Multicooker-pressure cooker Moulinex Minute Cook CE4000

today cooked zucchini caviar in a cartoon

The sliced ​​zucchini were frozen, taking them out of the freezer, I figured out how to defrost them, and as a result, I put them in a saucepan and turned them on for Frying.
The cartoon began to warm up, the zucchini melted, the resulting water was drained, added 1 tbsp. rast. butter, followed by grated carrots and bell peppers (also cut and frozen). For 8 minutes it was cooking on the Toasting mode, salt and pepper, added 1 tsp. tomato paste and ground tomatoes + sweet pepper on a blender (a bag of homemade preparations, again from the freezer), mixed, covered with a lid and cooked for another 7-10 minutes on Frying, periodically opening and stirring.
It turned out very tasty, just such summer caviar
And what I liked was that the zucchini did not crumble, but remained cubes as I love

Good evening!
My friend treated me to a pumpkin, but I didn't want to run to the store for milk, so she decided to cook Pumpkin porridge with millet in dry milk in her Mule (as I christened her). Even with milk powder it turned out delicious. I am writing a recipe, maybe someone will come in handy:

PUMPKIN porridge with millet and dry milk
100 grams = 95 kcal

Pumpkin - 400 grams,
Millet - 1 glass - 180 grams,
Water - 2.5 cups -500 grams,
Powdered milk - 10 grams,
Sugar - 3 tbsp. l - 34 grams,
Salt to taste
Butter - 26 grams

Cut the pumpkin into small cubes, put in a MV, add washed millet, water, milk powder, sugar and salt. Mix. Switch on MV on VD for 15 minutes. Then she stood on the "Podogrev" for 1 hour. When transferring from MB I added butter.

girls tell me please, we bought a multicooker, which I am immensely happy about, I cooked the first borscht, but for some reason the taste is a special teflon or plastic, is this temporary, since I cooked for the first time? who remembers how the dishes came out the first time?

I have very fresh impressions. I bought my Mulechka on January 6 this year. And the first thing that I cooked was borscht. There was no off-flavor. There was a great borscht. But there was a smell from the lid. The girls in the subject wrote that it was because of the tomato. Then, when I cooked other dishes, this smell disappeared. I haven't cooked anything with tomato yet. I repeat once again that the smell was only from the lid, not from the borscht.

Tell me, on what mode and how long to cook mashed potatoes?

potatoes, potatoes are different, but I think 20 minutes for nd will be enough or 12-15 for vd. Just don't push in it, right?

if you are not sure that the potatoes are boiled varieties, then increase the time a little ...

[ladies]

Dear ladies , help please ... Recently became the owner of Moulinex Minute Cook CE400032. I noticed your site and was very happy, because I will not have to learn to cook from my mistakes, but taking into account other people's experience, for which I would like to thank you all. I myself would, well, not. So, everything was fine until one wonderful moment, until I noticed that water was flowing at the base of valve 1a (Fig. 1). Previously, I did not notice it, but now I notice it, because when it comes out, due to the fact that the lid is hot, the hiss begins, the water evaporates. Water flows not through the gap marked in yellow, but through the one marked in red. And not a single drop ... Especially noticeable at high pressure. It feels like excess pressure is not coming out through the valve. Can you tell me what? To carry to repair under warranty, or is it so for many, or it is magically tightened up. Thanks in advance for the advice.

[Genotype]

Genotype

Welcome to our Temka! Although I'm here recently, I'm sure. what a long time.
I want to say that water sometimes appears under the working valve in this place. But not always and very little.
And here is what is written in the instructions. I immediately noticed this when I cleaned the instructions. Item 4, page 6
- "At first, when cooking with a multicooker, small puffs of steam may burst near the pressure level indicator or O-ring. This phenomenon occurs exclusively when the pressure rises and is normal."
- "In addition, it is normal to release a small amount of steam from the working valve (1a) during cooking, since this is a safety valve. "

But if there is a lot of water, I think it is better to call the service center and find out if this is possible.

[Genotype]

Genotype

Here you also recently purchased a multicooker. Please tell me you service valve fuse 1f removed? I twisted and pulled it, I still can't take it off. How, then, to clean it?

