ELO Darling XS Mode D'emploi page 24

Chilli con carne with coriander yogurt
Ingredients for 2 persons
100 g celery root
100 g leek
½ Spanish onion
1 clove of garlic
½ red pepper
½ red chilli pepper
Olive oil
½ tsp coriander seeds, ground
1 tsp hot paprika
Wash and drain kidney beans. Clean the celery, leek and pepper. Finely dice
the celery and the pepper and thinly slice the leek. Finely dice the Spanish
onion and finely chop the garlic and the chilli pepper. Cut the tomatoes into
eighths, removing the stalk ends. Now sweat the onion and the garlic in the
open pressure cooker, sprinkle with the cumin and keep frying. Then add the
vegetables and let brown slightly. Add the paprika to roast with the other in-
gredients. Deglaze everything with the vegetable broth. Add the tomatoes, 3
pinches of salt and a pinch of sugar. Add the kidney beans and stir well. Close
the pressure cooker and bring to a boil at high heat on setting II. Turn down
the heat when steam begins to escape and let the chilli cook for 10 min. Finely
chop the coriander and mix into the yogurt. Pour the finished chilli into bowls,
add the yogurt on top and garnish with coriander leaves. Goes well with Turkish
sesame rings.
Variation: Use fried halloumi instead of coriander yogurt
1 tsp cumin, ground
80 ml vegetable broth
3 tomatoes
500 g kidney beans, drained
weight
Salt
Pepper
Sugar
100 g yogurt 10%
1 bn coriander
46
Potatoes boiled in their skins with herbed quark
8 potatoes, medium-sized, waxy,
unpeeled
250 g quark 40%
50 ml milk
2 onions
Wash the unpeeled potatoes well and put them in the pressure cooker with 300
ml water and 2 tsp salt. Insert the basket with holder into to cooker and put
the potatoes in the basket. Close the lid and cook the potatoes on high pressure
(setting II) for 12 min. Close the lid firmly and bring to a boil at high heat on
high pressure (setting II). Reduce the heat when steam begins to escape. The
safety valve closes and the potatoes cook for 12 min.
Stir the lean quark and the milk until smooth. Peel and coarsely chop the onions
and coarsely chop the herbs. Blend the onions and herbs using the immersion
blender attachment. Mix the herbs and onions into the quark. Add salt and
pepper to taste.
Peel the hot potatoes and serve with herbed quark.
1 bn chives
1 bn chervil
½ bn tarragon
Salt
Pepper
47