Steamed food recipes. Steamed diet dishes: recipes with photos

A steamer is an indispensable kitchen appliance for those who want to lose weight. The dishes prepared in it from vegetables, meat or fish contain the maximum amount of useful substances and a minimum of harmful fats, which contributes to rapid and painless weight loss. Often those who have purchased a double boiler put it aside due to ignorance of the whole variety of delicious recipes and cooking technology.

There are many recipes for delicious steamed dishes suitable for weight loss. Cooking in it, you can not only improve your health and lose weight, but also significantly save time for other things. Food in a steamer cooks very quickly because the steam is hotter than regular boiling water. It takes just a few minutes to bring vegetables to readiness, so all vitamins and trace elements are preserved in them.

Benefits of a steamer

The steamer also has the advantage that it can cook up to three dishes at the same time. Steamed dishes have a rich natural taste, because they do not boil down in water and retain all their original qualities. People suffering from disorders of the gastrointestinal tract can cook anything in a double boiler, the absence of fat makes steamed food very easily digestible.

For weight loss, many recipes for a double boiler are suitable. It can cook both meat and fish dishes, as well as light and low-calorie desserts. At the same time, meat products can be laid simultaneously with vegetables and cereals so that they are saturated with smell and become even tastier. Even after achieving the desired result in losing weight, you can continue to cook in a double boiler on an ongoing basis to consolidate success and avoid the return of extra pounds. Below will be presented a lot of tasty and healthy recipes that will make the process of losing weight easy and enjoyable.

Steam boiled pork

When preparing any dishes, you need to remember that fatty foods should be avoided for weight loss. Fatty meats are replaced with lean and dietary ones. So, in this recipe, young veal is used, the use of pork is undesirable. So, to cook ham you need:

5 kg tender veal
2 large cloves of young garlic
1 small carrot
a pinch of salt and spices to taste

Cut vegetables into pieces. Wipe the washed meat with a napkin and sprinkle with salt and spices, then stuff it with slices of garlic and carrots. Tie the meat with natural thread, wrap in a sheet of foil and keep in a double boiler for an hour. This dish goes well with steamed vegetables.

Turkey fillet pastorma

Steamed meals for weight loss have the advantage that their recipes can reduce the overall calorie content of foods. A diet turkey will become even more useful when steamed.

For a delicious pastor, you need the following ingredients:

350 gr turkey fillet
2 large garlic cloves
2 tbsp. l. vegetable oil
2 hot peppers
1 st. l. dry curry

Turkey fillet should be kept for two hours in salt water. Mix hot pepper and curry with vegetable oil to obtain a uniform consistency. Put chopped garlic inside the fillet, the inner surface also needs to be greased with salt. Cover the fillet with a mixture of curry and butter, then put it in a double boiler and cook for 40 minutes.

Sprinkle with dill and parsley before serving.

This recipe is very tasty and quite inexpensive. For it, you can use a ready-made fillet from the store, or you can independently separate the necessary parts from the chicken carcass. For its preparation it is necessary:

4 chicken fillets
1 st. l. natural apple cider vinegar
2 tbsp. l. vegetable oil
spices to taste

The fillet must be cut across the meat fibers. Vinegar, oil and spices should be mixed and immersed in marinating fillets. An hour later, the meat is laid out in a double boiler and kept in it for 25 minutes.

Fish fillet

For this recipe, fillet of any boneless fish is suitable, although it is still advisable to take a non-frozen product. It retains more useful substances and its taste cannot be compared with a frozen semi-finished product. For steaming fish, you need to take:

5 kg fish fillet
2 large sweet peppers
10 green olives
2 small onions
1 tsp ground cumin
2 tbsp. l. flour
herbs to taste

Wash the fillet under running water, then dry with a napkin. Cut the pepper into slices, olives into rings, and chop the onion into small pieces. Grate the fish with cumin, roll it in flour mixed with salt and boil in a double boiler for a quarter of an hour, then put vegetables on top of the fillet and steam for another 15 minutes. The dish is best served hot.

