Multicooker-pressure cooker Moulinex Minute Cook CE4000

[tania2885yts]

tania2885yts but about the failed pilaf - they did not answer - what was the cooking technology, what modes?

I fried everything, added red paprika, I don’t remember exactly the time to write, but the oil on which everything was fried seemed to me to burn out when the pilaf was ready, by the way, when I was preparing goulash and fried meat, and then at HP for about 25 minutes about me it also seemed that in this gravy something was burning, the color was brown, well, the main thing is the taste.

By the way, it didn’t stink when I cooked vegetables, it could have settled, or because it certainly didn’t have oil on water alone.

Damn, the saucepan is 13 months old, and the light near the "high pressure" inscription has already stopped lighting. Abiiidnaaa

Hello everyone! I tried several presented recipes, re-read the whole topic here, applied the knowledge gained from this, and I began to get it))) Where else can I find recipes (proven, simple) for this cartoon. I love to cook according to recipes, only sometimes I come up with something from myself, I really like how she cooks. I used to hate cooking, but now I just love messing around in the kitchen, I mostly put my experiments on my husband, he is my main critic))) because my mother is already happy with the fact that I cook))

[Nadia1987]

Nadia1987 Hello))) and here we are sharing recipes for THIS cartoon)))) there are a lot of them, and all have been tested)))
here is the first topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.0

there is a proven pilaf recipe on the fly))))

here is a selection of recipes)))

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145131.0

Good luck))) We are waiting for new recipes)))

I prepared another tasty treat in my Mulechka. I took the recipe for Kuki as a basis, but changed the proportions and some components, there the recipe was on kefir, and I made it on powdered milk, as they say "from what was" and the proportions and baking time are my own.

CHEESE BAKING WITH MANKA in MV
100 grams = 221 kcal



Cottage cheese - 200 grams,
Egg - 1 pc.,
Sugar - 70 grams,
Semolina - 70 grams,
Baking powder - 1 tablespoon
Powdered milk - 2 tablespoons - 10 grams,
Water - 60 ml,
Vegetable oil for lubricating the mold - 1 tbsp. l - 6 grams

Grind cottage cheese well with egg and sugar. Add semolina, baking powder, milk powder and mix. Then add water and stir again. You will get a liquid mixture. Grease a saucepan with vegetable oil and put the mixture in a MV saucepan. Bake for 35-40 minutes on the "Frying vegetables" mode with the lid and the open valve closed.
The finished casserole can be greased with jam syrup, it will be even tastier, or you can eat it like that, also delicious.
I think that instead of powdered milk and water, you can use regular milk (I just didn't have it in the house). Set how much to add empirically, but focus on the amount of water.

[sleepyhead]

sleepyhead, As for smearing with jam syrup - I support it very much,: friends: if you grease the top of such baked goods in hot, the syrup is glazed when the baking cools down, the baking starts to look more impressive, well, the taste becomes richer

And yesterday I baked in a brand new skoromul at the dacha Boiled chocolate... I put everything according to the usual recipe, but instead of cocoa - dry "Classic Hot Chocolate". Baked on the "Frying vegetables" mode for 60 minutes with the lid closed but not closed, plus 30 minutes with the lid open. I greased a saucepan with oil before baking.
What can I say - my bottom stuck in places. Gathered the stuck pieces on the cake. Height 7 cm.I cut it into three cakes - there was not enough cream because I interlayered the condensed milk + butter with cream, laying the cakes with cherries. The top is also cherry and cream. The cake was a success! I baked it for the first time. It was baked well, the plasticine, which I was afraid of, was not
But next time I will try to bake on "Stew" - perhaps it will be higher and will not stick, and I will put another half a glass of flour in the dough

VERY DELICIOUS CUPCAKE WITH CHERRY OR PLUM OR RASPBERRY



I cooked with cherries. The dough is awesomely delicious!

