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BAKED APPLES - Serves 12 1 cup dried fruits cup brown sugar 2 teaspoons cinnamon 80 g butter 1 litre water 2 tablespoons

s sugar 12 small Granny Smith apples, washed & cored Mix together the dried fruits, brown sugar, cinnamon and butter. Fill the centre of each apple with the dried fruit mixture and place in the Kambrook Essentials Slow Cooker. Combine water and sugar and pour into the Slow Cooker, cover and c ook on LOW for 8 hours. Serve warm with custard, cream or ice-cream. BAKED POTATOES Perfect for the barbecue or when cooking for a crowd. Fill the Slow Cooker with like sized scrubbed and buttered potatoes - the Kambrook Essentials Slow Cooker will hold approximately 18-20 potatoes. Sprinkle with seasoned salt, cover and c ook on LOW for 8-10 hours. To serve drizzle over sour cream and sprinkle with ch opped chives or parsley - serve directly in the bowl to the table. Barley soup with sugared parsnips 1 cup/200g pearl barley 8 cups chicken stock 2 tablespoons oil 2 large onions, finely chopped 4 garlic cloves, crushed 2 medium carrots, sliced 2 medium (400g) potatoes, peeled and chopped 2 celery sticks, sliced 2 bay leaves, halved 3/4 cup milk Pepper and salt, for seasoning 2 tablespoons butter 2 parsnips, cubed 1 teaspoon brown sugar Chopped fresh mint, for serving 1. Place the barley with 31/2 cups of the stock into the removable crockery bowl . Cover and cook on High 1-1 1/2 hours or until just tender. 2. Heat oil in a non-stick pan. Add onion and garlic and cook over a medium heat until onion is soft. 3. Add onion mixture to the cooked barley in the removable crockery pot, stir in remaining stock, carrots, potatoes, celery, bay leaves and milk. Cover with lid and cook on Low 6-8 hours or High 3-4 hours. 4. Just before serving, melt butter in a non-stick pan. Cook parsnip for 1 minut e, stir in sugar and cook until parsnip is golden brown and tender. 5. Season soup with salt and pepper, ladle soup into serving bowls and top with parsnip. Sprinkle with mint if desired. Serve hot. BARLEY SOUP WITH SUGARED PARSNIPS Serves 8-10 1 1/2 cups/300g pearl barley 10 cups chicken stock 2 tablespoons oil 2 large onions, finely chopped 4 garlic cloves, crushed 2 medium carrots, sliced 3 medium (400g) potatoes, peeled and chopped 2 celery sticks, sliced 2 bay leaves, halved

3/4 cup milk Pepper and salt, for seasoning 2 tablespoons butter 4 parsnips, cubed 1 teaspoon brown sugar Chopped fresh mint, for serving 1. Place the barley with 31/2 cups of the stock into the Removable Crockery Bowl . Cover and cook on HIGH 1-1 1/2 hours or until just tender. 2. Heat oil in a non-stick pan. Add onion and garlic and cook over a medium heat until onion is soft. 3. Add onion mixture to the cooked barley in the Removable Crockery Pot, stir in remaining stock, carrots, potatoes, celery, bay leaves and milk. Cover with lid and cook on LOW 6-8 hours or HIGH 3-4 hours. 4. Just before serving, melt butter in a nonstick pan. Cook parsnip for 1 minut e, stir in sugar and cook until parsnip is golden brown and tender. 5. Season soup with salt and pepper, ladle soup into serving bowls and top with parsnip. Sprinkle with mint if desired. Serve hot. BEEF CURRY - Serves 12 2 kg blade or chuck steak cup flour 1/3 cup curry power (or to taste) 1/3 cup vegetable oil 2 large onions, peeled & finely chopped 1 teaspoon salt 2 pieces fresh ginger, grated 2 cinnamon sticks 2 tablespoons vinegar 2 strips lemon rind 2 litres beef stock 8 cloves garlic, peeled & crushed Cut steak into 2.5cm cubes, toss in the flour mixed with the curry powder. Light ly brown the meat in a pan with the oil, onions, garlic and ginger. Place in the Kambrook Essentials Slow Cooker and remaining ingredients. Mix well, cover and cook on LOW for 8-9 hours or HIGH for 4 hours. Serve with fluffy steamed rice. BEEF IN RED WINE - Serves 12 125g butter 2 bouquet garni 1 cup flour Salt & pepper to taste 1 leek, finely chopped 1x700ml bottle red wine 2kg blade or chuck steak, trimmed 2 onions, peeled & finely chopped 2 carrots, peeled & finely chopped 2 cloves garlic, peeled & crushed 2 tablespoons chopped parsley 2 tablespoons chopped chives Cut meat into cubes. Toss in flour mixed with seasonings. Heat butter in a frypa n and brown the meat quickly over high heat. Place the meat into the Slow Cooker and add onions, leek, carrots, garlic, parsley and chives. Add bouquet garni. P our red wine into pan used for browning the meat and bring to boil. Pour heated liquid into the Kambrook Essentials Slow Cooker, cover and cook on LOW for 6-8 h ours or HIGH for 3-4 hours. Beef Rendang 2 tablespoons oil 2 kg lean gravy beef (shin), cubed 2 large onions, chopped