Pike perch with orange sauce

The recipe for sea pike perch with orange sauce is both simple and very sophisticated. This dish is not only ideal for diet food and weight loss, it can also be put on the festive table. For cooking you need to take:

600 gr pike perch
2 medium sized oranges
1 glass of unsweetened white wine
a few green onions
200 gr peeled shrimp
spices to taste

Wash the oranges thoroughly and pour over with boiling water, remove the zest from the peel. Squeeze orange juice, finely chop green onion. Sea pike perch cut into medallions and sprinkle with spices. Put the onion and wine in a pan and heat until the liquid is almost completely evaporated.

Pike perch, orange juice and zest put in a double boiler and steam for a quarter of an hour. 10 minutes after the start of cooking for pike perch, add thoroughly washed shrimp. Mix the juice released during the cooking process with cooked onions and herbs to taste. Serve on flat plates, laying the shrimp around the fish and pouring sauce.

Perch with vegetables

This dish is a complete dinner for those who want to lose weight, because it contains all the necessary trace elements. To prepare it, you need to take:

4 sea bass
fresh ginger
8 medium potatoes
1 kg zucchini
3 small carrots
4 lemon wedges
spices to taste

Vegetables should be cut into medium-sized slices. Rinse the perch thoroughly and lightly beat off. Sprinkle the fish with spices, put a slice of lemon inside the carcass. Hold the vegetables for a while in a frying pan with hot oil, then put them in a double boiler and salt and sprinkle with spices. Put perches on vegetables and steam for up to half an hour. The degree of readiness of the fish is determined by separability from the bones, if they do not separate, you need to hold a little more. The resulting dish is a good option for those who want to lose weight.

Steamed zucchini

One of the most useful means for losing weight include vegetables cooked in a double boiler according to a wide variety of recipes. Zucchini contains a large amount of copper, which not only improves metabolism, promotes weight loss, but also gives beauty to hair and nails. For the simplest zucchini recipe you need:

1 kg zucchini
1 medium lemon
3 garlic cloves
a few sprigs of dill and parsley
6 art. l. vegetable oil
spices

The zucchini is cut lengthwise, into long strips, and put into a double boiler. Pass garlic cloves through a garlic press, mix it with oil and cover with the resulting mass of zucchini. Top with lemon juice and sprinkle with finely chopped dill and parsley, as well as spices to taste. Boil for a couple of a quarter of an hour, eat hot.

Stuffed eggplant

This recipe completely refutes the established opinion that steamed dishes have an inexpressive taste. It contains not only useful, but also very tasty ingredients. To prepare stuffed eggplant, you should take:

4 small eggplants
250 gr long rice
150 gr champignons
a few sprigs of parsley and dill
50 gr sun-dried tomatoes
100 gr hard cheese
1 st. l. vegetable oil

Boil the rice, finely chop the mushrooms and boil them too, grate the cheese. Cut the eggplant lengthwise and remove the seeds with a spoon. Rice, mushrooms, cheese, finely chopped sun-dried tomatoes, dill and parsley, as well as vegetable oil, mix and stuff eggplant with the resulting mass. Put the vegetables in a double boiler and cook for a quarter of an hour.

pear soufflé

Recipes for weight loss are not limited to vegetable and meat dishes, you can also cook a variety of desserts. At the same time, they have a pleasant taste with almost no added sugar. To prepare the most delicate pear soufflé, you need the following ingredients:

8 eggs
30 gr sugar
70 gr flour
40 ml pear juice

Separate the yolks, beat 4 pieces with half the amount of sugar and all the flour, add pear juice. Bring the mixture to a boil with constant stirring, turn off the heat and cool. Beat all eight proteins thoroughly into a dense foam with the remaining sugar and mix with the yolk mass. Pour into molds, place them in a double boiler and cook for a quarter of an hour, then leave for half an hour to cool. This dessert is very low in calories and is perfect for weight loss.

Video: How to steam vegetables

Grapes with honey and ice cream

Grapes with honey and ice cream is an exquisite and unusual recipe, and it cooks very quickly. To prepare it, you need to take:

bunch of large white grapes
2 tsp honey
sachet of vanilla sugar
200 gr of real ice cream
a few hazelnuts

Dense strong grapes cut in half, crush the hazelnuts in a mortar. Put the grapes in the mold, pour honey evenly on top and sprinkle with vanilla. Steam for 15 minutes, then cool. Put the grapes on a dessert plate, decorate with ice cream and sprinkle with hazelnuts. Despite the content of ice cream, this dessert can be consumed by those who want to lose weight.

