Recipes continued
Homemade Baked Beans
60g butter 40ml olive oil
2 brown onions, peeled, diced
3 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
4 roma tomatoes, diced
4 x 420g 4 bean mix, rinsed 1000ml tomato passata 500ml vegetable stock
1 bunch basil, washed, shredded
1 teaspoon white pepper, cracked
1.Preheat butter and oil on the high sauté setting and then sauté onion and garlic until golden brown, about 6 minutes.
2.Add the sugar, vinegar and tomatoes, simmer for about 5 minutes.
3.Stir through the beans, passata, stock, basil and pepper until combined and place onto ‘SLOW COOK’ for 6 hours.
4.Serve with a fried egg, parmesan cheese and crusty bread.
Vanilla Rice Pudding
1 cup medium grain white rice, washed 1250ml full cream milk
½cup brown sugar
2 vanilla beans, split
1 tablespoon dark rum
1.Combine all ingredients in multi- cooker bowl and place onto ‘SLOW COOK’ for 5 hours.
2.Fold through rum and serve with stewed fruit of your choice.
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KMC200_IB_D11_FA.indd 20 | 18/08/11 3:06 PM |
