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 for 4 minutes. Keep the beans warm while mashing potatoes finely.
Cut zucchini into large chunks. Add zucchini and asparagus with oil, place them on a plate and let them be for 6-8 minutes.
Chop bacon and brown in a frypan.
Cover the bottom of a plate with mashed potatoes and place steamed vegetables and roasted beans on plate.
Serve.
Lentil Soup with curry
Ingredients (6 persons):
1/2 cup pardina lentils
1 leek
1 onion
1 carrot
2 cloves of garlic
1 can of 400 gr. whole tomatoes
1 potato
1 teaspoon curry
1 plain yogurt
Water
Extra virgin olive oil
Salt
Instructions
Cut onion and carrot into cubes and chop leek and add into pressure cooker with oil. Add garlic, fry and season well. Stir in the lentils, cover with water and add the
teaspoon of curry. Cover and cook for 7 minutes.
Once the lentils are cooked, add diced tomatoes and let it cook for another 2-3 minutes.
In a frying pan fry peeled potatoes and cut into cubes. Remove it with a slotted spoon and add into the soup.
Serve.
Onion soup with melted cheese
Ingredients (for 4 persons):
6 onions Three beef bones
2 leeks 3 cloves of garlic
400 gr. chickpea 75 gr. of day-old bread
100 gr. of emmental cheese Water
Extra virgin olive oil Salt
Parsley
Instructions
Soak the chickpeas in the water first.
Cook the leeks in the pressure cooker, one onion half, drained chickpeas,
peeled garlic cloves, beef bones, some sprigs of parsley and a pinch of salt.
Place the lid and cook for 30 minutes after it starts steaming. After this time, remove the meat, chickpeas and vegetables. Strain the broth. Put aside.
Peel and finely mince the remaining onions and put them to fry in a pan with oil. Season and cook until well poached.
Chop the bread, add it and stir briefly. Pour the broth and cook everything for about 10 minutes. Beat with a whisk until the bread dissolves.
Serve.
Serve the onion soup and sprinkle with cheese and put in the oven all together to melt the cheese. Serve cups and sprinkle with a little chopped parsley.
Rice with chicken in pressure cooker
Ingredients (4):
1 and 1/2 cup of rice 4 glasses of water
1/2 kg chicken pieces without skin 1 dried bell pepper
2 garlic cloves 1 tomato
1 broccoli 1 green pepper
1 yellow pepper 1 carrot
Salt Oil
Instructions
Boil the water in a saucepan and salt it by taste.
Add some oil to the pressure cooker. When the oil is hot, add dried bell pepper
and garlic. When browned remove and crush everything in the mortar.
Sauté chicken in the pot and grate it while peeling tomato and when the chicken gets golden color add tomato together with broccoli, peppers and carrots cut into
strips.
Add rice and give a few stirs, add water and the contents from the mortar. Stir and close the pot. As the water is boiling keep it over low heat for 10 minutes. Stir and
leave for about 5 more minutes and remove the lid.
Serve hot.
Lamb ribs with salad
Ingredients (4 people):
1.5 kg. Lamb ribs 3 tomatoes
1 spring onion 12 black olives (pitted)
2 cloves of garlic Water
Extra virgin olive oil Vinegar
Salt 1/2-teaspoon of paprika
2 sprigs of rosemary Pepper
Parsley
Instructions
Cut the ribs into pieces and place them into the pressure cooker. Add a sprig
of rosemary, cover with water and season. Cover and cook for 10-12 minutes from the time the steam starts getting out. Remove them and place them on a baking
sheet. Put aside.
Place garlic cloves, peeled and chopped, 4 tablespoons oil, 1 vinegar, paprika, the leaves of a sprig of rosemary and salt into a slicer. Grind the mixture.
Salt and pepper the meat and grease it with the sauce. Bake at 190 for 20 minutes. Halfway through cooking, turn them over and water them with the remaining sauce.
Keep them warm in the oven with the residual heat.
Peel 2 tomatoes, cut into irregular pieces and place in a bowl, chop the onion into strips and add it along with some corn salad. Add also olive oil, vinegar and salt.
Serve.
Serve the salad with lettuce, tomato and lamb chops.
Mushroom cannelloni with chestnuts
Ingredients (for 4 persons):
20 sheets of cannelloni 500 gr. mushrooms
8 fresh garlic cloves 1 spring onion
500 gr. chestnuts 800 ml. milk
80 gr. flour 80 gr. butter
100 gr. grated cheese Water
Extra virgin olive oil Salt
Parsley
Instructions
Place the chestnuts in the pressure cooker. Cover with water, season, place
the lid and cook for 5 minutes after it starts steaming. Peel them. Set aside.
Put plenty of water in a large saucepan. Bring to the boil, and add cannelloni sheets. Cook them for 10-12 minutes. Drain, cool and spread them on a clean cloth.
Finely chop garlic and onion and put fry them. Chop the mushrooms and add them. Sauté briefly. Season. Add the chopped chestnuts. Mix well and set aside.
For the sauce, put the butter melted in a pan, add the flour, season and sauté it. Pour milk gradually and cook for about 5-6 minutes.
Mix half the béchamel sauce. Fill the cannelloni. Cover them if you want with the rest of the sauce, sprinkle with cheese and grate them for 3 minutes.
Serve.
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