Cooking in a slow cooker for weight loss: any dish will become dietary!

Losing weight is closely related to what we eat. The organization of proper (healthy) nutrition is the first and most important step on the way to a slim figure.

You can invent extreme ways to lose weight as much as you like, like a chocolate or sweet diet, but the consequences of such executions will most sadly affect not only appearance, but also health.

A slow cooker is a modern “unit” for preparing healthy food. Its only drawback is the consumption of electricity. Everything else is an advantage and a very significant one.

We cook really healthy breakfasts, lunches, dinners in a slow cooker, which also help to lose weight. If your kitchen does not have this universal assistant, it's time to get one. And soon you will be surprised to notice how the kilograms go away, and the process of cooking food began to bring tremendous pleasure.

Cooking in a slow cooker - why?

Indeed, why spend money on a purchase when there is a stove in the kitchen and a frying pan on the stove? But cooking is not just options for heat treatment according to a particular recipe, but also a whole system for preserving the maximum amount of vitamins.

It is not always possible to achieve the optimal combination of "taste-quality". Boiled vegetables rarely delight with a rich taste, porridge often strives to be over- or undercooked, and meat becomes tasty only after frying with a lot of oil.

For weight loss, food should be special - low-calorie, healthy and tasty. Gone are the days when the process of getting rid of fullness was accompanied by the dull chewing of a soaked apple.

Today's beauties do not deprive themselves of the pleasure of eating deliciously and the slow cooker becomes an indispensable assistant for cooking such food.

We cook in a slow cooker not because it is fashionable, but because it is useful and simple. Steamed meatballs with a vegetable side dish, waiting for you ready and hot after work, is a pleasant end to the day.

So, today we are preparing dishes for weight loss in a slow cooker - the most dietary and most delicious. The whole family can join this meal. You may soon forget about the horrors of scraping pans after cooking a roast.

Cooking in a slow cooker - diet recipes

And you can cook in it dishes of any cuisine of the world - soups and cereals, meat and fish dishes, salads and drinks, desserts and delicacies.

We will modestly keep silent about biscuits and pilaf with lamb - not the best option for weight loss. But remember that there are no unsolvable tasks for a multicooker.

Steam omelet with vegetables

cut carrots and champignons into cubes and slices, respectively, and cook them in a slow cooker in steam mode for about 5 minutes;
add peas, beaten eggs with soy sauce and water and cook for about 20 minutes at 100 ° (multi-cook mode);
omelette is ready!

Chopped chicken cutlets

500 g chicken fillet,
1 onion
1 egg
100 ml milk
3-4 st. l. boiled rice,
salt and pepper.

chop the fillet and onion with a knife (finely chop);
mix all the ingredients (minced meat, onion, egg, rice, milk, salt and pepper), turning them into a homogeneous mass;
pour water into the capacity of the multicooker (about 800 ml), put a grate for steaming in it;
we form cutlets with our hands and put them on the grill;
cook in steam mode for 40 minutes;
Serve with vegetables (fresh or steamed).

Steamed spicy salmon

salmon fillet or steak,
black pepper, basil, savory (or any other spices for fish),
salt,
lemon.

rub a piece of salmon with spices, salt a little;
pour water into the bowl, put the grate;
put a piece of fish on it and pour lemon juice;
cooking time - 30 minutes in the "steam" mode.

fish casserole

500 g fish fillet,
200 ml milk
2-3 carrots
2-3 potatoes
1 egg
salt and pepper,
some vegetable oil.

boil potatoes with carrots (in the skin) in a slow cooker for about 20 minutes at a temperature of 150 °;
we clean the vegetables, three on a coarse grater;
chop the fish, salt and pepper the minced meat;
first put half of the vegetables in the container, then the fish and cover it with the rest of the vegetables;
grease our casserole with a beaten egg;
bake for half an hour at 110 °.

vegetable sauté

small zucchini,
2 eggplants
3 bell peppers
3 tomatoes,
2 carrots
1 onion
4 garlic cloves,
salt, spices, herbs.

cut the zucchini into large cubes (without peel and core), put it in a multicooker container;
we cut onions and eggplants into cubes, carrots into thin circles, chop the garlic, bell peppers into cubes, tomatoes into slices;
add all the vegetables to our zucchini, sprinkle with spices, salt, add fresh or dry herbs;
stew in the “pilaf” mode for at least an hour, or even all and a half.

