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DessertsVegetarian
continued
Vegetable primavera
Serves 4-6
2 tablespoons olive oil
500g desiree potatoes, peeled and quartered
500g pumpkin, peeled and sliced
300g kumera, peeled and cut into 3cm lengths
1 large red capsicum, trimmed and quartered
3 large garlic cloves, unpeeled
1 teaspoon sea salt
1
1
/
2
tablespoons extra olive oil,
3 teaspoons Balsamic vinegar
Grated Parmesan cheese, for serving
1. Place oil in a large freezer bag. Add potatoes,
pumpkin, kumera and capsicum. Shake
vegetables in bag until well coated with oil.
2. Place vegetables into the removable crockery
bowl. Add garlic cloves and sprinkle with salt.
3. Cover with lid and cook on Low setting for 5-6
hours or High setting for 2-3 hours.
4. Remove garlic cloves and squeeze the pulpy flesh
into a bowl. Mash with a fork and combine with
extra oil and vinegar.
5. Arrange vegetables on a serving plate, drizzle with
garlic mixture, and sprinkle with Parmesan cheese.
6. Serve hot with bread rolls.
Cucumber Raita
2 Lebanese cucumbers peeled and finely chopped
250ml plain yoghurt
1 teaspoon cumin
1 teaspoon grated fresh ginger
Salt and pepper if desired
1. Combine all ingredients.
Serve chilled
Lemon and lime
delicious pudding
Serves 4
90g butter
3
/
4
cup / 165g caster sugar
1
/
3
cup / 50g self-raising flour, sifted
3 teaspoons grated lemon rind
3 teaspoons grated lime rind
1
1
/
2
tablespoons lemon juice
1
1
/
2
tablespoons lime juice
2 x 60g eggs, separated
3
/
4
cup / 180ml milk
Sifted icing sugar, for serving
Thickened cream, for serving
1. Cream butter and sugar in a mixing bowl until
light and fluffy. Fold in flour, lemon rind, lime
rind, lemon juice and lime juice.
2. Combine egg yolks and milk, whisk into butter
mixture to form a smooth batter. Beat egg whites
until stiff peaks form, fold into batter.
3. Pour batter into a lightly greased, heat proof
pudding bowl. Ensure the pudding bowl is a
suitable size and type to fit into the removable
crockery bowl. Cover the pudding bowl with
aluminium foil and secure with kitchen string.
4. Place 1-2 cups of water into the removable
crockery bowl. Add prepared pudding bowl. Cover
with lid and cook on Low setting for 5-6 hours.
Check water level throughout the steaming
process.
5. Spoon pudding onto serving plates, dust with icing
sugar and top with a swirl of cream.
6. Pudding can be served hot or cold.
A 1.5 litre heatproof pudding bowl suitable to
fit the shape of the removable crockery bowl
is required for this recipe.
Note
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