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BEAN CASSEROLE WITH POTATO SCONES<br />
CASSEROLE<br />
420g can 4 bean mix, drained<br />
1 tsp vegetable oil<br />
1 small onion sliced<br />
¼ cup vegetable stock<br />
1 teasp Cajun or Moroccan seasoning<br />
½ teasp cumin<br />
½ red capsicum, chopped<br />
½ yellow capsicum, chopped<br />
1 finger eggplant, sliced<br />
1 small zucchini, sliced<br />
125g fresh asparagus, chopped<br />
75g fresh beans, chopped<br />
½ cup frozen corn kernels<br />
3 medium tomatoes, peeled & chopped<br />
POTATO SCONES<br />
You will need to cook about 2 large potatoes (600g) for this recipe<br />
1½ cups self-raising flour<br />
60g butter, chopped<br />
1 tbsp fresh basil, chopped<br />
¼ cup grated tasty cheddar cheese<br />
1¼ cups cooked potato, mashed<br />
¼ cup milk, approximately<br />
CASSEROLE<br />
1. Heat oil in flameproof casserole dish (1.5ltr capacity)*, add onion, cook, stirring, until onion is soft.<br />
2. Add beans, stock, spices and vegetables and simmer for 5 minutes.<br />
3. Top with scones, brush lightly with egg wash or a little milk and bake in <strong>Nu</strong><strong>Wave</strong> oven on 2cm rack for 20<br />
minutes or until scones are golden brown.<br />
POTATO SCONES<br />
1. Sift flour into bowl, rub in butter until mixture resembles breadcrumbs.<br />
2. Stir in basil, cheese, potato and enough milk to mix to a soft dough.<br />
3. Turn dough onto a lightly floured surface and knead until smooth.<br />
4. Roll or pat dough to 1.2cm thickness, cut into 4cm-5cm rounds.<br />
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