Rice porridge with fruits

2 apples
10 prunes,
10 dried apricots,
glass of rice,
2.5-3 glasses of water,
cinnamon, vanillin, anise (or other spices and spices).

pour rice into a saucepan, add diced apples, prunes, dried apricots, spices and spices, water to it;
cooking in the "porridge" mode;
when serving, you can add honey.

Apples with curd filling

mix grated cottage cheese, yolk and honey;
cut off the “lid” from the apples and remove the core;
fill the recess with the mixture and cover the apples with “lids”;
bring to readiness in the "multi-cook" mode for at least 20 minutes (temperature - 120 °);
When serving, you can add honey or jam.

When we cook in a slow cooker for weight loss, we make the right choice in the field of tasty and healthy food. The benefits of such dishes are undeniable, and everyone can be convinced of the splendor of taste by experience. It will be your best gastronomic experience in your own kitchen.

Cooking food using concentrated moist steam produced by constantly boiling water.

Preservation of vitamins. Steam cooking is a very delicate way of cooking food. The food is not exposed to very high temperatures, as is the case with frying or baking. Thanks to this, much more vitamins and other biologically active substances are stored in the products.

Fat free. You can steam very light, low-calorie meals, since you don’t need to add any fat to the steamer (it’s possible to fry without oil, but in practice this is extremely rare, and as a result, the calorie content of fried foods is usually too high).

Without carcinogens. In addition, steaming does not lead to the formation of compounds hazardous to health, which can occur under the influence of high temperatures during frying or baking. Steam cooking also wins compared to boiling and stewing, although for other reasons (the temperature in these cases, as in steaming, does not rise above 100 ° C). However, when foods are boiled or stewed, many water-soluble compounds, such as some vitamins, trace elements, etc., pass into the broth. If in the future it is not used in food, useful substances do not enter the body. In addition, even if the broth is not drained, the biological value of dishes prepared by boiling or stewing is lower than steamed. This is due to the fact that many useful substances that pass into the decoction are less stable in dissolved form and are destroyed faster.

Nice and tasty. In addition to all the above-mentioned advantages, the use of steam allows you to preserve the natural look, taste and aroma of food as much as possible. After steaming, the products almost do not lose their natural color and shape, as a result of which the dishes look bright and appetizing. Plus, the food is really delicious.
By eating steamed food, you release your receptors, and in just 1-2 weeks of eating natural food, you will begin to feel that each product has its own unique taste.

What not to steam
Do not steam pasta, especially soft wheat pasta.
It is not very convenient to use a double boiler for cooking some types of legumes (for example, beans or peas). These foods are also too dry to be steamed without being immersed in liquid.
Steaming should not be done for foods that must be removed as much of the soluble matter as possible before consumption. Such products include, for example, certain types of mushrooms (morels, lines, etc.) and some offal (kidneys, scars, etc.). Before use, they should be boiled in plenty of water.

Who are steamed dishes recommended for?
Nutritionists advise eating steamed food to all people who care about their health. However, in some cases, the transition to a steam kitchen is especially recommended. So, the steam diet is prescribed for various diseases.
Steamed food is necessary for diseases of the gastrointestinal tract: chronic gastritis, cholecystitis, gastroduodenitis, gastric ulcer, etc. Steam food is the most gentle for sick digestive organs.
Other indications for switching to a steam kitchen are diseases of the cardiovascular system. With atherosclerosis, it is important to exclude spicy and fatty foods in order to lower blood cholesterol levels.
Steam nutrition is necessary for metabolic disorders, overweight, allergies and other diseases.