2 tablespoons ground cumin 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 2 strips of lemon rind 1/2 cup Rendang curry paste 2 cups beef stock 2 cups coconut milk 1/4 cup lemon juice 1 1/2 tablespoons tamarind pulp 1/4 cup brown sugar 1. Heat oil in a non-stick pan. Add meat in batches and cook over medium heat un til well browned. Drain on paper towel. 2. Add onion to the non-stick pan, cook until lightly browned. Stir in cumin, ci nnamon, cloves, lemon rind and Rendang paste, cook for 1 minute. Pour in stock, stir and cook until just heated through. 3. Place meat and onion mixture into the removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 4-5 hours. 4. Stir in coconut milk, lemon juice, tamarind pulp and brown sugar 1 hour befor e end of cooking. Replace lid and continue cooking. BEEF RENDANG Serves 8-10 2 tablespoons oil 2.5kg lean gravy beef (shin), cubed 2 large onions, chopped 2 tablespoons ground cumin 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 2 strips of lemon rind 1/2 cup Rendang curry paste 2 cups beef stock 2 cups coconut milk 1/4 cup lemon juice 1 1/2 tablespoons tamarind pulp 1/4 cup brown sugar 1. Heat oil in a non-stick pan. Add meat in batches and cook over medium heat un til well browned. Drain on paper towel. 2. Add onion to the non-stick pan, cook until lightly browned. Stir in cumin, ci nnamon, cloves, lemon rind and Rendang paste, cook for 1 minute. Pour in stock, stir and cook until just heated through. 3. Place meat and onion mixture into the Removable Crockery Pot. Cover with lid and cook on LOW 8-10 hours or HIGH 4-5 hours. 4. Stir in coconut milk, lemon juice, tamarind pulp and brown sugar 1 hour befor e end of cooking. Replace lid and continue cooking. 5. Serve hot accompanied with steamed rice and pre-packaged naan bread. BREAD & BUTTER PUDDING Serves 12 8 slices bread, buttered 1 cup mixed dried fruit cup sugar 4x60g eggs 5 cups milk 2 teaspoons vanilla essence 1 litre water Layer half of the bread slices, buttered side up, in a greased heat proof dish w hich will fit in the Kambrook Essentials Slow Cooker. Add a layer of fruit and s ugar over the bread and continue the layers until all bread is used. Lightly bea t the eggs, milk and vanilla together, gently pour over the bread. Allow to stan d for 30 minutes. Cover dish with foil and secure. Add 1 litre of water and a sm

all trivet, or upturned heat proof saucer to the Slow Cooker. Place pudding onto the trivet cover and cook on HIGH for 4-5 hours. Serve with whipped cream and a sprinkle of cinnamon. Note: Replenish water in the crockery bowl during the coo king time if required. Ensure the water does not ingress into the pudding bowl o r dish. Burmese Chicken 2 tablespoons oil 2 large onions chopped or whole 1/4 cup lemon grass stalks, finely sliced 2 bay leaves 2 small red chilli, finely chopped 8 garlic cloves, crushed 1 1/2 tablespoons fresh ginger, grated 3 teaspoons ground turmeric 1/2 teaspoon ground cardamom 1 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander seeds 1/2 teaspoon ground ginger 1 teaspoon salt 1 teaspoon cracked black pepper 2 kg chicken thigh fillets, diced 2 cups chicken stock Chopped fresh coriander, for serving 1. Heat oil in a non-stick pan. Add onion and cook over medium heat until soft. Stir in lemon grass, bay leaves, chilli, garlic, ginger, turmeric, cardamom, cin namon, cumin, coriander, ground ginger, salt and pepper, cook for 1 minute. Add chicken and stir to coat with onion mixture. 2. Place chicken mixture and stock into the removable crockery pot. 3. Cover with lid and cook on Low 8-10 hours or High 4 hours. 4. Serve hot sprinkled with coriander if desired and accompanied with steamed ri ce and Cucumber Raita. BURMESE CHICKEN Serves 8-10 2 tablespoons oil 2 large onions 1/4 cup lemon grass stalks, finely sliced 2 bay leaves 2 small red chilli, finely chopped 8 garlic cloves, crushed 1 1/2 tablespoons fresh ginger, grated 3 teaspoons ground turmeric 1/2 teaspoon ground cardamom 1 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander seeds 1/2 teaspoon ground ginger 1 teaspoon salt 1 teaspoon cracked black pepper 2.5kg chicken thigh fillets, diced 2 cups chicken stock Chopped fresh coriander, for serving 1. Heat oil in a non-stick pan. Add onion and cook over medium heat until soft. Stir in lemon grass, bay leaves, chilli, garlic, ginger, turmeric, cardamom, cin namon, cumin, coriander, ground ginger, salt and pepper, cook for 1 minute. Add chicken and stir to coat with onion mixture. 2. Place chicken mixture and stock into the Removable Crockery Pot. 3. Cover with lid and cook on LOW 8-10 hours or HIGH 4 hours.

