The Ninja family of kitchen appliances

And if not, then it does not redeem the whispers.

redeems, you need to write to them

I called in whispers when the grill had not yet appeared on Amazon, but was on the office site in England. They said that if there is no delivery from this site to Germany, then they will not be able to redeem. At that time, they were not delivering from the office of the site to Germany. Only in England.
And so the whispers will redeem without any problems even from where if there is a delivery to Germany. Since they have a warehouse there

redeems, you need to write to them

They do not have this store on the list ... Galya Marlanka called them, they said we will not redeem ...

[Helen]

Well, that's Helen, confirmed



Girls, can I stuff my meat into recipes too? Or is there already something like that?

And Sveta wrote that they seemed to agree

And Sveta wrote that they seemed to agree

through Ukraine ...

[Irina S]

Turkey Hearts in the Grill

Irina S, Irish, and what did you pickle the hearts in?

[caprice23]

caprice23, bring your gorgeous meat into the recipes, because there is an algorithm, and the result is excellent!

Girls, today I made shrimp, compared two programs and where is better.
Grilled on skewers


And in a crispy saucepan on the airfryer program.

It's on a plate for comparison

It turned out tastier for us in the pan, they were juicier and better cleaned.
Although shrimp are good in all kinds.

And I boiled vegetables for a salad at a pressure of 10 minutes
She poured a glass of water, put a casserole with vegetables, pressure high for 10 minutes. the very vegetables turned out, not overcooked and not damp inside.

[Lerele]

Lerele, without water, for a couple?

[Rada-dms]

Rada-dms, her with water, I poured a glass of water, put a saucepan on top and put pressure on for 10 minutes. I'll go and fix it, I wrote indistinctly

Girls, please tell me, does the grill make the same noise on the grill and air fryer programs?
I can't understand what is the difference between work. The grill has only Ten and that's it. That is, the modes differ only in temperature and food inserts (grill or crispy saucepan)? Or is there another fan? I didn't find him ...

[Irina S]

Irina S, Irish, and what did you pickle the hearts in?

In onions and various spices. The main thing in the marinade for hearts is a lot of onions. This is for my taste.

Nadyush, in a year or two we will buy a new model already with a dehydrator

Like iPhones



I left you a little bit. My granddaughter was born and the watchdog and I controlled the process. Tired. Yesterday I had a laundry at home, and today I finally returned to the galley. Cooked chicken broth from wings in Fudik - 20 min. on HI.
I made stuffed peppers with round rice, carrots, onions, tomatoes and tomato paste. Chopped vegetables in a Ninja blender. I cooked first on HI pressure - 8 minutes, then 10 minutes on deep-frying mode at T 180 *. Very tasty with sour cream. Rice in the filling should be cooked until cooked, and not as in the traditional method in a saucepan on the stove.
And lastly, I heated the milk at a pressure of LO - 1 hour and on heating until steam was released independently.
Very convenient to have an extra pot and lid

[Irina S]

Irina S, congratulations on your granddaughter!
Exactly, you need to make peppers, I missed them.
Thanks again for the idea with hearts, I will do it on arrival.

I had a granddaughter

Irish, congratulations

Rice in the filling should be boiled until tender, and not as in the traditional method in a saucepan on the stove.

I also made peppers, but added dry uncooked buckwheat to the minced meat. I can't have rice, but buckwheat was infused and no worse than rice, no one noticed.

I had a granddaughter

Congratulations!!!!

Girls, thanks for the congratulations!

[Irina S]

Irina S, Irochka, congratulations on your granddaughter !!!

Svetik, well, let's talk about barbecue - I'm waiting in the morning, pickled

Merry Christmas everyone !!! How much they have prepared, wrote, I will read. Yesterday I was all away. I cooked pork neck shashlik and smelt in the Grill. Shish kebab marinated according to Lazerson's recipes (5 different marinades). The main ingredient everywhere is vegetable oil. Oil is a good conductor of spices. I am quoting Lazerson). The pieces of meat were strung on wooden skewers. The grill together with the grill grate was heated on Air Fry, T-240 *. Cooked for 14 to 17 minutes, did not turn over. Everyone liked the barbecue very much.



