Multicooker-pressure cooker Moulinex Minute Cook CE4000

I want to share a recipe for a cottage cheese casserole. It turns out to be very gentle. I just didn't have time to take a picture, my husband stepped half of the casserole in one sitting)))

Ingredients:

1. Cottage cheese 450 gr (I took not fatty, because on a diet, I think it will be tastier with fatty)
2. Kefir 1 glass
3. Semolina - half a glass
4.4 eggs
5. Half a glass of sugar (it turns out not very sweet)
6. Vanilla
7. Raisins or cherries
8. Baking powder or half a teaspoon of soda, slaked with vinegar (I forgot to add soda yesterday, but it still worked out fine)
9. Vegetable oil - 1 tbsp. l.

Preparation:
Pour the semolina with kefir and let it swell for about 15 minutes. Mix cottage cheese, semolina with kefir, egg yolks, vanilla and raisins. Mix everything (I interfered in the combine).
Beat the whites, gradually adding sugar. Beat until foamy. Stir in the whipped egg whites into the dough.
Grease a saucepan with oil (if there are cherries, then pour and distribute evenly over the bottom), pour the cheese mass into the saucepan.
Close the lid, remove the valve and bake in the "toasting vegetables" mode for 40 minutes. Then let cool for about ten minutes and shake out the casserole onto a dish.

Girls,

Someone was making sushi rice in our slow cooker?

My slow cooker is not working
The buttons are not pressed (((

[soledat]

soledat,
Olga, wait - let her dry longer. What did you fill it with?

[soledat]

soledat,
Olga, wait - let her dry longer. What did you fill it with?

With boiling water ... Now I'll put it on the battery ... The display is on, but the buttons are not pressed (

[Baked apples.]

2 more recipes.

Stewed cabbage with mushrooms.


Fry onions and carrots in a saucepan, add mushrooms there, fry a little more (or you can set the stewing mode), add 120 g of water, sugar, salt, pepper to taste. Add cabbage, mix and set on LP for 5 minutes. Then open, put a tablespoon of sour cream and a tablespoon of tomato paste and for another 3 minutes on the LP.

1 onion
1 carrot,
1 kg of cabbage,
0.5 kg of champignons
Baked apples.

In apples, make funnels with a knife (from the side of the tail), put honey (or sugar) inside the funnel and sprinkle with cinnamon.
Pour half a centimeter of water into a saucepan and put apples on the bottom. Put on LP for 6 minutes.
I didn't let off steam.

Yesterday I did it in the oven, it tastes better in the multicooker, although my oven is good.

Bon Appetit)

Who can tell you why the steam basket sometimes fails? Although I put it correctly, on the ledges. Or does it depend on the mass and distribution of food on the steam basket? Or is it my wrong basket?

Place the basket so that the recesses on it do not coincide with the protrusions. I do not fall. I cooked baked ham, the meat weighed 500 grams. All OK!

By the way, about boiled pork. Prepared from beef - it turned out "swallow your tongue" delicious. I smeared it with salt, black ground pepper, stuffed with garlic, sprinkled with Zira, marinated for 2 hours right in the tied sleeve for baking and then steamed, slightly increasing the time from the recipes for the table of contents on VD to 30 minutes. I didn't let off steam. Today, according to the same principle, I decided to try to cook a type of chicken pork. Girls - I DO NOT ADVISE TO ANYONE !!! Not tasty at all. Only a piece of chicken was translated. It would be better if I cooked it in adjika and mayonnaise and not steamed.

The fact is that I put it correctly. But it behaves differently in different cases. Maybe it depends on the mass of food. So I want to understand why sometimes it falls, and sometimes everything is fine.

Mine started to click strangely during cooking and even after, until I remove the lid ... No one had it?

Mine started to click strangely during cooking and even after, until I remove the lid ... No one had it?

I occasionally have this. The first time I had when I cooked rice. I thought it was as if the rice grains were knocking on the lid))) Such a sound about?
I think it's because of the pressure. You also click on pressure?