Rules for using the steamer
Let the water boil before placing food in the steamer or steamer. Since you cook, but not on water, but on steam, the boiling water should not come into contact with the food.
When filling the base of the steamer with water, make sure that the basket is at least 2cm above the water. There should be a distance of at least 2-3 cm between the surface of the water and the bottom edge of the steamer.
Use large oven mitts to protect your hands from the steam when opening the steamer lid and foil envelopes.
Place food in one layer on each level of the steamer. Fish, meat or succulent products - to the lower level so that moisture does not drip from them onto the products below.

No limits on the amount of food! Eat as much as you want, and forget about exhausting hunger. And the steam diet has no contraindications. Take on board delicious steamed dishes and lose weight!

This diet, also known as a sparing diet, has been successfully used to improve the body and correct weight. The steamed diet receives the most positive feedback from both professionals and patients. Unlike most methods for weight loss, the steam diet has no age restrictions, even children and the elderly can use it. She also has no contraindications, on the contrary, such a nutrition system serves as one of the elements of therapy for many diseases.

A steam diet is not one of the “fast” methods for weight loss, the rate of its loss depends on the characteristics of the body and the initial build of the person losing weight: the more extra pounds, the sooner they will go away. On average, if the dietary regimen is followed for three weeks, body weight decreases by 3–5 kg.

Physically and psychologically, eating steamed foods is easily tolerated, so it quickly becomes a habit. The minimum duration of the steam diet is three weeks, but the ideal option is to maintain such a healthy lifestyle all the time.

Pros and cons

The steam diet is one of the safest for health. It is used in the treatment of diseases of the liver, kidneys, gastrointestinal tract, diabetes, cardiovascular pathologies, is prescribed for colds and skin diseases, during the rehabilitation period after operations. This type of sparing diet has a huge number of advantages:

Since food retains most of the nutrients, following a dietary regimen not only helps to lose weight, but also improves immunity, rejuvenates the body, and improves the condition of the skin and hair.
The diet menu is varied, products are available.
With the help of a double boiler, you can cook several dishes at the same time.
The calorie content of the daily menu is low, at the same time, the body does not experience hunger, since restrictions exist only in the way of cooking, but not in its quantity.
Due to the balanced diet, additional intake of vitamins is not required.
Slow weight loss ensures the stability of the result - a sharp weight gain after the cessation of dietary regimen is excluded.

The disadvantages of the diet include some difficulty in catering. Food cooked in a double boiler will have to be brought to work or college in vessels, and not everyone can quickly wean themselves from fried foods. And the usual minus for “long-playing” diets: it will not be possible to lose weight very quickly using this technique.

Principles and rules

Weight loss is ensured by a calorie deficit: the amount consumed in the process of life prevails over the amount received from food. To get the missing calories, the body is forced to burn fat reserves. Weight loss occurs with a gentle load on the digestive system, dietary restrictions apply only to fats and simple carbohydrates.

Catering

The diet is based on boiled, stewed, baked dishes, it is allowed to add a small amount of vegetable or butter to them. Frying is excluded.
Food should be taken 5-6 times a day. Portions for three daily meals should be approximately 250–300 g each, snacks and dinner should be 150–200 g each.
You need to have dinner no later than 2 hours before going to bed so that the food has time to be digested.
Protein meat and fish should not be combined with carbohydrate cereals, the interval between their use should be about 4 hours.
It is advisable to cook cereals without salt, it can be replaced with soy sauce, it is also allowed to add greens, fruit or vegetable sauces, vanilla, cinnamon to cereals.
If it is difficult to do without sweets, include fruits baked with honey or stevia in the menu. Sweets are best consumed in the morning.
The average energy value of the daily diet should be from 1700 to 2200 kcal, it depends on your body weight. You can calculate the amount of energy that the body receives when digesting food, using food calorie tables.

Food is recommended to be consumed warm or cool (first and second courses warmed to 40 - 50 °, drinks - room temperature). This requirement is explained by the fact that chilled food slows down digestion, and hot food irritates the gastric mucosa.

Drinking regime

Water is vital for the normal functioning of the body, and during the period of weight loss - doubly so. With its lack, food is digested longer, and fat is not burned as efficiently. In addition, drinking water before meals reduces appetite. The total amount of liquid, including soups, should be 2-3 liters per day, at the rate of 30 ml per 1 kg of body weight.