Now I am writing from an iPhone, later I will give a normal link to the marinades. On YouTube the video is called “5 ways to marinate a kebab”

Everyone liked the barbecue very much.

Thank you dear
And I marinated a scapula in kefir, it's dry, though I didn't set the temperature so high.
I'll try a higher temperature today

[helenanik]

Smelt did not have time to take a beautiful picture, it was torn)). I overdried it a little, baked it in the Grill for 15 minutes at T-210 *, AirFry. 10 minutes would be enough. Top with olive oil, salt and pepper.



helenanik, Lenus, I have rather big pieces of meat. As if fried on the grill.

I have rather big pieces of meat.

Light, I'm not small either, I think it's all about the neck and temperature

And I don’t salt the barbecue when pickling, because salt draws out juices, I read smart cooks)), I salt just before frying.

[Irina S]

Irina S, congratulations on the honorable and responsible status Grandmother

And I also don't salt the barbecue when pickling, because salt draws out juices, I read smart cooks)), I salt it just before frying.

Sveta, and I'm salt .. Stalik Khankishiev also said that we need to salt the meat all at once, and it tastes better for us, I tried it before cooking, salt separately, meat too. Well, this is for our taste.

I made frozen stuffed peppers today. The meat used a turkey thigh, the rice is lightly cooked. I added thyme to the minced meat (I love it especially with poultry), salt, pepper, Italian seasoning with sun-dried tomatoes. Poured the peppers with her tomato sauce and added 2 tablespoons of Sour Cream. Plus spicy tomatoes in Korean, I dry them and add them to the dishes.

Dill husband cut and freeze, therefore with sticks)

I put it on Pressure on Low, for 20 minutes, I thought that the peppers were frozen and pre-blanched, and on High everything would break into trash.
But, it turns out there are subtleties))), before the countdown began, about 40 minutes there was a running screen on the scoreboard and the pan released a little pressure, it was already getting ready!
Next time I will reduce the mode to 10-15 minutes, because it has already worked out a lot in time, I did not know that she was already cooking before the set time.


Very tasty, and the saucepan is super !!!

[Jouravl]

Jouravl, you can't keep up
I just bought shrimp, but here it is such beauty and deliciousness !!
I very much respect stuffed peppers, while in my cousin the most delicious is when they are baked.
But in ours you can brown it later, and it's great !!

[Jouravl]

Jouravlyou can't keep up
I just bought shrimp, but here it is such beauty and deliciousness !!
I very much respect stuffed peppers, while in my cousin the most delicious is when they are baked.
But in ours you can brown it later, and it's great !!

Irish, I wanted to do this, but there was a pepper on the edge, I was afraid that it would fall apart)))
Next time I'll bet on Aero.

[Irina S]

Irina S,

I also stuffed pepper yesterday. I didn't boil the rice beforehand. In ten minutes under pressure, everything was perfectly prepared. But I had a basmati, and a round arborio, yes, I must at least steam it ...

I bought myself a new toy.

The quality, as always, made me happy. Stainless steel and black plastic in the style of the 500th foodik and grill.
Thick glass.

Ingredients can be added without removing the lid, unlike my Morphy Richards Total Control that passed away last week.
Another plus - apart from the preset programs, the cooking time and the degree of grinding can be adjusted manually.
Nice solid thing!

[Velma]

It turned out a lot of sauce, but the pepper did not fall apart))) Korean tomatoes (thanks to Marina for her recipe) add spice and piquancy.





Velma, is this a soup cooker? Very high quality, congratulations on your purchase!

[Velma]

Velma, congratulations, I have been looking at her for 2 months, until I figured out what she was to me. Cook, maybe I would like to join and buy a soup cooker)

And my shrimps are ready according to Olin
recipe

[Lerele]

Lerele, Irish, beautiful shrimp, already peeled! Delight!
By the way, they have a lot of collagen, well, protein - of course!
Delicious!

[Jouravl]

Jouravl, yeah, I put them next to me and there are few seeds left.
I bought specially cleaned ones, I don't like to clean them

[Svetik]

Everyone liked the barbecue very much.

