18
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,
parsley-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 sprin-
kle 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
flavor, nutritional value and color.
• This method should always be used
when more than one vegetable is
cooked at the same time (to avoid
mixing flavours). Take care that
cooking times of different vegetables
are very similar.
• Dried vegetables should 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
2 minutes.
INGREDIENTS:
6 tomatoes, 3/4 oz margarine, 2 slices of
bacon, 1 onion, 2 oz bread crumbs,
chopped 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 (sold separately). Pour water into
cooker, place support in water and bas-
ket (sold separately) with tomatoes on
top. Close cooker and cook for 3 min-
tues. Cool quickly.
MIXED VEGETABLES
5-7 minutes.
INGREDIENTS:
Selection of fresh or frozen vegetables,
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 cut-
ting 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 as much of
sauce as required. Top with asparagus
and sliced boiled egg.
VEGETABLE CHOP SUEY
2-3 minutes.
INGREDIENTS:
1 onion, 1/4 lb mushrooms, 1/4 lb celery,
2 oz clery leaves, 1/4 lb green beans, 3
oz green peper, 3 meat cubes, 1 cup
