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Dhal
Serves 6-8
2 tablespoons oil
2 onions, finely chopped
2 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
¼ cup tomato paste
4 cups red lentils
2 cups vegetable stock
4 ½ cups water
2 x 400g can chopped tomatoes
3 baby eggplants, roughly chopped
Salt and pepper, to taste
1. In a large frypan, heat oil over medium
heat. Add onion and garlic and cook, until
softened.
2. Add dried spices and cook until fragrant.
Stir through tomato paste and cook for 2
minutes. Place in slow cooker.
3. Rinse lentils in water, until water runs
clear. Put in slow cooker with remaining
ingredients, except salt and stir well to
combine all ingredients.
4. Place lid on pan. Cook on HIGH 1-2 hours
or LOW 4-5 hours. Season to taste, serve
hot.
Crème Caramel
Serves 4
½ cup caster sugar
2 tablespoons water
3 eggs
2 egg yolks
¹/
³
cup caster sugar, extra
250ml milk
200ml pouring cream
1 vanilla bean, seeds scraped
1. Turn slow cooker to HIGH and add 2 cups
hot water.
2. Lightly spray 4 x 1 cup metal moulds with
cooking spray.
3. Combine sugar and water in a small
saucepan. Stir over low heat until the
sugar has dissolved. Increase heat; boil
without stirring, until the toffee turns a
golden colour. Remove from heat, once the
bubbles have subsided, pour into moulds.
Allow to cool. It is normal for the toffee to
set hard at this stage.
4. Beat eggs and sugar until light and creamy.
5. Heat milk, cream, vanilla bean and seeds
until almost boiling. Whisk hot milk into
egg mixture. Pour mixture through a
strainer.
6. Pour mixture into moulds. Place in slow
cooker. Turn slow cooker to LOW and cook
for 1 hour or until just set. Remove from
slow cooker and refrigerate for several
hours or overnight.
7. To remove, carefully run a thin knife or
spatula around edge of custard. Invert onto
a serving plate.
Recipes continued
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