Recipes continued
French Vegetable Casserole | (Serves 4) |
1 large eggplant
4 tablespoons 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 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. Heat oil in Wok on setting 7, sauté onion and garlic until onion is tender.
2.Add remaining ingredients and bring to the boil. Reduce heat to simmer on setting 2- 3, cover and cook for 30 minutes.
Tomato, Onion and Zucchini |
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Casserole | (Serves 4) |
2 tablespoons oil
2 onions, finely sliced
1 clove garlic, finely chopped
500g zucchini, sliced
3 large ripe tomatoes, roughly chopped
500g zucchini, sliced
3 large ripe tomatoes, roughly chopped
1 tablespoon Worcestershire sauce
1 tablespoon fresh chopped parsley
1 teaspoon dried basil Pepper to taste
1.Heat oil in Wok on setting 7. 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 on setting
STIR-FRIES
Chilli Beef | (Serves 4) |
2 tablespoons oil
500g topside steak, cut into thin strips
2 onions, cut into thin wedges
1 clove garlic, finely chopped
1 teaspoon grated fresh ginger
1 green capsicum, cut into thin strips
1 red capsicum, cut into thin strips
1 celery stalk, cut into diagonal strips
1 beef stock cube blended with 1 tablespoon hot water
2 tablespoons soy sauce
2 teaspoons brown sugar
2 green onions, chopped
1/4 cup roasted almonds
1.Heat oil in Wok on setting 10. Add meat and
2.Reduce heat to setting 7. Add onions, garlic, ginger
3.Add capsicum, celery, stock and sugar.
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