Time in the modern world acquires one of the most important steps. Therefore, the new generation of the 21st century, young mothers and wives do not intend to spend their minutes cooking their favorite borsch, standing at the stove. All worries about cooking gourmet dishes are taken over by the new device of the developers – multi-cooker MG-428, which undoubtedly has a number of advantages.
The MG-428 multicooker easily replaces several appliances in your kitchen and, thanks to the presence of automatic modes, creates popular dishes for every day at the touch of a button. The multicooker has 30 modes, which allows you to cook everything from yogurt to steak. The LCD display in Russian displays the exact time and temperature. The capacity of the non-stick ceramic cooking bowl is 5 liters. The bowl is scratch-resistant due to the two-layer ceramic coating. The slow cooker will make sure that your breakfast, lunch and dinner are ready at a certain time: the delayed start mode up to 24 hours works with an accuracy of up to a minute.
The multicooker is equipped with additional accessories:
– cups for making yogurt,
– measuring cup,
– flat spoon
– removable container-steamer.
Slow Cooker Recipes
Cooking on the program “SOUP”
Vegetable Cream Soup
– Potato – 100 g
– Onion – 50 g
– Cream 20% – 100 ml
– Water – 600 ml
– Spices to taste
– Broccoli cabbage – 200g
– Cauliflower – 200 g
– Green peas – 100 g
– Bay leaf
Finely chop potatoes, broccoli, onion and cauliflower and place in a multicooker bowl.
Pour vegetables with water and turn on the “SOUP” program. Cook for 30 minutes and switch off using the “KEEP WARM/CANCEL” button.
Transfer cooked vegetables to another container.
Put the green peas into the vegetable broth by setting the “SOUP” program and cook for 5 minutes, then turn off using the “KEEP WARM/CANCEL” button.
Add cream to vegetables (potatoes, broccoli, onions and cauliflower) and beat with a blender until creamy. Return the chopped vegetables to the multicooker bowl. Salt and add spices.
Garnish the soup with fresh herbs before serving.
*We recommend that you serve this soup with small croutons toasted with salt, paprika and dried garlic. You can also cut the garlic into thin slices, saute well, and sprinkle over the soup when serving. Garlic chips do not have a sharp aftertaste, but they will add an interesting taste and appearance to the soup.
Cooking on the program “KASHA”
– Fresh pumpkin – 250 g
– Milk 3.5% – 400 ml
– Sugar, salt
– Nuts (walnuts or cashews)
– Raisins (black or golden)
– Zest of ½ part lemon
Peel the pumpkin, cut into cubes about 1 cm in size, put in a slow cooker.
Pour pumpkin with milk, add salt and sugar, mix.
Switch on the “KASHA” program and after 30 minutes interrupt the program using the “KEEP HEAT/CANCEL” button.
Wash raisins, pat dry with paper towels. Chop nuts.
Add raisins and zest to the prepared porridge, mix.
Put the porridge on “KEEP WARM/CANCEL” for 5-10 minutes.
Sprinkle toasted walnuts on top when serving.
*Muscat pumpkin varieties have a bright orange color of flesh and skin, a slight fruity aroma and are very tasty after cooking. If you chose other varieties of pumpkin, you can add honey and cinnamon to the porridge.
Cooking on the program “RIS”
– Rice – 200 g
– Water (vegetable or chicken broth is better) – 650 ml
– Butter – 30 g
– Spices to taste
Rinse the rice well until the water runs clear.
Put the rice in the bowl of the multicooker and pour water or broth, observing the proportions (For example, rice – 2 multi-cups, water – 4 multi-cups).
Add spices and salt to taste.
Turn on the program “RIS”.
Prepare until the end of the program.
*Wild rice is high in dietary fiber, high in protein and very low in fat. Wild rice can be mixed with other varieties of rice and served as a side dish with poultry or fish. Or as a dessert with syrup and berries.
Cooking on the program “BAKERY”
– Flour – 230 g
– Sugar – 150 g
– Baking powder – 1 tsp.
– Soda – 1/4 tsp.
– Salt – 1/4 tsp.
– Ground cinnamon -1 tsp.
– Eggs (large) – 2 pcs
– Butter (soft) – 110 g
– Bananas – 450 g (3 pcs)
– 1 sachet of vanilla
Roast the nuts until a slight smell appears in the “FRY” mode for 6 minutes. Switch off the program using the “KEEP WARM/CANCEL” button. Cool the nuts and chop.
In a large bowl, combine flour, sugar, baking powder, soda, salt, cinnamon, nuts. Set aside.
