Lecho (recipes) in a Panasonic multicooker

Lecho (recipes) in a Panasonic multicooker
Category: Vegetable dishes
Ingredients
Tomatoes 1 kg
Sweet pepper 2 kg
Granulated sugar 0.5 tbsp.
Vinegar (not essence) 0.5 tbsp.
Vegetable oil 0.5 tbsp.
Salt 1 tbsp l.
Cooking method

Make the proportion for yourself.
Cut the vegetables, put them in a saucepan, add all the spices, let them boil, taste them, and cook until the desired readiness, since these vegetables cook quickly and there is a danger of overcooking. After cooking, it is desirable to insist, it will be tastier when all together "make friends" with each other. This is for a multicooker. It is advisable to insist such a dish with spices, vinegar and oil for some time, it will only benefit from this to taste.
For preservation (for those who want to try).
I break the tomatoes in a mixer until puree (thick juice), pour into a saucepan + chopped pepper in large pieces + all spices + 0.5 tsp each. mustard seeds, coriander, dill, peppercorns. Let it boil, boil for 10-15 minutes, taste. salt. wait until the pepper is boiled to a damp softness (do not overcook!) and completely covered with tomato juice. Then put the lecho in a hot (boiling) form on the jars and cover with lids, leave on the lids until they cool completely.

Note
Quote from: rika on September 21, 2007, 04:01 pm
Has anyone already cooked lecho in a slow cooker? Are there interesting and delicious recipes ???

Oil gives the finished product taste and plasticity (if I may say so), vinegar taste and piquancy
If you take my recipe for canning lecho as a basis, you can cook it in a cartoon.

Every year we cook this lecho in unmeasured quantities and eaten all with a bang.

[BLITZ RECIPE LECHO IN THE MULTI-COOKER]

Unfortunately, I recently came up with compelling medical reasons for a low-calorie diet with minimal amounts of any fat, minimal salt, and no sugar, and no fried other than grilled without oil.

As I started counting each calorie and keeping a food diary, I discovered that even healthy extra virgin olive oil is so high in calories that 100 grams of it "consumes three quarters of my daily calorie intake.

And now - the thrill of invention is tricky - I had to invent a large number of completely "fat-free" methods and recipes for cooking from the most low-calorie foods possible, really tasty so much that my family voluntarily switched to this food, although at first I cooked them separately.

This is, so to speak, a lyrical digression. And the point is that without oil, vinegar and sugar, lecho can be easily made tasty and it will not lose from the lack of "plasticity".

I recently switched to a quick way to make tomato pasta sauce. I think, on its basis, you can quickly prepare a non-long-term storage lecho.

I took a can
tomatoes in their own juice, peeled them, put them in a saucepan, added
2 cloves of garlic
50 grams of dill, cilantro and purple basil leaves, chopped it all with a blender and
poured into a frying pan, where onions and bell peppers were lightly fried without oil.
I brought everything to a boil and this was the end of the preparation.
If necessary, if the juice from the can is thick enough, you can add it, and if it is very liquid, it is not worth it, you will have to evaporate the excess liquid, and the value is that all products are almost raw and give the sauce a piquant taste.
I did not add any salt or spices, the tomatoes were salted when canning, and ground fresh herbs and garlic give a strong taste - but if you wish, you can add.

The taste is very different from the sauce made with fresh tomatoes or tomato puree in Parmalat packages.

So that's it.

I suggest the following

BLITZ RECIPE LECHO IN THE MULTI-COOKER

- prepare the base of such a sauce in a blender (without onions and fried peppers, the onion can also be added to the blender),
- coarsely chop the peppers, put in a slow cooker,
- pour over the sauce and put in the baking mode for 20 minutes, then cool.

Has anyone tried to cook LECHO from the instructions for the updated multicooker? Today I decided to try it and was horrified. Here is the prescription:
Red, yellow fleshy pepper - 2000
Onions - 1000 g.
Tomato puree - 2000
Vegetable oil - 160 ml.
Salt - 2 tsp
Sugar - 4 tbsp. l.
Table vinegar 6% - 2 tbsp. l.
Black peppercorns - 1.5 tbsp. l.
Bay leaf - 1-2 pcs.
First: why is there so little salt? For 5 kilos of ingredients, 2 teaspoons
Secondly: this amount, in the end, did not even fit into a 6-liter Unit (I had to not add half a liter of tomato puree). How would it fit in a multicooker?

Well, here only one explanation comes to mind - in the recipe of Panasonic, something is clearly confused in the same way as it was in the recipes for the Panasonic 253 bread maker. nerves and translated products!

Of course, a very large number of ingredients for a multicooker.
For several years now I have been preparing lecho according to a worked-out recipe. Mine like it.

1.5 kg of tomatoes
1.5 kg sweet pepper
0.5 kg of onions
100 g of vegetable oil
100 grams of sugar
1 tbsp. l. salt
60 gr 6% vinegar
1-2 carrots (optional)
5-6 pieces of black peppercorns
other spices to taste.

Once I tried to cook lecho in a slow cooker - I didn't like it, for a very long time, I cooked it on the stove. And to cook with an open lid in a slow cooker - I see no point. In general, I think that lecho in a slow cooker can be done in very small portions and not for preservation, but immediately eat it.

For several years now I have been preparing lecho according to a worked-out recipe. Mine like it.

Tell us how to cook on the stove? How long and how to cut the food?

For several years now I have been preparing lecho according to a worked-out recipe.

Can i ask you? How long does it take to cook and in what order should the ingredients be added? Forgive me, stupid. I would also like to know how many cans are obtained from this amount? And about carrots, if you add it, do you need to fry it first or is everything laid together? Thank you in advance.

Tell us how to cook on the stove? How long and how to cut the food?

Scald the tomatoes with boiling water and peel them off. Tomatoes can be chopped in a blender, skipped through a meat grinder, or simply chopped finely. Cut the onion into half rings. And peel the Bulgarian pepper from seeds and cut into thin long strips. Grate the carrots on a coarse grater, you can also add finely chopped garlic - but this is to taste. Put all the ingredients in a large saucepan and cook over medium heat, stirring occasionally (so that nothing burns on the bottom). Cook for about an hour, but, of course, you need to try. At the same time add salt or sugar if needed. And towards the end of cooking, I throw several bay leaves, a little red pepper and ground coriander into the lecho. Then I take out the bay leaves. And I pour hot lecho into sterilized jars and tighten the lids.
Turn the jars onto the lids until they cool completely. Store in a refrigerator or cool place.
Tasty and like a cold appetizer, which is not a shame to put on the table. And as a vegetable addition to soups and borscht.

Can i ask you? How long does it take to cook and in what order to lay the ingredients. Excuse me: red: goofy. I would also like to know how many cans are obtained from this amount.And about carrots, if you add it, do you need to fry it first or everything is laid together. Thanks in advance.

I throw in the ingredients all at once and I don't fry anything. From the above amount of products (I just cooked it the day before yesterday), three cans of 800g and one 600g, that is, about three liters, turned out.

And I decided to make it according to my own multicooker recipe, but reducing it by half, and put 1 tbsp of salt. spoon. She did not fry anything and simmer in a multo for 1.5 hours. Everything worked out great. Three cans of 0.75 each came out and another bowl for taking a sample. I made the previous batch in a pressure cooker. I set the time to 20 minutes and it turned out to be too much. The pepper is overcooked. It will be enough for 10 minutes under pressure (if for a full pan).