100 grams = 285 kcal

Butter - 70 grams,
Sour cream - 200 grams,
Egg - 1 piece,
Sugar ½ cup - 100 grams,
Cherries - 160 grams (weighed together with seeds)
Flour - 2 cups - 240 grams,
Baking powder - 1 tablespoon
The oil grows. for greasing the mold - 1 tablespoon - 6 grams

Remove the seeds from the cherries. Melt the butter, cool, mix with sour cream, egg and sugar. Add cherries. Stir without crushing the cherries. Then add flour and baking powder. The dough will be thick, but of such consistency that it is still impossible to mold from it.
Grease a saucepan with Mulechki and lay out the dough. Smooth the top with a damp hand. Bake on the "Frying vegetables" mode. I baked for almost an hour and a half, but now the electricity voltage is weak, maybe that's why. See the readiness on the upper and lower crust, as soon as the upper one starts to golden a little - then it is ready. Pierce the cake with a wooden knitting needle to be sure. If the dough does not remain on the needle, then it is baked.
Well, delicious dough. I think that you can bake with other fruits, initially there was a recipe with raspberries and not for Mulechka. I only reduced the amount of oil, and increased the amount of cherries so that the calorie content was lower.

oh, how delicious everything is !!! and casserole, and cupcake))))

the suffocating heat will end here, (they say soon) and I will go to catch up))))

but now I can't cook anything except okroshka,
and my husband's watermelons are good, big, sweet)))) and we live like that)))

Girls, I'm writing a recipe, but I warn you that I was making a pie in the oven. Since I was afraid that when turning over, the appearance would deteriorate. But maybe someone dares to bake in our mulechka ...

DELICIOUS PIE WITH CHERRY or Dried Prunes
FROM READY COOKIES
100 grams = 269 kcal



I cooked with cherries. It turned out very tasty.
Cake:
Ordinary biscuits - 300 grams
Egg - 1 piece,
Butter or margarine - 50 grams,
Filling:
Cherries - 300 grams (weighed with seeds)
Fill:
Sour cream - 170 grams,
Egg - 1 piece,
Sugar - 5 rounded tablespoons - 75 grams,
Starch - 2 tablespoons.
We put the cookies in a plastic bag and grind, rolling with a rolling pin over the bag, until large crumbs. Melt butter, cool and beat an egg into it. Mix the mixture with the cookies. Grease a form with vegetable oil and put the mixture with cookies in it, smooth the top with a damp hand.
Filling. If prunes, then you can soak if dry and cut. I cooked with cherries, took the seeds out of it. Place the cherries on the crust. If cooking with prunes, sprinkle with chopped nuts on top.
Pouring: Mix egg with sugar, add sour cream and starch. Spoon the filling onto the cake.
Place in the oven at 300 ° C. Bake for 35-40 minutes.

Hello everybody! Take me into your happy ranks. For a week now, as the happy owner of our wonderful multi-cooker-pressure cooker, I am very pleased. I haven't cooked a lot yet, but everything turned out awesomely tasty. She cooked pilaf, pea soup, milk rice porridge, potatoes with vegetables and mushrooms, barley with mushrooms. Thanks to your advice, everything turned out very tasty the first time.

There is a small question. When I cooked the broth, the multicooker built up pressure at loading almost to a maximum of 20 minutes. True, I forgot to close the valve, I closed it when the steam began to come out and hiss. How much pressure is usually built up in this case? Cooked at low pressure. Poured cold water with meat. In 15 minutes, the beef broth turned out to be transparent and the meat was soft.
Then I cooked rice milk porridge. Filled in 1 liter. cold milk with rice and at low pressure, the pressure was built up for 10 minutes. The porridge is also very tasty.

I wonder how much pressure is usually built up when you cook soups, broths. If everything is cold. And then 20 minutes is somehow long.

[Tanyushechka]

Tanyushechka, happy Birthday!

If you want to quickly, pour boiling water. And the less water, the faster it pumps. (she needs to boil so that there is steam, steam closes the valve, cooking begins)

[IRR]

IRR, Thank you .
I have been choosing for a long time what to buy. Liberton, Dex-60. or Moulinex. (It was because of me that Tatyana (fronya40) pestered you with questions)
Mainly thanks to your advice and feedback, I chose Moulinex. I have been waiting for the Dex-60 for a long time. I didn’t wait and decided to take something else. And as soon as Moulinex was brought to me, Dex-60 appeared on the same day. But I do not regret our Moulinex is much cooler !!

