MANTTRA GUIDE TO FINE COOKING

Transcription

1 MANTTRA GUIDE TO FINE COOKING

2 MANTTRA GUIDE TO FINE COOKING CONTENTS Section Things to remember before you put on your chef cap Cooking Time Chart Recipes Soups Vegetables Poultry Beef, Lamb and Pork Sea food Desserts Page No. 2,3 &

3 THINGS TO REMEMBER BEFORE YOU PUT ON YOUR CHEF CAP Remember to wash your cooker/containers before the first use. Get all your cooking ingredients together before placing the cooker on the heat source. Add all other prepared ingredients along with the prescribed quantity of water. Close the pressure cooker as per the step-by-step instructions given in " How to close " section in the instruction manual. Place the cooker on high heat. Start timing the recipe, only after the pressure cooker has reached full pressure with the hissing sound. At this point, lower the heat to medium or low as recommended in the recipe. If in doubt about the time, cook for a shorter, rather than a longer time, as there is no way you can undo the effects of overcooking! After cooking for the time mentioned in the recipe, turn off the heat and remove the cooker from the heat source. Before opening the pressure cooker, make sure that the pressure inside the pressure cooker drops to "zero". If you want to release the pressure quickly, please follow the instructions given the instruction manual. Empty contents of the cooker and clean immediately. Do not keep the cooker standing in warm water for too long. Note: You will find the use of steamer basket in some of the recipes given in this book.as steamer basket is not provided with this cooker, you may use any steamer basket that fits comfortably inside.

4 COOKING TIME CHART FRESH VEGETABLE COOKING TIMES Vegetable Minutes Vegetable Minutes 2 Arthichokes : whole, 0 to 2 oz.9 to Asparagus : 5 to 20 to the lb., stem peeled 2 to 3 Beans, green : whole slender 2 to 3 Beets : whole, unpeeled about 2 inch in diameter 2 to 5 Broccoli : stems peeled and cut into spears medium flowerets to 2 Brussels sprouts : medium size 2 to 3 Cabbage wedges to 2 Carrots : in slices to 2 Carrots : inch chunks 4 to 6 Cauliflower : in flowerets to 2 Celery - 2 inch pieces 2 Courgettes, inch slices 2 Small - Whole 3 Large - Whole 4 Corn : tender ears, sweet corn 2 to 3 Corn on the cob small 6 large 0 Chicroy small 2 (add lemon juice) large 3 (add lemon juice) Aubergine inch cubes or slices to 2 Kohlrabi : inch slices to 2 Fennel Halves or quarter 4 diced 2 Leeks 2 inch lengths 3 to 4

5 COOKING TIME CHART Vegetable Minutes Vegetable Minutes Okra : medium size pods, about 4 inch to 2 Silver skin onions : about inch 4 to 6 Parsnips : medium, split in half 2 to 3 Peas 2 Potatoes : peeled and cut into 2 inch cubes 5 to 7 Tiny new potatoes : about inch 3 to 6 Swede : cut into inch cubes 5 to 8 Sweet potato : whole, about 8 oz. 7 to Turnips : inch thick slices to Note : Time in minutes is after full pressure has been reached. All the timings given in the charts should be taken only as an indication. However, timings may vary slightly depending on the hardness of the items and the individual preferences. If the approximate cooking time exceeds 5 minutes, you should use one more cup of water for every additional 5 minutes of cooking, in the body for steam generation thr oughout. 3

6 COOKING SOAKED TIME CHART 4 SOAKED WATER PRESSURE LEGUMES QUANTITY QUANTITY COOKING TIME IN MINUTES Black eye beans 2 cups 3 cups 6 Garbanzo beans 2 cups 3 cups 8 Great Northern 2 cups 4 cups 5 Kidney beans 2 cups 4 cups Pinto beans 2 cups 4 cups 6 Red beans 2 cups 4 cups 6 Small Navy beans 2 cups 4 cups 5 Soy beans (Add 2 tablespoons oil to a reduce frothing) 2 cups 4 cups 20 UNSOAKED WATER PRESSURE LEGUMES QUANTITY QUANTITY COOKING TIME IN MINUTES Black eye beans 2 cups 4 cups 5 Garbanzo 2 cups 5 cups 48 Great Northern 2 cups 5 cups 35 Kidney beans 2 cups 5 cups 40 Lentils 2 cups 4 cups 6 Pinto beans 2 cups 4 cups 30 Red beans 2 cups 4 cups 30 Small Navy beans 2 cups 5 cups 30 Soy beans (Add 2 tablespoons oil to reduce frothing) 2 cups 4 cups 45 Notes:. Time given in minutes is after full pr essure has been reached. 2. Please add cup water for every 0 minutes of cooking.

7 SOUPS BEEF, BARLEY, AND VEGETABLE SOUP A cross between a soup and a stew, this is the perfect supper for midwinter warm-ups. Serve it with a salad or coleslaw and warm rolls with butter. Pressure cooking time : 20 minutes Serves : 8 cups lb. lean ground beef can (28 oz.) crushed tomatoes 2 cups water cup barley 3 large carrots, about 8 oz. total 2 medium stalks celery large potato, about 0 oz. medium onion, about 6 oz. small clove garlic teaspoon dried basil teaspoon dried thyme leaves teaspoon dried rosemary teaspoon dried marjoram teaspoon salt Freshly ground black pepper to taste.. Brown the beef in the pressure cooker. Drain off any fat. Add the tomatoes, water and barley. Close pressure cooker and bring up to full pressure. Reduce heat to stabilise and cook for 0 minutes. 2. While the soup is cooking, split the carrots in half lengthwise, then cut into /2 inch thick slices. Peel and dice the potato. Dice the onion and mince the garlic. 3. When the soup has cooked for 0 minutes, release pressure, open cooker and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste. Close pressure cooker and bring up to full 5

8 6 pressure. Reduce the heat until pressure is stabilised and cook 0 minutes longer. Release the pressure. The soup can be refrigerated for up to 4 days or frozen WILD RICE AND MUSHROOM SOUP This is an old favourite that adapts particularly well to the pressure cooker. The rice, with its earthy, nutty taste, is favourably enhanced by the aromatic vegetables and sherry. It s substantial enough to be served as a main dish soup for a light meal, although cooked chicken can be added at the end of cooking for a heartier o fering. Pressure cooking time : 22 minutes Serves : 5 cup wild rice 4 cups chicken stock or broth branch fresh thyme, or teaspoon dried thyme leaves medium onion 2 medium stalks of celery 4 small slender carrots 2 tablespoons flour 2 tablespoons softened unsalted butter 6 oz. small mushrooms, sliced cup dry sherry cup whipped cream Freshly grated nutmeg to taste Salt and Freshly ground pepper to taste.. Combine the wild rice, stock or broth, and thyme in the Pressure cooker. Close pressure cooker and bring up to full pressure and cook for 20 minutes. 2. While the rice is cooking, dice the onion, celery and carrots. When the rice has cooked for 20 minutes, release pressure, open cooker and add onion, celery and carrots. Close and bring up to

