A slow cooker is a wonderful invention for the kitchen. The main plus of it, of course, is not the speed of cooking - in this regard, it is almost equal to a gas stove. But in terms of food quality - yes, here the device will give odds to any pan-pans. After all, the wonderful secret of all multicookers is precisely in the fact that the products in them are languishing, and not fried, soared, as is usually done. Because the dishes are obtained as if from a Russian oven: friable, fluffy cereals; rich borscht and soups, as if from a clay pot; amazingly delicious pastries. By the way, this method of processing products requires a little fat and salt. This means that the food is not only tasty, but also healthy!
Pita with carrot filling
First, prepare a carrot cake in a multicooker of pita bread. Naturally, purchase the packaging of this product in advance. For this dish you will need 1 sheet or 2, just so that the pita bread is flat, as well as half a pack (100 grams) of butter or margarine for baking, a glass of sour cream (medium or low fat), 4 medium carrots, a couple of garlic cloves, 250-300 gram of cottage cheese, 5 eggs, salt, pepper to taste. Since the dough is almost ready, we will make the filling in our carrot cake. In a slow cooker, it will be baked in the form of a roll. Grate carrots (raw) on a grater, pass the garlic through the garlic, mix both components. Add salt, pepper. If there are several branches of parsley or dill, let them in the business. Drive two eggs into the cottage cheese and rub to create a lush mass. Stir with carrots, add salt.
Now, on one side, grease the pita bread with oil (or margarine, just soften it first), and put the filling on the dry side, distributing it evenly throughout the sheet. That's practically ready carrot cake! In a slow cooker, grease the bowl well with oil, roll the pie roll, and spiral into the bowl. Lastly, fill: stir the remaining eggs with sour cream, salt and pepper, pour the sauce on the roll. Put the slow cooker on the “baking” mode, set the timer for 80 minutes. Let the finished dish stand under the lid for about 10 minutes, then carefully remove, cut into slices and enjoy!
Dessert refinement
If you want sweets, you can make almost the same carrot cake in a slow cooker, just add not pepper but sugar to the cottage cheese (reduce the amount of salt), and apples or raisins, dried apricots, prunes (presoak) in the carrot (instead of garlic), a little sugar. In a sour cream sauce - a couple of tablespoons of powdered sugar and a bag of vanillin.
Carrot cake with liver
We offer another, no less tempting recipe for carrot
cake in a slow cooker. It will require: milk - 50 grams, a teaspoon with a quarter of baking powder for dough (or slaked soda), wheat flour (premium) - 5 tablespoons (tablespoons). And also 2 medium carrots, a pound of chicken liver, 2 eggs, salt, pepper, greens - to taste.
Instructions on how to make a pie in a slow cooker: first cook the washed and peeled carrots (the appliance mode is “steaming”, time is 30 minutes). Grind it together with the liver in a blender (or through a meat grinder). Pour milk into the mass, beat the eggs, add salt and pepper. Mix the flour and baking powder separately, and then combine with the common workpiece, mix well until smooth. The density of the dough should be approximately the same as for fritters. Lubricate the multicooker bowl with oil, pour the dough, set the mode of "baking", time - 1 hour. When the cake is ready, let it stand for another 15-20 minutes in the “heating” mode, then remove it. Lubricate with sour cream on top, sprinkle with herbs. It turns out delicious - lick your fingers!