Multicooker Philips HD3060 / 03 Avance Collection

Then I cooked lentil soup with smoked chicken, delicious here

Ira, I almost rushed into the kitchen for a spoon, well, what is it!

[sveta-Lana]

sveta-Lana, Svetlana, write how you make sour cream

[Svetlana]

Svetlana, though I don't sveta, but I can also say how Look here, it's just very

Homemade sour cream (Linadoc)

[vernisag]

vernisagwhat a good recipe! Thank you, Irochka. I will do it. I need a low fat one.

And I again took out the film, brushed the dust off it and baked bread yesterday

Well, give it, and he is on my table, this is the only just a slow cooker that I use all the time, otherwise more and more soon (Cuckoos, yes Boryusik)

Devuli, I take such milk, regularly!) I pour it into a bowl and after 1.5 days the gorgeous yogurt is ready, it turns sour purely by myself. I put Warm up for 1 hour. Voila ~ gorgeous tender cottage cheese!))) Always ...

Added Wednesday 26 Oct 2016 11:57

this is the only

... And my favorite is ...

Before the sanctions, she used only Finnish milk Valio. Now, under Peter, they began to produce milk under their control. Now I buy it. They don't make sour cream and butter. I miss their low fat cheese and butter. Although, of course, all this can be bought from those who carry from the Finnish.

[$ vetLana]

$ vetLana, oh yes, I don't have enough Valio oil either.

Devuli, I take such milk regularly!)

I've been thinking for a long time if someone would open the "Breadmaker Recommends" Temka, where they would leave reviews and photos about their favorite products from the stores. Sometimes you go into the store and you are lost what exactly to choose

[Sedne]

Sedne, I have not found him a replacement. And you?

[Natalia]

..... ran away

Natalia, Your mistake is that they did not let the milk sour to yogurt.
That is, it was necessary to simply leave the milk with sour cream in the container and let it curd, and then make cottage cheese.
Here is a gorgeous recipe for cottage cheese, I always use it, the cottage cheese is very tasty.

Natural curd from sour milk (Omela)

By the way, I made this cottage cheese in Phillips.

Girls, sour cream it is made elementary: cream 10% (good) 500 ml + 1-2 tablespoons of sour cream, in a cartoon any for 35-40 gr. in 5 hours it will be ready, maybe even earlier, you need to follow.
Or do it with the sourdough leaven, there according to the instructions.

[Larssevsk]

Larssevsk, there is such a topic about seasonings

[Larissa]

I also lack Valio oil.

And somehow I tried it for a long time .... hmm, I didn't like it at all.

Added Wednesday 26 Oct 2016 12:45 PM

would someone open Temka

Larissa, there is a theme "It's delicious" or something like that .... there we share delicious)

there we share delicious)

Apparently, for a long time nothing tasty appeared on the shelves

for a long time nothing tasty appeared on the shelves

Apparently

[RepeShock]

RepeShock, Ira, what kind of oil would you recommend? I need it for the cream.

Well, give it, and it is on my table, this is the only just a slow cooker, which I use all the time, otherwise it’s more and more soon (Cuckoos, yes Boryusik)

And I have nowhere to put, the kitchen is small, a lot of cartoons. They stand constantly, only the stadler and the cuckoo, I don't move them, and I drag the rest according to my mood, I put them on the stove covered with a mat.
And in general, I don’t know what to cook in it. I don’t cook porridge, we don’t eat them (or very rarely), we don’t eat eggs either, buckwheat rice, the stadler will cook me perfectly, sensory programs do the best with this. The cuckoo will put out the meat, under pressure. And why should I cook in this kazyulka? Small pastries, if only a couple of servings of soup. Yes, and now I cook very little vapcha.
Here, honey manna was baked yesterday, little mannequin. She blushed the top of her head in the airfryer.

[vernisag]

vernisag, Ir, and potatoes with herbs? I love.

what oil would you recommend? I need it for the cream.

Svetochka, I buy from local producers.
I can't advise, especially for a cream, I don't make a cream

Ir, and potatoes with herbs?

Grisha potatoes I'll go to the stadler and throw a couple of them, the herring disappears in the refrigerator
It is better to cook potatoes in a large bowl, even a couple of them. The diameter of the bottom is large and it will fried better, baking program 20-25 minutes and ready.

