We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Coconut wings and bones are cleaned and washed well with cold water.
The vegetables are washed, cleaned and washed again.
Carrots and celery are cut into sticks a little thicker. Potatoes are cut into eight.
Connect the multicooker to the power. Pour 3 l of water into the tub.
The Boil function is set in the menu for 40 minutes.
At the beginning, boil the meat, carrots, whole onions, bay leaves and salt.
After 25 minutes, add the potatoes and rice.
In the last 5 minutes of preparation, add tarragon and tarragon vinegar.
Taste if the meat and carrots are cooked. Otherwise, set another 10 minutes on the boil program.
Taste and salt if needed.
Disconnect the device from the network.
Season the soup with sour cream diluted with warm juice and serve with your favorite greens.
Pork soup with tarragon and sour cream (delicious)
Pork soup with tarragon and sour cream from: egg, pork, potatoes, sour cream, carrot, parsnip, onion, tarragon.
- 1 or
- 300 g fresh pork
- 300 g smoked pork
- 4 potatoes
- 200 g cream
- 1 carrot
- 1 parsnip
- 1 onion
- 1 tarragon link
Method of preparation:
Cut the meat into suitable pieces and boil them in water with a pinch of salt. Remove the foam whenever needed. Add the finely chopped onion, carrot and parsnip.
When the vegetables and meat are almost cooked, add the diced potatoes. Towards the end, sink the tarragon bond, leave it for a few minutes, then remove it. Stir in the beaten cream with the egg. Let it boil for another 1-2 minutes.
Advice! Tarragon is a plant with which you can replace pepper, vinegar, and salt. You can add it to soups, salads, sauces. It is said that tarragon salad does not need vinegar or salt, having the taste of both ingredients.
Soup with vegetables and sour cream
Soup with vegetables and sour cream from: potatoes, cauliflower, bell peppers, capsicum, zucchini, onions, carrots, tomatoes, peas, celery, tomato juice, sunflower oil, tarragon, salt, dill, sour cream, yogurt.
- two potatoes
- 500 g cauliflower
- a bell pepper
- a capsicum pepper
- a zucchini
- two onions
- two carrots
- 4 tomatoes
- 100 g peas
- or celery
- 300 ml tomato juice
- 4 tablespoons sunflower oil
- a teaspoon of tarragon
- sour cream
Method of preparation:
Peel the potatoes, wash, cut into cubes and place in a bowl of cold water. Peel the carrots and celery, wash and cut into cubes.
The peppers are cleaned, washed and finely chopped or thinly sliced. The zucchini is washed, cut in half, then sliced. Peel the onions, wash and cut into quarters.
Heat the oil in a saucepan, put the sliced and diced vegetables and cook for ten minutes. Pour everything into a pot where you boil three liters of water, boil for 15 minutes, then add the peas and season.
Boil for 10 minutes, add the potatoes and cauliflower bunches, boil for another 15 minutes, then add the tomato juice.
Season if necessary and continue cooking for another ten minutes.
Serve hot or cold, sprinkled with chopped dill and tarragon, with sour cream or yogurt.
Borscht and Soups
Ramen is a Japanese specialty, it is considered one of the most nutritious and healthy soups in the world. You will find many recipes on the internet. I was a little inspired by each one. I had a good quality meat, country cock, reason for
Finely chop the onion. Wash the mushrooms and cut them into small pieces. In a non-stick pan, heat a tablespoon full of butter and lightly sauté the onion. Add the mushrooms and sauté them until they soften
It is a perfect recipe especially for the spring-summer season, when Romanian romaine lettuce appears. Here in Amman, we find it every month of the year and they are big and rich, being called rom & acircneasca salad, but it is 3
I cut the vegetables into small cubes and hardened them with a little oil until they softened. Then I added water, vegeta, salt, pepper and chopped larch leaves. When it started to boil, I put the rice and covered it with
Peel and wash the peppers, onions, carrots, potatoes and roots. Carrots and roots are given on the small grater. The leeks are cut into cubes, the onion is finely chopped, the potatoes are cut into cubes. Fry the vegetables in a pot
Because it is the season of fresh vegetables of all kinds, I chose to prepare a yellow bean soup with zucchini. Peel and wash the vegetables. In a 3 l capacity pot, fry in a little oil and add the onion.
Wash, boil the lamb, along with 2 liters of water and 2 teaspoons of salt. Bring to the boil and collect the foam. Wash, peel and finely chop the carrot. Wash and finely chop the kapia pepper, bell pepper and zucchini.
