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Idiomas disponibles
Idiomas disponibles
Cheesecake in a pressure cooker
Ingredients
4 tablespoons of sugar
4 Eggs
1 can of milk powder
200ml cream cheese
Caramel or sugar to caramelize
Black and red berries
Liquid Chocolate
Instructions
Put all the ingredients in a bowl and beat until blended.
Caramelize the pan and put the mixture in it.
Close the mould with a lid or aluminium foil, fitting well into the mould so that no water gets
in during cooking. Put the mould into the pressure cooker with two fingers height of water.
Close the pressure cooker and cook for 15 to 20 minutes.
After a while and once the pressure is reduced in the pot, let it cool in the refrigerator.
Serving
Unmould on a platter.
Decorate with liquid chocolate, black and red berries.
Spanish Flan Recipe
Ingredients (4-6 people):
1/2 l. milk
4 eggs
6 tablespoons of sugar
Water
Instructions
We start with putting 4 tablespoons of sugar in a bowl, beat
eggs and whip well with a whisk. Then we add milk gradua-
lly, stirring constantly. When whipped, set aside for a while.
To make caramel, we add 2 tablespoons of sugar in a pan. Add 2 tablespoons water and let it
caramelize. Then you can place the caramel in the bottom of the pan and add the egg mixture
which was set aside. Add a bit of water in the pressure cooker and add the mixture to it. Cover
the pan with aluminium foil, place the lid on the pot and cook (setting number 2) for 4 minutes
after the steam starts coming out. Allow the flan to rest for a while.
Take out and serve.
Lentil Soup with curry
Ingredients (6 persons):
1/2 cup pardina lentils
1 leek
1 can of 400 gr. whole tomatoes
1 onion
2 cloves of garlic
11 potato
1 teaspoon curry
1 carrot
1 plain yogurt
water
extra virgin olive oil
salt
Instructions
Cut onion and carrot into cubes and chop leek and add
into pressure cooker with oil. Add garlic, fry and season
well. Stir in the lentils, cover with water and add the
teaspoon of curry. Cover and cook for 7 minutes. Once the lentils are cooked, add diced
tomatoes and let it cook for another 2-3 minutes. In a frying pan fry peeled potatoes and cut
into cubes. Remove it with a slotted spoon and add into the soup.
Serve.
P·20
Pumpkin cream soup
Ingredients (4-6 people):
1 kg. Pumpkin
2 large potatoes
1 medium onion
2 ripe tomatoes
1 bay leaf
1 package of cream (200 ml.)
Oil
Salt
3 hard-boiled eggs
Instructions
Peel the pumpkin and cut to pieces.
Peel potatoes and cut equally.
Clean the onion and cut in half and do the same with tomato.
Mix everything together in the pressure cooker, adding the bay leaf, just enough water to co-
ver, a little oil and salt. Cover the pot and put on the fire. When steam starts coming out cook
it for 10 minutes and lower heat slightly. After some time remove the lid and mash potato,
onion and tomato as if it were passed through the blender.
Serve
Pour the soup into a plate and add the cooking cream, mix well and serve with the chopped
eggs.
Cauliflower and chicken with béchamel sauce
Ingredients (4-6 people):
1 cauliflower
400 gr. chopped chicken meat
2 slices of bacon 100 gr. cheese
1 onion
1 green pepper
Flour
1/2 l. milk
Water
Extra virgin olive oil
Salt
Black Pepper
Parsley
Instructions
Clean cauliflower and separate the florets. Boil cauliflower in the pressure cooker with water
and salt. Let it cook over medium heat for 5 minutes. Drain and set aside.
Chop onion and add it to a frypan with oil. Add green pepper, also chopped. Season and let
it brown. Add bacon and diced chicken and sauté.
For the sauce, put the butter melted in a pan, add the flour, season and sauté. Pour the milk
gradually and cook for about 5-6 minutes.
Place the cauliflower florets in a pan suitable for the oven, pour over the white sauce with
vegetables and meat. Bake at 220 degrees for 5 minutes
Serve hot.
Vegetable Panache
Ingredients:
250 g of beans
1 zucchini
1 slice of pumpkin
8 green asparagus
100 gr of Iberian bacon
2 potatoes
Water
Extra virgin olive oil
Salt
Instructions
Peel and dice potatoes and cook in the pressure cooker with water. Place clean beans into
steamer basket and cut into strips. Season. Close the pot and let it cook over medium heat
EN
RECIPES
P·21
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