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Fagor Rapida Manual

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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
2 minutes.
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
ENGLISH
… 26 …


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