Recipes continued
Dhal | Serves 4 |
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed
3 teaspoons ground cumin ½ teaspoon cumin seeds
1 teaspoon black mustard seeds
2 tablespoons tomato paste
2 cups red lentils, rinsed and drained
2 cups vegetable stock
1 litre water
400g can chopped tomatoes
3 baby eggplants, chopped coarsely
4 hard boiled eggs, optional salt to taste
1.Heat oil in frypan on setting 4. 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.
3.Increase heat to setting 9; add lentils, stock and water and bring mixture to the boil. Reduce heat to setting 3 and cook, uncovered, stirring occasionally, until the mixture thickens slightly.
4.Add the tomatoes, and eggplant and cook for a further 10 minutes then cook, covered, for another 10 minutes or until the dhal has thickened and the eggplant and potato is soft.
5.Add whole peeled eggs and stir gently until heated through.
6.Season to taste.
Penne Boscaiola | Serves 4 |
6 rashers bacon
200g sliced button mushrooms ²/³ cup white wine
300ml cream
Freshly ground black pepper 500g penne
shaved parmesan, to serve
1.Have a large pot of boiling water ready.
2.Remove rind from bacon and slice into 5mm pieces.
3.Heat frypan on setting 8. Cook bacon until golden. Add mushrooms and stir through.
4.Add wine and cook, stirring, until the wine has reduced by half. Add cream and cook, stirring occasionally, until the sauce has thickened slightly.
5.Cook pasta until just tender, drain and add to sauce and stir through. Season with salt and pepper and serve immediately.
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