Probably everyone has heard about the masterpiece of Greek cuisine called moussaka. This meat casserole with eggplant has millions of fans around the world, and deservedly so. The ingredients can be varied as you like - the main thing is not to forget to put the main component, eggplant. Moussaka is very good to cook in the Redmond slow cooker - the casserole is tall and juicy.
Ingredients
- 3 eggplant
- 400 gr minced pork
- 100 ml dry wine
- 2 tomatoes
- 2 onions
- salt, nutmeg
For the bechamel sauce: - 100 gr hard cheese
- 100 gr butter
- 1 st. l. flour
- 100 ml milk
Steps
- First of all, cut thinner blue ones.
- Fry them in a slow cooker in vegetable oil. You can try to remove the skin from them first, then in the process of eating you will not have to get a hard skin out of your mouth. But in this case, there is a risk that the slices will simply fall apart.
- Fry on the same mode onion, cut into rings. I don't mix it with minced meat so that the taste of the onion is more pronounced.
- The next step is to fry the minced meat in vegetable oil, stew it in wine, and a few minutes before the end of the 15-minute mode, add diced tomatoes there.
- Now it remains to prepare the bechamel sauce. The fact is that the dense cheese-flour mass is the main source of extra calories in this dish. In half of the recipes for eggplant casserole, you can find the advice to simply sprinkle grated cheese on top of everything - and I think this will only benefit the dish and the waist.
- But if you follow classic recipe- melt the butter on the stewing mode, salt it and carefully put a tablespoon of flour. Pour in the milk and stir with a wooden or plastic spatula until the mass thickens. It will not be superfluous to add nutmeg.
- Now put eggplants on the bottom of the multicooker, minced meat and onions on them, another layer of blue ones on top and pour everything with milk sauce.
- 20 minutes on the stewing mode will be enough for your moussaka to be ready.
- It is much easier to take out the casserole when it has cooled down. To do this, you will need an additional plate, with which the moussaka can be transferred without loss to the main dish.
- Juicy moussaka will be delicious both warm and cold. Greek cuisine will give you the pleasure of taste and you will prepare this dish, I am sure, often ...
Moussaka - a traditional dish Middle Eastern eggplant, consisting of several baked layers. The bottom layer usually consists of eggplant in vegetable oil (tastier on olive oil). The middle layer is lamb and tomatoes. The top layer is bechamel sauce. Moussaka in a slow cooker Polaris, Philips, Supra, Panasonic, Mulinex, Redmond, Scarlet, Vitek, March and other models is easy to prepare. Mushrooms, potatoes, zucchini are often added to moussaka. We offer more recipes vegetable dishes for multicooker: , . Whatever you think of cooking in MV, everything will turn out delicious.
Moussaka in a slow cooker: recipe
Moussaka Ingredients:
- 2 eggplants;
- 500 g lamb;
- 3 tomatoes;
- 1 zucchini;
- 4 heads of onions;
- 2 tablespoons of vegetable oil;
- 1 tablespoon of sour cream;
- 10 cloves of garlic;
- salt, spices to taste;
- dill and parsley.
How to cook moussaka in a slow cooker? Cut the washed eggplant and zucchini into circles. Cut the meat into small pieces and beat them lightly. You can use minced meat. Lubricate the bottom and walls of the multicooker bowl vegetable oil. Start laying eggplant, garlic, onions in layers. Next are tomatoes and zucchini. Lay the meat on top.
Lay out the next layer in the same order as the first. Salt and pepper each layer and lay with spices. Sprinkle moussaka in a slow cooker with vegetable oil. Pour sour cream on top.
Close the lid and set the "Extinguishing" program for 1.5 hours. 10 minutes before the end of cooking, add greens. After the beep, the moussaka in the multicooker is ready. Bon Appetit! Read more recipes from our website http://website/.
A traditional Greek dish is moussaka, which is based on eggplant and minced meat, laid out in layers. Gives a special delicate texture to this dish. milk sauce"Bechamel".
