Potatoes baked in a multicooker Bork. Potatoes baked in a slow cooker. Methods for preparing potatoes

Potato casserole in a slow cooker will be imbued with the aroma of Provencal herbs and a delicate creamy taste.

Ingredients

• 8 medium potato tubers;
• 1 large onion;
• 50-70 g butter;
• Herbs de Provence seasoning to taste;
• Salt to taste.
• ½ cup heavy cream;
• 1 chicken egg.

First of all, prepare the onions. To do this, peel the onion and cut into large rings. Heat the butter in a frying pan and fry the onion over medium heat until it turns golden. To prevent the frying from burning, you must constantly stir the dish.

Grease the multicooker bowl generously with butter. Peel the potatoes, cut out the eyes. Cut the potatoes into even slices with a knife or vegetable slicer.

Place potato slices on the bottom of the multicooker in an even layer, slightly overlapping. Place the onion on top of the first layer, distributing it evenly over the surface of the potatoes. Place another layer of potatoes on top. Sprinkle the potatoes with salt and seasonings. Place pieces of butter and pour low-fat cream over the casserole.

Close the pan with a lid, select the “Baking” mode and set the cooking time to 50 minutes. When the dish is ready, let the casserole rest for 10 minutes. Serve with meat or vegetable salad.

Stewed potatoes with herbs in milk in a slow cooker

Potatoes with milk

A rustic dish with fresh herbs and crumbly potatoes can be effortlessly reproduced in a city apartment using a slow cooker.

Ingredients

• 2 kg of potatoes;
• 1 liter of milk;
• 1 onion;
• 2-3 tbsp. refined vegetable oil;
• 1 bunch of green onions (dill or parsley);
• Salt and pepper to taste.

Peel the onion, rinse and cut into half rings. Pour refined vegetable oil into a multicooker and add onions. Select the “Roast” cooking program and set the cooking time to 10 minutes. Close the lid. During this time, the onion will become soft and transparent.

While the frying is being prepared, peel the potatoes, rinse them, and cut out the eyes. Cut into pieces to taste - cubes or strips. Place the chopped potatoes into the multicooker bowl. Measure out a liter of milk and pour it over the potatoes. Salt and pepper. Close the lid and select the cooking program - 1 hour.

While the dish is cooking, finely chop the greens. 15 minutes before the multicooker signal, open the lid and add onion, parsley or dill (or all together) and complete cooking.

Serve as a separate dish or side dish for meat.

Country-style potatoes in a slow cooker

Country style potatoes

Ingredients

• 800 g of new potatoes;
• 1 tsp table salt;
• 1 tsp dry spices and aromatic herbs;
• 5 tbsp. sunflower oil;
• 100 ml water.

Wash the potatoes thoroughly. It is necessary to choose young tubers with thin skins, because potatoes are not peeled before cooking. Cut into large slices or into 4 parts, depending on the size of the tubers.

Peel the garlic cloves and rinse the greens in cold running water. Finely chop or squeeze through a press.

Sprinkle potatoes with salt and spices, aromatic herbs. Then pour in sunflower oil. Grease the multicooker bowl with butter and place the prepared potatoes.

Turn on the “Frying” mode without closing the multicooker lid. Set the cooking time to 12 minutes. Stir the potatoes several times until they are cooked on all sides.

When the Roasting program ends, add garlic. Pour in half a glass of water and close the multicooker with a lid. Select the “Stew” or “Porridge” mode. Set the time to 13 minutes.

While the country-style potatoes are cooking, finely chop the dill. After the multicooker beeps, release the steam and lift the lid. Place the finished potatoes on plates, sprinkle with chopped dill or other herbs.

Mashed potatoes in a slow cooker

Mashed potatoes

The puree prepared in a slow cooker turns out tender and airy, with a pleasant creamy flavor.

Ingredients

• 1 kg of potatoes;
• 1 liter of drinking water;
• Salt to taste;
• 200 ml milk;
• 50 g butter.

Peel and wash the potatoes. Remove the eyes. Cut into arbitrary slices with a sharp knife.

