SITRAM 5 L, Instructions Manual

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LEGUMES
GREEK-STYLE MUSHROOMS
2 lbs of mushrooms – 3 shallots – 0.5 Qt of olive oil – 1
bouquet garni – 3 glasses of white wine – Lemon juice
– Coriander – Peppercorns – 2 oz of concentrated
tomato puree.
Peel and slice the mushrooms. Put the olive oil, the chopped
shallots, the white wine and the tomato puree into the pres-
sure cooker. Add salt and pepper to taste the put in the
mushrooms. Close the pressure cooker and leave the mix-
ture to cook for 3 minutes.
RATATOUILLE
1 eggplant – 1 green sweet pepper – 3 zuccinis – 4 toma-
toes – 1 onion – 3 oz oil olive oil – 1 pinch of coarse –
Salt – Pepper.
Cut the vegetables into thin slices. Put the onion, the green
sweet pepper and the tomatoes in the pressure cooker and
cook them in the oil until they begin to turn brown. Add the
zuccinis and the eggplant. Add the salt and pepper and then
pout in 0.5 Qt of water over the vegetables. Close the pres-
sure cooker and leave the mixture to cook for 5 minutes.
DESSERTS
RICE PUDDING WITH CARAMEL
8 oz of round grain rice - 0.5Qt of milk - 4 oz of granu-
lated sugar - 2 oz of lump sugar - 1/2 a lemon - 2 egg
yolks - 1.6 oz of melted butter.
Blanch the rice for 3 minutes. Drain. In the pressure cooker, add
the milk mixed with the butter, then sprinkle on the rice. Close the
pressure cooker. Cook for 10 minutes. When the rice is cooked,
add the sugar and two egg yolks after taking it off the heat. Lay
on a hollow dish. Prepare the caramel with sugar, 1 glass of
water and lemon juice. When the colour is right, add the rice.
FRUIT MARMELADE (apples and pears)
2 lbs of apples and pears - 4 oz of sugar - 1/2 spoonful of cin-
namon - powdered ginger - 1/2 a pod of vanilla - 1/2 a lemon.
Peel the pears and apples and cut into strips. Place together
in the pressure cooker. Add the sugar, the 1/2 pod of split
vanilla. Flavour with the ginger, cinnamon and lemon juice.
Close the pressure cooker. Cook for 10 minutes on a low heat.
APRICOTS A LA CONDE
8oz of short grain rice – 0.5 Qt of milk – 4 oz of sugar –
2 egg yolks – 1.6 oz of butter – 8 canned apricots in
syrup – 4 glacé cherries – 4 sticks of angelica – 1.6 oz
of red currant jelly.
Pour the milk into the pressure cooker and when boiled pour
in the rice. Close the pressure cooker and leave it to cook for
9 minutes. Open, add the butter divided into small bits, then
the sugar and egg yolks. Place in a deep dish and decorate
with the strained pieces of apricot, the cherries and the
angelica. Coat with hot red currant jelly.
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