While following the dietary regime half an hour before meals, it is recommended to drink 150-200 ml of pure non-carbonated water. During the meal or immediately after it, no liquid should be consumed. Even if this dessert is jelly or compote, it is better to drink it half an hour after you have eaten.

Allowed and prohibited products

The basis of the diet is protein and carbohydrate products:

cereals;
pasta, biscuit cookies, dry biscuit;
bread (preferably rye or white from coarse grains);
lean meat, milk sausages, fish;
dairy products (kefir, curdled milk, yogurt, low-fat sour cream, cottage cheese, hard cheese);
inedible yeast-free pastries;
vegetables;
berries and fruits, as well as marshmallow, mousse, jelly, jelly, compote prepared from them;
eggs (no more than 1 pc per day);
weak tea, chicory drink;
honey (2-3 teaspoons a day).

The use of foods that are difficult to digest, causing increased secretion of gastric juice or bloating, raising cholesterol levels, containing simple carbohydrates is limited or completely excluded. These include:

fast food, semi-finished products, canned food;
fat meat;
animal fats, margarine, butter substitutes;
hot sauces, mayonnaise, mustard, garlic;
yeast dough pastries;
coffee, cocoa;
chocolate, pastries, cakes, butter cookies;
fermenting legumes, mushrooms, radishes, sorrel;
alcohol;
carbonated drinks and sour kvass.

Despite the fact that green tea is considered beneficial for weight loss, it can cause pain in some diseases of the gastrointestinal tract or pancreas. During the period of exacerbation of pancreatitis, anacid gastritis, peptic ulcer, it is better to drink teas from mint, lemon balm, currant or raspberry leaves.

Features of cooking

Since the temperature during steam cooking does not exceed 100 °, the products retain their natural color and taste, and vitamins are almost not destroyed in them. However, despite the apparent simplicity of the technology, the "steam kitchen" has its own characteristics that should be reckoned with.

Only environmentally friendly products are allowed to be used - during steam processing, pesticides, nitrates and additives to accelerate growth do not disappear anywhere.
Vegetables should not be overripe so that they do not lose their shape during cooking.
It is better to cut vegetables or meat into pieces of the same size, so they will be ready at the same time.
It is not recommended to lay too many layers of food, this will lengthen the cooking time.
If you are cooking several dishes at the same time, it is better to put meat on the lower tier of the double boiler (it will get hotter steam), and place vegetables on the upper tier.
You should follow the mode and cooking time indicated in the recipe so that instead of a healthy and tasty dish you do not get a biologically inert unappetizing porridge. So, the cooking time of root vegetables is about 30 minutes, green vegetables - up to 5. Beef and pork are cooked for 1.5 hours, poultry and rabbit meat - about 45 minutes, fish - 15-20.
Cooking pasta in a double boiler is not recommended - they are boiled soft and stick together.

The suggested menu for the week is indicative. You can make it yourself using your own recipes, but taking into account the requirements of the steamed diet regarding the separate consumption of proteins and carbohydrates. Dishes that combine protein and carbohydrate foods (for example, stuffed peppers with meat) should not be cooked often. Do not forget also about the cooking methods: it is boiling, stewing or baking.

Breakfast (optional)

Oatmeal on the water, tea.
Steam omelette, chicory drink.
Rice milk porridge.
Pumpkin porridge with millet, mint tea.
Steam cheesecakes, fruit juice diluted with water.
2 soft-boiled eggs, herbal tea.
Apple charlotte, green tea.

Cheese with a slice of rye bread.
Creative soufflé.
Fruits or berries.
Rye bun, milk jelly.
Fruit salad.
Cottage cheese with 10% sour cream.
Kefir with oatmeal cookies.

Soup puree with pumpkin, goulash.
Soup with broccoli, pilaf with chicken.
Rice soup with fish fillet, fresh vegetable salad.
Kharcho soup prepared without hot spices, vegetable stew.
Potato soup, bell pepper stuffed with meat and rice.
Cabbage soup, beef stew with sweet and sour sauce.
Vegetable soup-puree, fish cutlet.