Grease the multicooker bowl with butter. Place potatoes on the bottom. Pour water. Salt and pepper to taste.

Select the “Soup” or “Stew” program. Cook for 40 minutes. During this time, the potatoes will turn into a homogeneous puree without lumps. Transfer it to a separate bowl, draining off excess liquid.

Add butter to potatoes. Pre-boil the milk and pour into the puree. Mix with a blender or fork until smooth. Serve hot, garnished with herbs.

Potatoes with mushrooms in a slow cooker

Potatoes with mushrooms

Champignons and oyster mushrooms are best suited for this dish.

Ingredients

• 3 medium potato tubers;
• 250 g mushrooms;
• 2 tbsp. butter;
• 0.5 glasses of drinking water;
• 1 tbsp. sifted flour;
• 1 glass of milk;
• Salt, peppercorns;
• 2 bay leaves.

Wash the potatoes and remove the skins. Cut the root vegetable into medium cubes. Gently wash the mushrooms under cool running water, remove the membranes and finely chop. Peel the onion and chop finely.

Grease the multicooker bowl with butter. Place the onion and select the “Baking” mode on the device. The onion will cook for about 15 minutes, during which time it will become soft and translucent.

In a slow cooker, the potatoes will quickly become soft.

Turn off the multicooker and add finely chopped potatoes and mushrooms. Mix thoroughly and pour in half a measuring cup of clean drinking water.

In a separate bowl, put the sifted flour, pour in the milk and mix the resulting mixture thoroughly.

Salt, pepper, add spices and bay leaf. Select the stewing mode and set the cooking time to 45 minutes. During this time, the potatoes will be soaked in milk and will become tender and soft.

Swedish Baked Potatoes in the Slow Cooker

Delicious and quick recipe with cheese and mayonnaise will be an excellent side dish or hot snack on the festive table.

Ingredients

• 10-15 medium potato tubers;
• 2 tbsp. soft butter;
• 50 g hard cheese;
• Mayonnaise to taste;
• Seasonings, salt, pepper to taste.

Wash the potatoes, remove the eyes. To peel. Cut each tuber crosswise into thin slices, but not all the way through.

Grease the multicooker pan with butter. Place potatoes on the bottom, cut side up. Sprinkle with salt, spices, pepper. Place a piece of butter on each tuber and coat with mayonnaise.

Grate hard cheese on a fine grater. Sprinkle it over the potatoes. Close the multicooker lid and select the “Baking” program. Set the cooking time to 40 minutes.

When the beep sounds, open the lid and turn the potatoes over. Select the “Bake” mode again and cook for another 20 minutes.

Place the potatoes on plates and garnish with herbs to taste.

Potatoes in a slow cooker stuffed with garlic and herbs

Potatoes with garlic and herbs in a slow cooker

Fragrant garlic and spicy greens will add sophistication to an easy-to-prepare dish.

Ingredients

• 7-8 medium potato tubers;
• 50 g vegetable oil for frying;
• 4 cloves of garlic;
• 2 tbsp. chopped dill;
• Salt and pepper to taste.

Wash the potato tubers, dry them, peel them, remove the eyes. Make deep cuts for the filling across each tuber, not reaching about 1-2 cm from the end.

Peel the garlic. Squeeze through a press. Rinse the greens in cold running water and chop with a sharp knife. Mix with garlic.

Carefully fill each cut in the tuber with garlic and herbs filling. Carefully place each potato into the multicooker bowl. Water generously on top vegetable oil, so that each tuber is completely covered with it. Sprinkle with salt and pepper, add spices to taste.

On the multicooker, select the “Baking” mode and lower the lid. Bake for 50 minutes. 20 minutes after the start of cooking, open the lid and mix the potatoes thoroughly. Repeat after another 20 minutes. Before turning off the multicooker, check the readiness of the potatoes. To do this, pierce it with a toothpick or a thin knife.

When the potatoes are completely cooked, turn off the multicooker, sprinkle with the remaining herbs, and close again for a few minutes. The dish is served hot.