Svetlana, write how you make sour cream

the girls have already written, but I think you can't spoil the porridge with butter ..
I do this: I take 2 sachets of 10% cream, 200 ml each, pour it into a phylen bowl, add 2 tbsp. sour cream and stir thoroughly with a silicone whisk, cover with foil, close the lid and put on Yogurt for 6 hours, but it will be ready in 5 hours, put it in a glass jar and put it in the refrigerator,
it turns out a half liter jar of good, thick sour cream, I really like
though it's not as thick as in the Linadoc recipe, I don't cut it with a knife
I just put it right now, tomorrow, if I don’t forget, I’ll take a picture and show what happened

[sveta-Lana]

Grisha potatoes I'll go to the stadler and throw a couple of them, the herring disappears in the refrigerator
It is better to cook potatoes in a large bowl, even a couple of them. The diameter of the bottom is large and it will fried better, baking program 20-25 minutes and ready.

And I'm training to make RESHTI potato cake in Philips, from 550g of potatoes
I liked the taste, the dish consists of potatoes, salt, pepper and vegetable oil, that is, very budgetary.
While I made 130 ℃ on OMLETTE, I will work out the recipe unambiguously, since less oil is needed than when frying in a pan, well, turning in a bowl is safer than in a heavy cast-iron pan.

Added Wednesday 26 Oct 2016 05:12 PM

sveta-Lana,
Thanks for the sour cream recipe, I wrote off the words.

[sveta-Lana]

sveta-Lana, I also bought 10%, I have already delivered. And why cover with foil?

[$ vetLana]

$ vetLana, just in case, so that the lid does not drip

Added on Wednesday 26 Oct 2016 7:04 PM

I did it in glasses for the first time, then I wanted more, and did it in a bowl, it turned out to be watery, then I began to cover it with foil and the sour cream began to turn out thicker.
maybe not because of this, but began to close

[sveta-Lana]

sveta-Lana,
I have a large broth bowl, I'll try to make it in it.
And let yourself stand in water for 6 hours.

[brendabaker]

brendabaker, i prefer to keep 5 hours,
when it is 6 hours small grains appear for some reason
I got such sour cream, I don't cut it with a knife, but the spoon is worth

Added Thursday, October 27, 2016 09:35 AM

And I bake all the potatoes, it's delicious, I can't play enough

[brendabaker]

brendabaker, Oksana, share the last portion! I want this for dinner, did you add an egg? Please tell us more

And I bake all the potatoes

beautyaa

[Jiri]

Jiri,
Ira, the recipe is still unfinished.
She had 3 large catrofelins, with a total weight of 0.5 kg. and 1 sausage.
I poured 2 tbsp. l. vegetable oil and included OMELET, 160 ℃, default time.
They peeled the potatoes, took the first one and cut them into the thinnest circles, laid them on the bottom of the bowl like shingles.
Top with salt, pepper, dry dill.
On top of a sausage floor, also in circles.
And the mode itself works and works, the lid is open.
I cut the second cartlefeline and repeat the process.
Salt and pepper again, on top of the remaining half of the sausage.
On top of the third kartlfelin, this is the last layer
, top with salt, pepper and dill.
Shkvorchit already decently, the regime has almost worked.
I add 3 tbsp. l. hot water,
I put OMLETTE 130 ℃ for 20-30 minutes (I don't remember turning it on before, I was guided by the smell. I closed the lid.
I came up to the smell, looked, already grabbed my potatoes well on the sides and bottom,
turned it over onto a regular plate, and from the plate back into the bowl without adding oil.
It turned over not very neatly, but then everything went right in the bowl by itself. I slightly crushed and smoothed the top
Omelet 140 ℃, 20 minutes with the lid open.
Inside it turned out like mashed potatoes, very tender and rosy crust.
If I guess how to do it all without juggling the temperatures, then I'll post it with a recipe.
Apart from potatoes and sausages, there is nothing there, but tasty and satisfying.

Added Thursday, October 27, 2016 12:22 PM

At Donna Rosa, I found the KUGEL dish, so I'm trying to make myself a Kugel in a slow cooker.
That is, next time I will do on melted pork fat, in layers,
Thin circles of potatoes
The thinnest half-rings of an onion,
Cracklings...

next time I will do on melted pork fat, in layers,
Thin circles of potatoes
The thinnest half-rings of an onion,
Cracklings...

Uuuuuuu !!!!! Nyayayamka! I want it too!

[Oksana]

Oksana, you can sprinkle the layers with cheese, the cheese will hold the casserole so that it does not fall apart

Potato casserole with sausage (Multicooker Stadler Form) (vernisag)

This is how it is still possible, with grated potatoes it is possible without meat, just potatoes and cheese.