[sleepyhead]

sleepyhead,
I've already forgotten what this f1 valve is, but I think I know what you are talking about. It turned out that the instructions say about the valve of the old modification, and the new one is small and cannot be removed. Now I will try to find pictures in the subject. Yeah, I found it - I had exactly the same question

This is an old valve, it is removable
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.0

It's new, it doesn't come off
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.0

Thank you. I asked about this valve. And there, in the second photo, next to the valve v 1 f on the right, the pressure indicator valve is disassembled. Is it also necessary to clean it?

Now I tried it - the pressure indicator valve cannot be pulled out either. Only the nut must be unscrewed. This, apparently, should be done when it becomes clogged with porridge or something else. But how do you know when it gets clogged? Then why won't the MV turn on?

And another question. The instructions say that you need to store MV with the lid open. This is in what sense with an open - not latched or even a separate cover to put? How do you store?

Oh, it got to how the pressure indicator valve was pulled out. It is necessary to remove the silicone gasket and shake out this valve from the front side of the cover. Now the only question is how do you know when the valves are clogged?

[sleepyhead]

sleepyhead,
Don't pull it out. It was my husband and I then tried to find at least something removable, and then he hardly disassembled it - I did not have enough strength It seems that nothing has clogged since the summer I just store it with an open lid and without a top valve (he lives separately, with spoons)

I have very fresh impressions. I bought my Mulechka on January 6 this year. And the first thing that I cooked was borsch. There was no off-flavor. There was a great borscht. But there was a smell from the lid. The girls in the subject wrote that it was because of the tomato. Then, when I cooked other dishes, this smell disappeared. I haven't cooked anything with tomato yet. I repeat once again that the smell was only from the lid, not from the borscht.

Thank you sonnyka, I decided to rinse it in a weak solution with vinegar, now I will cook the second course, I hope there will be a special taste, either Teflon or rubber will not be there, wondering if someone else has come across this?

[ladies]

Dear ladies , help me please...

) I'll go and examine my lid, there is a gap, then everything is fine ... just, it drops the excess. This pan has 7 degrees of protection, this is, apparently, some of them ...

The publication of the book "100 easy recipes" continues
There are already 50 of them in a readable form, the holidays prevented us from making them faster
The forum does not allow publishing the link in any form. Therefore, those who wish can ask for it in a personal note, or the moderators can get it there and publish it.
All with the past and coming real New Year!

recently became the owner of a mule ... it's just super ... for the short time that I have it, I use it as much as I can)))
did pilaf today ...I very much doubted the cooking time, but my fears were not confirmed ... and everything turned out just fine !!!

I have long dreamed of cooking a fish with soft bones, as my mom did. But it takes a long time to cook in the oven, but now my dream has come true. Cooked in a slow cooker. I used my own proportions, but in time I was guided by the posts of girls from our topic, slightly increasing the time. I am writing a detailed recipe, maybe someone will come in handy. The fish turned out - SUPER! They ate with the bones, like canned food.

FISH IN TOMATO WITH SOFT SEEDS in MB
100 grams = 92 kcal

Fish (I have a silver carp) - 1100 grams,
Carrots - 185 grams
Onions - 170 grams,
Vegetable oil - 65 grams,

Fill:
Hot water - 700 grams,
Tomato - 6 tbsp. l. (or to taste) - 180 grams,
Sugar - 1.5 tsp. - 7.5 grams,
Salt - 2-3 tsp (try salt pouring)

Cut carrots into slices, onions into half rings. Fish in regular pieces. Switch on the MV on “Browning” and brown the fish a little. Then lay in layers - fish, onions with carrots, fish, onions with carrots. Fill with filling, so as to cover the fish. Switch on MV on VD for 2.5 hours. She didn't let off steam, came out in half an hour.

[Soup-HARCHO in MV]

I love Soup-Kharcho very much. I decided to cook in MV. I used the recipe I usually use for cooking. I am writing a recipe for you.