Gratin in a slow cooker

Gratin

An easy-to-prepare dish, creamed potatoes are a real delicacy served in French restaurants. But you can prepare gratin dauphinois in a simple slow cooker. Step by step recipe will tell you how to quickly make a delicious potato dish for every day.

Ingredients

• 10 large potato tubers;
• 400 ml village milk;
• 3 cloves of garlic;
• 1 tbsp. soft butter;
• 1.5 teaspoons salt;
• 2 pinches of dried nutmeg;
• 50-100 g of hard cheese.

Prepare the potatoes. Wash the tubers, peel and remove the eyes. Cut into thin slices and place the slices in a metal sieve or colander. Pour hot or just boiled water.

Grease the multicooker bowl with soft butter. Peel the garlic and chop finely. Place in a slow cooker.

Form the first layer by stacking half of the potato slices tightly in a bowl. Salt, pepper, add a pinch of nutmeg. Pour out half the milk. It should be very fatty; it is preferable to take natural village milk.

Cream can replace milk. To prevent them from being too thick, they must be diluted in cold water in proportions 1:1. With cream, the taste of dauphinois potatoes will be even more intense.

Place the other half of the potatoes. Salt, add nutmeg. Pour in the other half of the milk or diluted cream.

Select the “Baking” program and set the cooking time to approximately 50-60 minutes. During this time, the potatoes will become very soft and will melt on the tongue.

You can do it if you wish cheese crust. To do this, grate hard cheese on a fine grater. 10 minutes before the end of cooking, open the lid and sprinkle cheese on the potatoes.

After the multicooker signal, leave the gratin in the bowl for another 5 minutes, then carefully place on plates. Potato dish served as a main menu item or as a side dish for meat or fish.

Baked potatoes in a slow cooker according to this recipe are very tender, aromatic and tasty! It is prepared very simply and quite quickly, and the result will certainly please you. Serve this dish can be used as a side dish for fish or meat, or on its own with fresh vegetables or light salad. You can cook it in slices using different modes, it all depends on the multicooker model. I absolutely love the “baking” mode! In just 30 minutes the potatoes turn out very tender and at the same time with an appetizing crispy crust on the bottom. If you don’t have such a mode, then it can be replaced with the “Multi-cook” function by setting the temperature to 110-120*C or the “Baking” mode. I would like to note that the cooking time will also depend on the quantity of potatoes and their variety. You can always check readiness with a knife. The recipe is simple and at the same time quite worthy! I recommend trying it!

Ingredients:

• potatoes – 1 kg.
• onion – 1 pc.
• garlic – 2-3 teeth.
• vegetable oil – 2 tbsp. l.
• salt - to taste.
• spices - to taste.

• Number of servings: 4.

How to bake potato wedges in a slow cooker:

Peel the potatoes and cut into slices. If the potatoes are small, you can cut them into 2 or 3 parts. If the cutting is small, the dish may turn into a puree in the process.

Add onions cut into half rings or feathers to the potatoes.

Add salt and spices to taste. This could be a special seasoning for potatoes, Provençal herbs, paprika, black ground pepper and so on.

Now the important moment! I cover the multicooker bowl with foil, forming small sides, and pour vegetable oil into the bottom. You can do without foil, but it’s very convenient! Potatoes form a crispy crust when baked. After cooking, all you need to do is remove the foil and the multicooker bowl will remain clean. So, the potatoes were mixed well with salt and spices and placed in a slow cooker.

Select the appropriate mode and cook until the potatoes are soft. Then sprinkle the potatoes with chopped garlic and fresh herbs. Gently mix and leave in the “warm” mode for literally 10 minutes so that the potatoes are saturated with the aromas of garlic and herbs. I also season the potatoes with a pat of butter for more delicate taste, but this is optional.

Serve the potatoes hot or warm. Either on its own or as a side dish, in any case, the dish is very tasty and will certainly appeal to all family members. Fragrant and tender potatoes with a delicious crispy crust will not leave anyone indifferent!

Bon appetit!!!

Best regards, Oksana Chaban.

