Children’s menu from Marina Mogilevskaya and Polaris

A cooking master class with actress Marina Mogilevskaya took place in “Gastronome” studio. Together with chef Ilya Saburov she cooked two children’s dishes in a Polaris Wi-Fi-Multi Cooker: semolina porridge with nuts and a curd casserole. At the same time the “star” guest shared her “kitchen” secrets.

The “Kitchen” series actress revealed her cooking secrets

The participants in the master class cooked in two multicookers at once. And each appliance was controlled by a smartphone, with the necessary recipes previously downloaded to the phone. It only took half an hour to create the dishes. Helping the chef, Marina Mogilevskaya told us what she cooks at home for her three-year-old daughter Masha.

“Every day we have meatballs and meatballs from different types of meat – rabbit, chicken, turkey, etc. Masha is three, and she refuses to eat meat in pieces, so she has to mince everything. I make the stuffing myself and make up sauces. When I go away, I make it for a week at a time and put it in the freezer. I make cheesecakes, casseroles, baked apples with nuts and honey, and porridge in the morning. I don’t trust anyone, I do everything myself. And my daughter doesn’t eat anything, if it’s not cooked by her mother,” – said Marina Mogilevskaya.

According to the actress, the food for a child is important original and interesting presentation, which requires a lot of imagination from parents. For example, Marina Mogilevskaya suggested decorating the resulting curd casserole with fresh berries and nuts. The “Kitchen” series star stressed that her menu has drastically changed with the birth of her daughter.

“Before it was impossible to make me eat steamed meatballs, but now I find the pleasure in it, the taste of the product. Every day I make a mashed potato soup with different vegetables – whatever I have in the fridge. It’s great if you have pumpkin – it always gives a beautiful color and pleasant taste. First I boil vegetables in the steamer, and then I mix them with a mixer. You can add salt, pepper, parmesan, and a little olive oil to a child. It’s tasty and healthy,” the actress added.

Marina Mogilevskaya noted that now the multicooker will become her constant assistant in culinary worries. In addition, the actress said that while working on the project “Kitchen” she learned a lot, for example, learned how to cook shrimp in cognac, mastered unusual ways of decorating and serving dishes. By the way, her cherished dream is to open her own restaurant with French cuisine. Meanwhile the actress spoils her family and friends with her specialties, including eggplant pie.

“Very simple, fantastically delicious and beautiful. You take puff pastry, you can buy it as bought-in pastry, put a thin layer of feta cheese on it, a layer of eggplant rings on top, a layer of tomato rings and a little onion on top. Be sure to top thyme – if there’s fresh, but you can also dried. Put a little salt in, wait 25 minutes and the pie is ready,” Marina Mogilevskaya shared her recipe.

The event ended with a tasting. The guest was given a memorable certificate of participation in the master class and a Polaris multicooker-baker.

Recipes of dishes cooked at cooking master class Polaris:

Mann porridge with nuts

Ingredients:

• 0.5 multi-cup semolina
• 0.5 multi-cup walnuts
• 500 ml of milk
• 1 tbsp. l. sugar
• 100g of butter

Preparation:

1. Prepare the multicooker and the ingredients.
2. Chop walnuts with a knife into coarse crumbs.
3. After you have set the “Multi Cooker Plus” mode and have followed the step-by-step instructions.

• 1 step – 160°C, 5 min. Put chopped nuts in a bowl and fry, stirring.
• Step 2 – 140° C, 7 minutes. Pour in the milk and bring to the boil. When the water is boiling, proceed to the next whisk and prepare the semolina.
• Step 3 – 100 ° C, 5 min. Pour in semolina in a thin stream, stir and cook until the program is finished.

1. Add sugar and butter to the porridge. Stir. Put them on the plates straight away.

Recipe for multicooker EVO EPMC 0125.

Cheesecake

Ingredients:

• 650 gr cottage cheese
• 2/3rds of a tbsp. semolina
• 2 eggs
• 2/3rds of a cup. milk
• 3 st. l. sugars
• 1/4 ch. l. salts
• 1/2 ch. l. Soda

Cooking:

1. Beat eggs with sugar and salt, add semolina and cottage cheese, baking soda, pour in milk and stir.
2. Melt a small amount of butter 110°C, 30 min., Pressure , then pour the prepared mixture into a bowl. The mass of the casserole should no longer be runny.
3. To get a nice golden color box, you need to set the temperature to 160 ° C 3 min . . Casserole ready to use!

Recipe for multicooker EVO EPMC 0125.