Fagor America Fagor Rapida Pressure Cooker RICE PUDDING 8-10minutes, PEARS IN RED WINE 3-4minutes

RICE PUDDING 8-10 minutes.

INGREDIENTS:

1 pint milt, 4 oz pudding rice, 3 oz sugar, 1/2 oz butter, vanilla essence or nutmeg or cinnamon (if flavoruring desired).

Melt butter in cooker. Stir in milk and bring to boil. Add rice, sugar and flavouring (if desired). Close and cook for 8-10 minutes. Serve in dish and if desired sprinkle with nutmeg and brown under the grill.

PEARS IN RED WINE 3-4 minutes.

INGREDIENTS:

6 pears, 2 glasses wine, 4 oz sugar cinnamon.

Peel pears and cut in halves. Place in cooker. Sprinkle with sugar and cinnamon. Add wine. Close and cook for 3-4 minutes. remove pears and arrgange on dish. Filter liquid and pour over pears. Serve cold. For pears with Chocolate substitute wine for 1 cup water and 2 spoonfuls brandy. Cook pears in same way. Remove and arran- ge on dish. Heat in as mall pan the juice of the pears, chocolate and brady until chocolate is completely melted. Pour hot sauce over pears. Serve warm or chilled.

CREME CARAMEL 4-5 minutes.

INGREDIENTS:

7 egg yolks, 7 spoonfuls of sugar, 1 1/2 pints milk, cinnamon (or vanilla) to taste, small lemon peel.

Warm milk with cinnamon or vanilla to taste. Stir in sugar until well dissolved and cool. Break eggs into a deep dish, lightly whisked and add milk. Pour mixture into a mold previously caramelized with sugar and a little water and cover with tin foil so no steam escapes. Place mould in cooker with

water up to approx. half its height. Close and cook for 4-5 minutes.

CHOCOLATE SPONGE PUDDING 25 minutes - Pre-steaming.

20-25 minutes.

INGREDIENTS:

Milk, 2 oz butter, 2 oz sugar, 1 egg, 3 oz self raising flour, 1 table spoonful cocoa

Thoroughly mix butter and sugar. Add egg and beat. Mix flour and cocoa and stir into mixture adding a little milk to obtain the consistency. Pour into a greased cake mould and cover with foil. Place mold in cooker with water to about half the height of the mould. Close cooker and pre-steam for 25 minutes. Close cooker and cook for 20-25 minu- tes. Pre-steaming is done with the cooker in the open position (see intructions Fig. 7) and the stove at the lowest heat setting.

CUSTARD

4-5 minutes.

INGREDIENTS:

1 pint milk, 3 eggs, cinnamon or vanilla to taste, 3 table soopns sugar, nutmeg (optional), water

Heat milk and pour over beaten eggs, sugar and flavoruing. Stir thoroughly. Pour into dish or individual custard cups. Cover with aluminium foil, and place in cooker. Add water up to approx. half height of cups. Close and cook for 4-5 minutes. Nutmeg may be sprinkled on top of custard before cooking. Serve hot or cold.

MARMELADES/JAMS 8-10 minutes.

INGREDIENTS:

Fruit to taste and sugar.

Peel fruit, clean and cut in small pieces. Add the same amount of sugar as the weight of the fruit. Store in fridge over- night. The follwing day place in cooker

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