Lahanorizo ​​"Love from the first fork" (multicooker Toshiba RS-18NMFR)

Our juice ~ liquid with pulp, we directly blender tomatoes with skin and seeds, we never discard anything, so we have a southern

Rita, I also blended two tomatoes into a dish like that, I didn't filter anything, it's all

blended two tomatoes

Yes, I also cook everything in the summer. A blender chopper is always at hand!

Lahanorizo ​​... sounds like a song ...
And yummy ...

Ritus, thanks again for the recipe. And for the name.

Lahanorizo ​​... sounds like a song ...

I agree 100% Galya, thanks for the photo!
And we have a fever of 35 º
So we put Lahanorizo ​​straight from the refrigerator and hamster! Delicious!

35

And we have rain every day I want to see you!

And now we have a very ... rain ...
And we ate lahanorizo ​​hot.

And we have like this ... people are swimming, on the way to their beach they took off. And the guy who "caught" the wave on the board just went under the water! Mlyn ...



I think that the photo with the sea will be very relevant to the Greek dish Lahanorizo!
And it will cheer you up!

[mamusi]

mamusi, Rituel, how different our weather is (and what a sea - wow), and food (when I read about your fillings for baking, I just lick my lips) - everything in my garden grows.

[Svetlana]

SvetlanaLet Summer come sooner !!!)))

[mamusi]

mamusi, Rituyla! Thank you so much! : rose: 1This is the bomb !!!! Wow !!! soooo deliciously delicious !!! and very satisfying and somehow very aromatic, although she did not add any spices, except for salt. Well, in general, a magic dish!

Garlic 3 cloves
Green onions
Parsley
Salt (to taste)
Coriander 0.5 tsp
Ground black pepper (to taste)
Ground red pepper (chili) (to taste)

Vika! Didn't you take anything from this?
Why am I writing, many do not consider it a SPICE, because we are used to many delights now. But all this simple set gives a very tasty aroma and shades. Moreover, I cook in Olive oil. And you?
If you didn't put in the Coriander, try it next time, at least on the tip of a knife.
And the garlic itself with olive oil and parsley is such an ensemble!
This Dish ~ is just a Celebration of Taste! You're right!
I am very glad that you liked it!

[mamusi]

mamusi, Rita! Can you say a few words off topic? How do you make tomato juice for the winter? I realized that raw tomatoes are "blended", and then? Please clarify! If the topic is not allowed, can you at least in a personal? Details are desirable. How much salt and something else? How much to boil, etc.

[mamusi]

mamusi, Rit! I took garlic, green onions and black pepper, there were no greens in the house, I just forgot about coriander and chili pepper. And yes yes !!! of cooors! only on OM. I will definitely add all this and parsley next time.
Aa tomato juice .. so also tomatoes in a blender and you're done.

read in the topic about cats .. nuuuu RESPEKTISCHE !!! honestly .. take off my hat! and I didn’t save the kitty .. she’s not good. neighbor's, they didn't need it and I lost heart and she died .. more than 3 months have passed, but I can't forget her and I cry until now

I forgot about tasty food, thanks for reminding me
Delicious!!

Forgotten

: lol: Don't forget, we cook more often!
The cabbage is fresh, juicy, the peppers are gone!
Thanks for the report and kind words!

[Tomatoes take varieties Cream! And they are sweet.]

Details are desirable. How much salt and something else? How much to boil, etc.

this recipe for "tomato" we have ~ a minimum of body movements. I blender, my husband boils and rolls up the cans.
Tomatoes take varieties Cream! And they are sweet.
Consider and taste when you salt.
Slender or, mince.Pour into a large saucepan and over gas.
Put the salt for 1 s. l with a slide for 3 liters of juice. Pot 9 L, so 3 spoons per pot. While it boils, we sterilize the jars. Boil for 5 or 10 minutes and in hot jars, roll up under the lids. Turn over and cover with blankets until cool. All!
We used to cook 20 minutes now ~ no!
The husband said no more than 5 minutes!
And then the vitamins will die!

But then it's up to you ~ you are afraid ~ boil a little more. But not worth more than 20 minutes. We have no purpose to thicken it. We use it with juice with pulp. And we just drink. And in borscht, and in stuffed cabbage ... and everywhere.

[mamusi]

mamusi, and store the juice where? How does it even stand?

[Gata]

Gata, Store in a basement (not a cellar!).
It's just not heated in winter. Previously, they were stored simply on a shelf in the pantry.
Worth great!
This year, 4 banks have been delayed since the summer before last. Taste unchanged ~ eaten safely!

[mamusi]

mamusi, great, you must definitely try this year if there is a lot of tomato

[Rita]

Rita , thanks for the recipe! I honestly cooked everything for the first time as you wrote, but my cabbage was purple and the dish turned out to be an unsightly color, so I didn't even take pictures.
Somehow I didn’t like the combination of cabbage and rice. And I reduced the pungency.
But the cabbage itself, I liked it very much



Everything was crushed with a grater by Burner. The beauty of the multicolored vegetables has faded. It's overheating, isn't it?
In Ireland, white cabbage is oak, I think it could be safely brought at least half cooked separately, and then mixed with the rest of the vegetables.
With purple cabbage it was VERY tasty for me, although it did not look presentable.

