Sunbeam HP5590 manual Ratatouille, Potato Bake with Creamy Bacon Sauce

Recipes continued

Ratatouille

Serves 4

1 large onion, chopped

2 cloves garlic, crushed

2 tablespoons tomato paste

1 large eggplant, cut into 3 cm dice

2 zucchinis, sliced into 1 cm rings

1 medium red capsicum, deseeded and chopped into 3 cm pieces

1 medium green capsicum, deseeded and chopped into 3 cm pieces

2 x 400g can chopped tomatoes

2 tablespoons chopped fresh thyme Salt and freshly ground black pepper

1.Place all ingredients except salt and pepper in slow cooker. Cover and cook on HIGH 2-3 hours or LOW 5-6 hours.

2.When ready to serve, season to taste.

Potato Bake with Creamy Bacon Sauce

Serves 6-8

1 tablespoon olive oil

2 leeks, trimmed, washed, thinly sliced

175g bacon, diced

1.5kg potatoes (Sebago), peeled, thinly sliced

2 cups pouring cream

1 tablespoon dijon mustard ¼ cup milk

Salt and freshly ground black pepper ¾ cup grated parmesan cheese

1.Heat oil in a large non-stick frying pan. Cook leek and bacon for 2-3 minutes or until leek is soft and bacon is slightly browned.

2.Place a third of potatoes in slow cooker. Layer with half the leek and bacon mixture. Repeat, finishing with potatoes.

3.Combine cream, mustard, milk, salt and pepper in a jug. Pour over potatoes. Sprinkle with cheese. Cover and cook on HIGH for 3 hours. Stand for 30 minutes before serving.

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