Probably, in childhood, many people organized a “Holiday” in a vacant lot. baked potatoes", secretly carrying tubers from my mother's supplies.

And even now, few people will refuse hot potatoes “in their jackets”, just taken out of the fire. But business and worries do not allow the plan to be realized, and the potatoes, covered in ash and exuding a dizzying aroma, remain a dream.

But experienced housewives know that baked potatoes can be cooked in the oven. Of course, it won’t smell like a fire, but it will still turn out tasty and crumbly.

With the advent of the multicooker, baking potatoes has become much easier. There is no need to stand near the stove to control the process. Any multicooker model has a “Baking” function. With its help you can not only cook a pie, but also bake potatoes.

Potatoes baked in a slow cooker: cooking details

• For baking, it is better to take young potatoes. There is no excessive crumbliness in it yet, so it will not boil over.
• You don’t have to peel it; you just need to wash it well with a brush under running water.
• Older potatoes need to be peeled, all eyes, dark spots, and damaged areas should be cut out.
• Potatoes for baking can be cut into cubes, pucks, or simply cut into 2–4 pieces.
• To prevent the slices from sticking together during baking, rinse them first cold water, then place on a towel and let dry well. But keep in mind that when exposed to air for a long time, peeled potatoes darken.
• Place a small amount of potatoes into the multicooker bowl at the same time - in one layer so that they bake evenly. If you put a lot of potatoes, the slices in the middle will quickly become soft, while the top ones will remain raw.
• If you stir frequently, the potatoes will not have time to fry, they will quickly become soft and lose their shape.
• You need to stir the potatoes every 15 minutes. In some recipes, the potatoes are stirred only once - when the undersides of the slices are fried.
• Salt the potatoes at the very end of cooking, otherwise they will yield juice, soften, no golden brown crust will appear on them, and the slices will lose their shape.
• To add flavor, add your favorite spices and dried herbs to the potatoes. Now on store shelves there are specially selected mixtures of herbs that are suitable specifically for potatoes. But you can use your own spices, for example, cumin, coriander, dill, suneli hops, thyme, pepper or dried garlic. Dried herbs can be added either at the beginning of cooking or in the middle. Add them when the potatoes are completely coated with oil. This way, the chopped herbs will stick to the tubers rather than settling at the bottom of the bowl and burning.

Potatoes baked in a slow cooker

Ingredients:

• potatoes – 0.6 kg;
• vegetable oil – 70 g;
• salt and pepper to taste.

Cooking method

• Peel potatoes of the same size, wash, and cut lengthwise into four pieces. Rinse again with water and dry.
• Pour vegetable oil into the bowl. Install the "Baking" program. When the oil is hot enough, add the potatoes and stir. Close the lid.
• After 15 minutes, open the multicooker and stir the potatoes. Bake for another 15 minutes.
• Add salt and pepper. Stir gently. Cook for another 5-10 minutes. Serve hot, as the crispy skin of the potatoes becomes soft when they cool.

Potatoes baked in a slow cooker: with herbs

Ingredients:

• potatoes – 0.6 kg;
• vegetable oil – 50 g;
• salt;
• dried herbs (dill, basil, parsley) – 1 tsp;
• black pepper - a pinch.

Cooking method

• Wash young potatoes of the same size thoroughly with a brush. Cut into thick slices. Rinse again in cold water and dry on a paper towel.
• Place in a bowl. Pour in oil, salt, pepper and dried herbs, mix well.
• Grease the multicooker bowl with oil, heat it by setting the “Baking” program. Add prepared potatoes. Close the lid. Cook for 30–40 minutes. After 15 minutes of baking, carefully stir the potato slices so that the bottom layers are on top. Bake for another 15 minutes. Check the degree of readiness. Depending on the variety, the potatoes may already be soft. Place it on a plate, sprinkle with fresh herbs.

Potatoes baked in a slow cooker: stuffed with garlic and herbs

Ingredients:

• medium potatoes – 7–8 pcs.;
• vegetable oil – 50 g;
• garlic – 4 cloves;
• chopped dill - 2 tbsp. l.;
• salt;
• ground black pepper.