Soup-HARCHO in MV



100 grams = 37 kcal

Meat (generally lamb, but I cooked with beef) - 300 grams,
Hot water - 3 liters (up to the mark)
Butter - 20 grams,
Rice - 6 tablespoons - 150 grams,
Onions - 2 pcs. small - 60 grams,
Carrots - 1 small - 70 grams,
Dried prunes - 4 pcs. - 22 grams,
Tomato - 4 tbsp. l. - 30 grams,
Garlic - 3 cloves - 10 grams,
Hmeli-suneli - 2 tbsp. l.,
Dry adjika - 1 tsp. (Or instead of prunes and dry adjika, you can use Tkemali sauce)
Coriander - 1 tbsp l.,
Ground black pepper - ½ tsp.,
Soy sauce - 1 tbsp l. - 14 grams,
Any wine - 1 tbsp. l. - 12 grams,
Salt to taste
Fresh herbs - cilantro and parsley

Put butter in the CF. Switch on the "Browning" mode, heat a little and add the meat, cut into pieces. Cover, but do not snap, and fry for 5 minutes, turning the pieces over.
Then add salt and add soy sauce and wine. Fry for 1 minute.
Then put onions, finely chopped and grated carrots on a coarse grater. Stir, sprinkle with black pepper, fry for 4 minutes, stirring occasionally.
Then add the tomato and fry for 1 minute.
Turn off. Pour the washed rice, scalded with boiling water, and cut into pieces prunes, hops-suneli, coriander and dry adjika into a saucepan. Pour hot water up to the mark.
Snap the cover. Turn on HP for 17 minutes. Do not let off steam. After about 30 minutes the steam will come out, pour into another saucepan and immediately add grated garlic and finely chopped greens in the heat of the heat. Let it brew for 20 minutes. Bon Appetit

[sleepyhead]

Svetochka-sleepyhead
Great soup!
And your previous recipes are wonderful! You can see how much you enjoy cooking in our soon-mule

Thank you! I really like the mullet! I am campaigning for my daughter-in-law (brother's wife) to buy one too, but she has memories of Soviet pressure-cookers. I remember them with horror too! So she says that she will never have a pressure cooker again. I convinced her that there are 7 degrees of protection, several programs and nothing close to those pressure cookers, but she does not agree with any.
And I am absolutely delighted! I will slowly prepare recipes from my culinary piggy bank and share with you, but I will also be very glad and grateful to your recipes. Because even in time and even then without experience it is difficult to navigate. Thank you for the recipes, the table of contents, and tips for maintaining your pressure cooker. Without you, I would not have mastered it so easily.

Hello everyone))) Take another owner of this technique.
I have been reading your forum since March))) I will never reach the end (work takes all the time). But I helped you figure out which model I need more. I wanted Panasonic, but my husband strongly recommended a mule ....and yet I gave up. Now my family is enjoying fast masterpieces)
Like most, the first course was pilaf, then pea soup. I made charlotte according to your recipe. Meat, mushrooms with potatoes with cream (yummy), soup with porcini mushrooms, vegetable stew and today I tried borscht with ribs (generally relish).
But, here's the most important thing because of what I took - milk porridge (well, it always runs away from me, I will put it on the gas and from the kitchen later ...) So in the mule for some reason after the descent of steam there was half a liter of milk on the ceiling and walls ((((. Together with the steam, and it ran away. Although the porridge came out nothing, not counting that it was too small. I did it at high pressure for about 15 minutes. I don’t understand what the "joke" is, after that I’m on it offended and don't cook so often))
True, with pea soup it also happened that I ran away and it seemed (I don't remember exactly), even before the descent, the steam began to run out .... Maybe some nasty stuff was slipped into my online store ?!

[Olyasha]

Olyasha,
can it stait on ND? Forced not to let off steam. And smear butter on the level of milk? True, I cook in half with water, and even then I did it all once - whole oatmeal

sleepyhead,
Thanks for the soup recipe. My husband loves kharcho - I will definitely do it

I'll try, though it's scary for the kitchen)))
Thank you
I, in principle, began to practice not letting off steam immediately.

[sleepyhead]

sleepyhead,
Thanks for the soup recipe. My husband loves kharcho - I will definitely do it

Girls, I reduced the amount of rice by one tablespoon in the recipe, because the soup was infused, the rice swelled and became thick. In general, I like thick, but it is better to subtract 1 spoon.

