Recipes

4
5
Ratatouille
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 large eggplant, diced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
8 ounces zucchini, sliced
8 ounces tomatoes, skinned and sliced
1 cup water
pinch of marjoram
salt and pepper
Heat the oil in the cooker and fry the onion and garlic in it until they are
just beginning to brown. Add the peppers and eggplant, and cook for a
further 1-2 minutes. Add the remaining ingredients and stir well. Close the
lid, bring to pressure using 15 lb cook control and cook for 5 minutes.
Release the steam QUICKLY. Serve either hot as an accompaniment to meat
or poultry, or serve chilled on its own as a starter, garnished with parsley.
LEGUMES
Legumes (dried beans, peas, lentils) are a valuable and inexpensive source
of protein. By using your pressure cooker, overnight soaking is a chore of the
past and cooking time is reduced to a fraction of conventional cooking.
•All legumes must be soaked for 1 hour before cooking in the pressure
cooker. NEVER EAT LEGUMES RAW OR UNDERCOOKED.
• The cooker must not be more than one-third full when both the legumes
and liquid have been added. This is because legumes tend to swell and
boil up during cooking and could block the vents if cooked in too large
quantities.
•Weigh the legumes and place in a large bowl, add sufficient water to
cover them.
Let stand for 1 hour.
•Drain the legumes and add 2 cups of fresh liquid for every 8 ounces
pre-soaked weight of legumes.
• Place the legumes and liquid in the cooker. Do not add salt as this
toughens the legumes.
• Bring to a boil and skim well.
• Reduce the heat so the contents are boiling gently, but not rising in the
pan.
•Close the cooker, and maintaining the same heat, bring to pressure.
VEGETABLE SIZE MIN
Fennel T or S Halves or quarters 4
Diced 2
Leeks S 2 inch slices 3-4
Okra S 1 inch slices 2
Small – whole 3
Onions S
1
/4 inch slices 3
Whole 4
Parsnips S 1 inch cubes 4
Small – halved 4
Peas S 2
Peppers (orange, red, T Whole 4-6
green, yellow)
Potatoes T or S New – whole 1-1.5 oz 4
Large – old or new cut
into 1 oz pieces 4
For roasting, cut into pieces 2
Spinach WT Just bring to pressure with
2 tablespoons water
Sweet potatoes WT 1 inch pieces 5
Turnips T or S 1 inch cubes 4
Yams T or S 1 inch cubes 6
Zucchini T or S 1 inch slices 2
Small – whole 3
Large – whole 4