Recipes — french RSS

Three Bean Cassoulet

YIELD: Serves 4 (4-6 Servings) PREP: 10 mins COOK: 55 mins READY IN: 1 hr 5 mins Ingredients 2 Tsp Safflower Oil 1 Large Onion Sliced 4 Cloves of Garlic Minced 4 Cups Passata Sauce (or 2 cans crushed tomatoes) 5 Tomatoes smashed in a large bowl (omit if using the canned tomatoes) 1 Carrot Sliced Finely 1 Cup Pumpkin Diced 1 1/2 Cups each soaked, rinsed and cooked butter beans, cannellini beans and kidney beans (or canned) 1 Cup Kale Shredded 1/2 Cup Basil 1/2 Cup Parsley Chopped Roughly 1/2 Tsp Dried Thyme 1/2 Tsp Dried Rosemary Salt and Pepper to Taste Corn Flake Crumbs to Top Instructions Preheat oven to 200ºC Sauté onion and garlic until soft and translucent Add passata, tomatoes, carrots and pumpkin and bring to a gentle boil Drop to a simmer and cook for 15 minutes until carrots are...

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Ratatouille de la tête vegie

YIELD: Serves 4 (4 Servings) PREP: 10 mins COOK: 25 mins READY IN: 35 mins Vegie Head Ratatouille! Ingredients 3 Tbs Olive Oil 1 Large Onion Chopped 1 Can Chopped Tomatoes 2 Large Potatoes Diced 1 Red Capsicum Diced 1 Green Capsicum Diced 1/2 Head of Broccoli 1 Eggplant Diced 1 Zucchini Diced 2 Tbsp Tomato Paste 1/4 Cup Fresh Basil Leaves Torn 2 Cloves of Garlie Minced 1/4 Cup Flat-Leaf Parsley Instructions Saute onion for 4 minutes over a medium heat Add capsicum, potatoes, eggplant, broccoli and zucchini and cook for a further 5 minutes, stirring regularly Add tomatoes, paste, basil, garlic and parsley and cook over a medium heat for 20 to 25 minutes until eggplant is soft Serve with rice, pasta, or crusty bread CUISINE: French COURSE: Main Meals SKILL LEVEL: Easy

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