Free Cooking Recipes

Adapted from an old Romanian recipe, Alivenci can be served with a salad as an unusual lunch or light supper dish. Sprinkled lightly with icing [confectioner's] sugar and accompanied by a hot fruit sauce it is a delicious dessert.

4 SERVINGS
1 oz. [1 tablespoon] butter, softened
3 teaspoons flour
8 oz. [1 cup] cream cheese
6 tablespoons [1- cup] soured cream 3 egg yolks
3 egg whites
6 tablespoons [1 cup] milk 1 teaspoon salt

Methods:

1. Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).
2. Using your fingertips or a piece of paper, spread the softened butter over the bottom and sides of a 7-inch soufflé dish. Sprinkle 1 teaspoon of flour into the soufflé dish and shake it so the flour evenly coats the bottom and sides. Leave aside until ready to use.
3. With a wooden spoon beat the cream cheese into a deep bowl until it is soft and creamy. Using a wire whisk beat in the soured cream, a spoonful at a time. Continue to heat until the mixture is smooth.
4. Add the egg yolks one at a time, beating well after each one is added. Mix in the milk, salt and the remaining 2 teaspoons of flour. Beat well until the mixture is smooth.
5. In a medium-sized bowl, heat the egg whites with a wire whisk until they form soft peaks when you lift the whisk out. Fold the whites into the egg-yolk and soured-cream mixture.
6. Pour the mixture into the prepared souffle dish. Bake in the centre of the oven for about 35 minutes or until the top has risen and is light golden brown.
7. Serve immediately.