Spinach and Ricotta Cannelloni
Serves 4 - 6
2 x 250g packet frozen spinach, thawed
2 cloves garlic, crushed
500g fresh ricotta
Freshly ground black pepper
500g dried cannelloni
1kg bottled pasta sauce
Salt and freshly ground black pepper
Parmesan cheese to serve
1. Combine defrosted spinach, ricotta and
garlic together. Season with pepper
2. Fill cannelloni tubes with ricotta filling,
making sure not to overfill the tubes.
3. Spoon ½ cup of pasta sauce into the
base of the slow cooker. Arrange one row
of cannelloni tubes over the sauce then
pour over enough sauce to just cover the
layer of cannelloni. Repeat with remaining
cannelloni and sauce.
4. Cover and allow to cook on HIGH 1-1 ½
hours or LOW 2 -2 ½ hours.
5. Season to taste and sprinkle with
parmesan.
Dhal
Serves 4-6
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
¼ cup tomato paste
4 cups red lentils
2 cups vegetable stock
4½ cups water
2 x 400g cans chopped tomatoes
3 baby eggplants, roughly chopped
salt to taste
1. In a large frying pan, heat oil over medium
heat. Add onion and garlic and cook,
stirring for 2-3 minutes or until onion is
soft.
2. Add dried spices and cook a further 1
minute or until spices are fragrant. Stir
through tomato paste and cook for 2
minutes. Place in slow cooker.
3. Rinse lentils in water, until water runs
clear. Put in slower cooker with remaining
ingredients, except salt and stir well to
combine all ingredients.
4. Cook on HIGH 1-2 hours or on LOW for
4-5 hours.
5. Season to taste serve hot.
Recipes continued
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