Thank you all for the kind words

Forced not to let off steam.

+ one hundred.

This is extremely undesirable, especially with milk, it is better to wait 15 minutes than paint the walls later.

Congratulations on the casserole

[And when you drain the steam, cover the lid with a towel?]

True, with pea soup it also happened that I ran away and it seemed (I don't remember exactly), even before the descent, steam began to run out .... Maybe some nasty stuff was slipped into my online store ?!

And when you drain the steam, cover the lid with a towel?

And about the pea soup. I have already cooked 2 times (I missed this soup. It was too lazy to cook on the stove). I made my own recipe based on recipes from this temka. True, I cooked it with chicken, which is not entirely acceptable for peas. Once with fresh, the second time with smoked legs. I liked it both times. Nothing escaped. I didn't bleed off the steam, I came out on my own, during this time the peas were better too. I am writing my own recipe, chicken can be replaced with the meat you prefer. If you are interested in calorie content, then the weight without chicken is 3338 grams, the calorie content without chicken is 708.18 kcal. Add the weight and calorie content of your meat and calculate the calorie content of 100 grams. In my recipe, the calorie content is calculated with raw chicken.

PEA SOUP in MV
100 grams = 36 kcal

Chicken - 450 grams including bones
Peas - 185 grams,
Carrots - 100 grams,
Onion - 1 small - 44 grams,
Vegetable oil - 1.5 tbsp. l. -9 grams,
Hot water - 3 liters (all taken together to the mark),
Salt to taste

I didn't soak the peas, I just washed them. Grate the carrots, finely chop the onion. Pour vegetable oil on the bottom of the MB, put vegetables and fry on the "Browning" mode. Pour hot water up to the mark. Then turn on HP mode for 30 minutes. Do not let off steam, it will go off in about 30 minutes.

Yesterday I baked in my Mulechka Honey cake according to the recipe from the Multi-cooker forum. RU. Something I didn't really like the cakes. I will ask my niece for a recipe, she has very tasty cakes, I will bake it again, then I will share the recipe with you.

And I never ran away, pea soup, as usual, everything, first boiled the peas, at high pressure for 10 minutes, and then everything else there and another 5 minutes high, and that's it, the soup is delicious, and the peas are what you need, in general, I noticed that I mainly use the functions of VD and frying, by the way, with the advent of the Cartoon in our house, even my harmful daughter began to eat BARK, not rice, everyone loves her, but barley porridge, which no one has ever eaten in the family, but the cereal was lying around, why I don't even remember buying it, we eat only rice and buckwheat, and so, I decided to try it out of it, what happens, the porridge came out awesomely tasty, soft, cooked 1 to 3 to 1, for 1 part of cereal 3 parts of milk 1 part of water , salt sugar, VD 10 minutes, I read this on our forum, maybe because milk and water, nothing escaped ...By the way, we cook millet porridge every other day, in the morning, very tasty too. Now I'm thinking, maybe I can go for a feat - try to cook barley? I don’t even have cereal, no one eats it here, although they didn’t eat barley either, before.

[Eva]

, can go to the feat - try to cook barley? I don’t even have cereal, no one eats it here, although they didn’t eat barley either, before.

Eva
Cook, cook barley! Just soak it for the night before !!! And not in order to cook faster, but for the sake of taste! With butter or ghee. G-benefit, taste! It used to be thought that it was the army's cheap cereal, but now nutritionists are singing praises for it !!!

Help me to understand. The mule began to cook somehow strange ... the pressure was gaining then no, the porridge was lumpy, the taste of the dishes changed. I sin on the O-ring, it is a table wider, although I cook for 2 months in total. Someone like?

today I cooked charlotte for the first time, mode "frying vegetables" for 30 minutes, turned off the mule and left it without a lid for 5 minutes. The apples are a little fried, but still very tasty, the dough is straight airy. Sprinkled sugar on top. powder and a little cinnamon, because I forgot to add to the dough


the other day I cooked mashed potatoes,. Since my husband does not want to master the technique yet, I had to cook in advance. So, before leaving the house, I peeled the potatoes, put them in a saucepan, poured them with cold water, salted them, turned them on for 5 minutes on the high pressure. After 2 hours, the husband came home, took out the ready-made potatoes, and all that remained was to make mashed potatoes.

