From Fresh
from the Vegetarian Cooker, Robin Robertson, The Harvard Common Press,
2004.
I took a cup of haricot beans, poured boiling
water over them and then put them in the microwave for 5 minutes. They were
then drained and placed in a saucepan with some water to cook until soft. This
took a little over an hour.
Now an onion was chopped and cooked slowly in
a little oil in a large pan while the other vegetables were prepared. I chopped
half a red capsicum; I grated a zucchini and a carrot and sliced a few button
mushrooms. These now went into the pan with the onion that had now softened.
They were seasoned with salt and pepper and a sprinkling of chilli flakes. The
mixture was cooked for a few minutes until it had begun to soften. It was now
left while the next stage was prepared.
The cooked beans went into the blender with a
little over a teaspoon Dijon mustard. A little more salt and two cups stock
were added. They were blended until smooth and poured into the vegetable
mixture. About 100g mozzarella was grated and added.
Now 4 slices of sour dough bread were sliced
and cut into smaller pieces. A layer of bread went into the bottom of the slow
cooker, then a layer of vegetables, layer of bread, layer of vegetables, layer of
bread and final layer of vegetables. It was all pressed down a little and cooked
on low for 4 hours.

Taste: ✔✔
Ease of
cooking: ✔✔✔
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