Beef Meatballs in Tomato and Mushroom Sauce
A great midweek meal to serve with pasta
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 3 hours
Slow Cooker Setting: High
Ingredients :
500g minced beef
1 onion, very finely chopped
1 clove garlic, finely chopped
50g wholemeal bread crumbs
1 tbsp Italian herb seasoning
1 x 400g can chopped tomatoes
2 tbsp tomato puree
100g chestnut mushrooms, sliced
1 vegetable stock cube, dissolved in 150ml boiling water
• Mix together the beef, onion, garlic, breadcrumbs and herbs.
• Shape into 16 small balls.
• Place the meatballs in the stoneware, add the tomatoes, tomato puree, mushrooms and stock.
• Cook on High for 3 hours.
• Delicious served with buttered pasta.
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Boulangère Potatoes
A great way to use the slow cooker, allow your guests to help themselves from the stoneware
Serves: 4-6
Preparation Time: 15 minutes
Cooking Time: 2 hours
Slow Cooker Setting: High
Ingredients :
25g butter
1 Kg floury potatoes, such as King Edward, peeled and thinly sliced
2 medium onions, thinly sliced
2 cloves garlic, chopped
1 vegetable stock cube, dissolved in 250ml boiling water
3 tbsp fresh parsley, chopped
Seasoning
• Grease the inside of the stoneware with a little of the butter.
• Place a thin layer of potatoes in the base of the stoneware, overlapping the slices.
• Follow with a layer of sliced onions, garlic, parsley and seasoning.
• Alternate layers, finishing with a layer of potatoes.
• Dot remaining butter over the surface of the potato.
• Pour over stock, cover with lid and cook on High for 2 hours until the potatoes are tender and the edges have browned.
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Chocolate Fondue
A fun dessert for a birthday party
Serves: 6-8
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Slow Cooker Setting: Low
Ingredients :
400g dark chocolate - roughly chopped
300ml double cream
100ml milk
25g unsalted butter
To Serve:
Strawberries
Bananas – thickly sliced
Marshmallows
Small meringues
Biscotti biscuits
• Place all the ingredients in the stoneware.
• Set to Low setting and leave for approximately 30 minutes, until the chocolate has melted, stir well to create a smooth glossy chocolate sauce.
• Serve the chocolate fondue on the warm setting.
• Dunk your favourite ingredients into the chocolate sauce and enjoy.
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Minestrone Soup
A warming soup which can be served from the slow cooker
Serves: 4-6
Preparation Time: 15 minutes
Cooking Time: 1½ hours
Slow Cooker Setting: Low
Ingredients :
1tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
100g pancetta or streaky bacon
2 carrots, chopped
2 sticks celery, chopped
1 x 400g can chopped tomatoes
1 x 400g can cannellini beans, drained
1 litre vegetable stock
½ Savoy cabbage, shredded
75g fusillini pasta
• Using Sauté Slow Cooker heat oil in stoneware on the hob and then fry onion, garlic and pancetta for 5-10 minutes until golden. Alternatively, use a frying pan.
• Add carrots and celery and fry for a further 5 minutes.
• Add tomatoes, beans, vegetable stock, cabbage and pasta and stir together.
• Place lid on stoneware, place on heated base and cook on Low for 1½ hours.
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RICE PUDDING
A deliciously rich and creamy slow cooked rice pudding
Serves: 4-6
Preparation Time: 10 minutes
Cooking Time: 2½ hours + 1 hour
Slow Cooker Setting: Low + Warm
Ingredients :
100g short grain pudding rice
600ml semi-skimmed milk
300ml double cream
50g caster sugar
25g unsalted butter
½ tsp nutmeg, freshly grated
• Rinse rice in a sieve, drain and then place in stoneware.
• Add milk, double cream and sugar. Stir together gently.
• Add butter in small knobs.
• Grate nutmeg over the surface.
• Place lid on stoneware and then turn dial to Low and cook for 2½ hours.
• Remove lid of stoneware and stir rice gently with a wooden spoon.
