Crock-Pot 4.7 L slow cooker cake with carrots and nuts
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Mix whole eggs in a bowl with salt powder and brown sugar.
Then add in turn: peel and lemon juice, oil, grated carrots and powders (baking powder, baking soda, cinnamon, ginger) mixing after each.
Finally, add the flour and ground walnuts using a spatula.
As I said above, I used the Crock-Pot machine and I will tell you how I did it, but you can also make this cake in the oven (when it cools outside :)).
Put baking paper in the ceramic bowl of the Crock-Pot Digital 4.7l slow cooker and pour the composition into it. Sprinkle almond flakes on top and put the lid on.
Connect the appliance to a power source, set the ‘Low’ cooking mode and select the time of two hours (time can be selected every 30 minutes).
During baking, after about 45 minutes, I wiped off the steamed lid 2-3 times and turned the ceramic bowl once to bake the cake evenly.
At the end of the program, take the cake out of the bowl and place it on a grill with the baking paper until it cools, then dust with powdered sugar.
Rice the slow cooker
Rice the slow cooker recipes: how to cook rice the slow cooker and the tastiest recipes for sarmale at slow cooker, beans with ciolan at slow cooker, pork slow cooker, Cuban rice, Serbian rice, Iranian rice, peasant rice, rice with plain milk, salmon with basmati rice, peppers stuffed without rice .
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Rice, Water 200 g rice 120 g sugar 400 ml coconut milk 400 ml water 1 vanilla pod
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Rice, Carrots 4 large boneless chicken legs with or without skin 2 carrots a red bell pepper a handful of green beans a cup of rice depending on the type of rice used I adjust the amount of water & ndash to mine I put 2 cups and a half teaspoon oil a puppy.
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White wine, Wine 1 duck (approx. 2 kg) 4 large white onions 100 ml white wine 3-4 tablespoons olive oil chilli flakes pepper salt
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Chilli, Susan 1 chicken breast (approx. 500 gr) juice from 2 oranges 2 tablespoons soy sauce 2 cloves garlic 2 cm ginger root 1 chilli powder 1 tablespoon honey 1 tablespoon starch leaves onion green sesame
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Steaks, Meat dishes, Beef 2 large pieces beef broth 2 red onions salt pepper 4 cloves garlic 1 teaspoon cumin 1 teaspoon thyme
Chickpea curry and tofu at Crock-Pot slow cooker
Water 1 diced medium sweet potato 2 cups small bunches of cauliflower 1 chopped onion 1 tablespoon curry 1 teaspoon brown sugar 1 teaspoon freshly grated 2-3 cloves chopped garlic 1 can of chickpeas (drained liquid) 1 can of red cubes.
Sos marinara the slow cooker Crock Pot
800 g canned tomato pulp 1 cup ketchup prepared at home 1 large or 2 medium onions 2 tablespoons oil 4 cloves garlic 1 teaspoon grated salt 1 teaspoon sugar 1 teaspoon balsamic vinegar 1/2 teaspoon dried oregano 1 teaspoon dried basil.
