If oatmeal is traditionally considered an English national dish, then “Hercules” is an exclusively domestic invention. Properly cooked flakes, but with obligatory additives, in fact, can give the body an unprecedented surge of strength. And yet it is simply delicious and among the proposed recipes it is quite possible to choose one’s liking.
Hercules porridge in a multicooker - general principles of cooking
• Hercules porridge is made from oatmeal of the same name. They can be purchased by weight or already packaged. Weight flakes are slightly different from packaged. Dishes made from them are more coarse. If the flakes from the pack can not be washed, then it is desirable to wash the purchased ones by weight. They are often litter.
• Hercules is boiled on the options “Porridge” or “Milk porridge”. Cooking speed depends on the quality of oatmeal and takes from a quarter of an hour to 30 minutes.
• Thin flake plates do not require long cooking. It is enough to bring them in milk or water to the boil and leave under the closed lid of the multicastry pan for a while.
• The amount of flake and fluid depends on the thickness you want to get. The optimal proportions for oatmeal porridge in a slow cooker: one to two. Two glasses of liquid for the same volume glass of cereal. A more liquid consistency is obtained if you take from three to four glasses of liquid for the same amount of flakes.
• “Hercules” is prepared both in milk and in water. Fresh berries, bananas, dried fruits, baked vegetables or chocolate are added to the dish. Often cook porridge on the water with cocoa, thereby obtaining chocolate. Often add cottage cheese and whipped cream, or mixed with boiled condensed milk.
• Sweeten and salt hercules porridge to your taste. Often this is not required, as the products added to it contain a sufficient amount of salt or sugar. If desired, the dish can be flavored with vanilla or cinnamon.
Milk oatmeal porridge in a slow cooker with popcorn flavor
Ingredients: • 100 gr. quality "Hercules";
• 50 gr. powdered sugar;
• one liter of pasteurized cow milk;
• 30 gr. homemade cream;
• a small pinch of vanilla powder.
Cooking Method:
1. Mix oatmeal and powdered sugar in a cooking bowl.
2. Start the “Baking” option and fry, stirring constantly until the sugar is caramelized. The taste of the dish will depend on the degree of materialization. If the flakes fry only slightly, the porridge will turn out light, and will have a light caramel flavor. If stronger, it will turn out darker with popcorn flavor.
3. Add chopped butter, add salt and pour in all the milk.
4. Stir, transfer the slow cooker to the “Kasha” mode and cook the dish for 20 minutes.
Hercules porridge in a multicooker - “Use in every spoon”
Ingredients:
• one large and one small carrot;
• big orange;
• “Hercules” №2 (ordinary flakes, medium size) - 6 tbsp. l .;
• two spoons of brown sugar;
• natural oil, 72% - 30 gr.
Cooking Method:
1. Peel a large carrot and cut it into thin ringlets. On the juicer squeeze juice. The output should be about 150 ml. Do not throw out the remaining cake. Leave half a glass.
2. From the half of the orange with a grater, remove the zest and transfer it to the carrot cake. Squeeze the juice out of the orange (150 ml).
3. Transfer carrot cake with orange zest to the cooking pot. Pour in orange and carrot juice. Add a tablespoon of brown sugar, and, stirring, pour 150 ml of drinking water.
4. Pour the washed and dried oatmeal, mix and leave for 10 minutes.
5. Under the lid on the option “Soup” bring the mass to a boil and immediately stop the program. Without opening the lid, let the porridge be used for a quarter of an hour.
6. Cut a small carrot into thin ringlets or medium-sized bars and place in a frying pan. Add butter and heat on low heat.
7. When the butter is completely melted, add heat, add the remaining sugar and add the remaining sugar.
8. When the carrot slices become bright orange and the sugar begins to caramelize, shift the contents of the pan to the porridge and mix well.
Chocolate oatmeal porridge in a slow cooker with caramelized oranges
Ingredients:
• 70 gr. oat flakes;
• 250 ml of home-made cow's milk;
• spoon of natural cocoa powder;
• refined sugar - 0.5 tbsp. l .;
• two spoons of honey;
• one orange;
• a small pinch of cinnamon powder.
Cooking Method:
1. In a bowl, combine the milk and cocoa powder. Add cinnamon and sugar, stir and pour into the brew bowl.
2. On the “Soup” option, boil the mixture, pour in the flakes and, systematically stirring, boil for five minutes. After that, turn off the multicastry, close the lid and leave to infuse (10 min.).
3. Peel the orange, divide into slices and remove from each film.
4. In a thick-walled pan, place a spoonful of honey, pour in a spoonful of water and arrange the oranges. Cook on low heat for about 5 minutes until syrup is formed.
5. Spread chocolate oatmeal porridge on plates, garnish with caramelized oranges and pour over syrup.
Dietary oatmeal porridge in a slow cooker, on water with vegetables and spices
Ingredients:
• four tablespoons of flakes “Hercules”;
• 250 ml of decoction of vegetables or water;
• 1 small carrot;
• 1 medium beet;
• half onion;
• incomplete spoon “Provencal herbs”;
• Frozen butter - 1 tsp.
