R9
Asparagus with
sweet Thai dressing
3 bunches fresh asparagus, trimmed
1 Spanish onion, peeled and thinly sliced
1
⁄
4
cup freshly chopped coriander
1
⁄
2
cup freshly chopped mint
1 tablespoon finely snipped garlic chives
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lime juice
2 small red chilli, finely sliced
1
⁄
4
cup red wine vinegar
1 tablespoon fish sauce
1. Cut asparagus into 8cm lengths
2. Pour 6 cups of water into Avance Cookware.
Bring water to the boil on setting 14.
3. Place asparagus into boiling water. Cook for 5
minutes until asparagus is tender. Remove and
rinse under cold water.
4. Drain asparagus onto absorbent paper towel. Toss
asparagus, onions and herbs together. Cover and
chill for an hour before serving.
5. Combine oil, juice, chilli, red wine vinegar and fish
sauce. Pour over asparagus and toss lightly.
Serve with salad leaves.
Ratatouille
1
⁄
4
cup olive oil
2 cloves garlic, thinly sliced
1 large Spanish onion, peeled and roughly chopped
3 red capsicum, seeded and cut into 4cm cubes
1 medium eggplant, roughly chopped
8 Roma tomatoes, chopped
4 zucchini, thickly sliced
1
⁄
3
cup chicken stock
1
⁄
3
cup basil leaves
Black pepper, freshly ground
1. Heat oil in Avance Cookware on setting 12. Sauté
garlic and onion for 2 minutes until softened.
2. Sauté capsicum, eggplant, tomatoes, zucchini.
Add the stock and basil, bring to the boil then
reduce to a fast simmer on setting 4-6.
3. Simmer for 15 minutes or until vegetables have
softened and liquid thickens.
Serve with pasta as an accompaniment to beef,
chicken, pork or lamb.
4
4-6
Vegetables