I have been choosing for a long time what to buy. Liberton, Dex-60. or Moulinex. (It was because of me that Tatyana (fronya40) pestered you with questions)

understandably...

and what's cooler, I'm also in favor of two hands. In time, I cook one thing in MV, then in SV I already cook the first, second and compote. But I do not cook a full pot (unnecessarily), otherwise someone who needs a lot, like Polina's supercoe, she says that there is no saving in time. Although I would argue ... for example, a large piece of old beef, probably, cannot be cooked in an hour in MV, but in SV

Ladies, I'm going crazy, please help !!!!

I bought my parents a Panasonic 18, cooked cheesecakes, charlottes there, stewed chicken, made pilaf, etc. Everything turned out fine.

Now I have settled down and I am thinking which unit to buy: Dex 60 or Moulinex 400032?
I know that Moulinex can cook at high pressure, but please tell me if I can do everything that I did on Panasonic in Moulinex? Does she lose anything to Dex? Which one to take. Help mi pliiiz.

Good night everyone! Enroll in the ranks of fans of this miracle). They gave it to the DR, but they didn't reach something, and after reading the instructions attached to this device, the hunt to cook in it as if by hand was gone), but after lying with a temperature of under 40 for five days, the desire to stand at the stove evaporated at the speed of light (and my husband is modestly so hints that you will not be full of love)) I had to take on this miracle of technology. I reread the entire forum - many thanks for the recipes! Today I made chops (all 2.5 kilos of meat didn’t have time to take pictures) only made pork neck - delicious! Respect from my husband) and I cooked viscous rice porridge for myself (I made 1: 4 and took three measures of milk and 1 water) very tasty and fast). But here you have so many sweets, my dear mom ..... I don't know where to start) and here's another little request, maybe blindly and missed it - I haven't seen the recipe for pea porridge anywhere, if someone cooked write pliz or tell me where to look. Thank you in advance!

[Avrorka, irman]

Good night everyone! Enroll in the ranks of fans of this miracle). Gave it to the DR but that the hands are not good

Hello my dear girls! Thanks to you, I have mastered our shortcut well. I tried almost all the recipes, I really like everything. Take your ranks too.

Avrorka, irman

welcome to the forum

about pea porridge, you can choose HERE

with modes, I would like this - first frying on frying, then 50 minutes on LP or HP. (without preliminary soaking) If soaked, then even less. 30 minutes, I think, just right.

I used to try to make steamed chicken pork, I didn't like it at all, but recently I found this recipe just for Cook. On my own I added cooking with prunes and calorie calculation, well, my pictures. I liked the result very much. Now I often cook this low-calorie and satisfying treat.

CHICKEN BREAST CARBONADE WITH CHEESE OR PRUNES



With cheese: 100 grams = 173 kcal



Chicken breast - 385 grams,
Cheese - 40 grams,
Mayonnaise - 28 grams
Coriander, saffron, sweet paprika,
Salt,
Vegetable oil - 1 tablespoon - 6 grams

With dried prunes (prunes 30 grams): 100 grams = 143 kcal



Rub the whole boneless chicken breast fillet with salt and your favorite spices. Slice a slab of cheese. Fold the breast fillet in half, so that the cheese is inside, like a roll, and tie it tightly with cotton threads, so that the cheese does not peep, otherwise it will melt and flow out. (If with dried prunes, soak and chop the prunes). Brush with mayonnaise on top and sprinkle with spices again. Grease a saucepan of Mullets with vegetable oil. Turn on the "Frying vegetables" mode for 30 minutes, then turn the roll over and turn on "Stew" for 40 minutes. Cool in the refrigerator, then carefully remove the strings and cut into slices.

[sleepyhead]

sleepyhead I repeated your feat, that is, CHICKEN BREAST CARBONADE, with some changes

Filling: chopped mushrooms, added a little grated cheese and grated eggplant (I love blue ones))))
I rolled the roll not from a whole breast, but from a half ...

And here that cooking of dinner turned into a feat ... because the process of rolling a roll and tying it with a thread, for me, was a special form of perversion over my nervous system ...

a couple of times I tried to throw this lesson on figs, chop everything into small porridge and in this form send dinner to stew in a mule.
but the family was waiting for a miracle, and the cat rubbed against my legs and waited for happiness in the form of chicken breast fillet to fall on her head ...

As a result, we got small portioned rolls, some crooked, others pot-bellied ...
The mule just fit at the bottom of 6 pieces (that is, from 3 breasts)

Fried for 30 minutes, in the process I added the remnants of mushrooms, eggplant, and a tomato. I turned it over several times with tongs.
Extinguished for another 30 minutes.
We learned about rolls in sauce.
They ate hot.

