White Chocolate & Raspberry

W h it e C h o c o l at e & R a s p b er r y R i c e P u d d i n g

Ingredients 1 cup Arborio rice 1¼ cup water 1 cup skim milk Pinch salt 1 tsp. vanilla extract ¼ cup castor or granulated sugar 1 egg yolk ½ cup white chocolate chopped ¼ cup heavy cream 2 cups raspberries 1 tsp. lemon juice 1 Tbsp. castor or granulated sugar

1. Rinse rice until water runs clear. 2. Place rice in the Microwave Pressure Cooker, stir in water, milk, salt and vanilla. 3. Seal cover and microwave at 50% power for 15-18 minutes. 4. Allow pressure to release naturally until pressure indicator valve drops. 5. Remove cover, stir in sugar, egg yolk, white chocolate and heavy cream. 6. Divide rice between four serving dishes, and chill in the refrigerator until set. 7. In the SuperSonic Chopper Extra with blade attachment add raspberries, lemon juice and sugar, pull cord until desired consistency is reached. 8. Remove rice pudding from the refrigerator and spoon 1-2 Tbsp. raspberry compote on top.

Directions

Z u c c h i n i

R i s o t t o

Ingredients 1¼ cup arborio rice, rinsed until water runs clear 2 cups water ⅓ cup Riesling wine 1 small onion, chopped 1 cube vegetable stock 2 Tbsp. unsalted butter ¾ cup parmesan cheese, shaved 1 zucchini, diced Salt & pepper, to taste

1. Place rice, water, wine and onion in the Microwave Pressure

Cooker. Crumble vegetable stock on top; mix to combine. 2. Cover, lock in place and cook on 70% power for 13 minutes. At the end of cooking time, let pressure release naturally. 3. Stir in butter, parmesan cheese and fold in zucchini. Add salt, pepper and serve warm.

Directions

Z u c c h i n i w it h C h o r iz o & A l m o n d s

Ingredients 2 lbs. zucchini 1 garlic clove 1 lb. chorizo ¾ cup whole almonds 1-2 tsp. curry powder Salt and pepper ¾ cup of water 1 tsp. Olive oil

1. Wash, dry and dice the zucchini. Peel and chop the garlic. Cut the skinless chorizo into small dice. 2. Put all the ingredients, except the olive oil, in the Microwave

Pressure Cooker. 3. Seal pressure cooker and microwave at for 10 minutes at 900 watts. 4. Allow pressure to release naturally until pressure indicator valve drops. 5. add olive oil, mix and taste.

Directions

Z u p p a T o s c a n a

Ingredients 1 lb. ground Hot Italian sausage, casings removed, crumbled 1 onion, diced 4 russet potatoes, peeled and cubed 2 cloves large garlic minced ½ bunch kale, de-stemmed and torn into bite sized Salt and pepper to taste Pinch of red pepper flakes, optional 3 cups chicken stock 3 Tbsp. flour ½ cup heavy cream ¼ cup parmesan cheese 4 slices bacon, cooked and crumbled, optional

1. Add the ingredients Italian sausage up to red pepper flakes in the

Microwave Pressure Cooker. 2. Whish together flour and chicken broth, pour in the Microwave

Pressure Cooker. 3. Seal and microwave on high power 25 minutes. 4. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 5. Stir in heavy cream and parmesan cheese, stir. 6. Sprinkle bacon over if desired.

Directions