I wanted something more special and easy for the Easter holidays. I contacted the supplier and received a wonderful Bible! It's not complicated, but very tasty. We brought & icircn meat soup, leurd leaves, I assure you it was very tasty,
The meat is washed, portioned and boiled in cold water with a little salt, approx. 25 minutes on medium heat, half covered. Foam as needed. The vegetables are cleaned, washed and cut into pieces, this time. herbs
First we cut the onion into small pieces, the carrots into rounds or halves if they are thicker, the julienned pepper, then the sliced parsley root. Heat the vegetables in 2-3 tablespoons of olive oil, let them soften a little and add water. Peel a squash, grate it and slice it
Peel an onion, chop and fry in a little olive oil. Let it turn golden. Cut the mushrooms into slices and add them over the fried onion. Allow the mushrooms to penetrate, stirring occasionally until the liquid evaporates.
Peel the vegetables, wash them very well and cut them into cubes. In a 4 liter pot put 2 tablespoons of oil to heat. Heat in it onions, carrots, parsley, parsnips and celery. We harden them until they take on a little color, they turn brown. add
Peel an onion and put it in olive oil with the finely chopped bacon. Peel and finely chop the carrots. Wash, cut into small cubes the zucchini and put together with the carrots to cook with onion and bacon. Season
Wash, peel and finely chop the carrot, parsnip and parsley root. Wash and chop the kapia pepper and zucchini. Peel the onion and chop finely. Put the vegetables to boil together with the whole duck breast, salt,
Chopped onions and peppers, carrots, celery and asparagus paste on a large grater are hardened in oil, then water is added and boiled for 15 minutes. Add the diced zucchini, chopped stevia,
The mutton is boiled in slightly salted water, approx. 25 minutes, froth as needed. Meanwhile, the vegetables are cleaned, then finely chopped. Fry the chopped vegetables with a little oil and boiled meat juice for about 5 minutes,
Wash the chicken and put 2 l of water, salt and pepper in the 4.7l digital Crock-Pot slow cooker bowl. Wash, clean and finely chop the carrot, parsnip, celery, onion and bell pepper and add to the soup. It is left to cook on the function
Wash the smoked bones well and put them in a slow cooker Crock-Pot digital 4.7 l Finely chop the onion, grate it and add it together with the rice over the smoked bones to boil on the high function for 3 hours. The juice is tested
We clean and wash the vegetables, chop them into cubes and add them to the Crock-Pot. We add over them boiling water & icircn which we dissolved a little salt, so & icircnc & acirct the vessel to fill about three
Peel the potatoes, wash and cut into small cubes. Put the potatoes to boil in a liter of milk, 250 ml of water and a little salt. After boiling the potatoes, add the sour cream and pass the soup with the blender until it becomes velvety. Season the soup
Method of preparation
Pork soup with homemade noodles
Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots
Meatball soup with tarragon
First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice
Delicious Crock-Pot slow cooker recipes
A few years ago, I adopted this concept of slow cooking, and today I share with you some tasty recipes for slow cooker Crock-Pot.
Slow cooking or slow cooking involves cooking at low temperatures, the boiling point being reached after a few hours. The food is not cooked over high heat, but slowly and well, and the ingredients keep their qualities and shape better.
Both High and Low reach the same temperature, the difference being only the time required for the Crock-Pot slow cooker to reach boiling point (100 ° C).
It is known that the most delicious steaks or stews come out cooked over low heat, and the slow cooker Crock-Pot does just that.
But unlike the eye or the oven of the stove, the slow cooker must not be guarded and checked all the time so that the food does not burn or burn.
The biggest advantage of the slow cooker is that you place the ingredients (meat, vegetables, etc.), turn on the appliance by setting the cooking intensity and you do your job. You'll be back in a few hours when the food is ready.
Yes, the concept of slow cooking involves cooking food in a few hours, for example a beef or pork steak is cooked in 6-8 hours. But do not be afraid, the appliance does not consume more than an economical light bulb, so it is not more expensive than a regular consumption of gas or electricity on the stove.
Once the food is cooked, the appliance will switch to the & # 8220Keep & # 8221 function, so it will keep the food warm until serving.
Usually, if I want to prepare a steak with vegetables or some sarmale, say, I put them in the bowl in the evening, turn on the appliance and in the morning the food is ready and warm, so lunch is provided.
If I convinced you to adopt a slow cooker, I also present you some recipes successfully cooked with this wonderful appliance!
Potato soup with tarragon
The quality of vegetables is done to give taste and to keep the vitamins in the vegetables when they are cooked. That is the secret of quality!
Adrian put the vegetables in a soup directly to boil, not harden. Woe to my head if I ate such a discard. Listen, hardened vegetables! Adrian, you better cook than intoxicate the world
It is found naturally both in products obtained by exploiting animals (meat and cheese) and in many vegetable foods such as:
- fermented foods such as pickles and miso paste
- inactive yeast,
- cooked tomatoes and dried tomatoes
- mushrooms (especially shiitake)
- soy sauce
- the wine
- balsamic vinegar
- green tea
- umeboshi (Japanese plums)
Sodium monoglutamate can be bought in bags from warehouses including in Romania and is used by many Romanian and European restaurants and producers, despite the fact that this artificial form can cause neuronal disorders, so we will not use sodium monoglutamate in our preparations, and we will seek to use in foods those elements that contain umami naturally.