Cooking method

• Peel smooth potato tubers, wash, and dry with a paper towel.
• Make several deep cuts across the tuber, not reaching the bottom edge 1-2 cm.
• Peel the garlic, rinse, and pass through a garlic press. Mix with chopped herbs. Carefully fill the slits with the flavorful filling.
• Place the stuffed potatoes in a multicooker bowl, pour in vegetable oil, sprinkle with salt and pepper. Stir until the tubers are coated on all sides with oil.
• Set the “Baking” mode, lower the lid. Cooking time in different models multicookers range from 40 to 50 minutes. After 20 minutes from the moment you turn it on, open the lid and stir the potatoes. After the same period of time, stir the potatoes again. Check the potatoes for doneness using a thin knife or toothpick.
• 2 minutes before the end of the cycle, open the lid, sprinkle the remaining herbs over the potatoes, and heat through.

Tip: you can bake potatoes with bacon in the same way by cutting them into thin slices and inserting them into the slits in the potatoes. Such potatoes will be well soaked in fat and will turn out tasty and aromatic.

Potatoes baked in a slow cooker: with cheese and garlic

Ingredients:

• potatoes – 0.6 kg;
• cheese – 150 g;
• salt;
• cream – 250 ml;
• garlic – 2 cloves;
• butter – 50 g;
• nutmeg - a pinch.

Cooking method

• Peel the potatoes, wash them, cut into thin slices. Rinse again with cold water to remove the starch.
• Peel the garlic and chop it with a knife.
• Grate the cheese on a medium grater.
• Grease the multicooker bowl generously with butter. Sprinkle the entire bottom with garlic. Place half of the potatoes. Sprinkle with spices. Place the second part of the potatoes. Fill with cream.
• Set the "Bake" function. Close the lid. After 30 minutes, open the multicooker, cover the potatoes with grated cheese, lower the lid, and bake for another 10–15 minutes. Sprinkle with chopped herbs.

Potatoes baked in a slow cooker: with paprika

Ingredients:

• potatoes – 0.5 kg;
• butter – 20 g;
• vegetable oil – 40 g;
• ground paprika – 1 tsp;
• black pepper - to taste;
• salt.

Cooking method

• Wash the young potatoes with their skins, rubbing them well with a brush. Cut lengthwise into four pieces. Place in a bowl. Pour in vegetable oil, sprinkle with salt, pepper and paprika. Stir.
• Grease the multicooker bowl with butter, turn it on in baking mode so that the oil warms up well, but does not start to boil. Add potatoes and stir. Close the lid and bake for 40 minutes.
• During cooking, stir the potatoes every 15 minutes with a special spatula. As soon as the outside is covered with a golden brown crust and the inside becomes soft, place it on a plate and sprinkle with chopped herbs.

Tip: Using the same recipe, you can cook baked potatoes with cumin or other seasoning.

Note to the hostess

When choosing a particular dish to prepare, remember that starchy varieties of potatoes boil quickly. Therefore, crumbly potatoes will not work if you decide to bake them whole. For this dish, take firm or young potatoes.

Baked potatoes can be served with cheese, herbs, fried onions, fresh tomatoes or cucumbers. Be sure to pour melted butter over it - this will make it even more tasty and appetizing.

Using a multicooker you can cook many delicious dishes. Potatoes are no exception. In a slow cooker it is fried, stewed, and baked. Potatoes are prepared with other vegetables, meat, mushrooms, etc. We have collected in this category many recipes for potatoes in a slow cooker so that you can delight your loved ones every day delicious dishes from potatoes.
Preparing potatoes in a slow cooker is quite simple. In addition, potatoes in a slow cooker always turn out delicious. This is a versatile product that is best suited for side dishes. It is worth adding meat, mushrooms, spices - you get a new tasty dish.
Potatoes with meat in a slow cooker are very popular. Not surprising, because such a combination is difficult to spoil. But to make it tastier, use our recipes with photos of potatoes in a slow cooker.
Stewed potatoes in a slow cooker also turn out very tasty. In general, the multicooker is very suitable for stewing and dishes of this kind turn out gorgeous.
Not all multicookers turn out fried potatoes in a slow cooker perfectly. The same goes for French fries in a slow cooker. It depends more on the model and the temperatures at which your device frys. But you can fry potatoes in any slow cooker.
From this section you will learn how to cook potatoes in a slow cooker, understand the principle of cooking and be able to come up with your own potato recipes.
Our recipes for potatoes in a slow cooker with photos will help you cook potatoes with cabbage, minced meat, beef, pork, chicken, cheese and other ingredients. You will learn how to steam potatoes in a slow cooker and much more. Leave your questions and comments if something in any recipe seems unclear to you.