Whisk bananas into a puree, add eggs, softened butter, vanilla, beat and add other ingredients, mix. Pour into a bowl, greased with oil and sprinkled with flour, bake in the “BAKING” mode for 50 minutes.
Check the readiness of baking with a toothpick – pierce the bread with it. If the toothpick is dry, the banana bread is ready. Serve warm.
*Banana Bread is a traditional American pastry. Ready-made banana bread can be eaten as a pie or spread on it with butter, jam or fruit puree, and it can also be frozen! Due to its high carbohydrate content, this bread is sometimes used as a source of energy during intense prolonged exercise.
Cooking on the “BAKE” program
Pork with cheese
– Pork tenderloin – 400 g
– Tomatoes – 100 g
– Cheese – 100 g
– Black pepper
– Vegetable oil – 1 tbsp. spoon
Cut the meat into portions 2.5 cm thick, rub with salt, pepper or other spices to taste.
Pour oil into the multicooker, select the “FRY” program.
Fry meat steaks on each side for 5 minutes until golden brown.
Cut the tomatoes, after cleaning their films and seeds, into thin plates, put in a slow cooker on top of the meat, sprinkle with grated cheese.
Continue cooking in the “BAKE” program for 10 minutes.
Switch off the program with the “KEEP WARM/CANCEL” button
*Crushed walnuts mixed with grated cheese can add new flavors to a familiar dish. And also a new marinade for meat: 1 clove of garlic, squeezed through a press and combined with 1 tablespoon of soy sauce.
Cooking on the program “STUE”
– Pork fillet – 300 g
– Onion – 100 g
– Tomatoes – 150 g
– Paprika 1 teaspoon
– Cream 35% – 50 ml
– Beef broth – 200 ml
– Vegetable oil – 50 ml
– Ground black pepper
– Salt, bay leaf – 2 pcs
Cut the meat into small pieces. Pour vegetable oil into the bowl of the multicooker, put the chopped meat.
Select the “FRY” program, fry the meat until golden brown, stirring occasionally for 5 minutes.
Cut the onion into half rings, pepper, and tomatoes, peeled from films and seeds, and add to the meat. Pour in broth. Season with paprika, black pepper and salt.
Select the “STUE” program, cook for 50 minutes. 5 minutes before the end, add cream and bay leaf.
Switch off the program with the “KEEP WARM/CANCEL” button
Cooking on the “STEAM” program
Salmon with lemon and rosemary
– Salmon – 500 g
– ½ lemon (no zest)
– Spices (white pepper, rosemary)
– Parmesan – 20 g
Cut the salmon into large pieces 2 cm thick. Rub the fish with salt and pepper (or other spices). Leave for 10 minutes.
Pour water into the multicooker bowl. Place the steam basket in the multicooker.
Put the fish in a container – a double boiler.
Cut the lemon into half rings and put on the fish. Top with a couple sprigs of fresh rosemary.
Select the “STEAM” program. Set the cooking time to 20 minutes. Turn on the program and cook until the end of its work.
Sprinkle the fish with grated parmesan before serving.
*Asparagus or steamed vegetables are the perfect side dish for fish.
Cooking on the program “YOGURT”
Classic yogurt with additives
– Pasteurized milk – 1 l
– 1 pack of dry sourdough or 3 tbsp. l. natural yogurt without additives
Put a pack of starter in a bowl, add 1 liter of pasteurized milk and mix with a whisk.
Pour the resulting mixture into plastic cups and place in the multicooker bowl, after pouring a little water into it.
Set the program “YOGHURT” for a cooking time of 8 hours.
At the end of the set time, open the lid and check the yoghurt for readiness. If it turned out to be liquid, put it on for another 1 – 2 hours.
Best served chilled and garnished with berries.
Cooking on the program “ZHARKA”
Fried porcini mushrooms with onion and garlic
– White mushrooms -1 kg
– Bulbs -2 pcs.
– Sunflower oil -3-4 tbsp.
– Garlic – 5 cloves
– Salt, pepper, basil
Clean the mushrooms, rinse.
Boil for 30 minutes in salted water on the “SOUP” program.
Turn on the multicooker on the “FRY” program and pour in the sunflower oil.
Add onion and fry for 5 minutes, stirring.
Drain the water from the mushrooms and add them to the fried onions in the multicooker bowl.
Mix with onions and turn on the “FRY” program for 20 minutes, cook until the end of the program, watching the cooking process.
5 minutes before turning off, add fresh dill, seasonings, salt and garlic squeezed through the garlic.
*The mushrooms will cook very juicy, whole and delicious.
Preferably eaten chilled with potatoes or buckwheat!!