Recipes continued
Minestrone
Serves
2 teaspoons olive oil
1 clove garlic, crushed
200g prosciutto, chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 zucchini, finely chopped
2 potatoes, cut into 2cm cubes
300g pumpkin, cut into 2cm cubes
800g can crushed tomatoes
6 cups chicken stock
1cup
1cup shredded cabbage
1cup macaroni or similar small pasta
Shredded basil and parmesan cheese, to serve
1.Using the Browning mode, heat the oil on 150°C. When
2.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours. Add the cabbage and pasta in the final 30 minutes of cooking.
3.Serve minestrone topped with shaved parmesan and basil.
Note:
Spanish Chicken
Serves 4
1 tablespoon olive oil
8 chicken drumsticks
2 chorizos, sliced
1 red capsicum, thinly sliced
1 red onion, thinly sliced
1 clove garlic, crushed
2 teaspoons paprika
1 orange, rind finely grated, juiced
400g can crushed tomatoes ½ cup chicken stock
¹⁄³ cup pitted black olives ¹⁄³ cup chopped parsley Crusty bread, to serve
1.Using the Browning mode, heat the oil on SEAR. When
2.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours.
3.Stir through the olives and parsley; serve with crusty bread.
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