Recipes continued
Spinach and Ricotta Cannelloni | Serves 4 - 6 |
2 x 250g packet frozen spinach, thawed
2 cloves garlic, crushed
500g fresh ricotta
Freshly ground black pepper 500g dried cannelloni
1kg bottled pasta sauce
Salt and freshly ground black pepper Parmesan cheese to serve
1.Combine defrosted spinach, ricotta and garlic together. Season with pepper
2.Fill cannelloni tubes with ricotta filling, making sure not to overfill the tubes.
3.Spoon ½ cup of pasta sauce into the base of the slow cooker. Arrange one row of cannelloni tubes over the sauce then pour over enough sauce to just cover the layer of cannelloni. Repeat with remaining cannelloni and sauce.
4.Cover and allow to cook on HIGH
5.Season to taste and sprinkle with parmesan.
Dhal | Serves |
2 tablespoons vegetable oil |
|
2 medium onions, finely chopped
2 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
¼cup tomato paste 4 cups red lentils
2 cups vegetable stock 4½ cups water
2 x 400g cans chopped tomatoes
3 baby eggplants, roughly chopped salt to taste
1.In a large frying pan, heat oil over medium heat. Add onion and garlic and cook, stirring for
2.Add dried spices and cook a further 1 minute or until spices are 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 slower cooker with remaining ingredients, except salt and stir well to combine all ingredients.
4.Cook on HIGH
5.Season to taste serve hot.
18