Monday 18 October 2010

Recipes to use with your Crock-Pot Slow Cooker

*** Don't miss my fantastic giveaway to win your very own Crock Pot here ***



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

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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If you have your own personal favourite recipe using a slow cooker, let us know in the comments box !

Other reviews you may be interested in :




1 comment:

  1. It does, I haven't tried it out yet but I will be, definitely !

    ReplyDelete

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