I occasionally have this. The first time I had when I cooked rice. I thought it was as if the rice grains were knocking on the lid))) Such a sound about?
I think it's because of the pressure. You also click on pressure?

Yes, on pressure ... But I have soup there) I also had a feeling that the vermicelli was knocking)

My Mulya also sometimes clicks when you turn it on, literally 2-3 times and that's it, this clicking at first bothered me, but I think if this happens every time it means it should be

today I finally decided to cook macaroons, on LP for 5 minutes, it turned out great

should click, the thermostat is working fine.

Made fish cakes today.

Salmon mince - 700 gr
Oatmeal - 3 cups
1 large onion
3 cloves of garlic
1 potato
1 egg
Salt, pepper - to taste
I chopped the oatmeal in a food processor and chopped the onion and potatoes on a medium grater. Minced meat and egg were added to the resulting mixture. She mixed everything, seasoned with salt and pepper.

Blinded the cutlets (the breadcrumbs ran out, so I cost me flour). I poured vegetable oil into a multicooker and fried the cutlets. After frying, poured them with a small amount of water and put them on LP for 4 minutes. The steam did not bleed off.

At the end, I mastered my Multu, cooked SHI pilaf goulash. I'm happy with all my recommendations, but they don't understand, you fools ..
With pleasure I read all your posts, you are such needlewomen I am still far from you. !!!

My Mulya also sometimes clicks when you turn it on, literally 2-3 times and that's it, this clicking at first bothered me, but I think if this happens every time it means it should be

today I finally decided to cook macaroons, on LP for 5 minutes, it turned out great

It clicks in the same way, but I think that the protection is triggered, although nothing is written in the passport.

[Potatoes with beef]

Well, I'm mastering a little. Today, the milk rice turned out to be beyond praise, not thick, and the milk is like baked milk And now we were overeating with stewed potatoes with meat:
🔗

Recipe
Potatoes with beef
I put the beef on the mode of frying vegetables + onions + carrots
While it was frying, I peeled the potatoes, threw them in, salted them, added dry herbs, added half a liter of water somewhere, because there are a lot of potatoes. And on VD 20 minutes. Then for about 15 minutes everything was still there, mmm, we were already eating
beef-0.5 kg,
2 carrots
1 onion
1.5 kg potatoes
Water could have been poured in less, I can’t get used to it, that it doesn’t evaporate, but on the contrary releases liquid. The recipe, of course, is universal; what you eat from vegetables in the fridge is what you throw in. Bottom line, I have had a multicooker for (or another) week, and I washed my gas hob and practically only boil tea
Oh, I can't remove the underline ...

And I cooked pilaf, but I got porridge, Although before that it turned out as it should

Helen, hello!
Rice, only rice is to blame! Kuban elite steamed Gold is our everything! And I will not cook Basmati in a mulechka anymore, I must first experiment with time, achieve an excellent result!

[Lana]

Lana,
Light, in the Metro yesterday ARO took a round - now, apparently, I will have to put it on the morning milk porridge (I have 3 packs of it).

Probably Helen!
Or you can try by reducing the time and water, but then by sampling, select the optimal amount

Light, most likely time - water as usual in rice in a 1 to 1 quick squeeze.

Still, someone will answer me why the steam basket sometimes falls, although I put it correctly? I'd like to understand why ???

I've had this more than once. How it unfolds there and flies off the ledges - RIDDLE But this happens when the basket is not very loaded, that is, light. I also take off the pen.

[kubanochka]

kubanochka,
Flax, I've lost my knack - I rarely go to the Metro, mostly either I shop at home, or in Auchan (rice and buckwheat of their brand suits me perfectly). And here in Auchan I didn’t have enough Smail electric grater and I thought that Metro should definitely have this brand. As a result, there was no grater - I went in vain
Girls, I have a question - I'm going to do lobio, bought the correct spotted beans by weight in the market. How much to cook it so as not to digest it?

