anko KY-502T, User Manual

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12
TOMATO AND VEGETABLE PASTA SAUCE
LOW 4-6 hours
Ingredients
10ml oil
7ml/ ½ tbsp. tomato
purée
1 onion, peeled and finely chopped 150ml vegetable stock
1 clove garlic, peeled and crushed 5g sugar
1 red pepper, de-seeded and finely diced 5g dried oregano
1 carrot, peeled and finely diced 10ml balsamic vinegar
1 Stalk celery, finely diced Salt and freshly ground black pepper
400g tins chopped tomatoes 15ml/ 1 tbsp freshly chopped basil
225g / 0.5lb fresh tomatoes, peeled and chopped
METHOD
Heat the oil in a saucepan. Add the onion and garlic and cook for 2-3 minutes.
Add the pepper, carrot and celery and cook for 3-4 minutes.
Add the remaining ingredients and bring to the boil.
Transfer to the ceramic cooking pot.
Cover with the lid and cook as recommended.
Serve with pasta.
If a smooth sauce is desired, purée in a blender.
VEGETABLE COUS COUS
LOW 4-6 hours
HIGH 2-3 hours
Ingredients
10ml olive oil 1 red pepper, de-seeded and copped
1 red onion, peeled and diced 500ml vegetable stock
1 clove garlic, peeled and crushed 25g / 1 oz frozen sweetcorn
1 leek, sliced 2 large tomatoes, peeled and chopped
1 carrot, peeled and sliced Salt and freshly ground black pepper
1 celery stick, sliced 100g cous cous
METHOD
Heat the oil in a large saucepan.
Add the onion, garlic and leek and cook for 2-3 minutes.
Add the carrot, celery and pepper and cook for a further 2-3 minutes.
Add the stock, sweetcorn, tomatoes and salt and pepper and bring to boil.
Transfer to the ceramic cooking pot. Cover the lid and cook as recommended.
10 minutes before serving stir in the cous cous and cook until it is fluffy.
Serve.