Cooking moussaka in a slow cooker is a pleasure, as you can be one hundred percent sure that the dish will not burn and bake equally well. As a multicooker, we use the Yummy YMC-502BX multicooker.
Taste Info Second: zucchini and eggplant
Ingredients
- Minced pork and beef - 500g.
- Cheese - 50g.
- Oil for frying - 2 tbsp.
- Eggplant - 3 pcs.
- Tomatoes - 4 pcs.
- Onion - 1 pc.
- Spices to taste.
- Bechamel Sauce Ingredients:
- Milk - 300 ml
- Butter - 50g
- Chicken eggs - 2 pcs.
- Flour - 50 g
- Nutmeg- at the tip of a knife.
How to cook moussaka in a slow cooker
We wash the eggplants and remove the stalks, cut into plates 5 mm thick transversely or diagonally of the vegetable. Salt and leave for 20 minutes until they start up the juice. 
Then drain the bitter juice and wash the eggplant slices with water.
Lightly fry eggplant in hot olive oil. 
Place eggplant on paper towels to drain excess oil. 
scalded tomatoes hot water and, having previously removed the peel, cut into small pieces. 
We clean the onion and chop finely.
Fry in a pan and transfer to a separate dish. 
Fry the minced meat in oil until almost cooked.
Then, add the prepared tomatoes, salt, pepper and evaporate until the liquid disappears completely. 
This is how the fried minced meat should turn out. 
Preparing bechamel sauce for moussaka:
We melt butter in a frying pan. Pour the sifted flour gradually and fry it, stirring over low heat for one minute, quickly and thoroughly mixing so that there are no lumps. Turn off the heat and let the mixture cool down a bit. 
Pour hot milk in a thin stream into the saucepan to the butter-flour mixture. After boiling, continue to boil the sauce, over low heat, constantly stirring with a whisk.
Add grated cheese. 
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Cook until the cheese melts.
Remove sauce from heat, salt and season with nutmeg.
Whisk the eggs into a thin foam.
Gradually pour the eggs into the slightly cooled sauce.
Warning: Eggs should not be added to a sauce that is too hot, as they may curdle.
We start cooking moussaka in Greek:
Lubricate the bottom of the multicooker bowl with vegetable oil a little and lay out the eggplant plates, slightly overlapping. You can line the bottom of the bowl with parchment.
Put a layer of minced meat on top and level it with a spatula.
We cover the layer of minced meat with the second half of the eggplant slices.
Pour the sauce on top and add the cheese, grated on a fine grater.
We bake moussaka in the multicooker mode - “Baking” for 50 minutes.
After this time, open the lid and let the casserole cool for 20 minutes.
Transfer the moussaka to a serving dish and cut into portions.
Moussaka can also be eaten hot, but it will not keep its shape. You can simply use a spatula to spread the dish on a plate.
Pumpkin is rich in vitamins C, E, B1, B2, PP and minerals (calcium, potassium, magnesium and others). In addition, pumpkin contains carotene and fiber. In autumn, when this vegetable is sold everywhere, you can cook porridge from it, stew it and use it as a filling for pies and pies. However, in winter you will not have to give up this delicacy. How to dry pumpkin at home?
How to dry pumpkin
How to dry a pumpkin: preliminary preparation
Quality finished dessert will directly depend on how you prepare the pumpkin. Let's walk through the preparation process step by step.
- Wash the pumpkin, peel it, cut it in half and remove the seeds. By the way, they can not be thrown away, but dried and eaten. This is useful!
- Cut pumpkin pulp into pieces. They should be quite large (about 3.5 cm thick). The pumpkin greatly decreases in size when dried.
- Spread the workpiece in a container in a thin layer and sprinkle with sugar. Use it at the rate of 200 g of sugar per 1 kg of pumpkin pulp. Place a press on top and put it all away for 15 hours in a cool place.
- After 15 hours, drain the juice, sprinkle the workpiece again with sugar and put it in a cool place for 12 hours.
- Add some sugar to the juice and boil it. When it cools down a little, put the prepared pumpkin into it for 15 minutes. Discard the pumpkin in a colander.