Tomato sauce at Slow Cooker Crock-Pot
Red onion, Red water 2kg 50ml olive oil 10 cloves crushed garlic 1 teaspoon dried oregano 1 chopped red onion 1 sprig fresh basil 1 bunch fresh parsley 1 carrot (optional) salt and pepper
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Pumpkin, Spices, Pie sheets pie sheets 1 kg pumpkin spices 150 gr sugar 20 gr butter
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Zucchini, Chilli 3 medium onions 2 zucchini 1 eggplant 1 canned chickpeas 1/2 canned tomatoes peeled in juice spices (salt chilli pepper) 1 jar (200 gr) goat yogurt 2 tablespoons olive oil
Food with chives and mushrooms in slow cooker Crock Pot
Mushrooms, Rosemary, Chives 500 g peeled mushrooms 500 g peeled chives salt pepper rosemary 100 ml white wine 30 g butter
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Potato, Spinach, Water 250 g green lentils 500 ml vegetable soup or water 1 onion 2 potatoes 200 g spinach 2 tablespoons green curry (or to taste) salt
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Carrots, Blueberry, Water 1 kg peeled tomatoes and cleaned of seeds and stalks 1 onion 2 carrots 2 bay leaves salt pepper 1 l vegetable soup 75 g cream cheese 2 tablespoons grated Parmesan cheese 150 g ravioli or tortellini pasta
Beef stew with wine in slow cooker Crock Pot
Carrots 500 g beef pulp 4 carrots 1 piece celery 3 onions 5 cloves garlic 400 ml red wine 1 sprig of rosemary 1 sprig of thyme salt pepper to taste 2-3 tablespoons olive oil
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Carrots, Celery, Water 300 g beef 250 g mushrooms mushroom 2 carrots 1 white onion 1 slice celery 1 egg 4 tablespoons flour 1 tablespoon oil 1 tablespoon paprika paprika salt and pepper
Vegetable pots in Crock Pot slow cooker
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Black the Crock-Pot slow cooker
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Water 2 tablespoons olive oil 1 chopped onion 3 cloves chopped garlic 1 diced carrot 200 g boiled or frozen green beans 1 teaspoon dried basil 1 teaspoon dried oregano 1 canned white beans 1 diced zucchini salt and pepper water
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Whites, Water 1 chopped onion 2-3 cloves chopped garlic 200g grated mozzarella 3 eggs 3 egg whites 2 tablespoons milk (can also be used with vegetables) 1 cup finely chopped spinach 1 diced tomato 2-3 green onions 2 tablespoons oil of olive salt and pepper
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Carrots 2 carrots 1 slice of celery 1 slice of gully 1 large white onion 1 clove of garlic 1 chopped dried tarragon parsley root 1 boneless skinless chicken breast 300 g white mushrooms champignon salt and freshly ground black pepper 200 ml.
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Carrots, Water, Duck 1 small - medium chicken 3 large thick carrots 3 celery stalks 1/2 apple 3-4 sprigs of thyme 2 lavender sprigs 1 clove whole unclean garlic salt pepper 2 teaspoons paprika 2-3 tablespoons herbs of Provence 1 tablespoon oil 1 tablespoon water
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Potato, Mushrooms, White wine one piece pork leg (about 1 kg) 5-6 potatoes 4-5 carrots 5 mushrooms one onion one clove garlic 100 ml white wine 3 tablespoons soy sauce one sprig thyme half a teaspoon paprika (sweet or hot depending on how you prefer the food) salt pepper
Pea beans with chicken in slow cooker
Peppers, Red peppers, Carrots 500 g pods beans 2 carrots 500 g boneless chicken breast or legs 1 large tomato 1/2 red pepper 4 cloves garlic 1 piece of fresh ginger 1 handful of fresh parsley olive oil salt ground freshly ground black pepper
Smoked beans at Slow Cooker
Red onion, Carrots, Beans 400 g beans 1 white onion 1 red onion 1 slice of celery 3 carrots 3 cloves garlic (optional) 2 bay leaves 1 smoked pork chop 1 bunch green parsley water 1 l homemade broth
Beet food with vegetables in slow cooker Crock Pot
Peppers, Red peppers, Carrots 2 pcs. of beets 4 carrots 3 small onions 1 green pepper 1 red pepper 1 teaspoon grated sea salt 1/4 teaspoon pepper 1/2 teaspoon ginger 2-3 tablespoons olive oil 4-5 cloves garlic optional a can of red beans or of boiled naut.
