Idiomas disponibles
Idiomas disponibles
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 for 4 minutes. Keep
the beans warm while mashing potatoes finely.
Cut zucchini into large chunks. Add zucchini and asparagus with oil, place them on a plate and let
them be for 6-8 minutes.
Chop bacon and brown in a frypan.
Cover the bottom of a plate with mashed potatoes and place steamed vegetables and roasted beans
on plate.
Serve
Lentil Soup with curry
Ingredients (6 persons):
1/2 cup pardina lentils
1 leek
1 onion
1 carrot
2 cloves of garlic
1 can of 400 gr. whole tomatoes
1 potato
1 teaspoon curry
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.
Serving.
34
Onion soup with melted cheese
Ingredients (for 4 persons):
6 onions
Three beef bones
2 leeks
3 cloves of garlic
400 gr. chickpea
75 gr. of day-old bread
100 gr. of emmental cheese
Water
Extra virgin olive oil
Salt
Parsley
Instructions
Soak the chickpeas in the water first.
Cook the leeks in the pressure cooker, one onion half, drained chickpeas,
peeled garlic cloves, beef bones, some sprigs of parsley and a pinch of salt.
Place the lid and cook for 30 minutes after it starts steaming. After this time, remove the meat,
chickpeas and vegetables. Strain the broth. Put aside.
Peel and finely mince the remaining onions and put them to fry in a pan with oil. Season and cook until
well poached.
Chop the bread, add it and stir briefly. Pour the broth and cook everything for about 10 minutes. Beat
with a whisk until the bread dissolves.
Serve.
Serve the onion soup and sprinkle with cheese and put in the oven all together to melt the cheese.
Serve cups and sprinkle with a little chopped parsley.
Rice with chicken in pressure cooker
Ingredients (4):
1 and 1/2 cup of rice
4 glasses of water
1/2 kg chicken pieces without skin
1 dried bell pepper
2 garlic cloves
1 tomato
1 broccoli
1 green pepper
1 yellow pepper
1 carrot
Salt
Oil
Instructions
Boil the water in a saucepan and salt it by taste.
Add some oil to the pressure cooker. When the oil is hot, add dried bell pepper and garlic. When
browned remove and crush everything in the mortar.
Sauté chicken in the pot and grate it while peeling tomato and, when the chicken gets golden color,
add tomato together with broccoli, peppers and carrots cut into strips.
Add rice and give a few stirs, add water and the contents from the mortar. Stir and close the pot. As
the water is boiling keep it over low heat for 10 minutes. Stir and leave for about 5 more minutes and
remove the lid.
Serve hot.
35