9 full pressure. Reduce heat to stabilize pressure and cook for 2 minutes. Release pressure slowly. 3. Stir the flour into the butter to make a smooth paste. Add to the soup along with mushrooms and sherry. Cook, uncovered just until the mushrooms soften for 2 to 3 minutes. Remove from heat, add the cream and nutmeg. Add salt and pepper to taste. Soup can be made several days in advance and refrigerated. SPLIT BEAN AND BACON SOUP Pressure cooking time : 2 minutes Serves : 3 4 oz. unsmoked streaky bacon, rinded and chopped 3 oz butter or margarine large onion, peeled and chopped 3 oz split peas pints white stock or water chicken stock cube Salt and freshly ground pepper to taste.. Heat the cooker gently, add the bacon and fry in its own fat until softened. 2. Add the butter or margarine and fry the onion without colouring. Add the split peas, stock or water and stock cube and a little salt and pepper. 3. Close the cooker, bring up to full pressure and cook for 2 minutes. Release pressure. 4. Blend the soup in a liquidiser or press through a sieve. Return to the cooker to reheat. Taste and adjust the seasoning as necessary befor e serving. COURGETTE SOUP Pressure cooking time : minute Serves : 6 7

10 8 6 small courgettes unpeeled, cut into / 8 inch. slices large onion, finely chopped cup butter cup water teaspoon salt / 8 teaspoon pepper 3 cups chicken stock, with fat removed.. Put all ingredients except stock in cooker. 2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for minute. 3. Remove cooker from heat. Slowly release pressure. 4. Open cooker. In a blender, puree mixture very lightly ensuring that small pieces of courgette remain. 5. Return soup to cooker. Add stock. Stir. 6. Place cooker on medium heat and bring to a boil, stirring occasionally. Serve hot. Alternatively, refrigerate until well chilled (approx. 4 hours) and serve cold. KIDNEY BEAN SOUP Pressure cooking time : 5 minutes Serves : 6 3 cups kidney beans, soaked 4 cups water cup celery, chopped medium onion, chopped. medium green pepper, de-seeded and chopped. teaspoon pepper 4 cubes vegetable bouillon teaspoon seasoning salt tablespoon lemon juice 3 tablespoon dry sherry & lemon slices.

11 . Put all ingredients except lemon juice, sherry and lemon slices in cooker Stir. 2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 55 minutes. 3. Remove cooker from heat. Release pressure slowly 4. Open cooker. Mix the soup smooth in a blender or mash it through a sieve. 5. Return soup to cooker. Add lemon juice and sherry. Stir. Reheat. Serve hot. Garnish each individual serving with a lemon slice. TOMATO HOT AND SOUR SOUP Pressure cooking time: 5 minutes Serves: 3 4 large tomatoes 2 oz. chicken 2 oz. cottage cheese 2 pints chicken stock tablespoon soya sauce tablespoon cornflour 3 tablespoon water tablespoon white pepper tablespoon vinegar Salt to taste. In the cooker, blanch the tomatoes and remove the seeds by straining. Make puree. 2. Bring the chicken stock to boil in the cooker. 3. Add tomato puree and chicken shreds to the stock, close cooker and bring to full pressure for 5 min. 9

12 0 4. Add the soya sauce, vinegar and corn flour (mix smoothly to a paste with 3 tablespoons of water). 5. Cook on low heat stirring all the time till the soup thickens. 6. Add pepper and salt to taste. 7. Cut the cottage cheese into cm square piece. Add a few pieces to each bowl before serving. MIXED VEGETABLE SOUP Pressure cooking time: 5 minutes Serves: 4 2 carrots potato 2 large tomatoes 3 pints water 2 spring onions 3 oz. peas 3 oz. cauliflower salt and pepper to taste. Peel and cut the carrots, potatoes, tomatoes, cauliflower and spring onions into medium-sized pieces. 2. Shell the peas. 3. Add the vegetables and salt to the water. 4. Close cooker and pressure cook at full pressure for five minutes 5. Release pressure, and open cooker. Mash and strain the vegetables through a sieve. Reheat the stock. 6. Place cooker on a medium heat. Bring to a boil. Serve hot.

13 SWEET CORN EGG SOUP Pressure cooking time : 5 minutes Serves: 4 corn medium sized or ( cup cooked from tin) 6 cups of water teaspoon white pepper teaspoon sugar teaspoon soya sauce 5 tablespoon cornflour mixed with cup water 2 eggs salt to taste. Remove the green husk and silky tassels from the fresh corn and wash it. 2. Pressure cook the corn in 6 cups of water at full pressure for 5 minutes. Release pressure and open cooker. Cool and remove some of the kernels (approx. cup) with a sharp knife from the cob. 3 Put the water in which the corn was boiled as well as the grated and whole corn kernels in a cooker. (If tinned corn is used, put the corn and 6 cups of water in a pan.) 4 Add pepper, sugar, soya sauce and salt. Bring to a boil in the cooker. Then allow the contents to simmer in the covered cooker for 3 more minutes. Add corn flour mixed with cup of water. Stir vigorously till the soup thickens. Bring to a boil once again and simmer for more minute stirring continuously. 5. Break the eggs into a bowl and beat until smooth. Pour into the soup as it is cooking and stir briskly so that the eggs separate into shreds. Turn off the heat. Do not boil the soup thereafter.

14 VEGETABLES 2 VEGETABLE STOCK Pressure cooking time: 5 minutes Serves: 5 cups tablespoon butter medium carrot (5 oz.), sliced medium onion (5 oz.), sliced medium turnip (5 oz.), cut into inch cubes 2 stalks celery with leaves coarsely chopped 3 sprigs parsley 0 pea pods emptied oz. potato peels bay leaf clove garlic 2 teaspoons dried thyme leaves 4 peppercorns 6 cups water. Melt butter in cooker. Add remaining ingredients except salt, thyme, peppercorns and water. Fry until vegetables start browning (approx. 5 minutes). 2. Add remaining ingredients Stir. 3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes. 4. Remove cooker from heat. Allow to cool naturally. 5. Open cooker. Strain stock through a fine sieve. 6. Serve hot.