Black woman with coffee in slow cooker Crock Pot
Starch, Salt powder 150 g butter 200 g sugar 4 eggs 30 ml hard coffee (espresso) 1/2 teaspoon coffee essence 150 g flour 30 g starch 30 g black cocoa powder 30 g ground walnut 1 teaspoon ness 1 teaspoon powder baked 1 pinch of salt 2 tablespoons chocolate chips
Beef stew in slow cooker Crock Pot
Mushrooms, Broccoli, Water 650 g beef 1 broccoli 15 mushrooms 200 ml water 60 ml soy sauce 60 ml worcestershire sauce 50 g brown sugar 1 teaspoon salt 2 cloves minced garlic 1/4 teaspoon chili flakes grated 2 teaspoons corn starch plus 2.
Chicken breast with vegetables in slow cooker Crock Pot
Rosemary, Bay, Parsley 1/2 chicken breast about 200 g 1/2 canned sliced mushrooms 200 g frozen vegetables: carrot broccoli parsnip rosemary salt bay leaves peppercorns 2 tablespoons oil for cooking chicken: 2 tablespoons olive oil olives, 1 tsp.
Chinese Beef With Vegetables At Slow Cooker
Chinese food 400 gr beef 1 cup beef soup (or a concentrated cube of beef) 1/2 cup soy sauce 2 teaspoons sugar 1 tablespoon sesame oil 3 cloves garlic 1/2 teaspoon hot pepper flakes (or 1 teaspoon hot paprika) vegetables (can be and.
Overturned pineapple cake at Crock Pot slow cooker
50 + 100 g butter soaked at room temperature 50 + 100 g sugar 110 g flour 2 eggs 2 + 2 tablespoons limoncello canned pineapple (the best is the slices but it also works the diced) & ndash we use drained pineapple and 2 tablespoons syrup a few cherries.
Chicken legs with potatoes in slow cooker
Thyme, Potato, Pepper 4 chicken legs 500 g potatoes 100 ml white wine bay leaves thyme paprika pepper pepper
Moroccan lentil soup in slow cooker Crock Pot
Water 4 chopped onions 6 chopped carrots 3 peeled potatoes and cut into cubes 4 chopped garlic 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon freshly ground black pepper 1400 ml chicken soup.
Vegetable pots in Crock Pot slow cooker
Eggplant, Pumpkin, Carrot: 2 eggplant 2 zucchini a large red pepper a bunch of green onions or 2 small white onions 2 cloves garlic 3 small carrots 3 tablespoons tomato paste a tomato a tablespoon sugar 2 tablespoons olive oil a small hot pepper the little cauliflower.
Chicken stew in slow cooker Crock Pot
Thyme, White wine, Soup 4 chicken legs 1 large onion 2-3 tablespoons oil 3 medium carrots 4 medium potatoes 3 celery stalks 200 g champignon mushrooms 40 ml white wine 40 ml chicken soup thick tomato juice 1 tablespoon pepper paste 1/2 teaspoon sugar 1/2 teaspoon vinegar salt pepper thyme.
Carrot cake in slow cooker Crock Pot
Raisins, Walnuts, Water 250 ml pineapple canned pieces 330 g brown sugar 2 eggs 125 ml vegetable oil 60 ml water 1 teaspoon vanilla essence 260 g white flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon.
Rabbit stew with chives at slow cooker Crock Pot
Peppercorns, Rosemary, Blueberry for marinating meat: a few tablespoons of olive oil rosemary sea salt peppercorns enibahar rosemary bay 1 tablespoon balsamic vinegar 1/2 teaspoon turmeric for crock stew can a piece of rabbit back string a handful of chives 2 pepper.
Pork roll with peas on a bed of vegetables, at Crock Pot slow cooker
Potato, Pepper, Red pepper for 2 rolls: 1 kg boneless pork chop filling for roll 200 gr peas (frozen I had) a little salt pepper and oregano for pea puree & ndash to taste for greased meat: 1 tablespoon oil of olives 1/2 teaspoon salt.