13.06.2018

Fried potatoes in a slow cooker

Ingredients: potatoes, vegetable oil, salt

Delicious fried potatoes, which is easy to cook - this is not a myth, but a reality if you make it in a multi-arc, as in our recipe. by using kitchen appliances and our master class you will get a simply magnificent dish!

Ingredients:
- potatoes - 4-5 medium-sized tubers;
- vegetable oil - 2-3 tbsp. or more;
- salt to taste.

12.11.2017

Delicious potatoes in a slow cooker

Ingredients: potatoes, onions, sunflower oil, garlic, Provençal herbs, salt, ground black pepper, tomato paste, water

The slow cooker is an amazing helper in my kitchen. Today I will tell you how to cook delicious potatoes in a slow cooker. We will use the “Baking” mode.

Ingredients:

- 1.3 kg. potatoes,
- 270 grams of onion,
- 50 grams of sunflower oil,
- 30 grams of garlic,
- 1 tsp. provencal herbs,
- salt,
- ground black pepper,
- one and a half tbsp. tomato paste,
- 250 ml. water.

23.10.2017

Steamed minced meat cutlets with potatoes

Ingredients: minced meat, garlic, onion, egg, spices, potatoes

If you don’t have the energy or time to prepare dinner in the evening, but still need to feed your family, I offer a simple and quick recipe for a 2 in 1 dish - meat cutlets, steamed in a multi-cooker pan and mashed potatoes prepared in the same place. Believe me, 20-30 minutes and dinner is ready!

What you will need for the dish:
- 600 g homemade minced meat;
- 4 cloves of garlic;
- one onion;
- 1 raw egg;
- spices, for example, ground pepper;
- a slice of bread soaked in milk;
- fresh potato tubers (weight as needed).

18.10.2017

Potatoes stewed in a slow cooker

Ingredients: potatoes, carrots, onions, meat, vegetable oil, salt, spices

The recipe will fit perfectly into summer menu, and everyone else too. You don't have to stand at the stove for hours; the miracle machine will do everything for you. All you have to do is throw the ingredients into the pan and go about your business.

Ingredients:
- potato;
- carrot;
- onion;
- meat (pork or beef);
- sunflower oil;
- salt and spices.

16.10.2017

Rabbit with potatoes in a slow cooker

Ingredients: rabbit, potatoes, carrots, onions, sour cream, salt, pepper

Now I will tell you how to cook rabbit in a slow cooker with potatoes. I prepare this dish for both everyday and festive tables.

Ingredients:

- 500 grams of rabbit,
- 500 grams of potatoes,
- 1-2 carrots,
- 1 onion,
- half a glass of sour cream,
- 1 glass of water,
- salt,
- ground black pepper.

18.05.2017

Azu Tatar style with pickles in a slow cooker

Ingredients: beef, potatoes, cucumber, tomato, carrots, onion, tomato paste, salt, pepper, oil

This dish is known to many housewives and probably someone has already prepared it more than once. We suggest you slightly change the cooking method and use a slow cooker. Azu turns out even tastier in it.

Products for the recipe:
- meat - 300 g,
- potatoes - 3 pcs.,
- pickled cucumber - 2 pcs.,
- tomato - 1 pc.,
- carrots - 1 pc.,
- onions - 1 pc.,
- tomato paste - 25 g,
- spices - to taste,
- vegetable oil for frying.