15 GREEN BEANS WITH TOMATOES Pressure cooking time: 3-4 minutes Serves: 4 tablespoon oil large clove garlic, minced Generous pinch dried or fresh rosemary leaves 8-0 ripe plum or 3 to 4 beefsteak tomatoes, peeled and coarsely chopped pounds green beans, trimmed and halved across the middle or Frenched teaspoon salt, or to taste / 3 cup water Freshly grated nutmeg. Heat the oil in the cooker. Saute the garlic and rosemary for 30 seconds, stirring constantly. 2. Add the tomatoes, beans, salt, and water. Close the lid. Place over high heat, bring to full pr essure. 3. Adjust heat to maintain high pressure and cook for 3-4 minutes. 4. Release pressure. Remove the lid. 5. Pass the mixture through a fine-meshed strainer, reserving the cooking liquid for stock or soup. Grate in the nutmeg and adjust seasonings befor e serving. Serve hot. CABBAGE WITH POTATOES AND LEEKS Pressure cooking time :5 minutes serves: 4 2 tablespoons sweet butter or oil medium leek, white part only, thoroughly rinsed and sliced 3

16 4 clove garlic, finely minced cup milk cup water or vegetable stock 2 pounds cabbage, cut into 6 to 8 wedges, core removed pounds potatoes, scrubbed, halved, and cut into inch slices 3 teaspoons salt, or to taste / 8 teaspoons ground mace 2 to 3 tablespoons minced fresh parsley. Heat the butter in the cooker. Saute the leeks and garlic for 3 minutes. Stir in the milk and water. 2. Place the cabbage in the pot and top with potatoes. Sprinkle the salt and mace. 3. Close the cooker and place over high heat, bring to full pressure. Adjust the heat to maintain full pressure and cook for 5 minutes. 4. Release pressure. Remove lid.if the cabbage or potatoes are not quite done, replace the lid and cook in residual steam for a few more minutes. 5. Stir in the parsley and additional butter if desir ed, blending the potatoes and cabbage to create a coarse mashed potato-like mixture. Adjust seasonings and serve. CURRIED CAULIFLOWER AND POTATOES Pressure cooking time: 4 minutes Serves :6 medium head cauliflower (about 2 pounds) 3 medium potatoes (about pounds scrubbed) 3 tablespoons oil 3 quarter-sized slices fresh ginger teaspoon whole cumin seeds

17 teaspoon black mustard seeds tablespoon plus 2 teaspoons mild curry powder to 2 dried hot peppers One 4 oz. can plum tomatoes, coarsely chopped, including juice cup water teaspoon salt, or to taste. Cut the cauliflower into large florets, measuring about 2 inches long and 2 inches wide. Set aside. 2. Halve the potatoes lengthwise and cut each half into inch-thick slices. Set the potatoes aside in cold water to cover. 3. Heat the oil in the cooker. Add and sizzle the ginger, cumin seeds, and mustard seeds for 30 seconds, stirring constantly. 4. Drain the potatoes, stir them into the oil, and saute for minute, stirring constantly. Stir in the curry powder, hot pepper, tomatoes, water, cauliflower, and salt. 5. Close the cooker and place over high heat bring to full pressure. Adjust the heat to maintain full pressure and cook for 4 minutes. Release pressure remove the lid. Serve hot. 5

18 6 MASHED POTATOES Pressure cooking time : 6 minutes Serves : 8 6 large potatoes, peeled and cut into inch cubes / 3 cup milk, heated cup butter, melted 2 teaspoons salt teaspoon pepper 2 cups water. Pour water into cooker. Put trivet/steamer basket in cooker. Place Potatoes on trivet/steamer basket 2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. 3. Remove cooker from heat. Release pressure 4. Open cooker. Place potatoes in a warmed bowl. Break the potatoes with fork. Beat until smooth (about minute with a heavy duty mixer or a potato masher) 5. Add remaining ingredients. Continue beating until fluffy. Serve hot immediately.

19 POULTRY INTRODUCTION TO POULTRY For a crispier chicken, put your chicken in the oven for a few minutes after pressure cooking. This combination of pressure cooking and oven cooking produces dishes that are more flavourful and moist than conventional cooking. Since the cooking liquid and juices of the chicken ear so flavourful, our recipes suggest their thickening or reduction after pressure cooking and serving with the chicken. The reduction of sauce takes about 0 minutes. If you are in hurry or on a diet, you may skip the reduced sauce. To adapt your own chicken recipes to pressure cooking, follow the liquid quantity and timing of a similar recipe in this section. STEAMED CHICKEN Pressure cooking time : 0 minutes Serves : 6 8 chicken pieces teaspoon salt teaspoon pepper cup water. Season chicken pieces with salt and pepper. 2. Pour water into pressure cooker. 3. Insert steamer basket 4. Place chicken pieces in the steamer basket. Close lid. Pressure cook for 0 minutes under full pressure. Release pressure and remove lid. 5. Using tongs, place steamed chicken on a platter and serve. 7

20 8 CHICKEN WITH PROSCIUTTO AND MUSHROOMS Pressure cooking time : 8 minutes Serves : 3-4 slice prosciutto (3 oz.) tablespoon olive oil 4 oz. mushrooms, quartered chicken, cut into serving pieces. small onion, about 3 oz. large garlic clove medium tomato, about 6 oz. cup dry white wine cup chicken stock or broth tablespoon dried sage teaspoon tomato paste teaspoon dried rosemary 2 bay leaves 2 whole pepper corns, crushed coarse Salt and freshly ground black pepper to taste.. Cut the prosciutto into small cubes. Heat the oil in the pressure cooker. Add prosciutto and cook over medium heat for 2 minutes. Add mushrooms and cook until they are almost tender, about 5 minutes. Transfer to a small dish. 2. Remove skin from the chicken. Cut into thin wedges. Mince the garlic. Core the tomato, cut in half crosswise and squeeze gently to remove seeds, then dice. 3. Add the chicken, onion, garlic, wine, stock or br oth, tomato paste, sage, rosemary, bay leaves and peppercorns to the pressure cooker. Close the pressure cooker and bring up to full pressure. Reduce heat to stabilise pressure and cook for 8 minutes. Release pressure and open the cooker.

