87
Vegetables and vegetarian
Ingredients
22.5 ml (1
1
/
2
tbsp) olive oil
1
/
2
large red onion, chopped
450 g (1 lb) red cabbage, finely shredded
2 eating apples, cored, peeled and sliced
37 ml (2
1
/
2
tbsp) light muscovado sugar
30 ml (2 tbsp) red wine vinegar
22.5 ml (1
1
/
2
tbsp) red currant jelly
1⁄
4
tsp ground cinnamon
50 g (2 oz) flaked almonds, toasted
Dish: large bowl
1. Soften the onion on HIGH power for 2
mins.
2. Add all the other ingredients except the
almonds, mix well and then cook on
HIGH power for 10 -12 mins. or until
cabbage is softened. Stir halfway through
cooking.
3. Stir in the almonds just before serving,
so they retain their crunch.
Red cabbage with red onion Serves 4
and almonds
Ingredients
100 g (4 oz) black-eye beans, soaked
overnight
100 g (4 oz) adzuki beans, soaked overnight
15 ml (1 tbsp) vegetable oil
1 garlic clove, crushed
1 yellow pepper, chopped
10 ml (2 tsp) caraway seeds, lightly crushed
15 ml (1 tbsp) paprika
397 g (14 oz) can chopped tomatoes
175 g (6 oz) mushrooms, thickly sliced
60 ml (4 tbsp) natural yoghurt
salt and pepper
Garnish:
fresh parsley, chopped
Dish: large casserole
1. Drain the beans, rinse well and place in a
large bowl. Add 600 ml (1pt) boiling
water. Cover and cook on HIGH power
for 15 mins. then LOW power for 30
mins. or until tender.
2. Place the oil, garlic, yellow pepper,
caraway seeds and paprika in a large
casserole. Cover and cook on HIGH
power for 2 mins. or until softened.
3. Add drained, rinsed beans, tomatoes and
mushrooms. Cover and cook on HIGH
power for 8-10 mins. or until piping hot
and the mushrooms are soft. Stir once
during cooking.
4. Stir in 30 ml (2 tbsp) yoghurt and season
to taste. Drizzle remaining yoghurt on
top and sprinkle with parsley.
Spicy bean goulash Serves 4-6