• Replace lid, turn dial to Keep Warm and allow to stand for 1 hour before serving to allow the rice to absorb any excess liquid.
• Serve with grated nutmeg and jam.
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Spicy Peanut Chicken
A rich curry in a creamy peanut sauce, a favourite with all the family
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 5-6 hours
Slow Cooker Setting: Low
Ingredients :
8 skinless chicken thighs
1 large potato, cut into chunks
1 onion, chopped
1 clove garlic, crushed
100g crunchy peanut butter
1 tbsp plain flour
1 x 400g can chopped tomatoes
1½ tsp ground cumin
½ tsp mild chilli powder
1 tsp brown sugar
1 tsp turmeric
1tbsp soy sauce
Chopped salted peanuts for garnish
• Place the chicken in the stoneware and arrange the potato around the edge.
• In a bowl combine the onion, garlic, peanut butter and plain flour, gradually add the canned tomatoes, mix well to form a thick sauce, season well.
• Stir in the cumin, chilli, sugar, turmeric and soy sauce.
• Pour over the chicken.
• Cook on Low for 5-6 hours, or alternatively 3 hours on High.
• Sprinkle with chopped peanuts and serve with boiled rice.
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Vegetable Biriyani
A delicious vegetarian dish, good for feeding a crowd
Serves: 4-6
Preparation Time: 10 minutes
Cooking Time: 2½ hours + 30 minutes
Slow Cooker Setting: Low+ Keep Warm
Ingredients :
2 tbsp vegetable oil
1 onion, roughly chopped
1 red pepper, roughly chopped
300g sweet potato, roughly chopped into 1.5cm cubes
150g mushrooms, quartered
1 x 410g can chick peas, drained
350g Basmati rice
2 – 3 tbsp curry paste
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If you have your own personal favourite recipe using a slow cooker, let us know in the comments box !
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 3 hours
Slow Cooker Setting: High
Ingredients :
500g minced beef
1 onion, very finely chopped
1 clove garlic, finely chopped
50g wholemeal bread crumbs
1 tbsp Italian herb seasoning
1 x 400g can chopped tomatoes
2 tbsp tomato puree
100g chestnut mushrooms, sliced
1 vegetable stock cube, dissolved in 150ml boiling water
• Mix together the beef, onion, garlic, breadcrumbs and herbs.
• Shape into 16 small balls.
• Place the meatballs in the stoneware, add the tomatoes, tomato puree, mushrooms and stock.
• Cook on High for 3 hours.
• Delicious served with buttered pasta.
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A great way to use the slow cooker, allow your guests to help themselves from the stoneware
Serves: 4-6
Preparation Time: 15 minutes
Cooking Time: 2 hours
Slow Cooker Setting: High
Ingredients :
25g butter
1 Kg floury potatoes, such as King Edward, peeled and thinly sliced
2 medium onions, thinly sliced
2 cloves garlic, chopped
1 vegetable stock cube, dissolved in 250ml boiling water
3 tbsp fresh parsley, chopped
Seasoning
• Grease the inside of the stoneware with a little of the butter.
• Place a thin layer of potatoes in the base of the stoneware, overlapping the slices.
• Follow with a layer of sliced onions, garlic, parsley and seasoning.
• Alternate layers, finishing with a layer of potatoes.
• Dot remaining butter over the surface of the potato.
• Pour over stock, cover with lid and cook on High for 2 hours until the potatoes are tender and the edges have browned.
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A fun dessert for a birthday party
Serves: 6-8
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Slow Cooker Setting: Low
Ingredients :
400g dark chocolate - roughly chopped
300ml double cream
100ml milk
25g unsalted butter
To Serve:
Strawberries
Bananas – thickly sliced
Marshmallows
Small meringues
Biscotti biscuits
• Place all the ingredients in the stoneware.
• Set to Low setting and leave for approximately 30 minutes, until the chocolate has melted, stir well to create a smooth glossy chocolate sauce.
• Serve the chocolate fondue on the warm setting.
• Dunk your favourite ingredients into the chocolate sauce and enjoy.