Fantasy cake in five layers
- For 3 sheets on the back of the 30/42 cm tray:
- 4 yolks
- 12 tablespoons sugar
- 12 tablespoons oil
- 12 tablespoons milk
- 1 pinch of salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda, or 1 teaspoon ammonium for cakes
- 1 teaspoon apple cider vinegar
- flour content (650-700 gr)
- flavors (vanilla, lemon, rum)
- For the lemon cream:
- 4 medium egg yolks
- 175 gr sugar
- 600 ml milk
- peel and juice from a large, organic lemon
- 45 gr starch
- 15 gr flour
- 200 gr butter with 82% fat
- 1 pinch of salt
- For 2 blackberry tops with chocolate and nuts:
- 8 egg whites
- 200 gr sugar
- 400 gr of dark chocolate
- 200 gr butter with 82% fat
- 200 ml of milk
- 150 gr coarsely ground walnut
- 250 gr flour
- 1 pinch of salt
- 1 teaspoon rum essence
- 1 sachet of baking powder
- 1 knife baking soda
- 1 teaspoon lemon juice
- For topping:
- 750 gr apricot jam with melon
- 1 tablespoon starch
METHOD OF PREPARATION
For the three sheets on the back of the tray, put the yolks in the bowl of the mixer and sprinkle a little salt over them. Mix them, then add the sugar and your favorite flavors. We can put vanilla essence, or extract, lemon essence, or lemon peel, rum essence, etc. We do not exaggerate, we put 2 teaspoons only of a flavor, we do not mix them. Mix the yolks with the sugar until it melts and the composition becomes frothy. Then, in turn, add the oil and milk and mix after each mixture. Add the baking soda or ammonium quenched in the vinegar (I use baking soda). At the end, add the flour mixed with baking powder and knead a homogeneous dough, slightly firm and non-sticky. Add the flour gradually, until the dough no longer sticks to your hands, but it should not be very hard. Cover the dough with a fresh foil and let it rest at room temperature for 20 minutes.
Turn the oven to 180 degrees 10 minutes before spreading the sheets. Divide the dough into three approximately equal parts that we spread, one by one, on the floured table. Grease the back of the pan with oil and sprinkle with flour. Roll the first sheet of dough on the rolling pin and transfer it to the back of the tray. We cut it nicely and evenly and prick it with a fork from place to place, so as not to deform during baking. Bake the dough sheets for 3-5 minutes at 180 degrees. We do not brown the sheets, we just dry them, because they bake very quickly, being thin.
For blackberry countertops, melt the chocolate with the butter and milk. Stir vigorously until the chocolate and butter are melted and the composition is homogeneous, then turn off the heat. Sprinkle a pinch of salt over the egg whites and mix until they become frothy. Gradually add the sugar and mix until you get that firm meringue that stays fixed on the walls of the bowl. Pour over the meringue the chocolate composition, slightly warm and mix. Remove the mixer and insert a spatula.
Sift the flour together with the baking powder, and quench the baking soda in the lemon juice. Add to the top composition first the baking soda, then, gradually, the flour mixed with baking powder and coarsely ground walnuts. Homogenize the composition by mixing gently with circular movements from bottom to top, to remain slightly aerated.
Divide the composition into two equal parts and bake two countertops. Wallpaper the tray with baking paper at the base, and grease the walls with oil and spread the first countertop composition in it. Put the tray in the oven, preheated and bake the egg whites at 180 degrees for 30-35 minutes. We do the toothpick test to make sure it's baked. We do the same with the next countertop.
We can bake a single countertop and then cut it in half to shorten the time.
For the lemon cream, put the yolks in a double-walled bowl and sprinkle salt over them. Add the finely grated lemon peel, mix well and leave for 2-3 minutes to intensify the color. Add the sugar, which we grind, to turn it into powdered sugar. Again, mix the yolks with the sugar until they become frothy. Then, dilute them with a little cold milk, add the starch mixed with the flour and mix the composition. We add the rest of the milk hot, stirring intensely for homogenization.