Dnepryanochka, I also cook potatoes for 5 minutes, only 2 hours in the water confused me, and did not it turn out a watery puree?

Dnepryanochka, I also cook potatoes for 5 minutes, only 2 hours in the water confused me, and did not it turn out a watery puree?

no, the potatoes were cooked cut into rather large pieces, then the husband poured some water into a cup, put the potatoes into another pan, kneaded them with a crush and added liquids (a little water from potatoes and milk) to his taste.

[Dumplings with mushrooms]

Oh yeah! I did it! I read Temka to the end!))
To begin with, I want to say thank you to everyone who here shares their recipes, experience and advice. I also have my own Word file with recipes and it has become sooo rich in the last three days while I was reading this topic. Thanks also to the enthusiasts who have collected the recipes in a separate topic with links. As I sort my recipe file, I will compare what you did not have here and I will also share

I have a miracle multi-pressure cooker since October. It was a gift to me for DR, which we chose together with my husband. And we also have such a cooking schedule in our family - my husband cooks for a year, me for a year, that is, weather by turns)) And now my year has come and I found your forum. Oh, how he saved me! I ran straight to the kitchen to cook a brand new yummy. For two days I cooked stewed cabbage, rice, omelet and Boiled Chocolate Cake.

I also have a tip for a very old message. On this - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.0 I cooked this dish - Dumplings with mushrooms. It turns out - you will lick your fingers! They prepare cunningly. I cooked a tunic in a tunic according to a recipe on the Kulinyamka website:
Dumplings with mushrooms
Fry grated carrots, mushrooms and onions in half rings on Frying vegetables for 3-4 minutes. I poured frozen mushrooms, dumplings, sour cream, salt and pepper. Stir on HP for 3 minutes.
First, the multicooker gained temperature and, without blocking the lid, turned off by switching to the "Heating" mode. This meant that she did not have enough liquid for steam. Then, I turned on the "frying" mode so that the temperature would continue to rise and after a couple of minutes I set the "HP" mode again. The multicooker has blocked and started counting down the time. After 3 minutes, she switched to the "Heating" mode. I turned it off, the steam came out after 20 minutes.

Try it! Dumplings are soaked with mushroom sauce with sour cream - mmmm. We have already cooked twice, although we did not buy ready-made dumplings before.

Also, I want to ask about this recipe - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.0 Is it possible to put these rolls in a multi steam basket and cook there? And then I, frankly, did not understand what kind of stand we are talking about.

And I still don't understand how you put meat in the soup right away, fry it and continue cooking. And to remove the noise? Don't you shoot? Because of this, I have a longer cooking time. First, the meat boils and I remove the noise. Then I put it on HP for 10 minutes. Then I release the pressure and add the following ingredients. And my frying is stewed separately in a frying pan - I like it better.

And now about the sad things. I absolutely do not succeed in what should rise. I prepared a manna (3 times), a country cake (2 times), a charlotte with apples (1 time), Boiled chocolate (1 time), an omelet (1 time). Here you have such cakes that turn out to be tall, and for me - pancakes. So I tested it on the manna - and so, and that, and that way - nifiga! Damn (((Well, not that damn straight ... The highest manna turned out to be 4 cm. The country cupcake is 3 cm. The chocolate on boiling water is also 4 cm. The omelet is horror in general ... I’d better not say anything. I’m still a cook like that .. I have never cooked any cakes and I have no oven, but when I saw what beauty you are inventing here, I also thought that I would brag to my husband, but here this ... In general, it does not work (((

It seems to me that someone here shared the recipe with the tongue. It was so? No one has survived?

Sorry for such a big message)))) I have read a lot and I wanted to speak out)))

Flower, welcome! I’ll tell you about meat - I’ll tell you about the soup, I cook the meat on high pressure, sometimes 10, sometimes 15 minutes, and then filter the broth, because my husband really doesn’t like it if the foam is not removed, I set the broth aside, set the Frying mode and fry the vegetables , then potatoes and everything else + broth, and again on VD. For 5-7 minutes, depending on the soup recipe. But I didn't try the oven, I can't say anything, and I didn't make an omelet.

