Pressure cooker risotto with vegetables and bacon by Magefesa USA

Pressure cooker risotto with vegetables and bacon


  • 300 gr. Carnaroli or arborio rice
  • 1/2 red onion
  • 60 gr. pumpkin
  • 150 gr. zucchini
  • 75 gr. carrot
  • 675 ml. vegetable or poultry stock
  • 70 ml. dry white wine
  • 60 gr. butter
  • Grated Parmesan cheese
  • Salt
  • Black pepper


Chop the onion into fine brunoise. Chop the zucchini and carrots, once peeled, into small cubes. Heat olive oil in a Magefesa Athenas superfast pressure cooker until hot, add a knob of butter and fry the onion over medium heat until it turns transparent. Add the carrot and sauté for a couple of minutes more.
Add the bacon and pumpkin, sauté for a few seconds before adding the zucchini. Then add the rice and sauté until the grains turn transparent. Moist with white wine and allow the alcohol to evaporate. Pour the hot vegetable stock and season to taste.


Rice with rabbit, chicken and vegetables by Magefesa USA

Fotos arroz con pollo, conejo y verduras 05-11-15 (18)


  • 300 gr. Rice.
  • 2 Chicken thighs.
  • 1 Rabbit loin.
  • 1/2 Green pepper.
  • 1/2 Red pepper.
  • 2 Garlic cloves.
  • 1 Medium size grated ripe tomato.
  • 100 gr. flat Green beans.
  • 8 Green asparagus (remove the hard part of the stalk and cut into julienne).
  • Mild olive oil.
  • Salt.
  • Saffron.
  • Paprika.
  • 675 ml. Poultry stock

Bone the chicken and rabbit thighs. Dice the meat into 2 cm cubes and season to taste. Wash and chop all vegetables into fine julienne except for tomato and garlic cloves. Grate the tomato and chop garlic finely. Heat mild olive oil in a MAGEFESA fast pressure cooker. When hot, brown the meat until uniformly brown. Remove and keep.
Brown the meat in the same oil (add a little more if necessary); incorporate the red and green pepper together with the garlic, sauté over medium heat stirring frequently. Add the green beans and sauté for a few minutes more. Remove and keep. Incorporate the grated tomatoes to the pot and sauté, tomatoes will help release ingredients stuck to the bottom of the pot and will help enhance flavors. Once the sauce is ready, bring back the meat and vegetables that have been saved. Add the rice and sauté the whole quickly for a few minutes or until rice begins to turn transparent.
Sprinkle paprika, stir quickly and moisten with hot stock. Sprinkle saffron and share the asparagus. Close the pot and let it cook over high heat, the working valve will start to release steam or rotate, depending on the model used. Reduce heat to low so that the internal pressure is kept inside the unit or the working valve turns around uniformly. Start to count time, between 7 and 8 minutes. Once time has elapsed, remove the pot from the heat source and release pressure using the fast pressure release system method (see the instructions manual). Cover the pot with a kitchen towel and let it rest for about 5 minutes before serving.


Scallops in avocado vinaigrette by Magefesa USA



  • 6 Scallops
  • 1 Small red onion
  • 1 Small avocado
  • 1 Aji limo
  • 1 Garlic cloves
  • 4 Cherry tomatoes
  • 3 Limes
  • Coriander
  • Mild olive oil
  • Thick marine salt
  • Black pepper


If we buy fresh scallops, clean them well and remove the muscle or central cylinder, the orange eggs and keep. Mash half garlic clove along with the coriander and salt until we get fine homogeneous paste. Add a couple of tablespoons of olive oil and stir well. Spice the muscle of scallops with the paste for a few minutes. Chop the onion and aji limo to taste; dice the avocado and tomatoes finely and keep in a bowl.
Heat a bit olive oil over medium heat in a MAGEFESA Delicia skillet. When hot, brown the scallops for two minutes on one side turn over, let them brown for one more minute and remove. Sauté the eggs in the same pan for a few seconds, remove, chop into cubes and add to a bowl. Season the whole with the juice of limes. Serve the scallops set on their shells and covered with the vinaigrette.