Put the cream bowl on low to medium heat and stir continuously until it thickens like a pudding. Turn off the heat, cover the cream with cling film, on contact, then let it cool. After cooling, gradually incorporate the soft butter, kept at room temperature and lemon juice, mixing vigorously for homogenization. Let the cream cool before using it on cakes and pies. Before use, we put the mixer in it, to give it creaminess.
For topping, mix the jam with the starch and boil the mixture until it thickens slightly and becomes consistent.
Now, I also added a spoonful of condensed caramel that I had in the fridge and I wanted to get rid of it, but I didn't pass it on to the ingredients because only the jam plus starch is enough, for those who don't have that condensed caramel .
How do we assemble the Fantasy Cake in five layers?
In the tray where we baked the tops, place one of the baked sheets on the back of the tray and spread half of the lemon cream over it. Place one of the blackberry tops on top of the cream and grease it with half of the topping. We continue with another baked sheet on the back of the tray, lemon cream, blackberry top, topping and the last sheet.
Cover the cake with foil and place a weight on it (some thick books, dictionaries, or a thicker shredder). Let the cake cool for at least 5-6 hours before serving, or even overnight. The sheets will hydrate from the cream and will increase their volume while becoming very tender.
Powder the cake with sugar and slice it nicely with a sharp-edged knife and a thin blade, or a serrated but very thin knife.
I hope this recipe inspires you Fantasy cake in five layers, and the combination of sheets + creams + countertops + topping, you can adapt it to your own taste.
Carrot cake - at Crockpot
carrots - 2 pcs., eggs - 2 pcs., oil - 50 ml, flour - 150 g, brown sugar - 150 g, ginger root - 2 cm, ground walnuts - 50 g, orange juice - 50 ml, grated peel orange - 1 teaspoon, baking powder - 1 teaspoon, baking soda - & frac12 teaspoon, cinnamon - 1 teaspoon, grated nutmeg - & frac12 teaspoon, a pinch of salt
Difficulty: Average | Time: 2h 30 min
Two-tone cake (Slow Cooker CROCK POT Digital 4.7L)
I haven't even told you so far, to my shame (embarrassing emoticon), about the miracle device that I won on bucataras.ro, at the & # 8222Reteta of the Year & # 8221 contest.
I kept postponing writing about him, hoping that one day I will have inspiration and I will tell beautifully about all the prizes I won at the competitions I participated in, but unfortunately the days go by and the priorities are always different & always different & # 8230.
This SLOW COOKER CROCK POT is very interesting and I'll tell you why.
First of all, you can cook anything in it at low temperatures, so that the food is prepared slowly but surely, keeping its flavors and not requiring our intervention, neither to stir in the pot, nor even to stop the fire.
The appliance cooks while we take care of other occupations, job, market, walk, etc.
We come home and find the food we put in the machine, ready prepared and kept warm.
I tested it for the first time for this dessert that I was very excited about, first of all in terms of texture, fluffy, airy, good-looking, but also in taste, of course!
[ingredients title = & # 8221Ingrediente & # 8221]
- 8 eggs
- 9 tablespoons sugar
- 1 teaspoon lemon juice
- 5 tablespoons flour
- 4 tablespoons ground walnuts
- 5 tablespoons coconut
- 1 tablespoon cocoa
- 1/2 sachet baking powder
- 1 baking soda knife tip
- For decoration:
- 30 gr white chocolate, grated
- 30 gr dark chocolate, grated
- coarsely chopped walnut kernels
Preparation time: 1 hour and 10 minutes
[preparation title = & # 8221Preparation & # 8221]
Separate the egg whites from the yolks and sprinkle a little salt over each one.
Grind the sugar to turn it into powder.
We grind the nut, but not very finely.
Mix the egg whites until they become frothy, then gradually add the sugar and mix until you get a very strong meringue.
