Bedienungsanleitung Fagor Rapida (Seite 26 von 92) (Englisch)

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cooker and cook 3-4 minutes. Serve in

individual soup bowls Top with a slice

of bread. Add cheese and grill for a few

minutes until cheese is browned.

STOCK

30-35 minutes.

INGREDIENTS:

Fresh bones or left-overs from cooked

meats, selection of fresh vegetables

(carrots, swedes, onions, celery),

salt, pepper and spices to taste, 2

pintswater.

Break bones as small as possible. Cut

vegetables into small pieces. Place all

ingredients in cooker and pour in water.

Close cooker and cook for 30-35 minu-

tes.Strain and skim off fat before using.

CREAM OF TOMATO SOUP

3-4 minutes.

INGREDIENTS:

1 oz butter, onion, carrot, 2 oz bacon,

leek, garlic, celery, 1-1 1/2 lb skinned

tomato, 1-1 1/2 pints stock, parseley-

double cream, salt, pepper and spices

to taste.

Cut vegetables and bacon into small

pieces. Melt butter in cooker, add

vegetables and bacon and fry for 2-3

minutes. Pour in the stock, season to

taste, close cooker and cook for 3-4

minutes. Liquidise or sieve the soup, stir

in the cream (without boiling and sprinkle

on a little parsley before serving).

VEGETABLES

GENERAL INDICATIONS

Pressure cooking is an excellent means

of bringing out the best in fresh, frozen

and dried vegetables, maintainning their

flavour, nutritional value and colour.

• This method should always be used

when more than one vegetable is

cooked at the same time (to avoid

mixing flavours). Take care that coo-

king times of different vegetables are

very similar.

• Dried vegetables shoul be saked

prior to cooking.

• Respect cooking times and cool

cooker quickly after cooking for best

results.

• See instruction book for general

cooking times.

• Do not fill cooker more than 2/3 full or

1/2 if ingredients swell during cooking.

Season with care as normally less

seasoning is needed.

STUFFED TOMATOES

2 minutes.

INGREDIENTS:

6 tomatoes, 3/4 oz margarine, 2 slices

of bacon, 1 onion, 2 oz bread crumbs,

choppe parsley, salt, pepper and 3/4

pint water.

Slice tops off tomatoes and empty.

Chop bacon and onion and in a frying

pan lightly brown in margarine. Mix in

tomato pulp, breadcrumbs, parsley and

seasoning. Stuff tomatoes with mixture

and replace tops. Arrange tomatoes

on basket. Pour water into cooker,

place support in water and basket with

tomatoes on top. Close cooker and

cook for 3 mintues. Cool quickly.

MIXED VEGETABLES

5-7 minutes.

INGREDIENTES:

Selection of fresh or frozen vegeta-

bles, olive oil, 4-5 oz ham-meat stock,

1 onion, garlic, mushrooms, tinned

asparagus, 2 boiled eggs.

Select vegetables with similar cooking

times and prepare in the usual way.

Cooking times can be adjusted by

cutting vegetables with longer cooking

times into smaller pieces. Place the oil,

chopped garlic, sliced onions, ham and

mushrooms in the cooker and brown.

Add the vegetables and meat stock

(minimun 1/2 pint), close cooker and

cook for 5-7 minutes. Cool quickly, open

and serve into vegetable dish adding

ENGLISH

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