[zweto4ek]

zweto4ek, 🔗

You are well done, but I still can't master the topic, I read it quietly, until I got to the middle

About baking: when I baked my first "chocolate on boiling water", when I was baking my electricity was knocked out (several plugs are turned on in the outlet, and it sometimes knocks out, especially if you also turn on the kettle at the same time) And I discovered this only when the baking time passed, but the most surprising that the cake had enough heat for baking
What setting do you bake on?

I'm on "Roasting Vegetables". True, I didn't make "Chocolate on boiling water" in skoromul - I dabble in all kinds of biscuits and charlottes

I'm talking about meat - I'll tell you the soup, I cook the meat, on high pressure, sometimes 10, sometimes 15 minutes, and then filter the broth

We also bought a strainer yesterday to filter the broth. So you have to try

What setting do you bake on?

I'm on "Roasting vegetables"

I also baked everything on Roasting, but I did the Chocolate as someone here advised - after 10 minutes, change the Roasting and Stewing for 50 minutes. So it burned from the bottom, but inside it was not baked But I will not try any more ((I don’t really want to make chocolate cakes for my husband. I really like the country cupcake, but I don’t know how to bake it) to get it up.

And you can call me

Girls, tell me, are you steaming potatoes or on the bottom for salad, for example, on Olivier? If for a couple, please write the mode and time, and how do you cook, cut it whole or in half, or in pieces?

It seems to me that someone here shared the recipe with the tongue. It was so? No one has survived?

I can share my recipe for cooking languages.

I put the tongues in a wonderful saucepan, poured hot water (so that the taste did not go into the broth), threw carrots, lavrushka, peppercorns, salt. I closed it and put it on VD for 25 minutes. I blew off the steam, when he himself, in principle, came out ... did not wait
It turned out just suuuuuper, cleaned directly hot, the skin came off perfectly.

Girls, tell me, are you steaming potatoes or on the bottom for salad, for example, on Olivier? If for a couple, please write the mode and time, and how do you cook, cut it whole or in half, or in pieces?

I cooked beets, just filled it with water and put it on the high pressure for 15 minutes. Bleed off steam. It turned out great, what you need

Sorry ... I read it inattentively, but I think potatoes need 3 times less time

And I never ran anything,

no one ran away, it was about the fact that porridge gushed like a fountain when the steam was vented by force

I boiled beets, just filled it with water and put it on the high pressure for 15 minutes. Bleed off steam. It turned out great, what you need

Sorry ... I read it inattentively, but I think potatoes need 3 times less time

I steamed peeled beets, as the girls wrote in the subject. I cut it in half, put it with the slice up, and on VD for 15 minutes. I liked it very much. So I will cook all the time.

And I am interested in potatoes for salads .......

I steamed peeled beets, as the girls wrote in the subject. I cut it in half, put it with the slice up, and on VD for 15 minutes. I liked it very much. So I will cook all the time.

And I am interested in potatoes for salads .......

I used to cook vegetables in a double boiler, but I never cleaned them in advance, only very good soap. IMHO, so more vitamins remain.

Yesterday a friend came to visit, I again baked Honey cake according to my niece's recipe, she makes Ginger from thick cakes like that. Only for the batter in the Multicooker, I took the proportions from the Multicooker forum. ru, and the process of kneading the dough itself is the same as the niece does. Everyone really liked the cake. The only BUT, I think that you need to take a little more flour so that the dough is thicker, because when I turned it from a mule onto a plate, the top layer stuck. But I still write the recipe, because it's delicious. I just turned the cake over and I had the bottom on top.

