Stimmen - 4, Durchschnittliche Bewertung: 4.3
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Anleitung Zusammenfassung
In just 35 minutes you can have an incomparable chicken stock at acost of next to nothing. 2 pounds boney chicken parts (backs, wings and necks) 1 medium onion peeled and cut in half1 celery stalk cut in several pieces1 large carrot, peeled and cut into pieces2 large sprigs of parsley6 peppercorns1 bay leafSalt and freshly ground pepper to taste6 cups water Combine all the ingredients in the cooker; close the lid and turn the knob toPressure. Set the timer for 30 minutes at high pressure. When done, releasethe pressure and open the cooker. Strain the remaining liquid, pressing withthe back of a wooden spoon to extract as much of the liquid as possible. Dis- card what remains in the sieve. Cool the broth, then refrigerate overnight andremove any congealed fat that has collected on the surface. A AAS SSP PPA AAR RRA AAG GGU UUS SSS SSO OOU UUP PP Serves 4, High-pressure, 10 minutes Fresh asparagus usually signals the beginning of spring. Omit the half andhalf for a lighter soup with a healthy asparagus flavor or leave it in for a deli- cate starter to a spring time dinner. 1 . pounds fresh asparagus 2 tablespoons unsalted butter 1 cup (5 oz.) minced shallots Pinch of thyme 14 oz low sodium chicken stock Salt and freshly ground pepper to taste 1 cup half and half Clean the asparagus and trim off any tough stems. Cut the asparagus in 2inch pieces. Use the “browning” setting to saute the shallots in the butter, being careful no to burn the butter. Stir in the prepared asparagus, thyme, but- ter, stock and season with the salt and pepper. Turn off the browning setting. Close the lid and turn the knob to Pressure. Set the timer for 10 minutes at high pressure. When done, release the pressure and open the cooker. In batches, puree the soup in a blender until smooth. Add the half and half, ad- just seasonings and serve. Serve with a garnish of fresh thyme. 59 RECIPES OLLA:Layout 1 24/01/2008 16:16 Page 60 T TTO OOM MMA AAT TTO OOS SSA AAU UUC CCE EEF FFO OOR RRP PPA AAS SST TTA AA Makes about 3 . cups, High pressure, 12 minutes Forget the classic pasta sauce that takes hours of slow simmering-in just min- utes you’re done. If you prefer a meat sauce, add . pound of ground beef tothe sauteed vegetables and cook until it loses its color. Add the tomato sauceand all the other ingredients. 2 tablespoons of olive oil 2 tablespoons finely chopped onion 1 medium carrot, peeled and finely chopped 1 stalk celery, finely chopped 1 clove garlic minced 3 cups crushed canned tomatoes Salt and freshly ground pepper to taste 2 teaspoons basil 1 teaspoon oregano 1 tablespoon minced parsley 1 small bay leaf . cup dry red wine Use the “browning” setting to saute the onion, carrot, celery and garlic untilsoftened. Add all the remaining ingredients. Turn off the browning setting. Close the lid and turn the knob to Pressure. Set the timer for 12 minutes at high pressure. When done, release the pressure and open the cooker. Use the“browning” setting to reduce the sauce if it is not thick enough. R RRA AAT TTA AAT TTO OOU UUI IIL LLL LLE EEV VVE EEG GGE EET TTA AAB BBL LLE EES SST TTE EEW WW Serves 6, High pressure, 4 minutes A marvelous mixture of vegetables that is just as good hot as it is at room tem- perature. 4 tablespoons olive oil 1 small eggplant peeled and cut into 1 inch cubes 2 medium zucchini in . inch slices 2 green peppers, seeded and cut into strips 1 medium potato, diced into . inch cubes (optional) 1 large onion, chopped 2 cloves garlic minced 2 medium tomatoes, chopped 2 tablespoons minced parsley . cup chicken stock 1 tablespoon prepared pesto RECIPES 60 Use the “browning” setting; heat 2 tablespoons of the olive oil to stir fry theeggplant, zucchini, peppers and potato. It will be necessary to do this in severalsmall batches, remove to a warm platter and reserve. Add remaining 2 table- spoons of oil and the onion and garlic. Saute the mixture until the onion issoft. Turn off the browning setting. Return the reserved vegetables to thecooker along with the remaining ingredients. Close the lid and turn the knobto Pressure. Set the timer for 4 minutes at high pressure. When done, releasethe pressure and open the cooker. If there is too much liquid, use the “brown- ing” setting to simmer the stew for a few minutes to reduce the liquid. P PPO OOT TTA AAT TTO OOA AAN NND DDG GGR RRE EEE EEN NNB BBE EEA AAN NNC CCA AAS SSS SSE EER RRO OOL LLE EE Serves 4, High pressure, 4 minutes Both your vegetable and potato course are included in this very easy and fla- vorful casserole. 3 potatoes peeled and cut in 1 inch cubes . pound fresh green beans 1 tablespoon olive oil 1 medium onion minced 1 green pepper diced 1 tablespoon minced parsley Salt and freshly ground pepper to taste . cup chicken stock In the cooker, mix all the ingredients. Close the lid and turn the knob to Pres- sure. Set the timer for 4 minutes at high pressure. When done, release thepressure and open the cooker. S SSA AAL LLM MMO OON NNW WWI IIT TTH HHS SSP PPI IIN...
Dieses Handbuch ist für folgende Modelle:Kochfelder - Electric Multi-Cooker (515.35 kb)