21 Add the mushrooms, prosciutto and tomato. Taste, and add salt and more pepper if desired. COQAUVIN Pressure cooking time : 6 minutes Serves : 4 cup - 3 tablespoon flour 3 lb. chicken pieces 5 tablespoons butter lb. ham, cut into inch pieces 2 tablespoons salt teaspoon salt / 8 teaspoon pepper 6 small onions, peeled 2 cloves garlic, finely chopped teaspoon dried thyme leaves A small bay leaf 3 cups mushrooms, thinly sliced cup red wine cup chicken stock, fat removed cup cognac tablespoon parsley, chopped.. In a plastic bag, put cup flour. Add a few chicken pieces to the bag, shake well and emove r after each piece is coated. Repeat until all pieces are coated. 2. Melt tablespoon butter in cooker. Add ham and fry till light brown. Remove and keep aside. 3. Group chicken into 3 batches. Melt 2 tablespoons butter in cooker. Brown and remove each batch. 4. Away from heat, sprinkle water in cooker. Stir to remove any frying residues attached to base. 5. Return cooker to heat. Add chicken and remaining ingredients except cognac, parsley, remaining 9

22 20 butter (2 tablespoons) and flour (3 tablespoons). Mix well. 6. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. 7. Release pressure and open cooker. 8. Place chicken on serving dish. Keep hot. Remove cooking liquid, drain of fat and reserve cups liquid. 9. Melt remaining butter (2 tablespoons) in cooker in medium heat. Sprinkle in remaining flour (3 tablespoons) and cook on low heat, stirring constantly with a wire whisk, for about 3 minutes. Remove from heat. Still using whisk, gradually add reserve liquid. Return cooker to medium heat. Cook, stirring constantly until sauce thickens (approx. 3 minutes). 0. In a sauce pan, warm cognac. Ignite. Pour flaming cognac into sauce. Stir. Pour sauce over chicken. Serve hot, garnish with parsley. GINGER CHICKEN Pressure cooking time : 0 minutes Serves : 2 half chicken cut into 2 pieces inch piece of fresh ginger, grated clove garlic, crushed cup soy sauce cup dry sherry cup water teaspoon salt / 8 teaspoon pepper green onion, including green portion, sliced lemon, thinly sliced

23 . Rub chicken with ginger and garlic. 2. Put soy sauce, sherry and water in cooker. Put trivet/steamer basket in cooker. Place chicken on trivet/steamer basket. Sprinkle salt and pepper on chicken. Arrange onion and lemon slices over chicken. 3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 0 minutes. 4. Remove from heat. Release Pressure. 5. Open cooker. Place chicken on serving dish. Discard onion and lemon slice, Serve hot. CHICKEN IN LIGHT MUSTARD CREAM Pressure cooking time : 9 minutes Serves :6 /4 cup pr epared mustard teaspoons salt /4 teaspoon pepper ( 2 to 3 lb.) frying chicken, cut into 8 pieces ( 2 inches thick) /3 cup seasoned bread crumbs /4 cup olive oil 3 shallots, minced garlic clove, crushed cup chicken broth or stock table spoon sherry teaspoon tomato paste /3 cup half-and-half tablespoon flour. Blend mustard, salt and pepper in a small bowl until smooth. Brush on chicken pieces and roll pieces in bread crumbs. 2

24 22 2. In a pressure cooker, heat oil. Add chicken and saute in hot oil until brown on all sides, using long handled tongs to turn. 3. Drain on paper towels. 4. Add shallots and garlic. Saute in oil for one minute. Stir in both sherry and tomato paste. Blend in remaining seasoned mustard. Add chicken pieces. Secure lid. Over high heat develop steam to full pressure. Reduce heat to maintain pressure and cook for nine minutes. 5. Release pressure, remove the lid. 6. Place chicken on a platter. Combine half-and-half and flour in a bowl. Stir into cooking liquid and cook, stirring, over medium heat until thickened. Spread sauce over chicken. PARISIAN CHICKEN STEW Pressure cooking time : 0 minutes Serves : 6 / 3 cup olive oil large carrot, thinly sliced 4 leeks (white part only), sliced 3 garlic cloves, crushed (3 lb.) chicken, cut into 8 pieces ( to 2 inches thick) cup chicken broth cup white wine 2 tablespoons fresh lemon juice 3 carrots, diced to 2 inch pieces 3 medium sized potatoes, peeled and quartered 2 teaspoons salt teaspoon white pepper / 3 cup chopped parsley tablespoons dried tarragon teaspoon fresh rosemary or teaspoon dried rosemary

25 2 medium sized tomatoes, seeds removed 3 tablespoon chopped fresh chives or cup tablespoon dried chives lb. asparagus, trimmed and cut into 2 inch pieces lb. snow peas, ends removed / 3 cup sour cream 3 tablespoon all-purpose flour. In a pressure cooker heat oil. Add thinly sliced carrot, leeks, and garlic and saute in hot oil over high heat for 2 minutes. 2. Add chicken pieces and cook two minutes turning chicken over once or twice. Stir in broth, wine, lemon juice, carrot pieces, potato, salt, pepper, parsley, tarragon, and rosemary. 3. Secure lid. Over high heat, develop steam to full pressure. Reduce heat to maintain pressure and cook for 8 minutes. Release pressure. Remove lid. 4. Stir chicken mixture. Add tomatoes, chives, asparagus and peas. Stir gently. 5. Secure lid. Over high heat develop steam to full pressure. Reduce heat to maintain pressure and cook for 2 minutes. Release pressure and remove lid. 6. Stir chicken and vegetable mixture gently. Combine sour cream and flour in a bowl; add by spoonfuls to stew and cook, stirring, until slightly thickened and creamy. MIDDLE EASTERN CHICKEN WITH YOGURT Pressure cooking time : 0 minutes Serves : 6 6 chicken breast halves / 3 cup flour 23

26 24 cup olive oil 6 green onions, minced 3 garlic cloves, crushed / 3 cup minced parsley tablespoon dried spearmint teaspoon ground cumin cup chicken broth 3 tablespoons fresh lemon juice (8 oz. ) container yogurt teaspoon salt 2 egg yolks tablespoon potato starch teaspoon freshly ground white pepper. Dust chicken pieces with flour, shaking to remove excess flour. In a pressure cooker heat oil. Add chicken. Saute in hot oil until br own. 2. Transfer chicken to a platter and reserve. Add green onions, garlic and parsley and saute in hot oil for 2 minutes. 3. Add chicken and stir. Sprinkle with spearmint and cumin. 4. Add broth, lemon juice, yogurt, salt and pepper. Stir well. 5. Secure lid. Over high heat, develop steam to full pressure. Reduce heat to maintain pressure and cook 0 minutes. Release pressure. Remove lid. 6. Place chicken in a serving dish, Ladle out half cup of hot broth and whisk into egg yolks. Add potato starch to yolk mixture. Stir into cooking liquid. Cook, stirring until thickened. CHICKEN WITH LENTILS AND SPINACH Pressure cooking time : 0 minutes Serves : 5