Cod frittata with vegetables and cheese by Magefesa USA



  • 3 or 4 Eggs.
  • 150 gr. Desalted cod.
  • Cheese.
  • 30 ml. Evaporated milk
  • 1 Chive
  • 1 Garlic clove
  • 50 gr. Green beans
  • 6 Green asparagus
  • 6 Cherry tomatoes
  • Mild olive oil
  • Parsley
  • Salt
  • Varied mix of peppers, (white, pink, black, green, Sichuan)


Preheat the oven to 374°F. Chop the onion and garlic into fine brunoise. Julienne green beans and asparagus, once thoroughly washed.Heat a bit oil in a 24 cm MAGEFESA Nova Line skillet and sauté the onion and garlic over medium-low heat. Incorporate vegetables and sauté for 5 to 6 minutes. Meanwhile, beat the eggs with the evaporated milk and finely chopped parsley; season to taste.
Shred the cod.  When vegetables are ready, incorporate the cod, chopped cherry tomatoes and the mix of eggs with evaporated milk. Add Cebreiro cheese dices and introduce the pan into the oven. Reduce heat to 356°F and bake for about 8 to 10 minutes.

Chicken salad with fruits and red curry by Magefesa USA



  • 200 gr. Mixed sprout salad (lettuce, lollo rosso, oak leaf, shiso, mustard, etc.).
  • 250 gr. Chicken breast.
  • Mixed fruits (strawberries, raspberries, blueberries, pomegranates, mango, etc.)
  • 125 ml. Creamy yogurt, Greek style.
  • Salt.
  • White pepper.
  • Lime.
  • 1 tbs. Red curry.
  • 30 ml. Mild olive oil.


Prepare a paste with the red curry and olive oil. Chop the chicken breast into long thin strips, incorporate the red curry paste and stir well. Let it marinate into the fridge for 2 to 3 hours. Prepare a dressing with the spiced yogurt to taste and a few drops of lime juice. Once the chicken marinating time has elapsed, heat a few drops of olive oil in a Magefesa skillet and fry the chicken over medium heat until evenly browned. Remove and let it cool. Wash fruits and chop the largest ones if necessary. Set a base of mixed salad and split the chicken strips and fruits over it. At the time of serving, dress the salad with yogurt cream.
We can use any kind of fruit for this salad, but this time it is better to use reddish fruits because it is the color that symbolizes love, passion, strength or pleasure.

Southwestern beef stew by Magefesa USA

Southwest beef stew, 05-06-14


  • 600 gr. Chuck meat, Certified Angus Beef.
  • 200 gr. Cooked pinto beans.
  • 2 Jalapeño chilies.
  • 2 Onions.
  • 3 Celery stalks.
  • 2 Ripe tomatoes.
  • 3 Garlic cloves.
  • 1 Green pepper.
  • Mild olive oil.
  • Salt.
  • Black pepper.
  • Spicy paprika.
  • Fresh chopped coriander.
  • Oregano.
  • Thyme.


Chop the onion, pepper, celery and garlic into fine brunoise. Peel and dice tomatoes.
Dice the meat into 2, 5 cm. size dices. Heat some oil in a Magefesa Super Fast Pressure Cooker. When hot, brown the meat dices slowly so that they remain well sealed and browned. Remove. Poach the onion and pepper for 3 or 4 minutes in the same oil where we have browned the meat. Add the celery and garlic and continue poaching until soft. Add the meat, season to taste and scent with oregano and a tablespoon of spicy paprika. Cover with water or meat stock, close the pot and rise heat to maximum power. When the working valve (3) starts releasing steam, lower heat intensity to minimum. Let it cook for 24 or 28 minutes.
Once time has elapsed, remove the pressure cooker from the heating source and let pressure to be completely released before opening the lid. Natural pressure release method. Add the cooked beans, chopped jalapeños and grain corn (optional), bring to the boil to unify flavors and let it rest some minutes before serving.


Roasted green asparagus with mushrooms, bacon and pine nuts by Magefesa USA



  • 2 Bunches of green asparagus.
  • 80 gr. Butter.
  • 1 Medium chive.
  • 50 gr. Fresh pine nuts.
  • 200 gr. Portobello mushrooms.
  • 200 gr. Bacon.
  • Mild olive oil.
  • White pepper.
  • Thyme.
  • Maldon salt.

