Frypan Recipes continued
Vegetables
Savoury Cabbage | Serves 6 |
1 medium cabbage
2 teaspoons oil
4 bacon rashers, rind removed, finely chopped
1 onion, finely chopped
2 teaspoons curry powder
12 green onions, finely sliced fresh ground pepper to taste
1.Wash cabbage, remove stalk and slice leaves thinly.
2.Heat oil in frypan on setting 5. Add bacon, onion and curry powder, sauté until onion is tender.
3.Add cabbage and green onions. Stir to combine. Reduce heat to setting 3, cover and cook for 10 minutes, or until cabbage is tender.
Tomato Onion and Zucchini Casserole Serves 6
2 tablespoons oil
2 onions, finely sliced
1 clove garlic, finely chopped
500g zucchini, cut into 2cm pieces
3 large ripe tomatoes, roughly chopped
1 teaspoon Worcestershire sauce
1 tablespoon fresh chopped parsley
1 teaspoon dried basil fresh ground pepper to taste
1.Heat oil in frypan on setting 6. Add onion and garlic, sauté until onion is tender.
2.Add zucchini, tomatoes, Worcestershire sauce, parsley, basil and fresh ground pepper to taste, bring to the boil.
3.Reduce heat to simmer, cover and cook until zucchini is tender.
Ratatouille | Serves 6 |
1 large eggplant
1/4 cup oil
2 onions, finely sliced
2 cloves garlic, finely chopped
2 green capsicum, cut into strips
500g zucchini, sliced
4 medium ripe tomatoes, roughly chopped
1 tablespoon mixed herbs fresh ground pepper to taste
1.Slice eggplant, sprinkle with salt and allow to stand for 30 minutes. Wipe away moisture with absorbent paper. Cut into 2cm cubes.
2.Heat oil in frypan on setting 5, sauté onion and garlic until onion is tender.
3.Add remaining ingredients and bring to the boil. Reduce heat to simmer, cover and cook for
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