medium (6 oz / 180 g each) - tomatoes firm and fresh
1
tbsp - butter
1
small (3 oz / 90 g) - onion finely chopped
2
tbsp - celery finely chopped
1/2
cup (11/2 oz) / 45 g) - mushrooms finely chopped
1
slice - bread crumbled
1
cup - low fat cottage cheese
1
tsp - salt
1/2
tsp - pepper
1/4
tsp - caraway seeds
1
tbsp - parsley chopped
1/2
cup - water
Directions
1.
To cook reduced quantities : do not reduce water at all.
2.
Stand tomatoes with stem end down. Cut a thin slice off top of each tomato to make a cap and keep aside. Scoop out pulp from each tomato. Keep tomato shells aside. Chop pulp.
3.
Melt butter in a pan. Add onion and celery. Stir fry till onion is transparent. Add mushrooms and tomato pulp. Cook till liquid evaporates, stirring occasionally. Add remaining ingredients except water. Mix well.
4.
Divide mixture into 4 portions. Stuff each tomato shell. Cover each tomato with a tomato cap.
5.
Pour water into cooker. Put grid in cooker. Stand tomatoes on grid.
6.
Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Reduce pressure by placing cooker in approximately 4 inches (10 cm) of cold water in a basin or in a sink for 1 or 2 minutes.
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