Cooking Method:
1. Peel all vegetables, moisten with vegetable oil on all sides and tightly wrap each in foil. Bake in the oven for 20 minutes.
2. Cool and cut into pieces of arbitrary shape.
3. Bring water to hot condition and pour Provencal herbs into it. Add flakes, mix thoroughly and cook on the “Porridge” option. Do not add salt. Cooking time - 15 minutes.
4. Five minutes before the end, put chopped vegetables and a small piece of butter. Mix well.
Hercules porridge in a slow cooker with boiled condensed milk and bananas
Ingredients:
• a glass of flakes “Hercules”;
• 500 ml of pasteurized or homemade milk;
• boiled condensed milk;
• two small bananas;
• 80 gr. milk or dark chocolate.
Cooking Method:
1. Mix in the “Hercules” cooking container with milk. Slightly salt and boil in any suitable mode (“Baking”, “Frying”, “Soup”). 2. Stop the mode and leave the porridge in the slow cooker until it is completely cooled. The lid must be closed.
3. After that, add condensed condensed milk to your taste and mix.
4. Cut bananas into thin straws. Rub chocolate on a large grater, set aside a third of the chocolate chips.
5. Add bananas and a portion of chocolate to the porridge and mix thoroughly.
6. Then spread the porridge into oats and sprinkle over the remaining chocolate chips.
The classic recipe for milk oatmeal porridge in a slow cooker
Ingredients:
• 100 gr. cereal;
• non-skimmed milk - 2 tbsp .;
• 30 gr. homemade butter;
• A handful of dried fruits (dried apricots, prunes).
Cooking Method:
1. Dried fruits repeatedly wash and fill with boiling water for 15 minutes. Then rinse and dry again.
2. Brush the bottom and sides of the cooking bowl with butter.
3. Fill the “Hercules”, pour in the milk.
4. Sweeten and lightly salt and start the “Porridge” option on the slow cooker for 20 minutes.
5. Cut the dried fruits into small pieces or strips and spread them over the dish when serving.
Milk oatmeal porridge in a slow cooker with curd and cream
Ingredients:
• one third of a glass of “Hercules”;
• one glass of cow's milk, pasteurized;
• two tablespoons of 9% cottage cheese%
• 100 ml fatty 22% cream;
• 75 gr. Sahara;
• Two tablespoons of fresh or frozen cranberries.
Cooking Method:
1. Pour the cereal into the brew bowl. Add an incomplete spoonful of salt, a spoonful of sugar. Pour in the milk, mix and turn on the multicast for a quarter of an hour in the mode “Porridge”.
2. In a cream, add a tablespoon of sugar, whisk.
3. With the remaining sugar, rub well the fresh or thawed cranberries, and mix it with the curd.
4. Put the finished oatmeal porridge in a deep plate. On it lay a layer of cottage cheese mixed with cranberries, and on top of it creamy foam.
Hercules porridge in a multicooker - “Army”
Ingredients:
• beef stew at your discretion for one large portion;
• a glass of cereal;
• 5-7 sprigs of “parsley”;
• garlic;
• a mixture of hot peppers;
• 1.5 glasses of cold water; • A spoon of butter, and better margarine;
• one third of the bouillon (chicken, beef) cube.
Cooking Method:
1. Rinse the parsley, choose sluggish and too large leaves and, without wiping, cut with a knife smaller.
2. Turn on the slow cooker to the highest temperature setting, warm it up for 5 minutes and add flakes there.
3. Slowly, in half a glass, pour in cold water.
4. Wait for boiling, and then until all the boiling liquid "goes" into flakes and immediately begin to stir the porridge.
5. As soon as it starts to stick noticeably to the bowl, immediately put all the butter and stir the dish intensively.
6. Continue cooking, stirring, and waiting for the moment when the bubbles become noticeably smaller. Place and stir the parsley, crush and add the bouillon cube. If there is a lot of meat juice and fat in the stew, you can replace the cube with them and reduce the amount of butter. Do not forget to taste the salt!
7. Then immediately turn off the mode, remove the bowl and put the porridge on a plate.
8. Stew the braised meat separately in a frying pan, pepper, salt and add crushed garlic. When serving, the meat is laid out at the edges of the plate, and the porridge is poured with gravy.
Hercules porridge in a multicooker - useful tips and tricks of cooking
• If oatmeal before frying, lightly fry in a frying pan the dish will acquire a delicate nutty flavor.
• Are you afraid that the milk during the cooking porridge run away? Lubricate the walls of the multicooker with butter.
• Leave the finished porridge in a slow cooker for a quarter of an hour on the heated. It will become more tender, with a rich creamy taste.
• “Hercules” is not only a dietary dish. It is rather caloric, nutritious and able to improve the functioning of the intestines.
