Bennett Read 6L Pressure Chef Recipe Manual page 4

SPINACH AND TOMATO QUICHE
INGREDIENTS: METHOD:
1. In a large bowl, whisk together eggs, milk, salt and
12 large eggs
pepper.
1/2 cup milk
2. In a 1.5 L casserole dish that will fit into the pressure
1 cup water
cooker, add spinach, diced tomato, green onions and
1/2 tsp salt
stir together.
1/4 tsp black pepper
3. Pour egg mixture into the baking dish and stir. Gently
1 cup diced and seeded
place sliced tomatoes on top and sprinkle with cheese.
tomato
4. Add 1 cup of water to the pressure cooker. Insert steam
3 cups baby spinach,
rack. Place casserole dish onto rack.
chopped
5. Lock the lid and cook on high pressure for 20 minutes.
3 large green onions,
6. Release the pressure and remove casserole dish and
sliced
place into an oven on broil for 5 minutes, browning
4 tomato slices for
the top.
topping
1/4 cup shredded
parmesan cheese
BANANA CINNAMON FRENCH TOAST
INGREDIENTS: METHOD:
5 slices of french bread 1. Oil a baking pan.
(cut into large squares)
2. Using a microwave-safe bowl, melt cream cheese in the
3 eggs microwave for about 30 seconds. Do not over-heat.
3. Add a layer of bread (cut up in large squares) to the
4 bananas, sliced
pan, then layer banana slices and sprinkle with 1 tbsp
1/2 cup milk
of brown sugar. Next, add a layer of cream cheese. Top
2 tbsp brown sugar
with the remaining bread, then another layer of banana
1 tbsp white sugar
slices and sprinkle with a final tbsp of brown sugar.
1/4 cup cream cheese
4. In a bowl, whisk eggs and milk. Stir in white sugar,
vanilla and cinnamon.
1 tsp vanilla extract
5. Add 3/4 cup of water into the pressure cooker pot.
1/2 tsp cinnamon
Insert steam rack into pressure cooker. Place the baking
2 tbsp chilled butter
pan onto the rack. Lock the lid and cook on high pres-
syrup
sure for 20 minutes. Release the pressure and remove
the baking pan from the pressure cooker.
6. Allow to cool for 5 minutes before serving. Drizzle with
syrup (optional).
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