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Ratatouille Serves 4-6
2 medium eggplants, sliced 1cm thick
salt
2 onions, cut into wedges
2 cloves garlic, crushed
3 medium zucchini, sliced
4 large ripe tomatoes, peeled and sliced
2 green capsicum, sliced
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon dry thyme
1. Sprinkle eggplant with a little salt. Leave
for
1
/
2
hour, rinse well then pat dry.
2. Heat a little oil in a frypan. Sauté onion,
garlic and eggplant until the onion is just
tender.
3. Place the onion and eggplant into the slow
cooker. Add remaining ingredients.
4. Cover and cook on Low for 6-8 hours or on
High for 3-4 hours.
5. Serve with crusty bread, or as a side dish
to roast lamb.
DESSERTS
Apple Crumble
4 cups fresh breadcrumbs
125g melted butter
1
/
2
teaspoon cinnamon
1
/
4
teaspoon nutmeg
1
/
2
cup brown sugar
5 Granny Smith apples, peeled, sliced and
cored
1. Mix breadcrumbs with butter, cinnamon,
nutmeg and brown sugar.
2. Arrange in alternate layers with apple in
the slow cooker. Cover and cook on High
for 1
1
/
2
-2
1
/
2
hours, or until apple is tender.
3. Serve warm, with cream or ice cream.
Baked Apples
5 Granny Smith apples, peeled and cored
2
/
3
of the way through
1
/
2
cup raisins
1 cup brown sugar
1 cup boiling water
2 tablespoons (40g) butter or margarine
1
/
2
teaspoon ground cinnamon
1
/
4
teaspoon ground nutmeg
1. Fill apple centre with raisins. Place apples
into the slow cooker.
2. Combine sugar, water, butter, cinnamon
and nutmeg. Pour over apples. Cover and
cook on Low for 3-4 hours, depending on
the size of the apples.
3. Serve warm with whipped cream or ice
cream.
Recipes (continued)