48815 rev3_x 21/06/2010 10:11 Page 12
• Add garlic, herbs and water, secure lid and cook for 1 |
| Risotto with Peas serves 4 |
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| Oil | 2 tbsp | ||
hour. |
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• Once completed add potatoes, secure lid and cook |
| Onion, finley chopped | 1 | |
| Arborio rice | 200g | ||
for a further 5 minutes once reached pressure. |
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| Frozen peas | 140g | ||
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| Vegetable stock | 400ml |
New Potatoes serves 4 |
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| White wine | 100ml |
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| Parmesan cheese | 25g | |
New potatoes, halved | 450g |
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| Freshly ground black pepper |
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Water | 1 cup |
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• Sautee onion in pan without lid until soft, add arborio
• Place potatoes on steamer tray and put 1 cup (225ml) rice and sauté until light brown. water in pan.
• Stir in peas, stock, wine and pepper.
•Cook for 20 minutes once pressure is reached.
• Secure lid and cook for 15 minutes once pressure is reached.
Corn on the cob serves 4
Corn cob | 2 |
Water | 1 cup |
•Place cobs on steamer tray with water in bottom of pan
•Cook for 5 mins
Ratatouille serves 4
Oilve oil | 2 tbsp |
Onion, large, chopped | 1 |
Garlic cloves, crushed | 2 |
Aubergine, cubes | 1 |
Courgette, sliced | 3 |
Red peppers, sliced | 2 |
Beef tomatoes, chopped | 2 |
Vegetable stock | 1 |
Salt and pepper to taste |
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•Heat oil on browning function
•Add garlic and onion and fry until softened.
•Add rest of vegetables and fry for 2 minutes, sprinkle stock cube over the vegetables and season, stir well.
•Secure lid and cook for 5 minutes once pressure is reached.
• Stir in cheese and let melt
Creme brule serves 4
Double cream | 500ml |
Vanilla pod | 1 |
Caster sugar | 100g |
Egg yolks | 6 |
•Heat cream using the browning function.
•Split the vanilla pod, scrape out the seeds and add seeds and pod into the cream.
•Once brought to a boil, switch off the power and stir for a few minutes.
•Beat the sugar and egg yolks together in a bowl until pale and creamy.
•Switch the unit back onto the browning function, re heat the cream and add to the egg mixture a little at a time, whisking all the time until thickened slightly.
•Remove vanilla pod and fill 4 ramekin dishes with mixture.
•Rinse the bowl and fill with 1 cup of water.
•Cover tightly with foil and stack on the trivet.
•Cook for 30 minutes.
•Once cooked, cool to room temperature, sprinkle with sugar and caramelise with a blow torch. Allow to set then serve.
12 | UK Helpline 0844 871 0956 Replacement Parts 0844 873 0722 Ireland Helpline 1800 409 119 | ||||
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