The family said it was delicious!
And I told them to remember this taste, because the repetition will not be soon

about pea porridge, you can choose HERE

with modes, I would like this - first frying on frying, then 50 minutes on LP or HP. (without preliminary soaking) If soaked, then even less. 30 minutes, I think, just right.
Thank you very much - everything worked out

[Avrorka]

about pea porridge, you can choose HERE

with modes, I would like this - first frying on frying, then 50 minutes on LP or HP. (without preliminary soaking) If soaked, then even less. 30 minutes, I think, just right.
Thank you very much - everything worked out

Avrorka, but please write in more detail how you made it. I have never even cooked it on the stove, but here I want to try it in a mule. They say it's a delicious thing.

[sleepyhead]

sleepyhead

And here that cooking of dinner turned into a feat ... because the process of rolling a roll and tying it with a thread, for me, was a special form of perversion over my nervous system ...

a couple of times I tried to throw this lesson on figs, chop everything into small porridge and in this form send dinner to stew in a mule.
but the family was waiting for a miracle, and the cat rubbed against my legs and waited for happiness in the form of chicken breast fillet to fall on her head ...

Dear Tanyusha, you probably misunderstood me. Everything is done very simply. A whole chicken breast without bones is taken (it is large enough, consists of two halves, you just need to open it, this is on sale) and put the filling on one half, and close the other half. Tie tightly with threads so that the filling is not visible. I specially posted a photo of a whole, tied breast to make it clear. This process takes no more than 3 minutes. And then, when it's already cooked and cooled in the refrigerator, the threads are removed and this whole breast is cut into circles (the breast is compressed and cut perfectly during cooking and cooling in the refrigerator). Very quick and easy to prepare. Well, what is delicious, you've already tried it yourself. And thanks for the gratitude in the profile

[sleepyhead]

PEA SOUP in MV (as I cook)
...
Then turn on HP mode for 40 minutes.

sleepyhead, is it true for 40 minutes on air traffic? In 8 minutes, the peas are boiled into porridge. And what about him in 40 minutes?

[sleepyhead]

sleepyhead, is it true for 40 minutes on air traffic? In 8 minutes, the peas are boiled into porridge. And what about him in 40 minutes?

I cook for 40 minutes. But I love it when the peas are boiled into porridge. (This is for an amateur You can cook less).

Hello, dear forum users and forum users !!! I got this miracle, I'm madly glad. At first I was really disappointed that there is no delayed start, and there is no timer for normal modes, but only HP and LP. I'm starting to adjust. Now I understand that the delayed start is not needed here, as it prepares quickly. Soups, borscht, pilaf, mastered. Now I'm trying to get acquainted with baking, in comparison with the usual mulka, does the baking mode correspond to the frying or stewing mode? In my own recipe book, the chocolate cupcake is written to put on the stewing mode for 40 minutes, so I got confused. Tell me more about why to release steam through the valve during cooking, and in what cases to leave it open. Further ... I do not understand how to disassemble the black valve, it cannot be removed, I did not find it in the instructions. and the problem with the saucepan, I managed to scratch the bottom with a bone and now a little of the coating has peeled off. Has anyone changed the saucepan already? Where to get it and how much it costs. My are happy, they bow to the miracle to the saucepan, although I already cooked deliciously and quickly, but now it turns out much more rich. The pea soup is striking, the peas have fallen apart and the potatoes are whole)))

Sorry found here "And we usually bake in it on the" Frying "mode", but how do you know the time so as not to look in again? at least approximately?

Hello, dear forum users and forum users !!! I got this miracle, I'm madly glad. At first I was really disappointed that there is no delayed start, and there is no timer for normal modes, but only HP and LP. I'm starting to adjust. Now I understand that the delayed start is not needed here, as it prepares quickly. Soups, borscht, pilaf, mastered. Now I'm trying to get acquainted with baking, in comparison with the usual mulka, does the baking mode correspond to the frying or stewing mode? In my own recipe book, the chocolate cupcake is written to put on the stewing mode for 40 minutes, so I got confused. Tell me more about why to release steam through the valve during cooking, and in what cases to leave it open. Further ... I do not understand how to disassemble the black valve, it cannot be removed, I did not find it in the instructions. and the problem with the saucepan, I managed to scratch the bottom with a bone and now a little of the coating has peeled off. Has anyone changed the saucepan already? Where to get it and how much it costs. My are happy, they bow to the miracle to the saucepan, although I already cooked deliciously and quickly, but now it turns out much more rich. The pea soup is striking, the peas have fallen apart and the potatoes are whole)))

The black valve is pulled out, just twist it, turn it so that the slot coincides with the protrusion. I always rinse it after cooking and into the lid, where this valve and the spare valve I start up the pressure of water and look from below to see if it is leaking.