HONEY CAKE in MV



For the test:
Butter - 150 grams,
Eggs - 3 pieces,
Sugar - 1 glass - 185 grams,
Honey - 3 tbsp. l. with a slide of liquid - 70 grams,
Cognac - 2 tbsp. l. - 14 grams
Soda - 2 tsp
Flour - I write immediately with the addition of 320 grams, (already tested, flips perfectly)

For the cream:
Sour cream - 250 grams,
Sugar - 100 grams
Dried prunes - 16 pieces - 100 grams

Beat eggs with sugar, put on very low heat, put butter in there and stir until butter melts. Continuing to stir, add honey and cognac. Then put in the soda. Foam will rise, continue kneading for about 2 minutes. Then remove from heat and pour the flour into a warm place, mix well. Grease a pan of Mulechki with butter and put the dough in it. Turn on the "Frying vegetables" mode and bake for 35 minutes until deep golden brown.
When baked, remove and hot cut into 2 or 3 cakes. Cool the cakes. While cooling down, prepare a cream - mix well sour cream and sugar. And steam the prunes with hot water. Grease the cooled cakes with cream, sprinkling with chopped prunes.

no one ran away, it was about the fact that porridge gushed like a fountain when the steam was bleed off by force

Here, and I honestly admit that I never expect the steam to come out on my own, I always play it off, because when I read book recipes, from the booklet that is attached, they mostly let out steam everywhere, I did not even suspect that it can be bad, or can it be harmful for a cartoon? well, of course, I know that if you do not relieve the pressure, the cooking process is still in progress, only it suits me, and I don’t cover the lid with a towel, maybe this is not right, I didn’t see the instructions, but I’m steaming potatoes for salad, down I pour water, peeled potatoes into the basket from above, and VD 5 minutes, and that's all, then I cut the ready-made cubes, but I did not try to cook the cut immediately
The girls tried to make an omelet, it didn't work out very well, the bottom was overcooked, the top was raw, I did this: chopped the sausages finely, put them on Frying, in butter, literally 3 minutes, they were already fried, beat 3 eggs with 150g of milk, poured them into a saucepan and ND for 5 minutes. After 1 minute, squeaked, did not gain pressure, turned off, I opened the top raw. mixed. everything grabbed, mixed scrambled eggs turned out. I think this is probably because after frying the sausages there was a hot saucepan, so the bottom was fried.
At first I didn't want to write all this, about the omelet, it seems like such nonsense, and then I remembered how I read it myself, looked for any examples, I think, maybe someone, like me, will not succeed? All the same, I want the omelet to be real, high, airy ...

Yesterday I decided to try this recipe in CF. It turned out to be something like a julienne. True, the sour cream curdled into small grains, but the taste did not deteriorate from this. Next time I'll try to add a little cheese to make it really a cheat. I and the guests really liked it, I will use it as a holiday recipe.

MEAT WITH MUSHROOMS AND SOUR CREAM in MB

100 grams = 139 kcal

Beef - 500 grams,
Oyster mushrooms - 250 grams,
Sour cream - 200 grams,
Onions - 2 pieces - 110 grams,
Salt
Pepper

Cut the mushrooms into slices and the onion into half rings. Meat - larger cubes, not very small. On the "Browning" mode, fry the meat for 7 minutes with the lid closed but not locked. It will, as it were, stew in its own juice. Stir the meat periodically. Then add mushrooms and onions and fry for 3 minutes with the lid closed. Add sour cream. Then turn on the VD for 15 minutes. Do not let off steam. After cooking, sour cream will collect in the center. Do not worry. Mix everything. It will turn out delicious.

, and I do not cover the lid with a towel, maybe this is not correct, I did not see in the instructions:

The instructions are not written, but the girls wrote in the subject. And thanks to them for that. Because otherwise the whole kitchen will be splashed. and everything is clean.

[zweto4ek]

I do not cover the lid with a towel, maybe this is not correct, I did not see it in the instructions

The instructions say:

Clause 9.5. Do not place foreign objects or objects on the service valve

A couple of times I only covered it with a moisture-absorbing rag, and so I let off the steam, not when the mule squeaked, but after a couple of minutes. Then the drops do not fly. And in general, my drops only flew twice - I don't know the reason. The rest of the times, if you let off steam after a couple of minutes, there is no drop.
But I think the instructions say about such objects that can completely close the holes and not let the air out. Then the mule will explode nafik))

zweto4ek ! I'd like to read the forum rules

Chesne word, I was going to do it. I wanted to find out about links, about pictures, because I noticed that everything is not so simple here)))) But I did not find the rules in the list of forum sections. At home, I opened it and saw a section called very wordy - "-". That's where the rules hid. I went to read.
PS: and removed the reference, inserted the recipe instead.