Remove the mixer and insert a tel.
Add the yolks and mix gently with the whisk, from bottom to top, until you incorporate them all in the meringue.
Sift the flour together with the baking powder and baking soda and add the gradient to the composition, stirring gently so that the meringue does not leave.
Then we divide the composition into two approximately equal parts.
On one side we will add coconut, and on the other side, walnut and cocoa.
We line the ceramic bowl of the CROCK POT with baking paper and with a spoon we start to put the compositions in it.
We put three tablespoons of cocoa composition, then over it, 3 tablespoons of coconut composition and so on until the two compositions are exhausted.
Place the vessel in the appliance, cover it with the lid provided, connect the appliance to the power supply and set the LOW program for 2 hours and 30 minutes.
I didn't leave it until the end of time, I turned off the device after 2 hours and 10 minutes, but the time is set every 30 minutes.
After I turned off the appliance, I took the ceramic bowl out of the appliance and let the cake cool for 10 minutes in the bowl to cool slightly, then I transferred it to a plate and garnished it with grated chocolate and walnut kernels.
I really liked the texture of the cake, it came out compact and very fluffy.
I like this device because it has a glass lid and we can follow the preparation closely.
The lid of the pot should not be lifted, except in the last 15 minutes of preparation, so as not to risk leaving the cake.
The baking soda added to the cake gave it a denser texture and at the same time quite loose.
Slow Cooked Turkey Recipe with Balsamic Vinegar at Slow Cooker 4.7L Digital Crock-Pot by Teo's Kitchen
Beef broth recipe in Slow Cooker Crock-Pot 4.7L Digital by Diva in the kitchen
Roast Chicken Cooking Recipe for Slow Cooker Crock-Pot 4.7L Digital by Readings and Flavors
Mushroom recipe in butter and garlic sauce at Slow Cooker Crock-Pot 4.7 l Digital by Readings and Flavors
Cutlet recipe breaded with apples and quince at Slow Cooker Crock Pot 4.7 L Digital by Diva in the Kitchen
Pork chop recipe for Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen
Recipe minestrone the Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen
Wasp nest recipe at Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen
Method of preparation
We prepare the filling first.
We clean and chop the vegetables, then we heat them in hot oil (on the stove), until they penetrate well.
Add the minced meat over them, which we seasoned with salt and spices.
Cover the dish and let it simmer slowly over medium heat, stirring the ingredients from time to time, for a uniform preparation of the meat.
When the meat is well penetrated, turn off the heat and put the mixture of ingredients in a sieve to drain the excess fat and cool, then add an egg and chopped parsley and mix well.
For the dough, mix the flour with the guarantee for leavened doughs, and gradually pour over them the warm milk in which we dissolved the salt and sugar.
Knead a dough not too hard, and at the end add the oil, pouring it into your hands and on the work table, kneading the dough until it swallows all the oil.
Let the dough rest for 15 minutes, then divide it in two.
We also divide the filling in two.
We will give a part of the dough and a part of the filling to the refrigerator until the first pie is prepared.
Spread the second part of the dough on the work table, in a thin sheet, place the filling at one end and fold over it the free part of the dough, then give it a round shape as the base of the bowl and crochet it nicely on the edges, for not to leave the filling during the heat treatment.
Grease the Crock Pot Digital 4.7 l slow cooker bowl with a little oil and place baking paper in it, then add the pie.
Place the lid on top, connect the appliance to the power supply and set the Low cooking mode for 2 hours.
Being a thin dough will not require long baking time.
After an hour and 30 minutes, I lifted the lid and turned the pie upside down in the bowl, to brown it on top.
So this time too, the Crock Pot slow cooker fulfilled its mission and I really liked how my meat pie came out.
My boys served it hot, with ketchup, but it goes well with fresh vegetables.
