Fagor America Fagor Rapida Pressure Cooker English, Stock, CREAM OF TOMATO SOUP 3-4minutes

ENGLISH

cooker and cook 3-4 minutes. Serve in individual soup bowls Top with a slice of bread. Add cheese and grill for a few minutes until cheese is browned.

STOCK

30-35 minutes.

INGREDIENTS:

Fresh bones or left-overs from cooked meats, selection of fresh vegetables (carrots, swedes, onions, celery), salt, pepper and spices to taste, 2 pintswater.

Break bones as small as possible. Cut vegetables into small pieces. Place all ingredients in cooker and pour in water. Close cooker and cook for 30-35 minu- tes.Strain and skim off fat before using.

CREAM OF TOMATO SOUP 3-4 minutes.

INGREDIENTS:

1 oz butter, onion, carrot, 2 oz bacon, leek, garlic, celery, 1-1 1/2 lb skinned tomato, 1-1 1/2 pints stock, parseley- double cream, salt, pepper and spices to taste.

Cut vegetables and bacon into small pieces. Melt butter in cooker, add vegetables and bacon and fry for 2-3 minutes. Pour in the stock, season to taste, close cooker and cook for 3-4 minutes. Liquidise or sieve the soup, stir in the cream (without boiling and sprinkle on a little parsley before serving).

VEGETABLES

GENERAL INDICATIONS

Pressure cooking is an excellent means of bringing out the best in fresh, frozen and dried vegetables, maintainning their flavour, nutritional value and colour.

•This method should always be used when more than one vegetable is cooked at the same time (to avoid mixing flavours). Take care that coo- king times of different vegetables are very similar.

•Dried vegetables shoul be saked prior to cooking.

•Respect cooking times and cool cooker quickly after cooking for best results.

•See instruction book for general cooking times.

•Do not fill cooker more than 2/3 full or 1/2 if ingredients swell during cooking.

Season with care as normally less seasoning is needed.

STUFFED TOMATOES

2minutes.

INGREDIENTS:

6 tomatoes, 3/4 oz margarine, 2 slices of bacon, 1 onion, 2 oz bread crumbs, choppe parsley, salt, pepper and 3/4 pint water.

Slice tops off tomatoes and empty. Chop bacon and onion and in a frying pan lightly brown in margarine. Mix in tomato pulp, breadcrumbs, parsley and seasoning. Stuff tomatoes with mixture and replace tops. Arrange tomatoes on basket. Pour water into cooker, place support in water and basket with tomatoes on top. Close cooker and cook for 3 mintues. Cool quickly.

MIXED VEGETABLES 5-7 minutes.

INGREDIENTES:

Selection of fresh or frozen vegeta- bles, olive oil, 4-5 oz ham-meat stock, 1 onion, garlic, mushrooms, tinned asparagus, 2 boiled eggs.

Select vegetables with similar cooking times and prepare in the usual way. Cooking times can be adjusted by cutting vegetables with longer cooking times into smaller pieces. Place the oil, chopped garlic, sliced onions, ham and mushrooms in the cooker and brown. Add the vegetables and meat stock (minimun 1/2 pint), close cooker and cook for 5-7 minutes. Cool quickly, open and serve into vegetable dish adding

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