I was going to cook this dish for the first time today. I have been going for a long time, but I put everything off. I took the phone to find the recipe, and just in new messages - this is it!) I hope that today nothing will stop me from preparing it at last)))

[Waist]

Waist, Natasha, good health, dear!))) With purple, I have not tried.
Wish you didn't like it with rice ...
It's soooo delicious! Maybe the day was ... uh .. bad?
Or rice or cabbage? Try again? Okay?
And the cabbage itself ~ is also Super! I love you!
Avatar, what a tender and delightful you have !!! I admire ~ I cannot take my eyes off!



Rick, Zhenya, be sure to cook! Now is the season! And pepper there red Bulgarian ...

[mamusi]

I have pepper, and in general all the ingredients, that's why I was going to make it



Delicious! And the smell ... mmm ... I set to prepare and went for a walk with the dogs. When I arrived, there was such a smell in the apartment ... I didn't expect it to be so delicious! mamusi, thanks for the recipe!

set to prepare and went for a walk with the dogs

Soul mate! We do this too. And so we have two!
Eat to your health, Zhen!

Here, too, I was going, but I put everything aside, finally my hands reached ... I did it in the evening, in the morning the whole cartoon was licked. The grandson categorically demanded another batch of "this ... as her ... tub ...". I had to do it again. We plan to experiment, add sausages (we always make a hodgepodge with sausages). And if you add smoked ribs, you should get a head off at all. Thanks a lot for the recipe!

[mamusi]

mamusi, Rita, and we have got accustomed to this recipe with millet Very often I do

demanded another batch of "this ... how her ... tub ..."

I am sincerely glad that my grandson liked the dish!)
Experiment and write to us, please. It will be very interesting!

this recipe with millet took root

It's delicious! So good to hear, Len! (We jokingly call him "LohanoPsheno")))

LohanoMillet

Exactly!

[mamusi]

mamusi, Rita, thanks for the recipe for a new dish for us!

I liked it very much, we will be friends with him, especially since so many varieties are offered in the topic!

[mamusi]

mamusi, Margarita, thanks for a new recipe for me. I liked it very much. And delicious and few calories. Now it will often appear on my desk. So far I've only cooked with rice, I'll try other options.

And here I thought, what if we take homemade frozen lecho (onions, carrots, peppers, tomatoes) as a basis? And now such prices are for the same pepper, and the chemistry is solid.

[mamusi]

mamusi,
Ritochka, I saw the discussion in another topic and was interested in what kind of new dish I missed. I've never heard such a name for a dish, so I immediately ran to you on the link.
I read the recipe and immediately remembered the dish that my mother often cooked, and I also sometimes cooked before, then somehow I forgot this dish. In our family, this dish was called Lazy cabbage rolls.
Mom cooked lazy stuffed cabbage rolls as you described. And I used to cook in the same way, and then I began to bake with cutlets in the oven.
But in our recipe, bell peppers were not added, and the products were laid out in layers - cabbage, frying with onions and carrots, rice, minced meat, rice, frying and cabbage. And also filled with tomato, spices to taste.
Now I read your recipe and so wanted to repeat it according to yours. Take it straight at night. We have stocked up a lot of cabbage, you need to use it, there are a lot of sweet peppers in the freezer too, so we finish what we have prepared today and I will try your Lahanoriza!

Ritochka, thank you for the delicious dish !!! I cooked in Element, I really liked it!

Margarita, I was sure that I said thank you, but I forgot ... I am correcting myself - thank you very much for such a wonderful recipe, I cooked it many, many times, always successfully a couple of times even with meat, very tasty.
I read here in Temko, what they did even with millet, but was it boiled beforehand? Rice cooks quickly, everything is clear with it, but how is millet?

[Cvetaal]

today I will try your Lahanoriza!

Nelichka, how?)
CvetaalThanks for the photo, and attention to the recipe! So tasty!)))

I read here in Temko, what they did even with millet, but was it boiled beforehand? Rice cooks quickly, everything is clear with it, but how is millet?

Well, I usually rinse millet for a long time (with soaking), and at the end I scald it ...
And somehow I didn't notice a strong difference in time ... True, I only cooked LohanoPsheno a couple of times.
And the cabbage was already ripe. With young cabbage, the number may not work. Delicate.
And maybe the girls will answer who often cooked with millet?

who often cooked with millet?

Girls, since I have a cast-iron saucepan, and not a multicooker, I fill up the millet, stir it, fill it with boiling water and close the lid. And it is cooked without opening for about 30 minutes. I just wash the millet, without soaking and scalding.
In my opinion, there is no big difference in time compared to rice. My millet turns out to be boiled and tender. We like

we have got accustomed to this recipe with millet

I just want to try it with millet tomorrow.
And treat our little one. He loves millet very much!
How about the proportion?



I cooked for a long time, I forgot ...
And another question: how to turn off the Heating in Toshka in advance?

another question: how to turn off the Heating in Toshka in advance?

You were not in the subject for so long that I completely forgot about Tosha.

[Tancha]

Tancha, count up ?!
What's upIzza!
And I cook for her all the time.
Rice, cottage cheese. In one day....
She doesn’t turn off my practice.
And I don't know how to remove heating.
Or does he not clean up?