TEFAL CLIPSO Modulo 2 Guide De L'utilisateur page 20

EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:30 Page18
Vegetables
Ratatouille
Five courgettes cut into slices, 4 aubergines cubed, 4 large tomatoes quartered, 2 red peppers
diced, 1 green pepper in strips, 2 large chopped onions, 3 peeled garlic cloves puréed, 1 branch
of thyme, 1 laurel leaf, 1 branch of rosemary, 1 small bowl of basil, 1/2 bunch of coriander,
6 tablespoons of olive oil, salt and pepper.
Serves 6
Preparation time: 15 min.
Valve position: 1
Cooking time: 14 min.
Pilaf rice
200 grams of rice, 40 grams of butter, 75 cl of chicken bouillon, 4 tablespoons of peanuts,
salt, pepper.
Serves 4
Preparation time: 20 min.
Valve position: 1
Cooking time: 8 min.
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Using the pressure cooker, brown the onions, diced red
pepper and green pepper strips in 3 tablespoons of
olive oil. Once they are brown, add the aubergine
cubes, the courgette slices, the tomatoes and the rest
of the oil. Finish up with the thyme, laurel, rosemary
and garlic. Season with salt and pepper. Stir well.
Close the pressure cooker. Close the pressure cooker.
As soon as the valve starts to hiss, lower the heat and
leave to cook for the stated duration. Once cooked,
open the pressure cooker and replace on low heat to
let the ratatouille cook down for 10 minutes or so, wi-
thout a lid. Season to taste, if necessary.
Serve the ratatouille hot, garnished with a mixture of
chopped basil and coriander.
Rinse the rice in fresh water several times and dry it
well. Using the pressure cooker, fry it over low heat in
the oil and in 20 grams of butter.
Salt and pepper. Stir and add the chicken bouillon.
Close the pressure cooker. As soon as the valve starts to
hiss, lower the heat and leave to cook for the stated du-
ration. Once cooked, open the pressure cooker.
Remove the rice and strain it. Pour it into a large bowl
and add the remaining butter, and stir.
This pilaf rice complements exotic dishes, fish, poultry
and veal.