A crock-pot is a peculiar embodiment of a magic pot, which is worth only a soft whisper: "Pot, cook!". And she will cook not only delicious porridge, recipes in the slow cooker will be enough for a whole cookbook.

Recipes of first courses in the multicooker

The first dishes are amazing in the multicooker. Thanks to the special operating mode of the device, nothing is burned out, most of the useful substances are stored in the products, they acquire a rich taste.

Borsch cooked in a slow cooker

It is especially good to make borsch in a slow cooker when there are children in the family who will eat this nutritious dish with no less pleasure than adults. What products will be needed?
• Meat (give preference to something non-greasy) - 300 grams;
• carrots, fresh tomatoes and onions - take one each;
• potato - five root crops;
• cabbage - choose a small head of a white chick;
• beets - two small pieces are enough;
• garlic - two cloves;
• bay leaf - two are enough;
• greens - focus on your own preferences;
• salt - not less than ½ tablespoon;
• water - three liters.
We thoroughly wash the meat. We put it in a multi-bowl. Pour water and lower the lavrushka.
We set the mode "Extinguishing" for an hour and a half. After 20 minutes, do not forget to salt the broth.
While he arrives, we are engaged in vegetables.We do this in this order: we turn the potatoes into small cubes, like the tomato freed from the skin, the cabbage into a thin straw, process the carrots and beets with a grater (on the side with medium or large cells), chop the onion and garlic cloves. Now we’ll send it all to the slow cooker. And after 15 minutes, the soup can be poured on plates. For a greater taste, add a large spoonful of sour cream and finely chopped greens.

Hodgepodge


This dish has a lot of fans, because properly prepared hodgepodge is a real celebration of taste. If you want to try, stock up:
• cold cuts - cooked pork, sausages, smoked chicken, smoked sausage;
• meat broth - 2 liters;
• onions - one head;
• carrots - also one thing;
• pickles - two is enough;
• tomato paste - two tablespoons;
• lemon;
• favorite spices and laurel;
• greens;
• sunflower oil (preferably refined);
• ½ cans of olives (preferably seedless).
First we cook the broth, for example, from a piece of pork meat. To do this, turn on the multicooker for “Stewing” for 1.5 hours. After that we take out the meat, filter the broth.
Now in the “Baking” mode, fry grated carrots in sunflower oil and chopped onion as small as possible. Add tomato paste to the vegetables and fry a little more - six to seven minutes. Then the company will be replenished with pickles (turned into straws) and olives. Mix the contents of the multi-bowl, close the lid. Let everything quench until you hear a signal to complete the work.
The meat assortment is used. We cut everything that is in the form of cubes, and then pour it into the multicooker bowl. Finally, fill everything with a transparent meat broth. We send chopped lemon, spices and herbs there. It is good to add also a glass of pickle from cucumbers.
After 60 minutes in the "Extinguishing" mode, you can begin the feast of taste. Sour cream in a plate with hodgepodge will make the taste brighter.

Soup with canned food in a multicooker

Cheese soups are present in many national cuisines, and recipes for their preparation can not be counted. One of them is cheese soup with canned pink salmon in a slow cooker. What components are needed:
• carrots and onions - one each;
• a jar of canned pink salmon;
• potato - four tubers;
• processed cheese - two is enough;
• salt and black pepper - in accordance with your own taste;
• Bay leaf;
• water - at least one and a half liters;
• some vegetable oil (preferably odorless).
First, turn on the multicooker for baking to fry carrots and onions (of course, they are already loaded into the multicook in crushed form). When the process is completed, there we send finely chopped potatoes and cheese, as well as pink salmon. Remove the fish from the jar in advance, remove large bones and knead with a fork.
Now you can pour the ingredients with boiling water, seasoning it with pepper, salt and a bay leaf.
As usual, select the "Extinguishing" function and a time interval of 60 minutes. If the potato is ready earlier, you can turn off the device without waiting for the signal.