To create irresistible dishes, use with confidence the natural vegan umami sources listed above.
Method of preparation
First connect the Crock-Pot Express Multicooker to the mains, then select the BROWN / SAUTE program.
While the appliance is heating up, a HEAT appears on the appliance screen, and then, after the beep, the set cooking time appears. This means that the appliance has warmed up enough and you can put 3 tablespoons of oil in the bowl.
Put the pieces of meat, pre-tamponed with a dry napkin and lightly brown them on all sides, mixing with a silicone or wooden spatula.
Press the Stop button and stop the program.
Pour 2.5 L of water into the bowl and add the whole vegetables, except for the potatoes, which you washed well with a brush (you will only peel the onion).
Install the device cover and rotate it until it reaches the locking direction.
Check the steam valve, which must be closed.
Select from the menu the SOUP function, HIGH pressure and the time & ndash 40 minutes. Press the START button.
Some steam will come out when the program starts and the pressure inside the appliance stabilizes.
After the cooking time is over, an audible signal will sound and then the Multicooker Crock-Pot Express will automatically enter KEEP WARM mode.
With the help of a long spatula and a kitchen glove, turn the valve allowing the steam to be released.
When this is done, wait another 2 minutes, then open the lid.
Remove the whole vegetables with a whisk, froth the soup if necessary, then add the peeled potatoes and cut into cubes.
Refit the cover, lock and close the valve.
Set the SOUP program again, reduce the pressure to LOW and set the time & ndash 14 minutes.
After the expiration of the 14 minutes, carefully open the lid, after releasing the steam under pressure.
In a bowl, lightly beat the yolks, add the sour cream and larch.
Take 2 tablespoons of the soup with the soup and mix, then add everything to the bowl. Match the taste of salt.
Multicooker lentil soup / Lentil pressure cooker soup
Multicooker lentil soup. Andie made me super hungry with her lentil soup, and since lately I have a preference for vegan food, I also tried a variant, with what I had at home, and coconut water instead of coconut milk, for that I can't drink it empty :)) It came out very tasty and fragrant, perfect with a lot of parsley on top and toast :) And it's ready in just a few minutes, eeeh, how about that? :)
- 1 cup red lentils (180g)
- 3 carrots
- 1 red onion
- 1 parsnip
- 2 potatoes
- 1 can of whole tomatoes (400g)
- 750 ml coconut water
- 2 lg olive oil
- 1/4 lgt garlic powder
- 1/4 lgt ginger powder
- 1/2 lgt curry
- 1 lg mix of dried vegetables base for food
- salt pepper
We clean the vegetables and cut them into suitable pieces, if you don't care about the soup, cut them smaller, I passed the whole soup so I didn't cut the vegetables too nicely, small or equal :))
Heat a little brown onion / Saute in a multicooker in olive oil until it becomes translucent. Add the rest of the vegetables, coconut water (if you use coconut milk, fill with water up to 750ml of liquid) canned tomatoes, spices. Put the lid on, turn it to the Closed position, turn the pressure valve to the Closed position and set the device 8 minutes on Manual, High pressure.
After the time has expired, let the appliance release the pressure naturally for another 10 minutes (we don't do anything for it :) then place a towel on the lid and carefully turn the pressure valve to the Open position, with a spatula. We pass the soup, if you want, and we serve it hot, it is very aromatic and consistent :) Great appetite!
*More multicooker recipes find me here or on the CrockPot Romania website here. Recipe taken over and adapted by here.
Andie made me drool over her vegan lentil soup, and since I have been really craving vegan foods lately, I tried this version, with coconut water instead of milk because I don & # 8217t like the taste of it plain :)) This pressure cooker lentil soup is very tasty, packed with nutrients, perfect hot with lots of parsley and fresh toast :) And it & # 8217s also ready in minutes, eeh, what do you say about that? :)
- 1 cup of red lentils (180 g)
- 3 carrots
- 1 red onion
- 1 parsnip
- 2 potatoes
- 1 can of tomatoes (400 g)
- 750 ml coconut water
- 2 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 1/2 tsp curry
- 1 tbsp dry veggies mix & # 8211 food base
- salt, pepper
Peel and chop the veggies as you like them, if you will not blend the soup, cut them nicely and even :) Saute the onion in the olive oil on the Brown / Saute program until translucent. Add the rest of the veggies, coconut water (if you use coconut milk, add water until you reach 750ml liquid), canned tomatoes, spices.
Close the lid, rotate to Closed position, rotate the pressure valve to Closed, too, and set the pressure cooker on Manual, High pressure forum 8 min. When the time & # 8217s up, let it naturally release pressure for 10 min (that is: do nothing :), then put a cloth on the lid and carefully release the pressure valve with a spatula. Serve hot, with parsley and bread, it & # 8217s so tasty and nutritious :) Enjoy!