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Idiomas disponibles
Cheesecake in a pressure cooker
Ingredients
4 Eggs
4 tablespoons of sugar
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 gradually, 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.
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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 cover, 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.
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