Pickle with pearl barley


Rassolnik is a traditional dish of Russian national cuisine. This soup is very tasty and hearty, so it is prepared in many families. How can I make it in a slow cooker? For pickle you will need:
• onion head - one;
• carrots - one root crop;
• bell pepper;
• potatoes - take three pieces;
• tomatoes - as many fruits;
• salt, spices and one leaf of laurel;
• water;
• pickles - at least three pieces (if you wish, you can also use cucumber pickle);
• chicken meat;
• barley - an incomplete multi-glass is enough.
Before you start creating a pickle, you should prepare the grits. Fill it with water in advance: let it stand an hour.
Cooking mashed potatoes. To do this, we wash the washed vegetables with a blender.Cucumbers can be grated, cut into thin strips, or turned into small cubes.
The next step is to cut the potatoes, onion and chicken.
Now you can load the multi-bowl. Put everything prepared in it, add pearl barley. Then fill the contents with hot water.
It remains to season with spices, lavrushka, salt. And wait an hour and a half. During this time, in the quenching mode, it will be prepared.

Second courses in the multicooker: recipes

You can cook almost any second course in a slow cooker. The main thing is to know a couple of simple secrets. Firstly, do not panic, discovering that the unit does not have any functions. For example, the modes "Frying" and "Baking" perfectly replace each other. Do not rush to immediately remove the second from the device and arrange on plates. Leave it briefly on the “Heat” to achieve flawlessness.

Pilaf in a slow cooker

It is enough to fry pork in a slow cooker with vegetables, setting a similar task, and then select the "Pilaf" schedule, and get a wonderful meal. Will we try?

We will need:

• pork meat - take 700 grams;
• carrots and onions;
• garlic - a whole head;
• steamed rice - not less than a pair of multi-glasses;
• water - four multi-glasses;
• tomato paste - take to your liking;
• seasonings - to choose from;
• sunflower oil (refined so that pilaf does not spoil the extraneous odor) - for roasting.
We turn on the slow cooker to the Auto mode “Baking” to fry the carrots and onions a little (we chopped them in advance: we cut them into small strips and the second into small cubes). The next step is to send the meat, chopped into small pieces, into the roasting, season it all with seasoning.
Now it is time to pour the vegetable-meat mixture with water, add tomato paste and pour rice. And in the middle, insert the peeled garlic head.
As soon as you wait for the signal to end the operation of the device in the “Pilaf” (or “Stew”) mode, be aware that the pilaf with pork in the multicooker is ready for serving.

Milk porridge with rice cereal


If you combine rice with milk and some other products, you will get such yummy that you will definitely be asked for supplements. A recipe with millet and pumpkin is a variant of just such a dish. To prepare such a dish, you will need:
• rice (it is better to take polished) - ½ cup;
• ripe sweet pumpkin - ½ kilogram;
• millet - ½ cup;
• granulated sugar - one hundred grams;
• salt - ¾ teaspoon;
• butter (ideally homemade or very thick cream) - at least 150 grams;
• milk (preferably with medium fat content) - you will need a liter.
In a multi-bowl we place a pumpkin (already cut into medium-sized cubes), 1/3 of the cooked butter (or cream), a little water. We adjust the device to the "Extinguishing" function and 30 minutes standard for it.
Knead a pumpkin a little (it’s not very convenient to do it with a fork, since the vegetable is still quite solid, so we use a crush). Pour washed cereals into it, pour milk. The whole mixture is sweetened and salted. She has to spend an hour and a half in the regime "Milk porridge". But you have to periodically open the lid, mix the rice porridge and control the density. You may need to add milk. 10 minutes before the device’s signal of completion, lay out the remaining butter on the surface.
If it is not possible to control the process, draw a strip of vegetable oil on the walls of the multi-bowl. And then you can be calm.

Lazy cabbage rolls

For those who prefer not to waste time and effort fussing with traditional cabbage rolls or stewed cabbage, but in no case to the detriment of taste and benefit, a good option is to trust in modern technology and cook stuffed cabbage in the multicooker, which is usually called lazy. We will make them from:
• minced meat (anyway what) - ½ kilogram;
• cabbage (better than a white chloe) - 400 grams;
• bulbs - one piece is enough;
• boiled rice - not less than a glass;
• refined sunflower oil, sour cream, mayonnaise, tomato paste (or ketchup of your favorite grade) - at your own discretion;
• salt and black pepper - to your taste.
Pour the cabbage (already in the form of squares) with boiling water. After seven minutes, drain the water.
Mix it with minced meat, finely chopped onion head, boiled rice. Flavor with salt and pepper.
We make cutlets from the mixture. They need to be fried on both sides. To do this, the slow cooker will work for 20 minutes on the “Baking”. In the meantime, mix the sauce of sour cream, mayonnaise and ketchup.
We send to the lazy cabbage rolls in the bowl of the multicooker and set the task: time, hour, "Extinguishing" mode.