Roast chicken on Slow Cooker Crock-Pot 4.7 l Digital
Ever since I saw how comfortable it is to cook with the help of the 4.7L Digital slow cooker Crock Pot, I started to have the courage and to cook more and more recipes with it. Initially I started with vegetable recipes. Vegetables seem to me the easiest to cook in general. You can't do anything wrong and it won't work out.
Then I started cooking with vegetables and some meat and the other day I thought it was time to try recipes in which meat predominates. That to the joy of my husband who is a convinced carnivore and who was surprised by how well the meat was cooked using a slow cooker Crock-Pot 4.7 l Digital.
Said and done. I got to work, I researched and I came to the conclusion that it would be best to start with a whole chicken. Chicken is cooked faster and easier. That's what I think. So I made a whole chicken and then put it in the oven to brown it a little so that it would be a roast chicken. You know, that red and appetizing chicken, with tender and tasty meat.
Initially I used raw garlic which I crushed and mixed with the rest of the spices. I also had a chicken smaller in size. To do this, it took only 4 hours on the high function of the 4.7 L Digital Crock-Pot slow cooker that I have. Then I sprinkled it with a little of the fat left in the bowl and put it in the oven for another 15 minutes, at 200 degrees to brown.
Because the mixture of spices I greased it with was wet, it didn't stick so well on the chicken's skin and the chicken's appearance at the end is a bit lighter in color. But the second time I used all the dry ingredients and it came out darker. Like the toaster :)
See the recipe in video format below!
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The recipe is banal and simple and requires very little time in the kitchen which for me is a big gain. I can work quietly while the food is being prepared and when my family comes home I can put a delicious, tasty and especially healthy food on the table because it is cooked slowly, at a low temperature.
To make a roast chicken, you have 2 options. Either use a makeshift aluminum foil support to support the chicken so that it does not sit directly on the bottom of the pot while it is cooking, or use a few vegetables. I preferred the second method for obvious reasons. I also wanted to have some vegetables on the table, in addition to chicken. It seems more effective that way.
The idea is for the chicken to cook slowly, only from the heat emitted by the slow cooker and the steam that will form. The fat that will drain from the chicken will also cook the vegetables under it. No water or other liquid is needed. And the vegetables will leave liquid so it will be enough not to stick to the bottom of the pot and the chicken to cook on top.
There is one more thing to keep in mind, namely the size of the chicken. This must be chosen depending on how big the slow cooker bowl you are using is. If you have a 4.7 L Digital Crock-Pot, like mine, then the ideal would be to buy a smaller chicken, around 1 kilogram.
The chicken should not touch the edges of the pot because otherwise it will catch / stick to it, as it is hot. And also depending on how big the chicken is, you will decide the cooking time. The longer it is, the longer the cooking time will be. When I had a smaller chicken, it was done in 4 hours, but when it was bigger, the cooking time also increased. So this can be between 4 and 6 hours depending on the size of the chicken.
I say one more thing after which I go to work, that is, I write how to prepare. I don't know if you found out, this month, that is, in October, the month is celebrated internationally ”C rocktober ” . So the whole of October is dedicated to all the cooking with minimal effort on CrockPot electric pots and, obviously, to healthy eating. It's the same for me in the kitchen :)
Bulgarian eggplant cooked in the Crock-Pot Digital 4.7 L Digital slow cooker
Today Bulgarian eggplant cooked in the Crock-Pot Digital 4.7 L Digital slow cooker,I can't wait to share this recipe with you.
Ever since I returned from the neighboring lands, I have only thought about the eggplants eaten at a Bulgarian restaurant, so today I present my version of Bulgarian eggplant.
Do you know how I am? De-men-ti-a-leee! They melt in your mouth.
Creamy, fragrant, tasty. As I tell you, I think only of their demented taste. :))
I didn't know what recipe the restaurant chef used, but according to the ingredients and flavors, I prepared and they turned out just as good.
