Manual Trebs 99205 (page 80 of 80) (English, German, Dutch, French)

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2 tbsp fresh basil, chopped

125 g kalamatta olives pitted

1-2 tsp soft brown sugar

METHOD

Heat the oil in the Tajine and sauté the garlic and onions until soft. Add the red and

green capsicum and cook for 1-2 minutes. Stir in the tomato, tomato paste, stock

and beans. Cover and cook for 1 hour using the simmer function. Keep on Warm

function and stir in the basil, olives and sugar. Season with salt and black pepper.

Serve hot with crusty bread.

TOFU STROGANOFF

Preparation time: 20 minutes

Cooking time: 1 hour

SERVES 4

INGREDIENTS

2 tbsp plain flour

1 tbsp paprika

500 g firm tofu, cut into 1 cm cubes

1 tbsp soy bean oil

2 tbsp tomato paste

60 ml dry sherry

500 ml vegetable stock

12 onions, halved

1 garlic clove, crushed

225 g field mushrooms, cut into 1cm slices

3 tbsp sour cream plus extra for garnish

2 tbsp chopped fresh chives

METHOD

Combine the flour and paprika in a plastic bag and season well. Add the tofu and shake to coat.

Heat the oil in the Tajine and brown the tofu until golden. Add the tomato paste and cook for

another minute. Add 2 tablespoons of the sherry and cook for about 30 seconds, add the stock,

onion, garlic and mushrooms, add the remaining sherry and season to taste. Cook with the lid

on for about 1 hour using the simmer function. Place 3 tablespoons of sour cream in a bowl and

spoon in a little of the sauce from the Tajine, mix into a runny consistency then pour into the

Tajine and stir gently. Garnish with a dollop of the extra sour cream and sprinkle with the

chopped chives. Served with noodles or steamed rice.

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Trebs 99205 Manual

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