18
Ratatouille (Vegetable Casserole)
Serves 4
– 6
2 medium eggplants, cubed but not peeled
4 small zucchini (baby marrow) sliced
2 red peppers sliced
4 tomatoes sliced
2 onions cut into fine rings
2 cloves garlic crushed
Salt to taste
Freshly ground pepper to taste
½ cup oil.
Place onions into the Slow Cooker first. Then add remaining ingredients. Cover and
cook on 1 (Low) overnight for 7
– 8 hours. Vegetables should be soft, but not mushy.
Mix lightly and add more salt and pepper if necessary. Serve Ratatouille hot or cold as a
first course, or as a filling for omelettes or as an accompaniment with grills, meat, fish or
eggs.
Baked Custard
Serves 6
3 eggs
2 tablespoons sugar
2 cups milk
½ teaspoon vanilla essence
Nutmeg
Beat eggs with sugar and then add remaining ingredients. Place in a heat-proof bowl or
dish that will fit into the Slow Cooker. Cover the custard with foil or a small heat-proof
plate. Pour 1 cup of water into the Slow Cooker and add the custard in bowl. Cover and
cook on 1 (Low) for 6
– 8 hours. Serve warm or cold.
Creamy Rice Pudding
Serves 6
2 ½ cups cooked rice
3
– 4 tablespoons brown sugar
1-cup milk
2 tablespoons butter
1-teaspoon nutmeg
½ cup raisins
½ cup cream
Thoroughly combine rice with other ingredients. Pour into a slightly greased Slow
Cooker. Cover and cook on 1 (Low) for 4
– 6 hours, or 2 (High) for 1 – 2 hours. Stir
several times during the first 30 minutes.
