After all that Japanese food it was time for something utterly non-Japanese; something with potatoes and melted cheese for instance. Why the recipe book calls it a “Summer Stew” will always be a bit of mystery to me, but this comforting potato dish filled with veggies and gooey cubes of half-melted Gouda cheese always hits the spot. Using a pressure cooker is an absolute must. It helps you to preserve all those good nutrients and also means your dinner is ready in mere minutes!
Ingredients (for 2):
500 g potatoes
200 g green beans
1 red Romero pepper or bell pepper
1 big onion
300 g Dutch cheese
- top and tail the green beans and break them in half
- finely chop a large onion
- finely slice a large Romero pepper or red bell pepper
- peel the potatoes and cut them into small cubes
- Put everything in the pressure cooker with a glass of water (250 ml) and some salt.
- Bring up to full pressure and cook for 5 minutes.
- Use those 5 minutes to dice your cheese into small bite-size chunks
- Depressurise your pan, drain the “stew” and put it back on low heat.
- Season with some pepper and or extra salt and stir in the cheese cubes until they are melted to your liking.
- Et voila! A bowl of comforting, cheesy goodness is yours to devour.