After that, the pumpkin can be dried using one of the methods described below.
How to dry a pumpkin in an electric dryer, in an oven, in the air
Lay the prepared pieces of pumpkin on a wire rack and put it in a ventilated place for 2 days, then mix the workpiece and let it stand for another 2 days. At this time, the sun's rays should not fall on the workpiece. After the specified time, you can expose the pumpkin to the sun for about 1 week.
Drying pumpkins outdoors is a very lengthy process. It is much easier to use an oven or an electric dryer.
Spread the pumpkin on a baking sheet in a single layer and keep in the oven for 30 minutes at a temperature of 80°C, and then another 40 minutes at a temperature of 70°C. Cool the workpiece and repeat these two steps again.
If you have an electric dryer, spread the pumpkin in its tray and turn on the maximum temperature. Once the pumpkin pieces begin to dry out, reduce the temperature to 65°C and cook the pumpkin until tender.
Now you know how to properly dry a pumpkin in the oven, electric dryer, and even outdoors. Be sure to prepare this vegetable for the winter so that you always have a vitamin dessert on hand.
Pumpkin is one of the most popular vegetables in the diet and baby food. In a dark, cool room, fruits can be stored until spring. But a cut pumpkin cannot be preserved for a long time. In addition, the grown fruits often reach enormous sizes, and the family is not able to eat such an amount of pumpkin for a maximum of two weeks. That is why this vegetable is recommended to dry. And how to do it right, we will tell in our article.
Dried pumpkin: calories and nutritional value
Pumpkin, like most other dried vegetables and fruits, retains the same set useful substances that were kept fresh. The composition of the dried vegetable contains all the important vitamins and minerals necessary for the normal functioning of the body, dietary fiber, which has a beneficial effect on metabolic processes and helps to eliminate toxins and toxins.
Dried pumpkin gives strength during physical exertion, has a positive effect on all organs of the digestive system, strengthens memory. Moreover, the semi-finished product obtained as a result of drying does not require additional heat treatment. Dried pumpkin contains 1.8 g of proteins (2% of daily allowance) and 8.4 g of carbohydrates per 100 g of vegetable. Calorie content depends on the type of fruit and is approximately 41 kcal per 100 grams. Thanks to this, pumpkin can be included in various diets, used in the preparation of low-calorie diet soups, porridge, etc.
Three ways to dry a pumpkin
There are three main ways to dry a pumpkin at home:
- Drying pumpkins outdoors is the best option outside, but a kitchen is also suitable.
- Dried pumpkin and fruit - with this method of processing fruits, the necessary temperature is maintained, which allows you to save a maximum of useful substances.
- Drying pumpkin in the oven - can be used as an alternative to an electric dryer. Subject to the technology, it also produces tasty and healthy dried vegetables and fruits.
In addition, dried pumpkin can be cooked with sugar or unsweetened, preserving natural taste product. Learn more about how to dry pumpkin different ways, we will tell below.
How to air dry a pumpkin
Our grandmothers also used this method when they made apple, apricot and other drying for the winter. Sliced pieces of pumpkin according to this recipe are laid out in one layer on a baking sheet, and preferably a sieve that will provide good ventilation. After that, the workpiece with pieces of vegetables must be taken out into the open air (in the courtyard of the house or on the balcony) and position the baking sheet in such a way that the rays of the sun fall on it. With good weather, dried pumpkin will be ready in 2-3 days.
You can also dry the pumpkin in the kitchen. To do this, it is cut into thin slices and hung with a sewing needle on a nylon thread. In this case, the pumpkin will dry under the hood or over the window for about a week.
Dried which is proposed above, has a number of disadvantages. Firstly, it is difficult to maintain the necessary conditions of sterility, since flies will land on vegetables anyway. Secondly, autumn weather is not always favorable for drying.
How to dry a pumpkin in an electric dryer?
The easiest and most convenient way to dry the pumpkin is in a special electric dryer. And although the vegetables in it are dried from 12 to 24 hours, this happens without the direct participation of a person. It is enough to fill the trays with chopped pieces and turn on the device. After 12-20 hours, the dried pumpkin in the dryer will be ready. The temperature in the device is maintained at 55 degrees throughout the entire time.