To make it just as creamy, juicy, I put the Crock-Pot Digital 4.7 L Digital slow cooker to work. He spun quietly and prepared the tastiest eggplant dish. Everything without heat, smell and without guarding the stove :))
They came out perfectly, through slow cooking, both the flavors and the color of the vegetables were preserved.
You will love this recipe for Bulgarian Eggplant cooked in the Crock-Pot Digital 4.7 L Digital slow cooker.
Dear friends, if you do not already have a slow cooker in the kitchen, I recommend you to buy one, it is simply very helpful.
Baked apples simple recipe at Crock Pot slow cooker
We were looking for a dessert recipe for Slow Cooker, but most of them were too sweet and too chocolatey, so I decided to try baked apples. And I was really excited about what it turned out to be. Not only did I like it very much, but I will repeat the recipe many times.
The Slow Cooker is starting to conquer me more and more. Being at first I open the lid from time to time to see what happens in the pot, but I don't need that. Put the ingredients in the pot and you can leave home quietly, when you return, the food is ready.
If you don't have a Slow Cooker, try the recipe baked apples in the oven.
Beef brine with carrots in beer at Slow Cooker Crock-Pot 4.7 l Digital is a tender beef steak that seems to melt from the bone. It is so tender that all you need is a fork to eat it. And this recipe also comes with garnish and sauce in the package. Isn't that the ideal recipe for you too? This month was the festival Crocktober, and my recipe concludes the gala of healthy recipes cooked at Slow Cooker Crock-Pot.
Bone broth (Osso Bucco) can also be cooked in a pan or oven. I have such a recipe here. It turned out very good, but I had to sit next to the pan, to check if it is cooking correctly. This time I didn't even take care of the food for a moment. I know it cooks slowly, which turns it into very tender meat. The cooking time is influenced by the size of the pieces, by their thickness. My pieces were about 2 cm thick, so I put them on slow cooking for 6 hours.
I like to cook at Slow Cooker Crock-Pot for the types of meat that need a long cooking time and low temperatures for this. With its help I can cook for the whole family without having to sit and watch the dish in which it is made, without worrying that the food will burn. The device takes care of everything!
quickie my of slow cooked beef it's so good you'd think I worked hard on this recipe. Fortunately, I didn't do much with this recipe, as you'll see below.
During this time I went to the market to buy lettuce, cauliflower, horseradish and beets and I managed to make a tray of cantucci cookies & # 8211 crispy biscuits .
With the help of a Crock-Pot Slow Cooker everyone can cook. Because he cooks for us. It is ideal for people who stay in the office for a long time. When I get home I can find the food made, kept warm. And, another aspect to consider is that it consumes less current than the oven, although I keep it open less time.
I chose to cook beef broth in beer. It is said that cooking in beer has a number of advantages & # 8211 beer has a significant amount of nutritional value. It is a very effective method of flavoring food and seems to help to soften the meat, even in traditional cooking in the classic oven. The good part is that vitamins and minerals remain intact even if the beer is cooked, only the alcohol in it is lost.
I have many recipes on the blog in which I used beer: rabbit in baked beer, chicken in baked beer, pork chop in beer, beef stew in black beer, pork chop in beer, bread recipes with beer and even and a black woman. You can find them all grouped in one post: beer recipes.
Beer is an ingredient that can surprise you very much. Try to use it too and you will see that the food can be more fragrant.
I poured the beer into the Crcok Pot Slow Cooker bowl, then put the pieces of beef broth.
I put sliced carrots and leeks and two cloves of garlic over the meat. I poured the oil.
I put tomato juice, salt, peppercorns, thyme. I mixed lightly so that the tomato juice, salt and pepper were distributed in the pot as evenly as possible.
I put the lid on, set the device to 5 hours of the HIGH function.
After 5 hours my beef broth with carrots in beer sauce was ready. The flesh was almost falling off the bone.
I ate immediately with lettuce. I kept the bones with the marrow to eat the marrow with toast greased with garlic.