Svetik, thanks, I did it at 240 degrees, it turned out well, but next time only the neck - a little fat was not enough
5 ways in text version:

🔗

Ingredients:

Pork neck
Vegetable oil
Onion

Method 1:

Soy sauce
Sweet Chinese sauce
Hot pepper
Sesame oil
Dry garlic
Bell pepper

Method 2:

Oregano
Black pepper
White wine

Method 3:

Tomato juice
Worcester sauce
Dry garlic

Method 4:

Onion
Water
Black pepper
White wine

Method 5:

Zira
Dry garlic
Hot pepper
Sugar

Lenochka, that's how I marinated). I still can't get to the computer.

[Cvetaal]

Cvetaal, Svetochka, the barbecue looks like the best Georgian restaurant! I just wanted to put two shampoos into my plate at once!
It seems that I also have an insert for kebabs, before leaving, a large package arrived, which was not there, I did not even have time to consider everything properly.



So in the nearest future your barbecue is among the first courses.



Velma, with a new toy! I will wait for reports, I select equipment for my son. I have TM 5 and MyCook, in different places, I use it most often for soups and sauces, as well as cook blanks - mashed potatoes and ketchups.

[Rada-dms]

Rada-dms, Olya, what a wealth, perfectly prepared, come back as soon as possible and wait for new recipes
And I rummaged in the bins and found a deep fryer and a double boiler from an old set of pots, they fit perfectly
Deep fryer

Double boiler

I'm also waiting for a set with Ali, if only I was not mistaken with the size

[Rada-dms]

Rada-dms, Olya, I also strung bamboo skewers into the grill, but I don't have the checkerboard inserts yet. I started disposing of the leftovers. A casserole of boiled potatoes and baked vegetables (zucchini, eggplant, bell pepper, celery, tomatoes, quince) under a cheese crust. All the vegetables were crushed with a crush, added 2 tbsp. l. flour, 3 proteins (left over from ice cream), 100 ml of heavy cream, salt, pepper. I put everything in a baking sheet, grated cheese on top. Grill. Bake. T-180, 15 minutes. She put the baking sheet on the cold grill.

[Cvetaal]

Cvetaal, more and more I fall in love with the grill after your masterpieces!

[Rada-dms]

Rada-dms, wow, you are so rich !!
And I wanted to order this one for myself, the little red one, but it's over, not yet.
We still need to joke on our ebee, I looked at the European niji site.

Girls, thanks! Olya, what masterpieces? Well I say: "disposal" :)

[Cvetaal]

Cvetaal, Velma, Jouravl, Thank you for your congratulations!



Today I received a grill sheet. Thin, of course, but the HIGH grilled liver was fine.

[Irina S]

Irina Slooks just like foie gras!

[Irina S]

Irina Slooks just like foie gras!

chicken, but also cirrhotic.
Grilled, it turned out better than deep fat

[Irina S]

Irina SIrina, you seem to have had a ninja air fryer. Do you remember, by chance, what diameter was the grill stand (or plate?)? Will it fit our grill? I like that she is on her feet.
This one
🔗

[Velma]

Velma, I don't remember the exact size, but it will definitely fit.
I can check tomorrow.

To me on "you"

[Irina S]

Irina SIf it's not difficult, because you don't want too small either .. Thank you

[Velma]

Velma, I will also check if the legs can be ripped off. she has silicone legs, which means only up to 230 *

did it at 240 degrees, it turned out well, but next time only the neck - a little fat was not enough

Flax, I made a loin on the bone and a kebab from the neck at 260 degrees. Temperature controlled up to medium. In general, I realized that barbecue is an individual matter. Guests came - and fried with them: someone at 240 degrees, someone at 260, and they did it at 265 degrees. It turns out very conveniently.
Loin marinated according to this recipe Fried pork loin (julia007)


But she fried it our way, in Ninze style: I put the meat with a thermometer on a heated grill stand and fried until the desired temperature was reached. Then for 5-10 minutes in foil. I didn’t take pictures (I didn’t guess it).