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12
1.5L Pot Recipes (Cont.)
Roasted Red Capsicum Sauce
Ingredients
(serves 4-6)
1 large can (approx. 900g) diced tomatoes
1 small can (approx. 170g) tomato paste
2 tbsp olive oil
2 cloves garlic, crushed
1 tsp Italian seasoning
½ medium onion, chopped
½ cup roasted red capsicums, drained and chopped
1 tsp salt and pepper
Method
• Place all ingredients in the 1.5L ceramic pot.
• Cover and cook on HIGH for 2 hours, or on LOW for 4 hours.
• Serve over pasta with freshly grated Parmesan cheese, or with seafood or
roasted vegetables.
Cranberry Sweet Potatoes
Ingredients
(serves 4-6)
4 tbsp orange juice
2 tbsp butter
2 tbsp vegetable oil
2 tbsp brown sugar
1 tsp ground cinnamon
¼ tsp salt
1kg sweet potatoes, washed, peeled and cut into 2.5cm pieces
½ cup dried cranberries
Method
• Mix orange juice, butter, oil, brown sugar, cinnamon and salt in the 1.5L
ceramic pot.
• Cover and cook on HIGH while preparing the sweet potatoes.
• Stir the potato pieces into the warm mixture, cover and cook on HIGH
for 3-4 hours.
