Spanish Flan Recipe
Ingredients (4-6 people):
1/2 l. milk
4 eggs
6 tablespoons of sugar
Water
Instructions
We start with putting 4 tablespoons of sugar in a bowl, beat eggs and whip
well with a whisk. Then we add milk gradually, stirring constantly. When
whipped, set aside for a while.
To make caramel, we add 2 tablespoons of sugar in a pan. Add 2
tablespoons water and let it caramelize. Then you can place the caramel in the bottom of the pan and add the egg mixture which was set aside.
Add a bit of water in the pressure cooker and add the mixture to it. Cover the pan with aluminium foil, place the lid on the pot and cook (setting number 2) for 4 minutes
after the steam starts coming out.
Allow the flan to rest for a while.
Take out and serve.
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.
Chicken and egg croquettes
Ingredients (4-6 people):
For 6-8 people: 1 chicken thigh
2-3 eggs 1 onion
1 leek 1 carrot
1 spring onion 135 gr. flour
1/2 l. of milk Flour, beaten egg and breadcrumbs
Water Extra virgin olive oil
Salt Nutmeg
Parsley
Instructions
In the pressure cooker with water and salt, cook chicken with leek, onion and carrot. Close the lid and cook for 20-25 minutes. When chicken is tender, separate from
bones and skins and mince.
Boil the eggs in a small saucepan with water and salt for 10 minutes.
Chop the onion and fry in a pan with oil over medium heat. Add flour and stir with a whisk until lightly browned. Take 1/2 l. of milk and stir well and add the same amount
of broth, stirring constantly. Work the dough over low heat. Sprinkle with grated nutmeg. Add the béchamel sauce to the chicken together with chopped eggs. Mix well
and cook over low heat for 20 to 25 minutes. Pour batter to a source and allow it to cool down.
Once the dough is cold, cut and shape into croquettes, roll them in flour, then in eggs and breadcrumbs and fry in a pan with hot oil.
When they are done, remove them from the pan to a plate covered with absorbent (or a tissue) to drain the excess oil.
Serve
Cake in a pressure cooker
Ingredients (8 people):
1 ½ flour 1 cup sugar
1 egg ½ cup oil
1 cup milk 1 teaspoon of vanilla extract
For the glaze: 200 g of powdered sugar
10 tablespoons of water (about 75 ml)
Instructions
Put eggs in a mixer and mix until smooth and frothy with as much as twice of
its initial volume. Mix the eggs with sugar and oil, slowly add flour alternately
with milk until smooth and lump-free. Add the vanilla essence.
Pour the mixture to a previously greased Bonio biscuit mould.
Place the mould inside of the pressure cooker and put the lid on and leave at high heat for 2 minutes, then lower the intensity of the fire and let it cook for 40-45
minutes.
Leave it for 10 minutes with fire turned off and check if the cake is baked with a knife, if it comes out dry, the cake is ready. Remove and unmould on a wire rack.
Preparation of the glaze
Mix water with sugar and stir until completely integrated.
Once we have the icing ready we can cover the cake. Place the cake on a rack. It is important to pour the glaze at once and at the centre of the cake. Let it cool down
at room temperature.
Ready for serving.
Cheesecake in a pressure cooker
Ingredients
4 Eggs
4 tablespoons of sugar
1 can of milk powder
200ml cream cheese
Caramel or sugar to caramelize
Black and red berries
Liquid Chocolate
Instructions
Put all the ingredients in a bowl and beat until blended.
Caramelize the pan and put the mixture in it.
Close the mould with a lid or aluminium foil, fitting well into the mould so that no water gets in during cooking. Put the mould into the pressure cooker with two fingers
height of water. Close the pressure cooker and cook for 15 to 20 minutes.
After a while and once the pressure is reduced in the pot, let it cool in the refrigerator.
Serving
Unmould on a platter.
Decorate with liquid chocolate, black and red berries.
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 cover, 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.
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