Diet recipes

We have already said that a multicooker has a valuable ability not to deprive products of their life-giving components. Therefore, it is an ideal option for cooking diet foods.

Vegetable saute in a multicooker


Such a meal is guaranteed to provide you with the required amount of vitamins and minerals, saturate and does not affect the waist. He needs the ingredients:
• potato - three root crops;
• zucchini - a couple of pieces (preferably young);
• carrots and onions - one at a time;
• ripe tomatoes (can be replaced with a large spoon of tomato paste) - two;
• garlic - enough 4 cloves;
• bell pepper - three pieces (red, yellow and green);
• dill, parsley, cilantro (individually or a mixture) - a bunch;
• salt, ground black pepper - “consult” with your own taste;
• water - not less than a multi-glass.
Grind all vegetables, as the fantasy tells. We cook carrots and onions by activating the "Frying" mode. Enough for 15 minutes.
Now you can load the multi-bowl with the rest of the sliced ​​vegetables. Salt and spice it up by pouring garlic and pepper into a container. We combine water with tomato paste, the liquid is sent to vegetables.
It remains to determine the multicooker two conditions: an hour of time and the function "Quenching". And five minutes before the end, enhance the aroma with herbs.

Yogurt Recipe

For cooking homemade yogurt, nothing can be better than a slow cooker. Take a minimum of products, activate the necessary functions and forget about worries, which suddenly does not work. Because this simply cannot be. Let's make yogurt from:
• yogurt - packaging;
• milk (take pasteurized) - a liter.
We heat the milk (enough temperature 400C). Gently transfer the yogurt into it with a spoon and mix.
When a uniform consistency comes out, pour the yogurt into dry and clean jars.
Cover the bottom of the multi-bowl. Set containers with yogurt. The unit should work for 20 minutes on the "Heating". And always with a closed lid! When the device turns off, do not touch it and do not open it: let the yogurt stand for an hour. Then the procedure is repeated.
After a couple of hours, you can remove the cooled cans and rearrange them in the refrigerator. And when you want to enjoy yogurt, cut fresh fruit into it.

Pea porridge in a slow cooker


Before cooking, remember some of the subtleties to make pea porridge tender and tasty. First, salt it at the very end: this does not slow down the process of boiling. Secondly, ahead of time the bay peas for several hours with water, you will get rid of a specific smell, and from a film on peas.
What do you need?
• peas (preferably whole) - 300 grams;
• water - from 800 to 900 grams;
• butter - enough 50 grams;
• sunflower oil (to avoid extraneous odor we use refined) - the same amount;
• salt - at your own discretion.
A multi-cup will help to correctly measure the volume of peas and water. All this is placed in the multicooker bowl, add vegetable oil.
We activate the Beans function for an hour (if there is none, the quenching mode is suitable). After the process is complete, add the butter. And immediately we take it from the slow cooker so that it does not thicken.

Millet porridge for breakfast

Tender millet porridge from millet is the best thing you can think of for breakfast.In addition, in a slow cooker it comes out of such a consistency that your little one will taste it with pleasure. Required:
• millet groats - take a glass;
• milk - you need six glasses;
• granulated sugar - two tablespoons is enough;
• butter - a teaspoon;
• salt - just a little bit.
There is nothing complicated. We send all the ingredients to the multi-bowl and activate the device in the "Porridge" mode.
If you wish, you can do without sugar, replacing it with jam, honey or dried apricots. All this is added directly to the plate with porridge.

Baking in a slow cooker: recipes

Mistresses say that in a slow cooker, baking is much more tender and airy than in the oven. And they willingly use the device to create desserts.

Charlotte with apricots in a slow cooker


Apricot is a self-sufficient thing. Wherever you add it, it will certainly turn out delicious. With apricots, you can bake charlotte in a slow cooker. Let's do it from:
• flour - take a couple of glasses;
• apricots - 200 grams is enough;
• granulated sugar - not less than one and a half glasses;
• raw eggs - four is just enough;
• sour cream - at least 150 grams;
• vegetable oil (necessarily odorless) - 100 grams;
• baking powder - one and a half teaspoons;
• vanilla and powdered sugar - at will;
• margarine (slightly, grease the multi-bowl).
Free fruits from the seeds. If the apricots are large, each is divided into four segments.
From eggs and sugar we make cool foam. To get it right, beat with a mixer. Without turning off the device, add sour cream and vegetable oil to the sugar-egg mixture.
Sift flour - it should "breathe." Mix with baking powder and vanilla.
Slowly, in a thin stream, we introduce the dry products into the liquid mixture and knead the dough. Now you can do with a spoon or spatula. It should be a homogeneous, without lumps, composition.
Pour dough into a multi-bowl greased with margarine, place apricot slices on top. We activate the “Baking” function and set the time to 80 minutes.
Do not rush to open the lid as soon as a signal is heard. Stand for at least 10 minutes: let the apricot charlotte stay in the slow cooker.