27 2 tablespoons olive oil large onion, coarsely chopped tablespoon whole cumin seeds tablespoon finely minced fresh ginger / cups dried lentils 2-2 pounds chicken parts, skinned 2 large carrots, peeled and cut into 3-4 chunks 3 cup water teaspoon ground allspice teaspoon ground cinnamon 2 / 3 ack (0 oz.) frozen leaf spinach, defrosted 3 teaspoon salt ( or to taste). Heat the oil in the cooker. Saute the onion until lightly brown, stirring frequently for about 3-4 minutes. 2. Add in the cumin and ginger and saute an additional 0 seconds. 3. Add the lentils, chicken, carrots, water, allspice, cinnamon and raisins. Stir to scrape up any brown bits sticking to the bottom of the cooker. 4. Close the cooker and place over high heat. Bring to full pressure and cook for 0 minutes. Release pressure. Remove the lid. 5. Squeeze the spinach to release all excess water. Stir in the spinach and add salt to taste. Simmer until the spinach is cooked, for about 2 minutes. CHICKEN CURRY Pressure cooking time : 0 minutes Serves : 4 to 2 tablespoons oil or sweet butter 2 large onions, coarsely chopped 2 cloves garlic, finely minced 25

28 26 tablespoon finely minced fresh ginger cup chicken stock cup plain (unflavored) yogurt One 6 oz. can tomato paste teaspoon whole cumin seeds teaspoon ground cinnamon teaspoon ground cardamom teaspoon ground coriander teaspoon ground turmeric teaspoon salt 3 to 4 pounds chicken parts, skinned. In a skillet, heat tablespoon oil. Over a medium flame saute the onions, garlic, and ginger, stirring frequently, until the onions are browned, about 0-5 minutes. Add the additional tablespoon of oil, if needed. 2. Combine the stock, yogurt, and tomato paste in the cooker. Stir in the browned onions, spices, and salt. Set the chicken pieces on top and spoon some sauce onto the chicken. 4. Close the cooker and place over high heat, bring to full pressure. Adjust the heat to maintain full pressure and cook for 0 minutes. Release pressure. Remove lid. Adjust seasoning. Serve hot. CHICKEN MARENGO Pressure cooking time : 6 minutes. Serves : 6 3 lbs. chicken pieces cup olive oil 2 tablespoons water medium (5 oz..) onion sliced 3 cups ( lb.) mushrooms thinly sliced 8 small ( lb.) boiling onions peeled clove garlic crushed

29 cup dry white wine 3 large ( lbs.) tomatoes peeled and chopped 2 teaspoons salt teaspoon pepper teaspoon thyme ground cup black olives (optional) 3 tablespoons cognac. Heat oil in cooker for about two minutes. Brown the chicken. Drain of oil, leaving little in cooker. 2. Away from heat, sprinkle water in cooker. Stir to remove any frying residue attached to base. 3. Return cooker to heat. Add onion, mushrooms, boiling onions and garlic. Stir fry till onion is transparent. Add chicken, cup wine and remaining ingredients except olives and cognac. Stir. 4. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. 5. Remove cooker from heat. Release pressure 6. Open the cooker. Place chicken on serving dish. Keep hot. 7. Add remaining wine, olives, and cognac to the cooking liquid in cooker. Return cooker to medium heat and boil till liquid is reduced to half, stirring occasionally. Pour over the chicken. Serve hot. 27

30 BEEF, LAMB & PORK 28 BEEF BRISKET IN BEER Pressure cooking time : 40 Minutes Serves : 8 3 oz. lard or margarine 2 lb.piece of rolled brisket of beef large onion, peeled and sliced 2 large carrots, peeled and sliced pint of brown ale Salt Freshly ground black pepper bouquet garni.. Heat the lard or margarine in the cooker. Brown the beef well on all sides, lift out and drain well. Fry the vegetables until lightly coloured lift out and drain well. 2. Away from the heat add the brown ale to the cooker. Stir well to remove residue from the base of the cooker. Stand the trivet/steamer basket in the cooker. 3. Place the browned beef on the trivet/steamer basket surrounded by the vegetables. Season lightly with salt and pepper and add the bouquet garni. 4. Close the cooker, bring up to full pressure and cook for 40 minutes. Reduce the pressure slowly. Lift out the joint and discard the bouquet garni. 5. Remove the strings from the meat and carve into thick slices. Remove the trivet/steamer basket from the cooker and mash the vegetables into the liquid. Taste and adjust the seasoning of the sauce as necessary before pouring over the meat.

31 BRISKET OF BEEF AND CABBAGE FEAST Pressure cooking time : hour Serves : 6-8 beef brisket, about 4 lb. medium onion, quartered tablespoon pickling spice Water, about 2 cups medium head cabbage, cut into wedges 6 to 8 small red potatoes, peeled Carrots, parsnips or swede as desired, cut into inch chunks. Combine the beef, onion and pickling spice in the pressure cooker. Add water to cover, making sure it does not go beyond the recommended level for the pressure cooker. Close pressure cooker and bring up to full pressure. Because of the large amount of water, it will take about 5 minutes to reach full pressure. Reduce heat to stabilise pressure and cook for 55 minutes. Release pressure. Open cooker 2. Remove the beef and set aside. Add the cabbage, potatoes and any other vegetable you are using. Close pressure cooker and bring up to full pressure and cook for 5 minutes. Release pressure and open cooker 3. Cut the beef into thin slices. Serve with the vegetables and horseradish sauce, if desired. GRANDMA S SWEDISH MEATBALLS Pressure cooking time : 0 minutes Serves : 4-5 large egg cup of milk 29

32 30 stale bread crumbs / 3 b. meatloaf mix (equal parts of ground pork, beef and veal) small onion, minced teaspoon salt teaspoon dried dill weed / 8 teaspoon dried cardamom / 8 teaspoon ground allspice / 8 teaspoon freshly grated nutmeg 3 tablespoons unsalted butter / 3 cup flour cups beef stock or broth Salt and freshly ground black pepper to taste cup whipping cream. Beat the egg in a medium bowl. Add the milk and bread crumbs and mix well. Add the meat loaf mix, onion, salt, teaspoon dill, cardamom, allspice and / 8 teaspoon nutmeg. Mix with your hands until well blended. Cover and refrigerate for an hour. 2. With lightly floured hands, shape meat mixture into 6 meatballs. 3. Melt butter in a pressure cooker and stir in flour. Cook, stirring constantly for one minute. Add stock or broth, remaining teaspoon dill, and salt and pepper to taste, plus freshly grated nutmeg if desired. Stir until smooth. Carefully add meatballs. Close pressure cooker and bring up to full pressure. Reduce heat to stabilize and cook for 0 minutes. Release pressure, open cooker and add cream, gently stirring so cream is well blended into sauce. Heat, if necessary, without letting the sauce come to a boil. OXTAILS WITH CHINESE FLAVOR Pressure cooking time : 35 minutes Serves : 2-3

