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Ratatouille
Serves 4
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 large eggplant, cut into 3 cm dice
2 zucchinis, sliced into 1 cm rings
1 medium red capsicum, deseeded and
chopped into 3 cm pieces
1 medium green capsicum, deseeded and
chopped into 3 cm pieces
2 x 400g can chopped tomatoes
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
1. Place all ingredients except salt and
pepper in slow cooker. Cover and cook on
HIGH 2-3 hours or LOW 5-6 hours.
2. When ready to serve, season to taste.
Potato Bake with Creamy Bacon Sauce
Serves 6-8
1 tablespoon olive oil
2 leeks, trimmed, washed, thinly sliced
175g bacon, diced
1.5kg potatoes (Sebago), peeled, thinly
sliced
2 cups pouring cream
1 tablespoon dijon mustard
¼ cup milk
Salt and freshly ground black pepper
¾ cup grated parmesan cheese
1. Heat oil in a large non-stick frying pan.
Cook leek and bacon for 2-3 minutes or
until leek is soft and bacon is slightly
browned.
2. Place a third of potatoes in slow cooker.
Layer with half the leek and bacon mixture.
Repeat, finishing with potatoes.
3. Combine cream, mustard, milk, salt
and pepper in a jug. Pour over potatoes.
Sprinkle with cheese. Cover and cook on
HIGH for 3 hours. Stand for 30 minutes
before serving.
Recipes continued
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