Potato casserole in Cuckoo 1051 (vernisag)

[vernisag]

vernisag,
Ira, the cost of my casserole is 30-40 rubles, (and our cheese is quite good, it costs 170-190 rubles per 150 grams, that is, like 350-400g of turkey breast fillet)

Ah, well, I don't count the cost of food ... I just ate a child and not snort

[vernisag]

vernisag, Irish, thank you tremendous for the links - looked, such yummy !! Just how I love !! I will definitely cook it - there is always something meat left, and a piece of cheese is lying around, so now put in good hands in a delicious casserole. I completely forgot about this case, but it’s delicious like a Grand Merci

[Natalia]

To health Natalia
And the cheese can be replaced with an egg, beat it a little with a fork with a spoonful of sour cream or milk, so it will be more budgetary. You just need to glue the casserole with something, after all, the Schaub did not fall apart

[Irina]

Irina, yeah, yeah, eggs with sour cream or milk are always

It's just that sometimes the cheese remains - well, neither there nor here: it is inconvenient to cut, and another piece has already been bought. Here I usually freeze it, I successfully forget it, and then, six months later, I remember, look, smell ... and throw it away. And here I will attach it as needed, because all the other ingredients are always in stock!

I prefer to keep it for 5 hours, when it's 6 hours small grains appear for some reason

My sour cream stood on yoghurt for 4.5 hours, grains appeared, pulled out of the multi. Today I tried it - sour cream with grains. You need to keep less in the CF.
How to determine the readiness of sour cream?

sour cream with grains.

Stir and it will be smooth. Powdered milk, probably ...
I kind of cooked for 3-3.5 or 4 hours, then in the refrigerator it comes to the desired consistency.

I have grains if it costs 6 hours, so I keep it for 5 hours

I kind of cooked for 3-3.5 or 4 hours

It looks like this time is enough. Did you pour the cream into the bowl?

Added Thursday, October 27, 2016 3:23 PM

I have grains appear if it costs 6 hours, so I keep it for 5 hours

I also thought to keep 5 hours, but 4 would be enough for me.
Well, this is my first experience, we will improve in making sour cream

Did you pour the cream into the bowl?

No, I don’t cook in a bowl, it’s dangerous, it’s more difficult to make a bowl sterile. I cook in a jar, scald with boiling water and put either in a yogurt maker or in a cuckoo. Multicooker kuku, very well keeps the temperature on the yogurt program. I bought all sorts of jars for 0.25 and 0.5 liters and for 0.7 and liter I have (both glass and plastic are good)
In yogurt makers, I like to do it more, there is no need to pour water. In a slow cooker, for better heat distribution, you need to pour water, at least up to half the jars.

🔗
And we have somehow become unreliable with milk, I don't even know whether to make sour cream.
I would just * House in the village *, bought, and now I'm afraid.

[vernisag]

vernisag, Irish, sorry, that's not the point, I don't pour water into Kuku at all, I put a plate for steaming and there are already jars of yogurt on it ..., and yes, yogurt comes out best in Kuku ...

I don’t pour water into Kuku at all, I put a steaming plate and jars of yogurt are already on it ...

Yeah? And I even didn’t think of that. Thank you Galinka, I will definitely try

Added on Thursday, October 27, 2016 4:09 pm

🔗

Horror

🔗And we have somehow become unreliable with milk, I don't even know if it's worth making sour cream. I would just * House in the village *, bought, and now I'm afraid.

X5 Retail Group stressed that they made an exception for UHT and baked milk, fermented baked milk and butter, because they have undergone high-temperature processing, in which the FMD virus is destroyed.

🔗
And we have somehow become unreliable with milk, I don't even know whether to make sour cream.
I would just * House in the village *, bought, and now I'm afraid.

And today I bought two boxes of cream in Lenta `` House in the Country '' and what should I throw away now, and why were they not removed from sale either? Or are they not made of milk ...?

[Lagri]

Lagri, ultra-pasteurized cream?

And here, in Pyaterochka, indeed, a few days ago there was no milk on sale * House in the village *, but I thought that everyone was bought up.

[Svetlana]

Svetlana, sterilized cream.

from September 29, and I heard on TV that they are seizing products from October 1. It seems that my cream does not fall in that time period ... my husband drank coffee with this cream, but then I had not heard this news yet. And they also said in the news that they did not find FMD in the products themselves.
Oksana, I agree, maybe I'll throw them out.