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Ratatouille
Serves 4
2 onions, sliced
1 medium eggplants, cubed
4 large zucchini, sliced
2 red capsicum, sliced
5 tomatoes, sliced
3 cloves garlic, minced
Salt and pepper, to taste
½ cup/125ml oil
1. Place onions into the removable
crockery bowl then add remaining
ingredients. Cover with lid and
cook on LOW setting for 6-8 hours
or AUTO setting for 4-5 hours. The
vegetables should be soft but not
mushy. Serve Ratatouille hot or cold,
as a filling for crêpes and omelettes,
as an accompaniment to meats and
poultry, over a bed of rice or a hot
dish of pasta.
Scalloped Potatoes
Serves 4
12medium potatoes, peeled and
thinly sliced
2 medium onions, peeled and thinly sliced
Salt and pepper to taste
1 teaspoons paprika
1 cup/125g grated Cheddar cheese
1 x 285g cans cream of asparagus
or mushroom soup
1. Place potato and onion into the
removable crockery bowl. Sprinkle
with salt, pepper and paprika, then
grated cheese, repeat this procedure
three more times until all of the
potatoes are used. Gently pour the
undiluted soup over the top of the
ingredients. Sprinkle with paprika,
cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for
3-4 hours or AUTO setting for 4-5 hours.
NOTE: All recipes use Australian
Standard measuring cups
and spoons.