It is necessary to cut the vegetable for drying into small pieces no more than 3 cm thick. The time spent by the pumpkin in the dryer will depend on the size of the cut. Before drying, the pieces can be boiled for 5 minutes in sweet water (100 g of sugar per 1 liter of water). Thanks to this, pumpkin dried in an electric dryer will have a richer taste and bright color.
Store prepared pumpkin in glass jar covered with a cloth and tied with an elastic band. You can also use a special bag made of natural fabric for storage.
Drying pumpkins in the oven
Drying a pumpkin in the oven is much faster than in the air, but not as convenient as in an electric dryer. Nevertheless, it is this method of obtaining drying that is most often used by housewives.
Before sending the baking sheet with the pumpkin into the oven, it is recommended to blanch the vegetable cut into pieces, first dipping it in boiling water for 2 minutes, and then in cold water. This will help keep the pumpkin's bright orange color. Water can be made sweet or slightly salty.
After the water drains from the pieces of pumpkin, thrown into a colander, they must be laid out in one layer on a baking sheet and sent to the oven for 5 hours, where they will be dried at a temperature of 60 degrees. After 2 hours, increase the temperature to 80 degrees and continue to dry the vegetable for another 2 hours. Then turn off the oven and leave the baking sheet in it until it cools completely.
Dried pumpkin in the oven is slightly soft inside. It can be added to sweet pastries, milk porridge or eat instead of sweets with tea.
Dried sweet pumpkin
All the advantage of this recipe is that you can get not only sweet pumpkin, which is easy to replace sweets, but also bright and fragrant pumpkin syrup. Drying an orange vegetable according to this recipe is recommended in the following sequence:
- Put pieces of pumpkin (1 kg) about 3 cm thick into a saucepan, add a glass of sugar, cover with a flat plate and put oppression on top, for example, a three-liter jar of water. Place the bowl in the refrigerator overnight.
- After the specified time, drain the juice into a separate jar and save it for syrup. Pour pumpkin slices back with sugar and put the pan in the refrigerator for another 10 hours.
- After the time has elapsed, take out the pumpkin, and pour the preserved juice into the pan and boil it, adding sugar to taste. Boil the juice for 10 minutes, then add pumpkin pieces to it and continue cooking for another 10 minutes, not allowing the syrup to boil.
- Throw the pumpkin into a colander or sieve, after which the juice can be preserved.
- When all excess liquid has drained from the pumpkin, the pieces can be dried using any of the methods proposed above.
Candied pumpkin in an electric dryer
In an electric dryer, you can cook healthy vegetables that are in no way inferior in taste to natural “sweets” from pineapple, bananas and other fruits. At the same time, in order to improve the taste of candied fruits, it is recommended to additionally use spices (cinnamon, cloves, ginger). Also, dried pumpkin goes well with citrus fruits (lemons, oranges).
To prepare candied fruits according to this recipe, you will need 0.5 kg of pumpkin, a glass of sugar and peel from 1 orange. First, the vegetable must be cut into slices, then covered with sugar and left in this form for several hours so that the pumpkin releases juice. After a while, you need to add the diced crusts to it and put the pan on the fire. Boil the pumpkin for 5 minutes, then remove the pan from the stove and leave the mass to infuse for 6 hours. After the specified time, boil the pumpkin again for 5 minutes, and then again let it brew for 3 hours.
Then put the vegetable pieces on pallets, previously covered with parchment, and leave in an electric dryer for 6 hours. After the specified time, candied fruits will be ready.
Pumpkin Chips
You can make thin dry pumpkin sheets both in the oven and in an electric dryer, but it is preferable to use the second drying option. You need to start the process of processing a vegetable with baking. To do this, the pumpkin is cut into several large pieces, the seed part is removed from it, and the vegetable itself, with the peel, is sent to the oven, heated to 170 degrees. Baking time depends on the size of the cut pieces and is 20-40 minutes.