33 large clove garlic piece fresh ginger, about 3 inch cube 3 cup sherry cup vegetable oil cup seasoned rice vinegar teaspoon sugar teaspoon oriental sesame oil 2 / 3 lb. oxtails cup chicken stock salt to taste cup water. Mince the garlic and ginger. Place in a plastic food bag and add sherry, 8 tablespoons vegetable oil, vinegar, sugar and sesame oil. Mix well. Add oxtails. Seal bag and refrigerate 2 hours. 2. Heat remaining tablespoon of vegetable oil in pressure cooker. Remove oxtails from marinade, letting excess drip of. Reserve marinade. Add oxtails to hot oil and brown on all sides. Add reserved marinade and chicken stock or broth in water. 3. Close pressure cooker and bring upto full pressure. Reduce heat to stabilize pressure and cook for 35 minutes. Release pressure and open cooker. Remove oxtails with tongs and set aside. Pour pan juices into a gravy strainer and pour of fat or carefully spoon of as much fat as possible. Add salt to taste. Pour skimmed sauce over oxtails. VEAL SHANKS WITH SAGE AND SUN DRIED TOMATO SAUCE Pressure cooking time : 30 minutes Serves : 2 3

34 32 2 tablespoons olive oil 2 veal shanks, about lb. each cup dry white wine small onion, about 3 oz., thinly sliced large clove garlic, thinly sliced 3 plum tomatoes, about 8 oz, total, peeled and chopped coarse cup minced sun dried tomatoes teaspoon rubbed sage teaspoon minced orange zest cup veal or chicken stock or chicken broth cup water.. Keep the oil in the pressure cooker. Add the veal shanks and brown well on all sides. Set aside on a plate. 2. Slowly pour the wine into the hot cooker, stirring up any brown bits from the bottom. Add the onion and garlic and cook for minute. Add the plum and sundried tomatoes, sage, orange zest and stock or broth, then the shanks. 3. Close pressure cooker and bring upto full pressure. Reduce heat to stabilize pressure and cook for 30 minutes. Release pressure, open cooker and remove the shanks. Boil the sauce vigorously, uncovered for 8-0 minutes to thicken. Pour the sauce over shanks and serve. CHILLI CON CARNE Pressure cooking time : 8 minutes Serves : 0 2 lb. lean ground beef cup olive oil 2 large onions, chopped ( lb.) 6 cloves garlic, finely chopped

35 cups kidney beans, soaked 4 large tomatoes, peeled and chopped or 3 cups canned tomatoes, grained and chopped 2 bay leaves tablespoon salt 2 tablespoon tomato paste 3 tablespoons chilli powder teaspoon pepper teaspoon dried basil leaves 2 teaspoons cumin seeds, browned 2 cups water Divide meat into 2 batches. Heat 2 tablespoons oil in cooker for about 2 minutes. Brown and remove first batch. Add another 2 tablespoons oil to cooker. Brown and remove second batch. 2 Add remaining oil (4 table spoons) to cooker. Add onion and garlic. Stir fry onions till light br own. Add meat and remaining ingredients. Stir. 3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for eighteen minutes. 4. Remove cooker from heat. Release pressure 5. Open cooker. Discard bay leaves. Serve hot. HUNGARIAN GOULASH Pressure cooking time : 4 minutes Serves : 6 2 table spoons vegetable oil 4 large onions, sliced 2 pound beef rump roast, cut into /2 inch pieces tablespoon salt table spoon paprica teaspoon caraway seeds 3 cup tomato juice 2 table spoons flour 33

36 34 3 cup flour 3 cup water. Heat oil in cooker for about 2 minutes. Add onions and fry until golden. Add meat and brown on all sides. Add remaining ingredients, cup water, except flour and sour cream. 2. Close cooker. Bring to full pressure. Reduce heat and cook for 4 minutes. 3. Remove cooker from heat, Release pressure. 4. Open cooker. 5. In a separate bowl, gradually add cup water to flour blending until smooth. Push food to one side of cooker. Into the liquid, gradually add flour mixture stirring constantly with a wire whisk. Place cooker on medium heat and cook until sauce thickens ( approx. 3 minutes), stirring constantly. Remove cooker from heat. Add sour cream. Stir. Serve hot. MUTTON CHOPS Pressure cooking time : 40 minutes Serves : 4 0 oz minced Meat 5 Mutton ribs 2 Garlic flakes Onion 3 Green Chillies 3 slices of Bread (Soak in water and squeeze out the liquid) teaspoon mustard powder Salt to taste 6 teaspoon dry bread crumbs Egg Butter for frying

37 . Grind garlic, green chillies, and onion finely. 2. Mix the minced meat, soaked bread slices, mustard powder, salt, dry bread crumbs, ground onion, green chillies and garlic, and egg. 3. Make round balls of minced meat and flatten the minced meat balls. 4. Spread the beaten eggs on both sides of the chops and roll on the bread crumbs. In the cooker, add stock. 5. Put the trivet/steamer basket in the cooker. Place the chops on the trivet/steamer basket. Pressure cook for minutes at full pressure. 6. Release pressure, open cooker and remove the trivet/steamer basket. Boil till the water is reduced to half, stirring occasionally. Serve hot. BRAISED LAMB Pressure cooking time : 28 minutes Serves : 4 2 cloves garlic, sliced 2 3 lb. leg of lamb 2 tablespoons vegetable oil tablespoon soy sauce teaspoon salt teaspoon pepper teaspoon dried rosemary leaves cups water. Place garlic in natural seams of meat. 2. Heat oil in cooker. Add meat and brown evenly on all sides. Add soy sauce and water. Turn meat in liquid, sprinkle salt, pepper and rosemary over meat. 35

38 36 3. Close cooker. Bring to full pressure on full heat. Reduce heat and cook for 28 minutes. 4. Remove cooker from heat and release pressure. 5. Open cooker. Place meat on serving dish. 6. Return cooker to medium heat and boil until liquid is reduced to half, stirring occasionally. Serve lamb hot, accompanied with sauce. LAMB CURRY Pressure cooking time : 0 minutes Serves : lb. boneless lamb shoulder and neck, cut into inch pieces 2 tablespoons vegetables oil large onion, chopped 2 cloves garlic, crushed 2 teaspoon salt teaspoon pepper 4 teaspoon curry powder cup celery, chopped cup parsley, chopped 3 cup yogurt. Divide meat into 2 batches. Heat oil in cooker for about minute. Brown each on all sides and remove. 2. Away from heat, sprinkle 2 table spoons water in cooker. Stir to remove any frying residues attached to base. 3. Return cooker to heat. Add meat, cup water and remaining ingredients except yogurt. Mix well. 4. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 0 minutes.

