Trebs Comfortcook Mode D'emploi page 80

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.