[IRR]

Lena, mnu has the same dilemma. I look at meat grinders with graters, like Moulinex and Zelmer. I pester everyone in the topics like a maniac.

IRR!
Irish, I have a mulinex grinder-grater, still real, but low-power ... Like a grater- And like a meat grinder- I use it only as a grater! And if the power is sufficient, then a great tandem!

Len, Berner, that was bought as a gift to his parents in 1995, is still cutting. My second set, bought in a company store, infuriates me more and more, to top it off there are only 3 sticks left in the holder (((

And the beans were not cooked, I put them for another 20 minutes (probably, don't understand what I bought) ...

[Irish]

Svetochka, what power do you have? (I'll rub everything about the graters later)

Irish, in the mulinex only 200W, it only "chews" the pulp and does not even "spit it out", you have to peel off the minced meat with a knife. But smartly rubbing vegetables, chocolate and fruits on three drums! A meat grinder below 800-1100W is not an assistant Brown, I have a meat grinder, so the meat in it already crunches while scrolling (1100W)

In general, of all the graters, combines, slicers, etc. that I have, in my opinion, the best Bosch firms.
But this is the best grater (this is also not my photo)
Old kitchen machine, but I love it. The vegetable cutter is convenient, easy to wash. And the kneader is excellent there. And a meat grinder.

I have such a Boshik, only instead of a whisk - a plastic byaka, and I don't like graters because they do not have an average size for rubbing - either very small or very large ((

And I bought different ones.

I found it! This is my kitchen car! This is a cool vegetable cutter there.

[Eleanor]

Yes, I agree completely, the best meat grinder in the world is Brown, but I think that now the moderators will give us a hat !!!!

Eleanor
My Brown meat grinder is already 11 years old, and she came from Germany, and not from China. I'm happy, and my husband is so happy - he doesn't need to twist the meat into minced meat. Over the years, even the color of the plastic of the body has not changed, and the rest of her parts are metal.

[the words of the author of the recipe]

Girls!
Today I received a newsletter, and there is such a recipe for RYAZHENKA in our scraper, maybe someone will do it: the words of the author of the recipe
There is still room for experimentation here. You can try to change the fat content, the ratio of products, remove cream from the composition, try different temperature regimes. In general, anyone interested can experiment. And I am sharing a recipe that I have already tried.

Structure:

milk with a fat content of 3.2% - 1 liter
cream with a fat content of 10% - 200 ml
sour cream with a fat content of 15% - 450 grams
Cooking fermented baked milk in a slow cooker

I poured milk and cream into the pan of the Moulinex CE 4000 multicooker and set the "stewing" mode for 4 hours. In my multicooker, this mode works for an hour and a half, and then it switches to the "heating" mode. So I had to turn it on 3 times for "extinguishing".

She took out the pan, allowed the milk to cool to 35 degrees, spread the sour cream with cooled milk and poured the whole mixture into the multicooker pan. I put the "heating" mode for 30 minutes, turned it off, did not open the lid any more. Left her all night. In the morning the fermented baked milk was already ready. It turned out to be homogeneous, without lumps, not stratified into thick and liquid parts.

I read that homemade fermented baked milk was kept in the refrigerator for up to seven days, and it remained edible. So far I can neither confirm nor deny. It lasts for me only one day and ends. The taste does not change during the day.

Hello!!!! my husband gave a multicooker to ng, at first I thought why I needed it ... now we can say an irreplaceable thing)) she began to experiment with baking)) was the first experience. orange muffin. turned out very tasty.The recipe (maybe of course it was already like this and I will repeat myself):
2 glasses of flour, 1 glass of sugar, vanilla sugar (I replaced a sachet with 1 tsp. Of powdered sugar + vanillin), 200g softened butter, 1 orange, 4 eggs, baking powder. Preparation: grind butter with sugar, vanilla sugar, yolks, zest and orange juice. Mix flour and baking powder and add to the bulk. Beat the whites separately with salt and again in the bulk. mix everything thoroughly. mode "Frying vegetables" for 50-60 minutes (I did it with the lid closed).