39 5. Remove cooker from heat. Release pressure and open cooker 6. Serve with yogurt. LAMB ROAST Pressure cooking time: 0 minutes Serves: 4 2 Cloves garlic, sliced 2 3 lb. leg of lamb 2 table spoons vegetable oil tablespoon soy sauce teaspoon salt teaspoon pepper teaspoon dried rosemary leaves cups water. Place garlic in natural seams of meat 2. Heat oil in cooker. Add meat and brown evenly on all sides. Add soy sauce and water. Turn meat in liquid. Sprinkle salt, pepper and osemary r over meat. 3. Close cooker. Bring to full pressure on full heat. Reduce heat and cook for 28 minutes. 4. Remove cooker from heat. Reduce pressure. 5. Open cooker. Place meat on serving dish. 6. Return cooker to medium heat and boil till liquid is reduced to half, stirring occasionally. Serve lamb hot accompanied with sauce. STUFFED PORK CHOPS Pressure cooking time: 0 minutes 37

40 38 Serves: 4 4 double pork chops, /4 inch thick 5 tablespoons butter medium onion, chopped finely /4 cup celery, chopped finely cups fresh bread crumbs /4 teaspoon sage /4 teaspoon basil, ground /4 teaspoon anise seed, coarsely ground cup parsley, chopped teaspoon salt teaspoon pepper 2 tablespoons heavy cream cup dry white wine. Trim excess fat o f chops. Slit chops at lower end to make pockets. 2. In the cooker, melt 3 tablespoons butter. Add onion and celery. Stir fry till onion is light br own. Add bread, sage, basil, anise seed, parsley, salt and pepper. Stir. 3. Remove cooker from heat. Allow to cool. Add cream. Mix well. 4. Divide mixture into 4 portions. Stuf each chop. Secure pockets with toothpicks. Wipe cooker with paper towel. 5. Melt remaining butter (2 tablespoons) in cooker. Brown chops on both sides and remove. 6. Pour wine into cooker. Put trivet/steamer basket in cooker. Place chops on trivet/steamer basket. 7. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 0 minutes. 8. Remove cooker from heat. Release pressure 9. Open cooker. Place chops on serving dish. Remove toothpicks. Serve hot.

41 ROAST PORK Pressure cooking time: 37 minutes serves : 4 2 tablespoons vegetable oil tablespoon butter 2 lb. boneless pork loin small onion, sliced small carrot, sliced cup chicken stock, fat removed teaspoon salt teaspoon pepper cup water. Heat oil and butter in cooker for about 2 minutes. Add pork and brown evenly on all sides. Remove pork. 2. To the remaining oil in cooker, add onion and carrot. Stir fry for about 2 minutes. 3. Remove cooker from heat. Add stock and water. Put trivet/steamer basket in cooker. 4. Place pork on the trivet/steamer basket in cooker. Sprinkle salt and pepper over pork. 5. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 37 minutes. 6. Remove cooker from heat. Release pressure 7. Open cooker. Place pork on serving dish. Remove trivet/steamer basket. Discard carrots 8. Return cooker to medium heat and boil till liquid is reduced to half, stirring occasionally. Serve pork hot, accompanied with sauce. 39

42 SEA FOOD 40 SALMON STEAKS Serves : 4 medium onion, sliced in rings 2 ( 3 lb.) salmon steaks, approx. inch thick cup dry white wine / 8 teaspoon salt lemon, sliced cup water. Put trivet/steamer basket in cooker. Add water and wine. Sprinkle salt and pepper on fish and place on trivet/steamer basket. Arrange lemon slices over fish, reserving four lemon slices for garnish. 2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. 3. Remove cooker from heat. Release pressure. 4. Open cooker. Place fish on serving dish. Discard onion and lemon. Serve hot, garnished with reserved lemon slices. FISH EN PAPILLOTE Pressure cooking time : 3 minutes Serves : 3 6 ( lb.) sole fillets 2 tablespoon lemon juice. teaspoon pepper teaspoon salt 3 tablespoon butter small onion, finely chopped 2 cloves garlic, finely chopped cup celery, finely chopped 3 cups lb.) mushrooms, thinly sliced.

43 cup dry white wine. large tomato, peeled and chopped 4 green olives, sliced cup water. Rub fish with lemon juice, pepper and half the salt ( teaspoon). Marinate for hour. 2. Melt butter in a cooker. Add onion, garlic and celery. Stir fry until onion is transparent. Add mushrooms and wine. Cook until wine evaporates, stirring occasionally. 3. Add tomato, olives and remaining salt. Cook until liquid evaporates, stirring occasionally. 4. Place each fillet on a piece of parchment paper or aluminum foil. Spread the mixture evenly over fish. Fold parchment paper over fish from all sides and crease across the top and sides to close. 5. Pour water into cooker. Put trivet/steamer basket in cooker. Place fish packets on trivet/steamer basket. 6. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. 7. Remove cooker from heat. Release pressure. 8. Open cooker. Place fish packets on serving dish. Serve hot. TAHITIAN SWORDFISH Pressure cooking time : 3 minutes Serves : 4 cup fresh cilantro 2 small cloves garlic piece fresh ginger, about 3/4 inch cube 2 strips orange zest 4

44 42 2 strips lime zest /4 cup vegetable oil 4 tablespoon seasoned rice vinegar 2 tablespoons orange juice /4 teaspoon cr ushed red pepper Salt to taste 4 Swordfish steaks, about inch thick Fresh basil springs for garnish Vegetables of your choice cup water. Mince the cilantro, garlic, ginger, orange zest and lime zest in a food processor or by hand. Mix with the oil, vinegar, orange juice, red pepper flanks and salt to taste. Transfer to a large plastic food bag and add the swordfish. Seal the bag and turn it over several times so the fish is well coated. Refrigerate at least 4 hours or overnight. 2. Transfer the fish and marinade to the cooker. Add water. Close pressure cooker and bring up to high pressure. 3. Reduce heat to stabilise pressure and cook for 3 minutes. Release pressure slowly, open cooker The fish should be firm but not hard. Spoon the marinade over the fish and garnish with sprigs of basil.

