Greek Tomato Soup; Humus (V) - Mellerware Juno Manual De Instrucciones

Greek Tomato Soup

INGREDIENTS
Serves 4
• 900g piece of beef suitable for soup, such as
chuck
• 2 beef knuckle bones
• 4 cups (1 l) water
• Salt and freshly ground pepper, to taste
• 3 cups (750 ml) crushed tomatoes
• 1 celery stalk
• 2 large carrots, peeled
• 1 leek, very well washed
• 2 sprigs parsley
• 4 very small red waxy potatoes, well-
scrubbed with skin still on
• 2 cups (about150g) very fine noodles
• Grated parmesan cheese
METHOD
Place the beef (in one piece) and the beef
bones in the pressure cooker. Pour in the
water, season with salt and pepper. Lock the lid
in place and set to suggested setting and adjust
time. Once cooked, allow pressure to drop by
releasing the pressure valve and remove the
lid. Add all the remaining ingredients except the
noodles and cheese (remove the bones if the
pressure cooker is too full). Lock the lid in place
and then cook for an additional10 minutes.
Allow pressure to drop by releasing the
pressure valve and remove the lid. Meanwhile,
bring salted water to a boil in a pot. Add the
noodles. Cook briefly until done. Drain and
reserve. Transfer the meat, potatoes, carrots,
leek and celery from the pressure cooker onto
a warm platter. Discard the bones. Strain the
remaining liquid, pressing with the back of a
wooden spoon to extract as much liquid as
possible. Discard what remains in a sieve.
Mix the noodles into the soup and served with
grated cheese. In individual dishes, arrange
portions of the meat and vegetables, and serve
at the same time as the soup. A hearty mustard
is excellent for the meat and vegetables.
Suggested time: 10+10 minutes
Suggested setting: soup

Humus (V)

INGREDIENTS
• 3/4 cup (175 ml) dried chickpeas
• 1/3 cup (75 ml) canola oil
• 1/3 cup (75 ml) extra virgin olive oil
• 1/3 cup (75 ml) tahini
• 1/3 cup (75 ml) water
• 4 tablespoons (60 ml) lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon (2.5 ml) cumin
• Salt to taste
METHOD
Soak chickpeas in water for at least four hours
(or start soaking before work in the morning so
they are ready by the evening). After soaking,
dispose the soaking water and rinse chickpeas.
Place the soaked chickpeas in the pressure
cooker with 3 1/2 cups (825 ml) of water. Lock
the lid set to the suggested setting and adjust
time. Once cooked allow the pressure to drop
by releasing the pressure valve. In a blender,
mix cooked chickpeas and other ingredients.
Blend until creamy.
Suggested time: 15 minutes
45