P·22
Pumpkin cream soup
Ingredients (4-6 people):
1 kg. Pumpkin
2 large potatoes
1 medium onion
2 ripe tomatoes
1 bay leaf
1 package of cream (200 ml.)
Oil
Salt
3 hard-boiled eggs
Instructions
Peel the pumpkin and cut to pieces.
Peel potatoes and cut equally.
Clean the onion and cut in half and do the same with tomato.
Mix everything together in the pressure cooker, adding the bay leaf, just enough water to co-
ver, a little oil and salt. Cover the pot and put on the fire. When steam starts coming out cook
it for 10 minutes and lower heat slightly. After some time remove the lid and mash potato,
onion and tomato as if it were passed through the blender.
Serve
Pour the soup into a plate and add the cooking cream, mix well and serve with the chopped
eggs.
Cauliflower and chicken with béchamel sauce
Ingredients (4-6 people):
1 cauliflower
400 gr. chopped chicken meat
2 slices of bacon 100 gr. cheese
1 onion
1 green pepper
Flour
1/2 l. milk
Water
Extra virgin olive oil
Salt
Black Pepper
Parsley
Instructions
Clean cauliflower and separate the florets. Boil cauliflower in the pressure cooker with water
and salt. Let it cook over medium heat for 5 minutes. Drain and set aside.
Chop onion and add it to a frypan with oil. Add green pepper, also chopped. Season and let
it brown. Add bacon and diced chicken and sauté.
For the sauce, put the butter melted in a pan, add the flour, season and sauté. Pour the milk
gradually and cook for about 5-6 minutes.
Place the cauliflower florets in a pan suitable for the oven, pour over the white sauce with
vegetables and meat. Bake at 220 degrees for 5 minutes
Serve hot.
Vegetable Panache
Ingredients:
250 g of beans
1 zucchini
1 slice of pumpkin
8 green asparagus
100 gr of Iberian bacon
2 potatoes
Water
Extra virgin olive oil
Salt
Instructions
Peel and dice potatoes and cook in the pressure cooker with water. Place clean beans into
steamer basket and cut into strips. Season. Close the pot and let it cook over medium heat
Summary of Contents for LIFECOOK
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