Recipes continued
Dhal
Serves
2 tablespoons oil
2 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
4 ½ cups water
2 x 400g can chopped tomatoes
3 baby eggplants, roughly chopped Salt and pepper, to taste
1.In a large frypan, heat oil over medium heat. Add onion and garlic and cook, until softened.
2.Add dried spices and cook until 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 slow cooker with remaining ingredients, except salt and stir well to combine all ingredients.
4.Place lid on pan. Cook on HIGH
Crème Caramel
Serves 4
½cup caster sugar 2 tablespoons water 3 eggs
2 egg yolks
¹/³ cup caster sugar, extra 250ml milk
200ml pouring cream
1 vanilla bean, seeds scraped
1.Turn slow cooker to HIGH and add 2 cups hot water.
2.Lightly spray 4 x 1 cup metal moulds with cooking spray.
3.Combine sugar and water in a small saucepan. Stir over low heat until the sugar has dissolved. Increase heat; boil without stirring, until the toffee turns a golden colour. Remove from heat, once the bubbles have subsided, pour into moulds. Allow to cool. It is normal for the toffee to set hard at this stage.
4.Beat eggs and sugar until light and creamy.
5.Heat milk, cream, vanilla bean and seeds until almost boiling. Whisk hot milk into egg mixture. Pour mixture through a strainer.
6.Pour mixture into moulds. Place in slow cooker. Turn slow cooker to LOW and cook for 1 hour or until just set. Remove from slow cooker and refrigerate for several hours or overnight.
7.To remove, carefully run a thin knife or spatula around edge of custard. Invert onto a serving plate.
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