Fagor EXPRESS PRESSURE COOKER User Manual page 23

interior 19/4/07
PEARS IN RED WINE
3-4 minutes.
INGREDIENTS:
6 pears, 2 glasses wine, 4 oz sugar cin-
namon.
Peel pears and cut in halves. Place in
cooker. Sprinkle with sugar and
cinnamon. Add wine. Close and cook for
3-4 minutes. Remove pears and
arrgange on dish. Filter liquid and pour
over pears. Serve cold.
For pears with Chocolate substitute wine for
1 cup water and 2 spoonfuls brandy. Cook
pears in same way. Remove and arrange
on dish. Heat in a small pan the juice of the
pears, chocolate and brady until chocolate
is completely melted. Pour hot sauce over
pears. Serve warm or chilled.
CREME CARAMEL
4-5 minutes.
INGREDIENTS:
7 egg yolks, 7 spoonfuls of sugar, 1 1/2
pints milk, cinnamon (or vanilla) to taste,
small lemon peel.
Warm milk with cinnamon or vanilla to
taste. Stir in sugar until well dissolved
and cool. Break eggs into a deep dish,
lightly whisked and add milk. Pour
mixture into a mold previously
caramelized with sugar and a little water
and cover with tin foil so no steam
escapes. Place mold in cooker with
water up to approx. half its height. Close
and cook for 4-5 minutes.
CHOCOLATE SPONGE PUDDING
25 minutes - Pre-steaming.
20-25 minutes.
INGREDIENTS:
Milk, 2 oz butter, 2 oz sugar, 1 egg, 3 oz
self raising flour, 1 table spoonful cocoa
Thoroughly mix butter and sugar. Add
egg and beat. Mix flour and cocoa and
stir into mixture adding a little milk to
obtain the consistency. Pour into a
greased cake mold and cover with foil.
Place mold in cooker with water to about
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half the height of the mold. Close cooker
and pre-steam for 25 minutes. Close
cooker and cook for 20-25 minutes.
Pre-steaming is done with the cooker in
the open position (see intructions Fig. 7)
and the stove at the lowest heat setting.
CUSTARD
4-5 minutes.
INGREDIENTS:
1 pint milk, 3 eggs, cinnamon or
vanilla to taste, 3 table spoons sugar,
nutmeg (optional), water
Heat milk and pour over beaten eggs,
sugar and flavoring. Stir thoroughly. Pour
into dish or individual custard cups.
Cover with aluminium foil, and place in
cooker. Add water up to approx. half
height of cups. Close and cook for 4-5
minutes. Nutmeg may be sprinkled on
top of custard before cooking. Serve hot
or cold.
MARMELADES/JAMS
8-10 minutes.
INGREDIENTS:
Fruit to taste and sugar.
Peel fruit, clean and cut in small pieces.
Add the same amount of sugar as the
weight of the fruit. Store in fridge
overnight. The follwing day place in
cooker with a little water and addicional
sugar, close and cook for 8-10 minutes.
Once cooked blend with a mixer.
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