Cuisinart CPC-600 - Electric Pressure Cooker, Инструкция и книга рецептов

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Turn into the prepared pan and turn to dust
the sides of the pan. Press the remainder
onto the bottom of the pan. Reserve.
Place cream cheese and sugar in the work
bowl of a food processor fitted with the metal
“s” blade. Process until smooth, about 15
to 20 seconds. Add the eggs, lemon zest,
lemon juice, and vanilla. Process for 10
seconds. Scrape down the bowl and process
for another 5 seconds. (Alternatively, the
cheesecake batter can be combined using a
hand mixer on low speed – take care not to
incorporate too much air, which will cause
cracking.) Pour the batter into the prepared
pan. Place the rack/trivet in the cooking pot
and add 2 cups (500 ml) of water.
Cut a piece of aluminum foil about 24 inches
(61 cm) long. Fold in half lengthwise, then
fold in half again two more times to create a
strip about 24 inches (61 cm) in length and 2
inches (5 cm) wide to make a “cradle.” Place
on counter and set filled springform pan in
the centre. Cover cheesecake with a piece
of buttered aluminum foil – making the sides
tight, but allowing room for the cheesecake
to expand. Bring the ends of the cradle strip
upward. Use the cradle to help lower the
cheesecake into the cooking pot and place
on the trivet.
Cover and lock lid in place. Select High
Pressure and set timer for 8 minutes. When
audible beep sounds, use natural pressure
release to release pressure. Remove
cheesecake from the cooking pot using the
foil strips to lift up. Place on a cooling rack.
Remove foil and plastic wrap. If moisture
has accumulated on the top, dab gently with
a paper towel to remove. Let cool to room
temperature, then cover and refrigerate.
Before serving remove from springform pan
and garnish if desired.
Nutritional information per serving (based on 8 servings):
Calories 299 (67% from fat) • carb. 19g • pro. 6g
• fat 23g • sat. fat 14g • chol. 119mg • sod. 214mg
• calc. 59mg • fiber 0g
Creamy Rice Pudding
Using coconut milk gives this rice pudding a
hint of coconut and a very creamy texture.
Makes 6 cups (1.5 L)
1½ cups (375 ml) Arborio or Carnaroli
rice
2 cups (500 ml) whole milk
1 can (14-ounce [397 ml]) lite
coconut milk
1 cup (250 ml) water
½ cup (125 ml) granulated sugar
2 teaspoons (10 ml) cinnamon
½ teaspoon (2 ml) salt
1½ teaspoons (7 ml) pure vanilla extract
1 cup (250 ml) dried tart cherries,
dried cubed mango or papaya, or
golden raisins
Rinse rice and drain. Place rice, whole milk,
coconut milk, water, sugar, cinnamon, and
salt in the cooking pot. Select Sauté and
bring to a low boil, stirring constantly to
dissolve the sugar. As soon as the mixture
comes to a boil, cover and lock lid in place.
Select Low Pressure and set timer for 15
minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure. Turn
off. When float valve drops, remove lid
carefully, tilting away from you to allow steam
to disperse. Add vanilla and dried fruit and
stir. Place cover on pot, but do not turn on.
Let stand for 15 minutes. Stir and serve. May
be garnished with a sprinkling of cinnamon
and freshly whipped cream.
Nutritional information per serving (½ cup [125 ml]):
Calories 142 (22% from fat) • carb. 25g • pro. 3g • fat
4g • sat. fat 2g • chol. 7mg • sod. 126mg • calc. 72mg
• fiber 1g
Ginger Steamed Pears
with Vanilla Bean
Mascarpone Cream
Makes 4 servings
Vanilla Bean Mascarpone Cream
(recipe follows)
1 cup (250 ml) medium dry sherry
¼ cup (125 ml) granulated sugar
2 strips lemon zest
(about 2x½ inches [5 x 1.25 cm]
each)
1 tablespoon (15 ml) fresh lemon juice
4-5 slices fresh ginger
4 pears, about 8 to 10 ounces
(226-283 g) each
½ whole lemon
Fresh raspberries and chocolate
shavings or candied ginger for
garnish
Prepare Vanilla Bean Mascarpone Cream.
Cover and refrigerate until ready to use;
remove from refrigerator 30 minutes before
serving.
Place sherry, sugar, lemon zest, lemon juice
and ginger in cooking pot of the Cuisinart
Pressure Cooker. Select Simmer and cook
until the sugar is dissolved. Remove a slice
from the bottom of each pear, and use a
small melon baller to remove the core. Peel
the pear vertically, leaving stripes of peel on
the pear. Rub cut surfaces with lemon half.
Place trivet/rack in cooking pot. Place a
heatproof 8-inch (20 cm) plate on the trivet
and arrange pears on plate. Select High
Pressure and cook for 4 minutes.When
audible beep sounds, use Quick Pressure
Release to release pressure. Remove pears,
plate and trivet. Add any liquid that has
accumulated on the plate to the cooking pot.
Let pears cool, then cover and refrigerate
until ready to serve. Select Simmer and
cook the liquid for about 20 to 25 minutes,
until it is reduced by about half (you should
have slightly more than ½ cup [125 ml] after
reducing). Strain and cool.
Place pears on individual dessert plates.
Drizzle with chilled ginger syrup and
garnish with a little dollop of Vanilla Bean
Mascarpone Cream, fresh raspberries and
chocolate shavings or candied ginger. If
desired, stuff hollow of pear with Vanilla Bean
Mascarpone Cream.
Nutritional information per serving (pear only):
Calories 236 (3% from fat) • carb. 48g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 6g
• calc. 31mg • fiber 6g
Vanilla Bean
Mascarpone Cream
Makes 4 servings
½ vanilla bean
8 ounces (20 cm) mascarpone cheese,
softened to room temperature
1 tablespoon (15 ml) powdered sugar
2 teaspoons (10 ml) milk
½ teaspoon (2 ml) pure vanilla extract
Split vanilla bean in half lengthwise. Scrape
out the seeds with the back of a knife. Place
vanilla seeds, cheese, sugar, milk, and vanilla
in a small bowl. Stir with a whisk until smooth
(this may also be done with a hand mixer,
hand blender or food processor). Refrigerate
until ready to use. Remove from refrigerator
30 minutes before using to soften.
Nutritional information per serving:
Calories 269 (91% from fat) • carb. 2g • pro. 4g
• fat 26g • sat. fat 14g • chol. 70mg • sod. 31mg
• calc. 83mg • fiber 0g
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