Cottage cheese casserole

For a slow cooker, we don’t care about any dish - at least a recipe for a manna, at least any other dessert. For example, cottage cheese baking for fans of this product. Add a little halva, and the dainty will turn out - an overeating!
We will need:
• cottage cheese (but not sweet, but sour milk) - ½ kilogram;
• granulated sugar - enough 100 grams;
• vanilla sugar - a teaspoon;
• halva - take 150 grams;
• sour cream - enough 200 grams;
• eggs - at least three pieces;
• starch - not less than one and a half tablespoons;
• a bit of salt;
• margarine to grease a multi-bowl (preferably butter or butter).
Take a mixer (or blender), beat eggs together, both types of sugar, sour cream, cottage cheese and salt. It is necessary that a “smooth” homogeneous mass is obtained. Then we send the crumbled halva to the curd mixture. And again we put the mixer in.
Grease the multi-bowl with margarine, prutrusim flour (or starch). Pour the curd “dough” into it.
The curd casserole will be baked on the appropriate program for an hour and another 50 minutes. After the time has passed, she will need another 20 minutes on the "Heating". And you can get a treat no earlier than 40 minutes after that (spent with the lid open).

Biscuit


Cooking a biscuit in a slow cooker is much simpler and faster than in the same oven. And as a “bonus," this miracle saucepan retains all the moisture in it (which means that it does not lose its splendor, density and aroma), while monitoring both temperature and time. What is needed for the perfect biscuit?
• eggs - 4 pieces;
• granulated sugar and wheat flour - a glass is enough;
• sunflower oil (naturally, refined) - three tablespoons;
• boiling water - the same amount;
• baking powder - enough for a teaspoon;
• vanilla sugar - the same amount;
• butter (we will lubricate the multi-bowl).
We want the biscuit to be magnificent. Therefore, be sure to sift the flour (give it a "breathe") and mix with a baking powder.
We make a magnificent egg-sugar cream. To get exactly that, you need at least 10 minutes of effort. The mixer will help.
Then gradually pour flour into this foam, literally over a tablespoon. Stir the dough. But no more whipping! Air bubbles should stay in the test! Therefore, we take in our hands a spoon or spatula. When you get a more or less homogeneous mixture, dilute it with boiling water and oil. And again, gently mix.
With butter, we coat only the bottom of the multi-bowl, do not touch the walls.
Now you can pour the dough inside, close the lid and set the unit the necessary working conditions: an hour of time with the “Baking” function.
We usually complete the process: 10 minutes on the “Heating” with the lid closed. Then you can remove the biscuit and send to the lattice to cool.

Bread in a slow cooker

If you like home-made bread and you already have a crock-pot, you do not need to fork out for a bread machine. The first will miraculously replace the second and bake bread. For example, Borodinsky. You will need:
• rye flour - take 4 cups;
• kefir - enough 200 grams (a glass);
• water - ½ cup;
• fast yeast - 11 grams is enough;
• vegetable oil (odorless);
• butter - enough teaspoon;
• cinnamon - we will manage with a pinch;
• salt - ½ teaspoon;
• granulated sugar - a teaspoon.
Kefir with water is mixed and heated to 400C. In order not to be mistaken, we use a microwave. Pour the liquid into the pan, send the yeast into it. After about 10 minutes, the mixture will foam. Then we send all loose components into it and knead the dough. To make it more convenient, grease your hands with vegetable oil. The dough should be dense and smooth, without lumps.
We leave the gingerbread man warm in a bowl under a clean towel. After two hours, we thoroughly crush and put into a multi-bowl. We make sure that it settles down strictly in the center!
The device is programmed to "Keep warm" for two minutes. After which we leave the dough alone for half an hour: in a warmed multicooker, it will do during this time.
The final touch is the Baking program and a time period of 50 minutes. The rye bread in the slow cooker is ready.

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