PASTA WITH BROCCOLI, PEPPERS & MUSHROOMS IN A CHEESE SAUCE
Serves: 2 - 3
Cooking Time: 4 mins
1 tablespoon olive oil
1 large garlic clove, crushed
½ pint (300ml) vegetable stock or water
8 oz (225g) small pasta shells or twists
8 small broccoli florets
8 button mushrooms, halved
½ medium red pepper, sliced
2 spring onions, chopped
6 oz (150g) Ricotta cheese
Heat the oil in a 3 litre or larger Duromatic pressure cooker and
sauté the garlic lightly. Add the stock, pasta, broccoli,
mushrooms, pepper and spring onions, reserving a little of the green
onion tops for garnish.
Close the lid and bring the pressure to the 2nd red ring. Adjust the
heat to maintain the pressure for 4 minutes. Allow the pressure to
Stir in the cheese and serve sprinkled with the chopped spring onion tops.
Cooking Time: 8 mins
Use to fill crepes, pitta bread and jacket potatoes or as a sauce over pasta.
3 tablespoons olive oil
1 red pepper, diced
3 tablespoons white wine
2 garlic cloves, crushed
3 tablespoons red wine vinegar
3 large tomatoes, chopped
1 teaspoon cinnamon
3 celery sticks, chopped
1 large aubergine
1 tablespoon black olives
1 medium onion, chopped
1 tablespoon sultanas
1 green pepper, diced
1 tablespoon capers
Heat the oil, wine, vinegar and cinnamon in a 5 litre or larger Duromatic
pressure cooker. Add the aubergine, cut into ½" (2cm) cubes and all
remaining ingredients. Stir to mix.
- Close the lid and bring the pressure to the 1st red ring. Adjust the
heat to maintain this pressure for 8 minutes. Remove from heat and
reduce pressure by the cold water release method.
Serve hot or cold. Drain off excess liquid if using the caponata as a filling.