12.05.2017

Potato casserole in a slow cooker

Ingredients: potatoes, minced meat, yogurt, cheese, herbs, butter

A tasty and inexpensive dish of potatoes and minced meat that can be prepared by any housewife who has a slow cooker. And, even in the absence of one, you can still cook it, for example, in the oven.

Products for the recipe:
- 500-700 g potatoes;
- 400 g minced meat;
- a glass of natural yogurt;
- 200 g cheese;
- fresh herbs;
- vegetable oil.

10.02.2017

Rosy potatoes in a slow cooker

Ingredients: potatoes, dill, salt, spice, oil

Since the Russian soul loves potatoes, today I suggest you prepare delicious and easy-to-prepare potatoes with dill and butter in a slow cooker.

Ingredients:

- 2 kg. potatoes,
- a bunch of dill,
- salt to taste,
- 3 tbsp. spices,
- 4 tbsp. sunflower oil.

22.07.2016

Potatoes stewed with mushrooms in a slow cooker

Ingredients: potatoes, mushrooms, onions, vegetable oil, salt, ground black pepper, garlic

This dish is universal. It can be prepared for lunch, for dinner, for a holiday as a hearty side dish, and on weekdays. Yes, even during Lent you can safely eat aromatic stewed potatoes with mushrooms.

Required Products:

- 800 g potatoes;
- 300 g mushrooms;
- 2 onions;
- 1-2 tbsp. l. vegetable oil;
- 1/2 tsp. salt;
- a little black pepper and other spices;
- 1-2 cloves of garlic.

11.08.2015

Stewed rabbit with potatoes in a slow cooker

Ingredients: rabbit, potatoes, carrots, onions, garlic, salt, vegetable oil, ground black pepper, sour cream, water

It is very difficult to cook rabbit deliciously. At least that's what I thought until I learned how to stew it this way. To make the meat tender and soft, it needs to be simmered for a very long time. But in a slow cooker this is done faster and easier. Try it too.

- 1 kg of rabbit meat;
- 800 g potatoes;
- 1 carrot;
- 1 onion;
- a little garlic;
- a little salt;
- 2-3 tbsp. l. vegetable oil;
- a pinch of ground pepper;
- 200 g sour cream;
- 100 ml of water.

02.08.2015

French fries in a slow cooker

Ingredients: potatoes, ground paprika, ground black pepper, dried garlic, salt, vegetable oil

Cook the world's most delicious French fries in a slow cooker! The dish is simple but very tasty. And even despite the large number of calories, sometimes you can afford to eat a portion of golden-brown potato straws.

List of required ingredients:

- 800 g potatoes;
- a pinch of sweet ground paprika;
- a little ground black pepper;
- 1/3 tsp. dried garlic;
- a little salt;
- 100-150 ml of vegetable oil.

09.04.2015

Potatoes with lecho and chicken hearts in a slow cooker

Ingredients: chicken hearts, onions, lecho with sweet pepper, potatoes, spices, salt, vegetable oil, water

Tired of having to come up with new dinner dishes every day? We are in a hurry to help you. If your family loves chicken by-products, we recommend preparing potatoes with hearts in a slow cooker. Simple and delicious.

For the recipe you will need:
- 800 g chicken hearts;
- a head of onion;
- 200 g lecho;
- 1 kg of potatoes;
- spices;
- salt;
- vegetable oil – 2 tbsp. spoons;
- water.

29.03.2015

Potatoes with meat in a slow cooker

Ingredients: Beef pulp, potatoes, onions, carrots, garlic, tomatoes, sweet peppers, vegetable oil, tomato sauce, fresh dill, dry red wine, salt, dried basil, rosemary, coriander, marjoram

How tender, juicy, soft and very aromatic potatoes and meat are when cooked in a slow cooker. Well, it’s simply impossible to resist asking for more after the first serving. The nice thing is that preparing such a dish will not be difficult, because a multicooker is an excellent assistant in the kitchen.

