x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Pressure Cooker by Australian Women's Weekly

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • White bean and chorizo soup

    • Jejune on November 26, 2013

      This is a very simple recipe, but extremely tasty! A family favourite in our house.

  • Corned beef

    • digifish_books on May 21, 2015

      I used a 1.4 kg piece of reduced-salt ('heart smart') corned silverside with approx. 2.5L of water to just cover the beef in my 8L pressure cooker. As the recipe is for a 6L cooker with 1.5L of water I should probably have increased the amount of veg and vinegar, herbs, etc. to allow for extra water. I did add 4 cloves, which were not in the recipe. The cooking times were spot on - 45 mins. once up to pressure (low-moderate heat), then 15 mins. standing after pressure release. The beef was lovely, served simply with mash, steamed greens and horseradish cream.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1742450644
  • ISBN 13 9781742450643
  • Published May 02 2011
  • Format Paperback
  • Page Count 120
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd
  • Imprint ACP Publishing Pty Ltd

Publishers Text

Most of us remember our mothers or grandmothers cooking in a pressure cooker - it always seemed to have a slight edge of danger. Now with new, modern pressure cookers, both stove-top and electric, the danger may have diminished, but the speed and convenience that once made them such a kitchen necessity is being rediscovered. Most foods cook in about a third of the time of conventional cooking methods and the dishes that are produced are tender and luscious. Soups, stews, curries, pie fillings, and steamed puddings all cook beautifully in a pressure cooker and, best of all -- we've triple-tested them to make sure the recipes are foolproof.

Other cookbooks by this author