Cauliflower Coconut Cream Soup

This recipe has a “wow” factor – for all people alike.  You can cut down on the Cayenne Pepper to half a teaspoon if you don’t want it with too much punch.

Prep time; 15 minutes

Pressure Cooking time: 3 minutes at high pressure (13/15 PSI)/No.2

Release method: slow or natural release

Ingredients:

  • 1 whole Cauliflower (cut down in large Quarters )

  • 1 tablespoon coconut oil

  • 1 large onion (roughly chopped)

  • 2-3 medium carrots (peeled and chopped up roughly)

  • 4 cups(1 litre) Beef stock

  • 1 garlic clove – crushed

  • 1/8 teaspoon Cayenne Pepper

  • 1 can coconut cream

Instructions:

Add coconut oil to Kochstar Pressure Cooker over medium heat, add onion and garlic, sauté till translucent. Add liquid (stock & Coconut cream) and Cayenne Pepper. Increase your heat to high (gas users to make sure your flame is not lapping the sides of your pot).  Throw in cauliflower and carrots and stir.  Do not worry that the vegetables are not covered with liquid.  Close and lock the lid, put on high pressure (2).  When you reach high pressure reduce heat and cook for 3 minutes, after 3 minutes use a slow or natural release method.  Use Bamix hand blender to vitamix all the ingredients together until smooth. 

You could throw in some raw scallops and/or prawns after the Bamix and close the lid for 4-5minutes – and wow….. enjoy!

Mushroom Risotto

A Classic Pressure- Cooker Recipe. Using basic ingredients – rice ( Arborio ) white wine, stock and a dash of Parmesan cheese.  Or you can beef up this wonderful dish with seasonal vegetables, seafood or meat.    Serves: 6

Prep time: 20 minutes (have all your ingredients set out ready to go before your start cooking)

Pressure-cooking time: 6 minutes on high (PSI 13/15)/ No.2

Release: Fast

Ingredients:

  • 60 ml Olive Oil (4 tbl spoon)

  • 56 g butter, divided

  • I medium onion, diced

  • 2 garlic cloves, minced

  • 330 g portabella mushrooms, sliced

  • 360 ml Arborio rice

  • 160 ml dry white wine

  • 720 ml chicken stock

  • 100-150 g grated Parmesan cheese

Instructions:

Using a Kochstar Pressure Cooker, on medium heat, melt olive oil and 25g butter (divided amount). Add onion and garlic, stirring until onion is translucent. Add mushrooms and rice. Stir and coat both ingredients with the oil and butter. Pour in white wine; allow cooking down slightly- 2 minutes.  Increase your energy source to the highest of heat (making sure gas users use high heat but remember the flames are not to lap the side of the pot) Add chicken stock. Cover, lock and bring to high pressure (2) , reduce the heat, and cook for 6 minutes. Release pressure through a quick release.  Open lid, stir in the remaining half of butter and grated Parmesan cheese. Serve.

If you find your risotto is still wet after cooking, it will simply absorb the liquid if you close the lid and wait for a few minutes.  But I find just stirring the liquid inside the pot is sufficient.