You need to bleed off the steam when you urgently need to eat this dish or in order not to overheat (in some dishes). If the steam is not released, it usually comes out on its own after 20-30 minutes.
I bought a spare pot from ARC I bought with a ceramic coating, it fits perfectly, but cannot be used for baking. It burns in it. But from ARC there are also non-stick coatings. I bought it on our Rostov joint purchases. In addition, you can buy at the Mulinex service center, search through the search engine for service centers in your city.

[sleepyhead]

Dear Tanyusha, you probably misunderstood me. Everything is done very simply. Take a whole chicken breast without bones (it is large enough, consists of two halves, you just need to open it, this is on sale) and put the filling on one half, and close the other half. Tie tightly with threads so that the filling is not visible. I specially posted a photo of a whole, tied breast to make it clear. This process takes no more than 3 minutes. And then, when it is already cooked and cooled in the refrigerator, the threads are removed and this whole breast is cut into circles (the breast is compressed and cut perfectly during cooking and cooling in the refrigerator). Very quick and easy to prepare. Well, what is delicious, you've already tried it yourself.And thanks for the gratitude in the profile

sleepyhead, yeah, everything was just going according to plan until the breast fillet was unfolded))))

it was at this moment that I "realized" that the whole breast would be too much, that is, that the roll would be too big, and I decided to make not one big, but two small
so bad luck came out with wrapping))))

well, I have already rested from the feat and am ready to repeat it, though with a whole breast))))

Now I am thinking how to make a mushroom filling so that the mushrooms do not crumble when slicing? how to hold the mass together?
can add more cheese?

can add more cheese?

Be careful with cheese, wrap and tie very well and tightly. Otherwise, it melts and flows out. But as a binder, you can try. But what if you dip mushrooms in a beaten egg and add half a spoonful of flour to the egg?
We are now fantasizing

[sleepyhead]

sleepyhead, I planned to chop the mushrooms ...
although after wrapping the roll, dip each small piece of mushroom into a beaten egg, for me it seems like garbage

[sleepyhead]

sleepyhead, I planned to chop the mushrooms ...
although after wrapping the roll, dip each small piece of mushroom into a beaten egg, for me it seems like garbage

So you can dip the chopped mushrooms with a spoon in the egg mixture with flour, and then let it drain a little and also spread it on the fillet with a spoon.
But I can’t guarantee the result.

And tell me how I would make a vegetable sauté, so that faster than on gas) On gas, I do this - I stew and fry eggplant, separately carcass bell peppers, carrots and zucchini. Then I mix it all together. I fry the onion and tomato separately. I throw it into the dish and add more tomatoes there. And all this is a little bit.
What do you think, if I throw it all at the same time into our ambulance and put 7 minutes on VD, will it work out fine? Or can I choose another mode? Or is it better to do so on gas?

[zweto4ek]

zweto4ek, that's what I'm doing now. I did this and that many times. Here is the option that I threw everything at once, it is more dietary, there is no oil for frying and stewing. But we like it when this item (roasting and stewing) is not skipped. I cook everything in portions in MV, lightly fry it and put it into a pressure cooker, then 5 minutes on high pressure and. I don’t know faster here, but what will not burn and you don’t need to follow it for sure. And in CB you can cook on frying and simply fold into a saucepan on the stove. Then pour everything over with tomato filling and simmer for 5 minutes.

[zweto4ek]

zweto4ek, that's what I'm doing now.

Haha, wow, coincidentally I'll try to put everything together then. You must try
And our mule roasts vegetables faster on Frying vegetables than on fire, right?

