Posted at 1:14 pm
This is another recipe for my favourite new gadget at present the Electric Pressure Cooker. It’s not only great to tenderize meat but can also be used to cook fantastic vegetable dishes, this dish takes less than 10 minutes from start to finish!
Serves 4 as a side dish
2 tbsp. olive oil
400g Courgettes, thickly sliced
1 large red pepper, roughly chopped
1 green pepper, roughly chopped
300g Aubergine, cubed
2 onions, chopped
4 tomatoes, seeds removed and chopped
1 tsp. sea salt
1 heaped teaspoon of Herbs de Provence
small handful of fresh basil or parsely, shredded
1. Add the olive oil to the cooking pot and saute using the Long Cooking function with the lid off. You want them to have a nice colour to them. Add the peppers and saute for a few minutes until they colour slightly.
Posted at 10:27 am
So the Easter holidays have arrived and some of you may be lucky enough to be out and about over the school holidays, as I have two menacing boys it will be as much as possible! This is a great recipe if you are packing up a picnic and fancy something a little different to soggy sarnies. The best thing about this is the little effort that is needed, it really is mix it all together and bake. Make it the night before and chill or eat it straight away when it’s lovely and warm.
I have a Slica, which is great for slicing and grating but you can just use an ordinary grater instead.
Makes 12 slices
250g cooked wholemeal pasta shapes
2 courgettes, grated
150g Strong cheddar cheese, grated
100g smoked ham, chopped
1 x tin sweetcorn, drained
100g self- raising flour
4 eggs, beaten
2 tbsp. vegetable oil
6 cherry tomatoes, halved