[Eleanorochka]

Eleanorochka, welcome to the forum!

People, we have a theme for electric meat grinders, if you throw your valuable experience there, otherwise they will rub it and it will be

Here is a recipe for RYAZHENKA in our skoromul, maybe someone will do it

I poured milk and cream into the pan of the Moulinex CE 4000 multicooker and set the "stewing" mode for 4 hours.

My milk with cream is "stewed" already in the third circle. I wanted to cool it down to add sour cream. But it's so delicious there stew baked milk turned out. So I think what I want more: fermented baked milk or baked milk? I will leave it without sour cream until morning. The morning is wiser than the evening.

[kubanochka- Helen!]

kubanochka- Helen!
That's how good it is!
Run away here , Helen!

Delicious lazy pie. It turned out to be less high-calorie, since it was not fried in oil. I tried to cook the same with cabbage. It turned out - not really - I do not advise.

LAZY PIE WITH MINCED CHICKEN
(instead of minced meat with sausage)



100 grams = 181 kcal

Minced chicken - 174 grams - or 1 sausage
Onions - 1 piece - 40 grams,
Flour - 335 grams,
Dry yeast - 2 teaspoons
Water - 350 ml,
Salt
Grows. oil for lubricating the mold - 1.5 tbsp. l. - 9 grams
Beat the egg with salt. Add water and, whisking, add flour and yeast to make the dough like thick pancakes. Stir so that there are no lumps. Add minced meat or sausages and onions. Put in a warm place for 20 minutes. (I put it near the gas burners). To cover with a lid. When the bubbles go, put in a multicooker dish or pan. Bake in the oven for about an hour at 250˚C or in the Multicooker on the "Frying vegetables" mode for about an hour.

Good evening everyone! )))
And I, yesterday, joined the ranks of the happy owners of CE4000)))))

Yesterday I cooked mashed potatoes, very quickly, I didn't have time to wash the dishes
Today I'm cooking a rabbit with mushrooms and buckwheat ..... recipe at random ..... I don't know what happens)))))

Yesterday evening I cooked it, though in a different fast food, Mulya just heated milk.



Minced chicken, pieces of pork, mushrooms, sour cream, gelatin and spices. Plus Belobok. 35 minutes.
Before that I was afraid to cook ham in a pressure cooker, but it turns out to be easy!

girls just cooked unpolished rice, proportions 1 part rice to 2 parts water and at low pressure for 13 minutes, it turned out just not boiled and crumbly

[tatysya]

tatysya,
Unpolished rice - is it like brown (we also call it Health)?

yes this is it, for a long time I tried to find the optimal time for cooking it, otherwise if you digest barley it reminds

Minced chicken, pieces of pork, mushrooms, sour cream, gelatin and spices. Plus Belobok. 35 minutes.
Before that I was afraid to cook ham in a pressure cooker, but it turns out to be easy!
[/ quote]

Can you find out in more detail how you did it? I'd love to learn how to make ham. Do you need to marinate the meat in advance? How long?

[tana33]

And it will turn out very tasty!
Welcome, tana33

Thank you )))
It turned out really very tasty !!!

If anyone is interested:

The chopped rabbit was poured with a weak marinade in the morning (water + rice vinegar)
In the evening I threw it in the Mula, 30 minutes at high pressure
Meanwhile, chop the onion finely and the carrots coarsely. I chopped the mushrooms so mediocre.
She took out the rabbit, drained the broth.
In the cartoon, put onions, carrots and mushrooms on the Frying mode
While I separated the meat from the bones, everything was already a little fried
I threw the meat into Mula, 400g buckwheat there, filled with 400ml broth
Put it in Low pressure mode for 14 minutes.
All.....
I wanted to take a photo of this beauty, but did not have time

I'll cut the mushrooms in half once, it will be more beautiful)))
And I'll try the cooking time for the porridge for 9-10 minutes, and so that it stands for another 10 minutes, I think it will be better)))

Can you find out in more detail how you did it? I'd love to learn how to make ham. Do you need to marinate the meat in advance? How long?