And our mule roasts vegetables faster on Frying vegetables than on fire, right?

if healthy gas is diluted under a saucepan, we can not faster, but it will burn out faster

if you want it to heat up faster, then poke on frying, and then transfer to frying. (hotter temperature is higher)

Girls, thank you, for the answer, I pulled out the valve and flushed it out, although it was clean) I still didn't understand, the pilaf mode corresponds to our mule, how? VD - good and meat and rice are ready, but if you turn on the stewing, the rice will cook, and the meat? What to fry first, I already understood that. I fry onions, carrots, meat, add rice, spices, water, close the lid, set the ND 20 or HP 10 mode. Tell me which is better, you have more experience, or still use stewing, why am I confused

if healthy gas is diluted under a saucepan, we can not faster, but it will burn out faster

if you want it to heat up faster, then poke on frying, and then transfer to frying. (hotter temperature is higher)

on the frying mode temp. 180 and on frying vegetables 140, and on gas if you fry in a frying pan what? it seems to me less. I tried to fry the mushrooms on frying, they turned out to be much more beautiful and tastier and faster than before in a frying pan. And in the cheese soup they looked exceptionally beautiful

[roasting vegetables]

on the frying mode temp. 180 a on frying vegetables 140,

What about SCR? we do not have a separate regime roasting vegetables, it is in others.

[roasting vegetables]

What about SCR? we do not have a separate regime roasting vegetables, it is in others.

Ira, why not? My Mulechka has such a regime.

Ira, why not? My Mulechka has such a regime.

oh, sorry, insanity with sclerosis ... but I'm used to all frying, frying. I call you names. No vegetables. And I do everything on everything. But in Elby there are fish and vegetables and meat, so I confuse it. Again

[sleepyhead]

sleepyhead, to me the recipe for morkovkin is exclusively nravitstsa))) why are you worried about the explosion?

Melana [/ b], urgently tell us about cheese soup))))
Yesterday I made cheese soup and paella.
cheese soup: 400g champignons, 1 carrot, 1 onion, 3 processed cheese, 2-3 potatoes.
Fried onions, carrots, added mushrooms, fried for 15 minutes, then added liquid about 2.5 liters, finely chopped potatoes, grated melted cheese, salted and pepper. She turned on the VD for 5 minutes, after turning off the mode, let off steam, added greens and turned it on on the LP for 2 minutes.
More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166885.0

Here I skated at Elena-Dnepryanochka, for which many thanks to her! Only instead of processed cheese curds - liquid cheese zababahala, there was no other) well, my mushrooms are frozen)

[sleepyhead]

sleepyhead, to me the recipe for morkovkin is exclusively nravitstsa))) why are you worried about the explosion?

Actually, I'm not afraid, so I insure myself

Now I will write to you how I cooked on the gas stove all the time, stood beautifully in the apartment even, not in the cellar, and you yourself decide what to cook in. Basically the same thing.

CARROT SNACK FOR WINTER

(it turns out 6 liters of snacks)

3-4 liters of tomato; For 3 liters of tomato (4 kg of tomatoes - or dilute 1 liter of tomato paste with 2 liters of cold water)
2.5 kg of sweet pepper;
1.5 kg of carrots;
1 PC. bitter pepper;
1 cup of sugar;
1 glass of sunflower oil;
3 rounded tablespoons of salt;
5 bay leaves.
(cook in a 7 liter saucepan).
Cook everything without bell peppers and carrots for 10 minutes. Try it.
Then put the bell pepper, cut into strips. Cook for another 5 minutes.
Then put carrots, cut into strips or rings, and cook for another 20 minutes.
Arrange in sterilized jars and roll up with iron lids.

100 gr = 55 kcal

[Melana]

Melana, urgently tell us about cheese soup))))

I fried onion and mushrooms in the frying mode, laid them out, I liked them very much, and I was afraid to cook them together with the rest of the ingredients, they would suddenly lose sight of their taste, I know they would not go anywhere. Then everything is as usual, cook your favorite soup, whoever, onions, carrots, potatoes, chicken if desired) I had a homemade one. I buy a whole homemade chicken, cut it into quarters, and use it for soups. Look here for your taste. Well, then, what is most interesting, cheese 2 melted, you can cut it, but do not strain too much) it seems to me to put a whole one, it will dissolve completely, the spices are salt water, and on the VD mode for 20 minutes (if the meat was added, and if without meat 5-10 minutes VD is enough). next time I will try to put less for 15 minutes. Propilikalo wait a little and try to smoothly let off steam, I had to quickly. opened, added mushrooms and left to infuse with the lid closed until they gathered at the table.

