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Tomatoes stuffed with liver at Multicooker

Tomatoes stuffed with liver at Multicooker

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Wash the tomatoes, cut the lid, scoop out the core with a teaspoon and put them on a chopper upside down to drain the juice.

Peel an onion and finely chop it.

Heat the oil in a pan, put the onion, 3-4 tablespoons of water and simmer for 3-4 minutes.

Wash the liver well and keep it in cold water for 5 minutes, then put it on a sieve to drain.

Put a non-stick pan to heat and brown the livers a little on both sides but without oil.

Finely chop the livers, mix them with the stewed onions, a little chopped green parsley, breadcrumbs, salt, pepper and dried dill.

At the end, clean the garlic, grind it and put it in the composition of the liver, mixing the ingredients well.

Put the tomato core in a blender with salt, basil and crush it.

Pour it into the multicooker bowl, put a small cup of water, plug in the appliance, press the Boil function, set for 5 minutes and start.

After 5 minutes we press the Keep Warm button and open the device. Beware of steam!

Fill the tomatoes with the liver composition, place them in the appliance container, set the Steam function, for 25 minutes then Start.

After 25 minutes we press Keep Warm, then the Bake function for 10 minutes.

When it is ready, take the appliance out of the socket, let the tomatoes cool a little, then serve them.

If you do not have this appliance, boil the tomato sauce on the stove for 5-6 minutes, then put the stuffed tomatoes in this sauce in the oven for 35-40 minutes, at a suitable temperature.

Good appetite!

Choose large, ripe and hard tomatoes. Wash and cut in half lengthwise. Dig out the core and set aside in another bowl. The liver is washed and boiled. When it boils, it foams very well and boils approx. 45 min. Leave to cool for 5 minutes. after which it is passed through the mincer or passed with a fork.

Finely chop the onion and bring to a boil with half a cup of water. Drain and mix with the liver. Add salt and a beaten egg. It is homogenized. Fill the tomatoes with this composition, about three quarters. Sprinkle with cheese.

Put in a pan with oil, 1/2 cup water and tomato core and put in the oven on the right heat for approx. 30 min. They are excellent and can be prepared for 18 month olds. Serving mode: as a main course or with sauteed vegetables.

White onion, green onion and leurda are cleaned and cut into small pieces.

Put the two tablespoons of oil in the Crock-Pot Express Multicooker bowl with pressure cooking and set BROWN / SAUTE for 5 minutes.
When the oil has heated up, add the onion and minced chicken.
At the last minute, add the green onions.
Remove the composition in a bowl and set aside.
Put a cup of water in the Crock Pot Express Multicooker bowl and place the steamer holder.

Washed livers are placed in a steamer or sieve and placed in a bowl.

Close the lid and set the STEAM program for 10 minutes.
Check that the steam valve is closed.
When the program is over, the steam is released, then the livers are removed, left to cool, then cut into pieces.

Add to the composition of minced meat, along with 4 eggs, salt and pepper to taste.

Mix well and place the composition in a cake tray with removable walls of 20 cm or in a silicone form.
Beat the remaining egg and place on top.

Put the steam holder in the Crock-Pot Express Multicooker bowl with pressure cooking and pour 200 ml of water.
The tray with the chicken fillet is placed on the stainless steel support.
Close the lid, check that the steam valve is closed and set the POULTRY program to the HIGH position for 20 minutes.
After the program ends, remove the steam and let it sit for 10 minutes.
Carefully remove the lid and then the tray.

At home they are called roasts, but I gave them the alternative name of pancakes, because the dough is very liquid and is put with a spoon in the pan. A unique way to prepare the liver of any kind. Of course, in the classic version, wheat flour is used. But I tried to replace it with flour Continu Reading & # 8220Liver pancakes & # 8221

It's a super simple recipe. I liked it the most I've tried so far. Cucumbers ripen quickly and are crispy, slightly sour. The only condition is to have a cold place (refrigerator or cellar / cellar), because fermented vegetables, ie those that are really healthy and full of probiotics, must be kept cold. At room temperature Continue Reading & # 8220Salted pickles & # 8221

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Tomatoes stuffed with liver at Multicooker - Recipes

Tomatoes stuffed with spicy couscous

Choose ripe and tasty tomatoes. Hollowed out, they form perfect containers for a spicy couscous, with eggplant, dried apricots and hazelnuts. The juice from the tomato pulp, rich in vitamin C, mixed with a little harissa paste, will form a spicy dressing. Stuffed tomatoes are served with sesame breadsticks.


    8 large tomatoes, about 170 g each 2 tablespoons extra virgin olive oil 55 g almond flakes 170 g diced eggplant 1 cm 1 teaspoon ground coriander seeds 2 teaspoons ground cumin seeds 1 ground cinnamon powder 125 g couscous 2 tablespoons mint freshly chopped 55 g chopped dried apricots 1 teaspoon harissa pasta salt and pepper

Cut the tomato caps and scoop out the inside with a teaspoon. Put the hollowed tomatoes and their lids aside. Put in a strainer the seeds and the pulp removed from inside the tomatoes and press with the back of a spoon, over a bowl, to extract the juice you need about 4 tablespoons of juice. Put the bowl aside and discard the pulp and squeezed seeds.

Sprinkle a little salt inside the tomatoes. Place, with the bottom up, on a plate covered with a paper napkin and let it drain while the filling is prepared.

Heat 1/2 tablespoon of oil in a Teflon pan. Add the almond flakes and fry for 2-3 minutes, over low heat, until slightly browned. Remove from the pan with a whisk and set aside.

Add the rest of the oil to the pan. Add the eggplant and fry for 5 minutes, stirring frequently, until golden brown and tender. Add the coriander, cumin and cinnamon and cook for a few seconds, stirring constantly.

Pour the soup into the pan and incorporate the couscous, gradually, in a continuous flow, stirring constantly. Remove the pan from the heat, cover and let it sit for 5 minutes.

Lift the lid, put the pan on low heat and cook for 2-3 minutes, stirring with a fork, to separate the couscous grains and loosen them. Add almonds, mint and dried apricots. Mix well.

Mix the harissa paste with the tomato juice, then pour over the couscous. Season with salt and black pepper to taste. Fill the tomatoes with the couscous mixture, place the lids in place and serve.

How to prepare HARISSSA pasta: Chop 10 small or 4 large hot peppers, grind 2 cloves of garlic with half a teaspoon of salt, fry over medium heat, without oil, 1 tablespoon coriander seeds and 2 teaspoons of cumin which is then powdered in a mortar and mixed with 2 cloves of crushed garlic together with half a teaspoon of salt, 2 tablespoons tomato paste and 4-6 tablespoons of olive oil.

Fasting recipe: Tomatoes stuffed with quinoa

First boil the quinoa, and in the meantime preheat the oven to 200 degrees and start the next step:
- Put a little olive oil in a pot (I used the wok) and add the onion for 2 minutes to caramelize, then the garlic, mushrooms and tomato pulp.

Stir for a few minutes until the water evaporates, then add the boiled quinoa and adjust to taste (salt, pepper, basil, paprika or whatever you like).

The 4 tomatoes will be filled with the final mixture, placed on a tray with baking paper and left in the oven for about 15 minutes, until they soften.

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