Back to top
    Spanish cuisine is as colorful as their culture. Cooking and eating together are important parts of the Spanish way of life, and those who’ve visited this beautiful country know that their famous paella is a must! Our pressure cooker makes cooking this paella fast and easy, and it also preserves nutritional value and conserves energy. Ingredients: 2 tbsp olive oil 1 small onion, finely diced 1 garlic clove, chopped ½ cup risotto rice 1 ¼ cup vegetable broth 1 small red pepper, diced ¼ cup peas (frozen) 1 chicken breast, diced into small pieces 3.5 oz of seafood (or clams) 6 large shrimp, peeled ¼ teaspoon saffron 1 teaspoon coarse sea salt For garnish: lemon slices chopped parsley Preparation: 1. Sauté onion and garlic in olive oil in the Fissler pressure cooker. Add the risotto rice, allow to sweat briefly, then add the vegetable broth. 2. Add peppers, peas, chicken breast, seafood, shrimp and stir. Season with saffron and sea salt. 3. Close the Fissler pressure cooker according to
    In the summer, we crave light, simple meals that are quick to prepare. This spaghetti with grilled asparagus and lime is a deliciously refreshing combination. Spaghetti with grilled asparagus and lime Serves 4 Ingredients: 4 cups asparagus 12 oz. spaghetti ½ cup of heavy cream olive oil Juice of 1-2 limes ½ teaspoons sugar salt pepper pine nuts parmesan cheese Preparation: 1. Wash and cut asparagus into bite-sized pieces. 2. In a pot, cook spaghetti according to package instructions. 3. Season asparagus with salt and pepper. In a large nonstick pan, add olive oil and asparagus and cook 10 minutes over medium heat. 4. Add cream to pan and boil briefly until the cream thickens. Squeeze lime juice to taste. 5. Toast the pine nuts in a separate pan until lightly browned. 6. Drain pasta, place in pan with asparagus and cream. Place on large serving platter, sprinkle with pine nuts and parmesan. Crêpes with Ricotta and Berry Filling This wonderfully light dessert combines blueberri