After the vegetable is ready, it must be cooled and with a spoon remove all the pulp to the very peel. With one pumpkin weighing 2 kg, about 2 cups of pulp are obtained. It also needs to be laid out on a pallet of an electric dryer in a thin layer, about a glass per baking sheet. The pumpkin will dry for 16 hours at a temperature of 55 degrees. As a result, thin orange sheets are formed. Dried pumpkin in the dryer turns out to be quite fragile, so it breaks well into pieces. This is how chips are obtained, which are well stored in a glass jar.
pumpkin powder
The leaves obtained as a result of drying the pulp can be used in cooking directly in this form, or you can make pumpkin powder out of them. To do this, chips dried according to the previous recipe must be ground in a coffee grinder or electric meat grinder with a special nozzle. If the grinding is too coarse, the powder must be sieved through a fine sieve, and then crushed again.
Dried pumpkin, the recipe for which involves drying the pieces rather than the pulp, can also be used to make pumpkin powder. Only it will need to be preliminarily held in an electric dryer for 4 hours so that the pieces become hard inside. Turning a soft pumpkin into powder is almost impossible.
What dishes can be prepared from dried pumpkin?
Dried pumpkin in the form of unsweetened pieces is most often used to make puree soups. To do this, it is boiled in salted water, where it increases in volume several times. After that, other vegetables are added to the soup, and at the very end of cooking, it is mashed with a blender. Sweet candied fruits are usually added to baked goods along with other dried fruits.
Dried pumpkin for the winter has found even more use in the form of pumpkin powder. It is used in the preparation of absolutely any dishes. To do this, the powder is first soaked in water (1 cup of water per ¼ cup of powder), and then added directly to the dish. You can use the powder directly in dry form, using it as a breading for meat and fish, or adding it to flour, making it brighter and the dough tastier.
Dark chocolate with candied fruits and dried apricots
This is a great way to make the regular one more useful. To do this, its taste is enriched candied pumpkin, dried apricots, raisins and dried seeds.
For the preparation of candied fruits, the recipe for dried pumpkin (sweet) will be relevant. Dried apricots and raisins (50 g each) must be soaked for several minutes in warm water, and then dried on a paper towel. Dry the pumpkin seeds in the oven at a temperature of 160 degrees for 30 minutes, stirring constantly so as not to burn. On a sheet of parchment, draw a square with sides of 20 cm to mark the boundaries of the future chocolate bar.
Then you need to melt chocolate (200 g) in a water bath. Pour it on parchment, top with candied fruits, dried apricots and raisins, as well as pumpkin seeds, peeled or not. Cool chocolate for 2 hours. Then cut into pieces and store in the refrigerator.
Healthy Banana and Pumpkin Candies
To prepare such sweets, you will also need pumpkin pulp (0.5 kg) baked in the oven. Then sugar is added to it to taste and pureed with a blender. The resulting puree is spread with a spoon on a marshmallow tray in an electric dryer (about 6 tablespoons), spread evenly in a thin layer and dried for 12 hours. During this time, the sheets will not become dry, as when cooking chips. They will be soft and pliable. They are twisted into a tube, which is then cut into portioned pieces.
Do-it-yourself dried pumpkin sweets are moderately sweet and very healthy. They can be given to children from the age of one.
Dried Pumpkin Pkhali: Georgian Cuisine
Pkhali (mkhali) is a dish Georgian cuisine, which can be made from any vegetables, meat, fish or offal, but the dressing is always the same. Dried pumpkin is always used for pumpkin pkhali. It is boiled in salted water, then thrown into a colander and allowed to drain excess liquid. After that, the pumpkin is cut into small pieces.
The dressing is always made from the same ingredients. For this use walnuts(2 cups), cilantro, celery and dill, ucho-suneli (1 teaspoon), garlic (3 cloves), vinegar (3 tablespoons). Next, the pumpkin is mixed with dressing and allowed to brew for about an hour. During this time, the pumpkin will absorb all the liquid from the sauce and may become too dry. If necessary, you can add a little water to the snack.
