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Recipes continued
Dhal Serves 4
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed
3 teaspoons ground cumin
½ teaspoon cumin seeds
1 teaspoon black mustard seeds
2 tablespoons tomato paste
2 cups red lentils, rinsed and drained
2 cups vegetable stock
1 litre water
400g can chopped tomatoes
3 baby eggplants, chopped coarsely
4 hard boiled eggs, optional
salt to taste
1. Heat oil in frypan on setting 4. Add onion
and garlic and cook, stirring, for 2-3
minutes or until onion is soft.
2. Add dried spices and cook a further 1
minute, or until spices are fragrant. Stir
through tomato paste and cook for 2
minutes.
3. Increase heat to setting 9; add lentils,
stock and water and bring mixture to the
boil. Reduce heat to setting 3 and cook,
uncovered, stirring occasionally, until the
mixture thickens slightly.
4. Add the tomatoes, and eggplant and
cook for a further 10 minutes then cook,
covered, for another 10 minutes or until
the dhal has thickened and the eggplant
and potato is soft.
5. Add whole peeled eggs and stir gently
until heated through.
6. Season to taste.
Penne Boscaiola Serves 4
6 rashers bacon
200g sliced button mushrooms
²/
³
cup white wine
300ml cream
Freshly ground black pepper
500g penne
shaved parmesan, to serve
1. Have a large pot of boiling water ready.
2. Remove rind from bacon and slice into
5mm pieces.
3. Heat frypan on setting 8. Cook bacon until
golden. Add mushrooms and stir through.
4. Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly.
5. Cook pasta until just tender, drain and add
to sauce and stir through. Season with salt
and pepper and serve immediately.
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