven at 200 degrees for approx. 35 min. Turn off the oven and leave it still for approx. 5 min in the aftermath
Cabbage salad with pineapple
Cut the cabbage paper thin (use any food processor).
Cut pineapple into small pieces. Mix cabbage, pineapple and raisins.
Stir cream fry with pineapple juice and lemon juice and pour the dressing over the salad.
Tip: Half of the cabbage can be replaced with cracked carrots.


tips:
The recipe does not sound of something but is incredibly tasty - not very heavy and again for any wallet. Enjoy!