Girls, I am sharing my recipe for stuffed pepper. I really like him. And today I worked for him for our Mulechka. I just cooked it - delicious !!!

PEPPER STUFFED WITH RICE AND MEAT

Calorie content of pepper with sauce 100 grams = 41 kcal

For 12 medium peppers = 1 kg 300 grams (12 pieces of good size peppers just stand up to be placed in a Mulechki saucepan)
Minced meat - 200 grams,
Rice - 100 grams,
Carrots - 60 grams,
Onions - 100 grams,
Tomato paste - 3 rounded tablespoons - 150 grams,
Sugar - 1 heaped tablespoon - 15 grams,
Vegetable oil 3 tablespoons - 32 grams,
Salt to taste
Water - 1300 grams

Prepare the filling: pour over the tomato paste with hot water, add 3 tablespoons of vegetable oil, salt, sugar.
Grind the meat, mix with raw rice, add finely chopped onion to it, coarsely grated carrots, salt, pepper, mix everything well by hand and add 150 grams of pouring, mix again and taste with salt (without swallowing, of course). Fill the pepper in HALF, place while standing, tip down into Mulechka's saucepan.
Pour the rest of the filling with pepper so that the dressing covers it, but not much. If there is not enough filling, add some hot water. If minced meat remains, put pepper on top.
Turn on ND for 20 minutes. Steam - bleed ..

I apologize for asking this question here - it seems only about communication recipes. I already have MV Moulinex simple (without VD). How MV suits, but no baking - scrambled eggs or casserole - sheer troubles. I decided to buy Minute Cook, even already ordered and prepaid. And now I am tormented if I will be disappointed (although, of course, a pressure cooker is great). My husband will smash the third MV on my head.

Today, I cooked aspic from the tongue, I want to share my experience with you !!! There was an idea to make it without gelatin, in principle! She took 2 pork legs, put it on the HP for 1 hour, then put the beef tongue, spice salt, carrots, onions, and for another 1 hour on the HP. Bottom line = the film flew off the tongue lightly, the legs fell apart, laid out in portions, added canned green peas, cut carrots, boiled egg, poured strained broth (transparent turned out) and decorated curly parsley with it). It's already been an hour in the hall, I see it will freeze, I am calm, tomorrow they will take my sample. I'm glad my mulka !!!

[LECHO for the winter in MV]

I love Lecho very much and often cook it for the winter. I really like my recipe. So I adapted it to my Mulechka, rolled up 4 liters and prepared 1 liter for a festive table on the DR.

LECHO for the winter in MV

100 grams = 121 kcal
(It turns out 2.5 liters of lecho)

For 1.5 kg (15 medium pieces) bell pepper
Tomato paste - 250 grams,
Sugar - 60 grams (1/4 cup)
Salt - 1 level tablespoon,
Hot water - 800 grams,
Vegetable oil - 130 grams,
Vinegar 6% - 2 tablespoons
Garlic - 30 grams (1 large head)

Peel the pepper, cut into 4 parts, put in the Mulechki saucepan. Squeeze garlic out of the garlic press on it.
Prepare filling: tomato paste, salt, sugar, pour hot water, stir, add vegetable oil and vinegar. Pour the pepper and garlic.
Switch on MV to LP for 20 minutes. Steam - bleed.
Roll up sterile iron lids in sterile jars. (By the way, I sterilize cans in the microwave. I pour some water on the bottom and put it on full power for 1 minute). Cover the jars with lecho with a blanket until it cools. Can be prepared for food now.

[sleepyhead]

sleepyhead You are just a storehouse of yummy recipes for me))))

Do you have a recipe like lecho, only with eggplant?

[sleepyhead]

sleepyhead You are just a storehouse of yummy recipes for me))))

Do you have a recipe like lecho, only with eggplant?

I'm just going to cook "eggplant with adjika" (pepper is involved there, but ground, very tasty). I've already bought everything, only now I have a sore leg, or I'll cook it today or tomorrow - I'll unsubscribe. We need to adapt it to Mulechka (in terms of the proportions of vegetables). I have already empirically determined the mode for all such blanks - ND 20 minutes - the very THAT!