san ignacio SG-1524 Manual De Instrucciones página 22

Pumpkin cream soup
Ingredients (4-6 people):
1 kg. Pumpkin
2 large potatoes
1 medium onion
2 ripe tomatoes
1 bay leaf
1 package of cream (200 ml.)
Oil
Salt
3 hard-boiled eggs
Instructions
Peel the pumpkin and cut to pieces.
Peel potatoes and cut equally.
Clean the onion and cut in half and do the same with tomato.
Mix everything together in the pressure cooker, adding the bay leaf, just enough water to
cover, a little oil and salt. Cover the pot and put on the fire. When steam starts coming out
cook it for 10 minutes and lower heat slightly. After some time remove the lid and mash potato,
onion and tomato as if it were passed through the blender.
Serve
Pour the soup into a plate and add the cooking cream, mix well and serve with the chopped
eggs.
Cauliflower and chicken with béchamel sauce
Ingredients (4-6 people):
1 cauliflower 400 gr. chopped chicken meat
2 slices of bacon 100 gr. cheese
1 onion 1 green pepper
Flour 1/2 l. milk
Water Extra virgin olive oil
Salt Black Pepper
Parsley
Instructions
Clean cauliflower and separate the florets. Boil cauliflower in the pressure
cooker with water and salt. Let it cook over medium heat for 5 minutes. Drain and set aside.
Chop onion and add it to a frypan with oil. Add green pepper, also chopped. Season and let it
brown. Add bacon and diced chicken and sauté.
For the sauce, put the butter melted in a pan, add the flour, season and sauté. Pour the milk
gradually and cook for about 5-6 minutes.
Place the cauliflower florets in a pan suitable for the oven, pour over the white sauce with
vegetables and meat. Bake at 220 degrees for 5 minutes
Serve hot.
41
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.
42