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Clafoutis with plums in slow cooker Crock-Pot 4.7 L

Clafoutis with plums in slow cooker Crock-Pot 4.7 L


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(preparation time 20 min, cooking time 1 hour and 45 min, “high” program, low complexity)

  • Plums - 200 g
  • Eggs - 3 pcs
  • Old - 50 g
  • Flour - 100 g
  • Milk - 250 ml
  • Vanilla extract - 1 teaspoon
  • Butter - 20 g
  • Grated lemon peel - 1 teaspoon
  • A pinch of salt

Servings: 8

Preparation time: less than 90 minutes

METHOD OF PREPARATION Clafoutis with plum Crock-Pot 4.7 L slow cooker:



  • Put baking paper in the ceramic bowl of the 4.7 L Digital Crock-Pot slow cooker;



  • Cut the plums into cubes and place them in the ceramic bowl;



  • Using a mixer, beat whole eggs well with salt powder, gradually adding sugar, lemon peel and vanilla extract;



  • Then add the milk and gradually incorporate the flour - continue mixing with the mixer until you get a thinner dough, like pancakes;



  • Turn the composition over the plums, put the lid on and set the 4.7 L Digital Crock-Pot slow cooker for 1:30 min and the “high” cooking mode;



  • After the cooking time is over, leave it for about 15 minutes on the “keep warm” or “low” function;



  • Remove the cake from the Crock-Pot slow cooker and let it cool;



  • Powder the sugar on top and serve it with pleasure!




Good appetite !







Clafoutis with plums

ingredients
1200 g of stronger plums, 20 g of butter, 20 g of brown sugar, 20 ml of brandy / rum, 100 g of chopped walnuts, 3 eggs, 50 g of sugar, 70 g of flour, 200 ml of milk, butter and flour for baking

Difficulty: low | Time: 1h 30 min


Fasting apple cake, the slow cooker Crock-Pot

Put the sugar in the bowl of the Crock-Pot slow cooker 4.7 L Digital. Because it is detachable and can be used on the stove, we will caramelize the sugar on the stove flame.

We spread the caramel on the bottom of the vessel and on its walls. Peel and grate the apples, cut them into slices and place them on the bottom of the bowl so that we cover it completely.

In a bowl, mix the flour with the sugar and baking powder. add mineral water, oil and rum essence and mix until you get a homogeneous dough. Pour the dough over the apples.

Set the Crock-Pot temperature to high for four hours.

We turn the cake upside down on a plate so that the apples will remain on top. Let cool then cut into slices.


The husband discovers the slow-cooker and why at some point we can deviate from rules, recipes and procedures

My husband kept talking to me about how nice it would be to get a slow cooker or a simmer (in French) or a slow cooker over low heat. His friends in England successfully use this kitchen appliance that cooks for you without you having to spend hours in the kitchen or keep an eye on the pan and the clock.

The principle seems simple. Prepare the meat and vegetables, add water, salt and various spices, water with soup stock and possibly a little tomato concentrate (depending on the recipe), put everything in the pot of the appliance and let it cook slowly for at least eight hours. . The idea is to cook everything in the morning, turn on the slow cooker and in the evening when you come home, a hot meal is waiting for you, already heated. You just have to put it on the plate and start eating.

So we went to the store and got a slow cooker. I accepted the new cooker in the small kitchen space with one condition. My husband will be & # 8220the Master Chef of Slow-Cooker & # 8221 of the house and he will be responsible for cooking with this new technology. I like to cook quickly and on the spot, depending on what's in the fridge and how creative I feel. The husband likes clear and precise rules, so the recipes are only good for him to follow. In addition, he likes to shop strictly related to the recipe he will cook.

The first dish cooked by Master Chef of Slow-Cooker smelled great. We had just returned from a long walk in the park and were starving. The hot food waiting for us steaming in the slow cooker was exactly what we needed. In the morning, the husband followed the recipe exactly, per gram, ingredients and cooking time (about eight hours or more). It just didn't taste very good. I congratulated him on the initiative and then supplemented my portion with salt and pepper. I ate everything and at the end, I congratulated him again for the initiative, preparation and planning and then I suggested that in the future he be more generous with spices. The recipe is here.

Today was his cooking day. Last night he prepared his ingredients and in the morning he put them in the slow cooker. When he returned, the Moroccan "lamb and vegetable tagine" food was ready. He quickly made a couscous next to it, added some fresh coriander leaves and then I set the table. We licked our fingers and put on another portion. But we still had to resort to a little more salt and pepper. The apricots confiscated from the recipe could have been replaced with prunes, and the spices could have been in triple quantities, so that we could feel them better on the tongue.

Lamb tagine with couscous, Queensland Government

But the house's Slow-Cooker Master Chef is in the process of learning and needs to be guided by recipes. In addition, he loves to follow measurements, rules and processes. That's his way. I am more with my head in the clouds, with ideas that come and go, more out of the rules, more with eye measurements and not on the scales.

For a beginner, the recipes, rules and pre-set processes are great because they help him learn step by step, reducing the stress of the unknown and helping him cope better with change, without taking too many risks of failure. When you learn you need to feel safe and constantly encouraged, otherwise you become demotivated and can stagnate or give up.

And if at the beginning the observance of recipes, rules and processes are a form of survival and advancement, in the long run they crush our creativity, experimentation and innovation.

When you constantly follow the same beaten paths because that's the way it should be, because that's the way the rules are and because that's what we've done so far, you slowly end up locking yourself in a box where you feel comfortable. You know what to expect, you know how to act and you know what you will get.

In addition, the results you expect must meet well-defined standards. And if you took the risk of experimenting, you would get too many deviations from the expected standard and it would induce a state of anxiety. As a result, you prefer to follow the same steps to be sure of the result.

However, let us remember that all these rules, processes and procedures were very good at the beginning because they helped us to learn and advance in a certain field. But at some point they end up not allowing us to imagine new things, to come up with other ideas, to dream and achieve something else, different from the norm initially imposed.

So I invite you to deviate from the recipe from time to time and see where it takes you. Maybe that's how you end up inventing something new or discovering something else. That's how we progress. That's how we innovate. And so we grow. And we make the world a better place.

Later edit: Before I published this post, I also cooked in slow-cooker. I didn't follow any recipe and it turned out good. And in the meantime, the husband feels more at ease with the new kitchen technology, does not fully follow the recipes and adds a surplus of spices.

Did you like this article? Reward him then with a & # 8220Like & # 8221 and a & # 8220Share & # 8221 and maybe others would enjoy reading it.


Video: Γλυκό δαμάσκηνο -


Comments:

  1. Aonghus

    I absolutely agree with the previous sentence

  2. Masilo

    The people in such cases say so - Perhaps we will be alive, perhaps we will die.

  3. Melabar

    What a necessary phrase ... the phenomenal, brilliant idea

  4. Macon

    Wise objects, says)

  5. Caldwiella

    And what would we do without your very good idea



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