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A warming soup which can be served from the slow cooker
Serves: 4-6
Preparation Time: 15 minutes
Cooking Time: 1½ hours
Slow Cooker Setting: Low
Ingredients :
1tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
100g pancetta or streaky bacon
2 carrots, chopped
2 sticks celery, chopped
1 x 400g can chopped tomatoes
1 x 400g can cannellini beans, drained
1 litre vegetable stock
½ Savoy cabbage, shredded
75g fusillini pasta
• Using Sauté Slow Cooker heat oil in stoneware on the hob and then fry onion, garlic and pancetta for 5-10 minutes until golden. Alternatively, use a frying pan.
• Add carrots and celery and fry for a further 5 minutes.
• Add tomatoes, beans, vegetable stock, cabbage and pasta and stir together.
• Place lid on stoneware, place on heated base and cook on Low for 1½ hours.
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A deliciously rich and creamy slow cooked rice pudding
Serves: 4-6
Preparation Time: 10 minutes
Cooking Time: 2½ hours + 1 hour
Slow Cooker Setting: Low + Warm
Ingredients :
100g short grain pudding rice
600ml semi-skimmed milk
300ml double cream
50g caster sugar
25g unsalted butter
½ tsp nutmeg, freshly grated
• Rinse rice in a sieve, drain and then place in stoneware.
• Add milk, double cream and sugar. Stir together gently.
• Add butter in small knobs.
• Grate nutmeg over the surface.
• Place lid on stoneware and then turn dial to Low and cook for 2½ hours.
• Remove lid of stoneware and stir rice gently with a wooden spoon.
• Replace lid, turn dial to Keep Warm and allow to stand for 1 hour before serving to allow the rice to absorb any excess liquid.
• Serve with grated nutmeg and jam.
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A rich curry in a creamy peanut sauce, a favourite with all the family
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 5-6 hours
Slow Cooker Setting: Low
Ingredients :
8 skinless chicken thighs
1 large potato, cut into chunks
1 onion, chopped
1 clove garlic, crushed
100g crunchy peanut butter
1 tbsp plain flour
1 x 400g can chopped tomatoes
1½ tsp ground cumin
½ tsp mild chilli powder
1 tsp brown sugar
1 tsp turmeric
1tbsp soy sauce
Chopped salted peanuts for garnish
• Place the chicken in the stoneware and arrange the potato around the edge.
• In a bowl combine the onion, garlic, peanut butter and plain flour, gradually add the canned tomatoes, mix well to form a thick sauce, season well.
• Stir in the cumin, chilli, sugar, turmeric and soy sauce.
• Pour over the chicken.
• Cook on Low for 5-6 hours, or alternatively 3 hours on High.
• Sprinkle with chopped peanuts and serve with boiled rice.
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A delicious vegetarian dish, good for feeding a crowd
Serves: 4-6
Preparation Time: 10 minutes
Cooking Time: 2½ hours + 30 minutes
Slow Cooker Setting: Low+ Keep Warm
Ingredients :
2 tbsp vegetable oil
1 onion, roughly chopped
1 red pepper, roughly chopped
300g sweet potato, roughly chopped into 1.5cm cubes
150g mushrooms, quartered
1 x 410g can chick peas, drained
350g Basmati rice
2 – 3 tbsp curry paste
350ml hot vegetable stock
100g frozen peas defrosted
• Using Sauté Slow Cooker heat oil in stoneware on the hob. Alternatively, use a frying pan.
• Add the onion and fry until just soft, add the remaining vegetables and chickpeas and fry for 2 minutes.
• Add the rice and continue frying for 1 minute or until the rice turns translucent and is well coated with oil.
• Add the paste; stir well until everything is well coated.
• Pour on the stock, pushing down the vegetables, so they are just covered with stock.
• Place lid on stoneware, place on heated base and cook on Low for 2½ hours, and then switch to Keep Warm. Stir in peas, replace the lid and allow to stand for 30 minutes.
• Delicious served with mango chutney, raita and naan bread.
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Other reviews you may be interested in :
It does, I haven't tried it out yet but I will be, definitely !
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