Wash the asparagus and remove the hard part near the stem. Peel and chop chives into fine brunoise. Dice mushrooms, once washed, similar size to chives. Roast the asparagus on a Magefesa Vulcan Plus roaster, until well browned. Meanwhile, prepare the sauce to accompany asparagus. Melt butter together with some mild olive oil in a Magefesa Nova skillet. Add the chives, season and poach the whole over medium heat. Add Portobello mushrooms, bacon and pine nuts and sauté the whole over high heat for a couple of minutes. Spice with thyme and adjust salt and pepper.
Once asparagus are well browned, set them on a platter and cover with the stir fried vegetables. Serve them hot.


Low temperature roasted pork ribs by Magefesa USA



  • 1.2 kg. Pork ribs
  • 2 Garlic cloves
  • 2 tbs. Dijon mustard
  • 30 ml. Sherry wine
  • 2 tbs. Honey
  • 1 tbs. Provencal herbs
  • Mild olive oil.
  • Coarse sea salt
  • Black pepper


Prepare the marinade for the ribs with the help of a MAGEFESA Chopper. Crush the garlic with mustard, honey and herbs. Add the sherry wine and a dash of mild olive oil. Mix well.
Preheat the oven to 365°F. Season the pork ribs and marinade them well with the mixture. Let them rest for about 20 min. Set the rack on a heat resistant platter, with the fleshy side upwards, and put it into the oven.
After baking the ribs for approximately 10 min. Reduce heat down to 176 °-212 ° F. Bake it over low heat for 6 hours or until the meat falls off the bone easily. After time has elapsed, remove the ribs from the oven and carve it. Finally, we can give it a slightly crisp finish roasting the ribs with the help of a Magefesa Vulcan Grill.

Stuffed and braised partridges with cranberry compote by Magefesa USA



  • 4 Red partridges.
  • 3 Onions.
  • Extra virgin olive oil.
  • 200 ml. Sherry wine.
  • Poultry stock.
  • Thyme.
  • Salt.
  • Black pepper.
  • Cranberry compote (see recipe).


  • 2 Apples.
  • 120 g. Fresh bacon or pancetta.
  • 20 gr. Seedless raisins.
  • Butter.
  • Sugar.


Peel and core apples; julienne the bacon and apples. Melt a knob of butter in a MAGEFESA Nova Line skillet, add the bacon and fry it for a few seconds, then add the apples, raisins and sprinkle with a tablespoon of sugar. Let it caramelize over medium heat for a few minutes. Once we have the partridges thoroughly cleaned, fill them with freshly prepared farce, season to taste and tie with twine (heat resistant rope). Heat olive oil in a Magefesa Athenas pressure cooker; when hot, brown the partridges remove and set aside. Julienne and peel the onions. Fry the partridges in the same oil, sauté the onions over medium heat. Bring partridges back to the pot, moisten with the sherry wine and let alcohol evaporate for a few seconds.
Spice with thyme, cover it with poultry stock or water and close the pot. Select position II and lower heat to minimum and wait until the regulating valve starts releasing steam. At that very moment, reduce heat to low and cook for 20 min. After time has elapsed, remove the pot from the heat source and let it rest a few minutes until the pressure sensor goes down and allows us to open the pot. We check the doneness of partridges, if correct, adjust seasoning. Serve them accompanied by blueberry compote.

Pumpkin cheesecake with chocolate base by Magefesa USA




  • 24 Chocolate cookies.
  • 425 gr. Pumpkin purée.
  • 225 gr. Creamy fresh cheese.
  • 200 gr. Sugar.
  • 3 Eggs.
  • 60 gr. Butter.
  • Salt.
  • Vanilla essence.

Preheat the oven to 300º F. Grind cookies and mix them up with 60 gr. melted butter.
Coat a 24 cm diameter detachable round mold. Bake it for 5 minutes, remove and let it cool. Mix the fresh cheese together with sugar on medium speed with the set of beaters of a Magefesa Voluta Bowl. Add the pumpkin purée and spice with vanilla essence and a pinch of salt. Continue beating on medium speed until we get homogeneous cream. Pour it over the cookie base and bake for 30 or 35 min. Once the cake is cold, it can be decorated or glazed with meringue, whipped cream or chocolate coating.