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Avocado hummus prepared at the Crock-Pot Express Multicooker with pressure cooking

Avocado hummus prepared at the Crock-Pot Express Multicooker with pressure cooking


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Searching and reading information on the internet about humus, I found out that its preparation is a true story and a series of trials and tests until you get that perfect, balanced humus, after which we long for any of us. The multitude of possible combinations, choosing its quality and preparing the grains in a perfect way, can become real challenges.
I gathered from all the information what I thought would suit me and my tastes and I got a delicious spread! This certainly would not have been possible without the Crock-Pot Express Multicooker with pressure cooking. It made my job extremely easier, greatly reducing my time.
I read that baking soda must be added, that it is dangerous to go to the pressure cooker if it peels and clogs the valve, that it boils for an hour and a half or three hours, but with the Crock-pot Express Multicooker you have no problem.
Shall I tell you how long the cooking lasted? EXACTLY 20 minutes!
From what I understand, it also depends a lot on the quality of the chickpeas. But! If you don't know how good it is from the start, you can either follow my recipe exactly, or supplement with 10 minutes if it's not cooked enough.
What do I really like about this device? The fact that it has incorporated both fast, pressure cooking programs, adapted according to what you want to cook, and a slow cooking program, perfect for when you are not at home. You prepare, put in the bowl, set, go to work and when you return you have hot food.


Homemade pate with mushrooms

Those who know me know that I prefer home-cooked dishes. Many times I prepared homemade pate, I gave up the commercial one for a very long time. Of course, not everyone appreciates liver, or a pate with an intense liver taste, but you can diversify, you can add milk, butter or vegetables. This time, I cooked a pate with mushrooms. Very good, mushrooms give flavor in any dish, if you like it of course.

This moment coincided with the challenge of our friends from SunFood and I responded with pleasure with our friends, Merisor and Rita, although I confess that it was not easy at all to find cans in stores, it was really a complex adventure :))))

So, I reconciled my family and I responded to the challenge and I made a tasty homemade pate with mushrooms.

    • 600 gr of fresh chicken liver
    • 1 medium carrot
    • 1 long red pepper
    • 1 large white onion
    • 300 gr mushrooms
    • olive oil
    • 3-4 dried tomatoes with capers
    • salt
    • white pepper
    • 100 gr butter
    • pepper with lemon
    • 2-3 tablespoons olive oil
    • 1 ground nutmeg powder
    • 1 cup water
    • 1 rosemary thread

    [preparation title = & # 8221Preparation & # 8221]

    We clean and wash the livers. We clean and wash the vegetables. Chop the carrots, onions, peppers and put them to harden in a little olive oil.

    Add salt, then add the liver and sun-dried tomatoes. Let it brown for 5-10 minutes, turn them to brown on all sides, then add the sliced ​​mushrooms. Add another pinch of salt and leave on the fire for 10 minutes.

    Add a cup of water and simmer until all the juice is reduced.


    After they have cooked well. transfer the whole composition in a blender and mix well. Taste, if necessary, add salt or pepper. Mix the butter with a pinch of salt and a pinch of nutmeg, adding a tablespoon of pate, until you incorporate it all. Transfer the composition to a glass bowl, preferably level, then pour a few tablespoons of olive oil to cover the pate on the surface and not dry, a little pepper with lemon, a small sprig of rosemary and let cool, covered.


    Video: The Best Instant Pot Chicken Thighs