We will need:

- vegetable oil – 2 tbsp. spoons;
- tomato sauce – 2 tbsp. spoons;
- rosemary - to taste;
- coriander - to taste;
- carrots – 1 pc.;
- garlic – 1 clove;
- dried basil - to taste;
- marjoram - to taste;
- potatoes – 6 pcs.;
- bulb onions;
- fresh beef pulp – 500 gr.;
- tomatoes – 2 pcs.;
- Bell pepper– ½ pcs.;
- fresh dill – 1 bunch;
- dry red wine – 2 tbsp. spoons;
- salt - to taste.

19.03.2015

Potatoes baked in cream in a slow cooker

Ingredients: potatoes, cream, garlic, butter, ground nutmeg, salt, hard cheese

Cooking potatoes baked in cream unique recipe which we bring to your attention today. Culinary tricks, which you will find in it, will help you make an ordinary dish uniquely tasty and aromatic.

Ingredients:
- liquid cream - 2.5 multi-cups,
- potatoes - 10 pcs.,
- hard cheese - 100 grams,
- nutmeg - 2 pinches,
- garlic - 2-3 cloves,
- butter - 20 grams,
- salt to taste.

12.02.2015

Vegetable stew in a slow cooker

Ingredients: potatoes, onions, zucchini, pumpkin, bell pepper, carrots, beans, peas, tomatoes, salt, cream

The beauty of today's recipe is its ingenuity and unprecedented simplicity. Remove the available vegetables from the refrigerator, chop them and place them in the multicooker bowl. All! In an hour, the most delicious food possible will be fragrant and bubbling on your table. vegetable stew.

Ingredients:
- 3-4 potatoes,
- 1 onion,
- 150 g zucchini,
- 150 g pumpkin,
- 1/2 bell pepper,
- 1 carrot,
- 100 g frozen green beans,
- 00 g of frozen green peas,
- 1/2 tomato,
- salt,
- 3 t. l. cream.

Quite easy and simple. However, for such a side dish you need to make a delicious goulash from aromatic mushrooms, cheese, sour cream and onions. Only in this case you will receive a complete and satisfying lunch that you can please your whole family.

in the Redmond multicooker

Required ingredients for garnish:

• sunflower oil - 25 ml;
• medium-sized young potatoes - 5-6 pcs.;
• ground black pepper - a pinch;
• fresh garlic - a small clove;
• butter - 40 g;
• fresh greens (sprigs of dill and parsley) - medium bunch;
• iodized salt - 1/3 spoon.

Vegetable processing

Before using the slow cooker, the young vegetable should be thoroughly processed. Thus, several small tubers need to be washed and peeled. It is not recommended to cut fresh product for such a dish, as it will be well baked and whole.

Heat treatment of vegetables

To bake potatoes in a slow cooker, you need to grease the bowl of the kitchen device with oil, and then put all the processed tubers into it. Next, they should be seasoned with a small amount of black pepper. It is also recommended to place a small piece of frozen butter on top of each potato. In progress heat treatment the added fat will completely melt and saturate all the tubers of the vegetable. After this, the multicooker must be closed and put in baking mode for 60 minutes. After an hour, you need to add a small grated clove of garlic and chopped herbs to the almost finished baked potatoes. All products should be mixed and then placed in a large deep plate.

Ingredients needed for fried mushrooms:

Mushroom cooking process

Lightly fry before baking fresh mushrooms. To do this, you need to take 200 g of champignons, then wash them thoroughly and cut into small slices. Next, you need to chop the sweet onions and mix them with the mushrooms. After this, both ingredients should be placed in a multicooker bowl, and then seasoned with vegetable oil, seasonings, salt and pepper. It is recommended to fry this dish in baking mode for 25 minutes. Then you need to add a jar of sour cream and grated hard cheese to the mushrooms. After mixing the products, they should be left in the heating mode for another quarter of an hour. During this time, the champignons will absorb the aromas of the ingredients and become more tasty.

Proper serving to the table

Baked in a slow cooker, when hot, place 2-3 pieces on a serving plate. Next, you need to add a couple of spoons of fried champignons along with onions and sour cream. It is advisable to sprinkle such a lunch with fresh herbs, and then serve it with wheat bread and tomato sauce.