I added sour cream and spices to the minced chicken. I cut the pork into cubes (1x1), "crumbled" the mushrooms on Nyser into strips. Mixed everything up. Added a couple of teaspoons of gelatin (dry, not soaked). I put a roasting sleeve into the ham, and stuffed the minced meat into it. I didn't even tie my sleeve, I just twirled it. She closed the ham maker. Through the holes in the lid, I made a couple of punctures in the sleeve with a toothpick so that the air could escape. At the bottom of the pressure cooker I put a silicone rug (sorry for Mulya), put Belobok on its side, filled it with water (it turned out just to the upper level). I put it on for 35 minutes + did not let off steam.

I didn't pickle anything in advance. Shuffled and off you go!

You can make ham from anything. And I made meat in large pieces, and wrapped a piece in a roll, and minced meat ... In general, that is. Minced chicken left from the cutlets.

great! I also want to try but there is no such device ... who knows how to replace the white-sided one? maybe just wrap up the sleeve or not comme il faut it will turn out?

[Pakat]

great! I also want to try but there is no such device ... who knows how to replace the white-sided one? maybe just wrap up the sleeve or not comme il faut it will turn out?

tetrapak can be replaced, Pakat doing for a long time, that's about, like here

here's another COLLECTION OF HAM RECIPES

[tatysya]

great! I also want to try, but there is no such device ... who knows how to replace the white-sided? maybe just wrap up the sleeve or not comme il faut it will turn out?

tatysya, look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4230.0

especially here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4230.0

Yesterday I decided to try to cook chicken in honey. I expected disappointment. I thought that sweetness would still be felt. And it turned out - SUPER !!! There was no honey at all due to the fact that there was a lot of garlic. I share the recipe.

CHICKEN WITH HONEY AND GARLIC in MV
100 grams = 200 kcal

Chicken with bone - 400 grams,
Honey - 2 tbsp. spoons - 43 grams,
Garlic - 4 cloves - 16 grams,
Salt,
Red pepper
Grows. oil for greasing the saucepan - 1.5 tbsp. l. - 9 grams
I didn’t pickle the chicken. Cut into 2 pieces. I smeared it with salt, honey, garlic on top, and immediately put it in a greased saucepan, cut another 2 potatoes, and laid it next to the chicken. I clicked the lid on the HP for 15 minutes. I was afraid that it would burn, but there also came out the juice from the chicken with fat. Until now, the memory is drooling, it was so delicious!

ROLL WITH CHEESE (KHACHAPURI TYPE) from Viennese dough in MV
I give you a recipe for a delicious Viennese dough. You can also cook it by hand, as you usually prepare yeast dough. And I cook in a bread maker. The main thing is proportions.
This is 1/3 of the complete dough recipe. And I also divided it in half, it turned out to be a small roll, which I really regretted, because they ate it instantly. If it had not been divided in half, the roll would still fit in the Mulechka. I write one third, usually I cook so much, I don't need much, and you yourself see:

VIENNA DOUGH

100 grams = 342 kcal

Yeast - 3 teaspoons dry (or 1/3 of 100 gram sticks fresh)
Salt - 1/3 teaspoon
Sugar - 80 grams
Flour - 3 cups = 366 grams
Vanilla
Eggs - 2 pieces
Sour cream - 115 grams
Butter 70 grams

Now, as the Roll itself was preparing. Thinly rolled the dough into a rectangle, and thickly poured cheese grated on a coarse grater onto it (you can use suluguni, but I took regular hard cheese, it was still delicious). She rolled it into a roll along the length and then wrapped the roll itself in a spiral. Oiled a saucepan with vegetable oil and laid the roll. The lid is clicked on (the valve is open). She baked on "Roasting vegetables" for 30 minutes, then turned it over with spatulas neatly (it turns over perfectly) and baked for another 10 minutes. Here is such a beauty!