45 DESSERTS SWEET PUDDING Pressure cooking time : 5-20 minutes Serves: 4 tin condensed milk 5 oz. flour teaspoon baking powder 2 oz. butter cup of milk teaspoon yellow colour. Beat the condensed milk, yellow colour and melted butter. 2. Sift flour, baking powder together. 3. Then add the same to the milk mixture. Pour the mix into a mold. 4. Grease a square tin which can lie in the cooker easily and then dust it with flour. 5. Pour water into the cooker. Put the trivet/steamer basket into the cooker. Place the mold on the trivet/ steamer basket. Pressure cook for 5-20 minutes at full pressure. Release pressure slowly. Open cooker. Take out and uncover the mold. 6. Run a knife around the edge of mold. Place a serving disk on top of the mold and invert. Shake gently to release. Remove mold. Then cut the cake into two layers. CARAMEL CUSTARD Pressure cooking time Serves: 4 3 eggs 2 cups milk 43

46 44 cup water cup sugar for caramel / 3 cup sugar teaspoon vanilla essence Heat cup of sugar in steaming mold till brown in colour. Then grease the sides of the mold with the caramel syrup. 2. Beat eggs. Add sugar, milk and essence and pour the mixture over the caramel. 3. Cover the mold tightly with an aluminum foil or butter paper. 4. Pour the remaining cup of water to the cooker. 5. Put the trivet/steamer basket in the cooker. Place mold on the trivet/steamer basket. Pressure cook on high heat under full pressure for 0 minutes. Release pressure and open cooker. 6. Take out the mold and uncover it. Keep it aside for hour and then turn the mold upside down on the dish. Serve chilled. CHOCOLATE BREAD PUDDING Pressure cooking time: 5 minutes Serves: 3-4 cup milk 2 cups of fresh bread crumbs 5 teaspoon melted butter cup sugar 2 eggs teaspoon cinnamon powder teaspoon salt cup raisins 4 cherries

47 vanilla essence 2 tablespoons cocoa. Boil the milk. Pour it over the fresh bread crumbs and allow to cool. 2. Mix melted butter, sugar cocoa, salt, slightly beaten egg yolks, raisins and cinnamon, powder or vanilla essence with wire beater. 3. Pour the mixture into the mold. Cover the mold tightly with aluminum foil securely tied. 4. Pour water into the cooker. Place the trivet/ steamer basket in the cooker. Then put the mold on the trivet/steamer basket. Pressure cook for 5 minutes at full pressure. Release pressure and open cooker. 5. Take out the mold and uncover. APPLE CRUNCH Pressure cooking time : 7 minutes Serves: 4 Although this recipe uses apples, gooseberries or apricots can be substituted if preferred. 3 oz. butter 0 oz. packet half-coated plain chocolate digestive biscuits, crushed. A little butter or margarine for greasing. lb. cooking apples, peeled, cored and sliced finely grated rind and juice of lemon 2 tablespoons of demerara sugar pint of water A little lemon juice.. Melt the butter in a saucepan, stir in the crushed 45

48 46 biscuits. 2. Lightly grease a 2 pint soufle dish or other suitable size dish with a little butter or margarine. Put a layer of sliced apples over the base, sprinkle with half the lemon rind, half the lemon juice and tablespoon of sugar. 3. Cover with half the biscuit mixture and press down lightly. Repeat with the remaining apples, lemon rind and juice, sugar and crumbs. 4. Cover the dish with a double layer of greased grease-proof paper or a piece of greased aluminum foil and tie down. 5. Put the water and lemon juice into the cooker and place the trivet/steamer basket. Stand the soufle dish on the trivet/steamer basket. Close the cooker, bring to full pressure and cook for 7 minutes. Release pressure. Open cooker. Serve CREAMY MOCHA CHEESECAKE Pressure cooking time : 40 minutes Serves : One 7 inch cake 3 oz. semi-sweet chocolate lb. cream cheese cup packed light brown sugar 4 large eggs cups sour cream 3 tablespoons double strength coffee, cooled 2 tablespoons flour teaspoons pure vanilla extract 2 cups water. Melt the chocolate in the top of a double boiler or in a microwave oven. Set aside to cool. 2. Mix the cream cheese and brown sugar in a food

49 processor until completely smooth. Add the eggs and mix 2 minutes, stopping several times to scrape down the sides of the bowl with a rubber spatula. Add the sour cream, coffee, flour, vanilla and melted chocolate and mix until mixture is completely smooth. 3. Transfer to a 7 inch springform pan. Wrap completely in aluminum foil so no water can get inside. Put 2 cups water in bottom of the pressure cooker. 4. Add the springform placed in the steamer basket. Close pressure cooker and bring up to full pressure. Reduce heat to stabilise pressure and cook for 40 minutes. Release pressure. Open cooker. 5. When properly cooked, the cake should be set at the edges, though still slightly soft in the centr e. Cool to room temperature, then refrigerate at least 6 hours before serving. APPLE AND DATE PUDDING Pressure cooking time : 40 minutes Serves : 8 large apple, peeled cored and chopped cups seedless dates, cored and chopped cup walnuts, coarsely chopped cup + teaspoon sugar 3 cup flour teaspoon baking soda 3 teaspoon baking powder 3 teaspoon salt teaspoon allspice, ground teaspoon cinnamon, ground teaspoon nutmeg, ground teaspoon cloves ground 2 eggs 2 tablespoons vegetable oil 3 cups water 47

50 48. In a bowl, mix apples, dates walnuts and cup sugar. 2. Sift together flour, baking soda, baking powder, salt allspice, cinnamon, nutmeg and cloves. 3. Sprinkle flour mixture over fruits and nuts. Toss till evenly coated. 4. In a small bowl, beat eggs with oil until well blended. Pour prepared fruit mixture. Mix well. 5. Sprinkle remaining sugar ( teaspoon) in a greased 2 pint mold. 6. Spoon mixture into mold. Cover mold tightly with aluminum foil tied securely. 7. Pour water into cooker. Put trivet/steamer basket in cooker. Place mold on trivet/steamer basket. 8. Close cooker without pressure regulator. Cook on high heat until steam passes through steam vent. Reduce heat and cook for 5 minutes, ensuring a steady stream of steam from steam vent. 9. Place pressure regulator in position. Bring to full pressure on high heat. Reduce heat and cook for 40 minutes. 0. Remove cooker from heat. Release pressure. Open cooker. Take out and uncover mold. Run a knife around the edge of the mold. Place a serving dish on top of mold and invert. Shake gently to release. Remove mold. Serve pudding hot or cold. CREME DE LA CREME CHEESECAKE Pressure cooking time: 40 minutes Serves. One 7 inch cake 24 oz. cream cheese (3-8 oz. packages)