Snacks:

Cottage cheese casserole.
Baked apples.
Biscuit cookies, berry smoothies.
Drinking yogurt, cheese with raisins.
Bread with fruit compote.
Biscuit, milk.

Boiled beetroot salad, fish baked in foil, berry jelly.
Chicken breast soufflé with herbs and nutmeg, tomato juice.
Homemade liver pate, tea.
Sausage with vegetable puree, citrus juice diluted in half with water.
Boiled fish, stewed vegetables.
Steam cutlet, mashed potatoes with milk, rosehip drink.
Boiled chicken with fresh vegetable salad.

Dish recipes

Soup puree with pumpkin

Peel and cut into small pieces 1-2 potatoes and 0.5 kg of ripe pumpkin (its flesh should be yellow-orange in color, and the peel should be firm). Pour in the chicken or beef broth to cover the mixture. Cook over low heat until potatoes are cooked. Grind in a blender until a homogeneous puree, add salt and spices. Serve with sour cream.

Rice soup with cod fillet in a slow cooker

Peel the potatoes, cut into cubes, chop the onion, grate the carrots, rinse the rice thoroughly. Put all the ingredients in the multicooker bowl and cook in the "soup" mode for 15-20 minutes. Add cod fillet cut into small pieces, herbs, salt and spices. Cook for 10 more minutes. Sprinkle with chopped green onions when serving.

Vegetable stew in a steamer

Ingredients: potatoes, carrots, white cabbage, onions, tomatoes. Grate the carrots, coarsely chop the rest. Mix vegetables, salt, seasoning "Italian herbs" and put in a rice bowl. Cook 40-50 minutes. This stew can be used as an independent dish or as a side dish for meat.

Peppers stuffed with meat and rice, steamed

Remove the seeds from the bell pepper, cut off the stalk and place in a double boiler for 5 minutes. Mix equal amounts of lean minced meat with cooked until half-cooked unpolished (brown) rice. Add finely chopped onions, grated carrots, salt, ground pepper, a little vegetable oil. Fill the cups of peppers with the resulting mixture, place them in the steamer bowl and cook for 30-40 minutes. Serve with sour cream or tomato sauce.

Stewed beef with sweet and sour sauce in a slow cooker

Cut 0.5 kg of beef tenderloin into small pieces of elongated shape, salt, pepper, put in a multicooker bowl greased with vegetable oil. Lay finely chopped carrots, onions, parsley root on top. Pour in the broth so that it completely covers the mixture, cook in the "stewing" mode for about an hour. Mix 2 tbsp. l. tomato paste, 1 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp lemon juice or fruit vinegar, tomato paste, a few peas of allspice, bay leaf. Dilute the mixture to a liquid state with the broth from the multicooker, pour the resulting sauce into the bowl. Simmer another 10 minutes.

Steam chicken soufflé "Mosaic"

Grind 300 g of chicken fillet in a blender. Cut a half of red bell pepper and a small slice of pumpkin into small cubes of pumpkin, hold in boiling water for 5 minutes or blanch for a couple. Beat 1-2 eggs with a spoonful of cream. Drain 50 g of canned green peas from the filling. Mix all ingredients, salt. Put in a multicooker bowl, cook for 40 minutes in the "baking" mode. Cool the finished souffle, cut into slices.

Millet porridge with pumpkin

Place the peeled and diced pumpkin in a multicooker bowl, pour a small amount of water, cook until softened (about 10 minutes). Add thoroughly washed millet, pour in milk and cook until the porridge becomes thick, and only then put sugar into the porridge. If the porridge is cooked on the stove, it will have to be constantly stirred so that it does not burn.

Curd soufflé

Grind cottage cheese, add to it a beaten egg, vanilla sugar and peeled apples grated on a coarse grater. Mix the mixture thoroughly, put in silicone molds. Bake at high temperature in the oven or microwave. Baking time - 5-10 minutes. Such a soufflé can also be prepared with raisins, pieces of prunes, or by adding ground citrus peels to it.

Fruit and berry smoothie

To prepare this dessert you will need: grapefruit, banana, a few apricots, a handful of strawberries and 0.5 cups of grape or citrus juice. Berries and fruits are crushed in a blender, then juice is added to them. The finished drink is served in glasses, garnished with currant berries on top.