4. Serve hot sprinkled with coriander if desired and accompanied with steamed ri ce and Cucumber Raita. Cajun kumera soup 2 tablespoons vegetable oil 8 bacon rashers, rind removed and chopped 2 large onions, sliced 1 tablespoon Cajun seasoning 1/2 teaspoon fennel seeds 4 garlic cloves, crushed 1 1/2 kg kumera, peeled and diced 6 cups chicken stock 1 x 300g can red kidney beans, drained and rinsed Sour cream, for serving 1. Heat oil in a non-stick pan. Cook bacon and onion over a medium heat, until o nion softens and is light golden brown. Add Cajun seasoning, fennel and garlic, cook for 1 minute. 2. Place kumera into the removable crockery pot. Add bacon mixture and stock. Co ver with lid and cook on Low 6-8 hours or High 4 hours. 3. Stir the soup at 1 hour before the end of cooking to mash the kumera. Stir in the kidney beans. Replace the lid and continue cooking. 4. Ladle soup into serving bowls and top each serve with sour cream if desired. Serve hot. CAJUN KUMERA SOUP Serves 8-10 2 tablespoons vegetable oil 8 bacon rashers, rind removed and chopped 2 large onions, sliced 1 tablespoon Cajun seasoning 1/2 teaspoon fennel seeds 4 garlic cloves, crushed 2kg kumera, peeled and diced 8 cups chicken stock 1 x 300g can red kidney beans, drained and rinsed Sour cream, for serving 1. Heat oil in a non-stick pan. Cook bacon and onion over a medium heat, until o nion softens and is light golden brown. Add Cajun seasoning, fennel and garlic, cook for 1 minute. 2. Place kumera into the Removable Crockery Pot. Add bacon mixture and stock. Co ver with lid and cook on LOW 6-8 hours or HIGH 4 hours. 3. Stir the soup at 1 hour before the end of cooking to mash the kumera. Stir in the kidney beans. Replace the lid and continue cooking. 4. Ladle soup into serving bowls and top each serve with sour cream if desired. Serve hot. Char-grilled capsicum and gnocchi soup 4 red capsicum, quartered 2 yellow capsicum, quartered 1 cup water 2 tablespoons olive oil 1kg chicken tenderloins, diced 2 onions, chopped 4 garlic cloves, crushed 2 tablespoons paprika 2 teaspoons caraway seeds 3 teaspoons cracked black pepper 1/4 cup tomato paste 8 cups chicken stock 500g pre-packaged gnocchi

Sour cream, for serving Chopped parsley, for serving 1. Place capsicum quarters, skin-side up under a hot grill until the skins blist er. When cool peel away the skin and discard. Process capsicum flesh and water i n a food processor or blender until smooth. 2. Heat oil in a non-stick pan. Add chicken pieces and cook over a medium heat u ntil golden browned. Place chicken into the removable crockery pot. 3. Add onion to the non-stick pan, cook over a medium heat until soft. Stir in g arlic, paprika, caraway seeds, pepper and tomato paste, cook for 1 minute. Add c apsicum mixture and stir until heated through. 4. Pour combined mixture and stock over chicken in the removable crockery pot. C over with lid and cook on Low 8-10 hours or High 4 hours. 5. Stir gnocchi into the soup 15-20 minutes before end of cooking. Replace the l id and continue cooking until gnocchi has risen to the top of the soup. 6. Ladle soup into serving bowls and top each serve with sour cream and parsley if desired. Serve hot. CHAR-GRILLED CAPSICUM AND GNOCCHI SOUP Serves 8-10 4 red capsicum, quartered 2 yellow capsicum, quartered 1 cup water 2 tablespoons olive oil 1kg chicken tenderloins, diced 2 onion, chopped 4 garlic cloves, crushed 2 tablespoons paprika 2 teaspoons caraway seeds 3 teaspoons cracked black pepper 1/3 cup tomato paste 10 cups chicken stock 500g pre-prepackaged gnocchi Sour cream, for serving Chopped parsley, for serving 1. Place capsicum quarters, skin-side up under a hot grill until the skins blist er. When cool peel away the skin and discard. Process capsicum flesh and water i n a food processor or blender until smooth. 2. Heat oil in a non-stick pan. Add chicken pieces and cook over a medium heat u ntil golden browned. Place chicken into the Removable Crockery Pot. 3. Add onion to the non-stick pan, cook over a medium heat until soft. Stir in g arlic, paprika, caraway seeds, pepper and tomato paste, cook for 1 minute. Add c apsicum mixture and stir until heated through. 4. Pour combined mixture and stock over chicken in the Removable Crockery Pot. C over with lid and cook on LOW 8-10 hours or HIGH 4 hours. 5. Stir gnocchi into the soup 15-20 minutes before end of cooking. Replace the l id and continue cooking until gnocchi has risen to the top of the soup. 6. Ladle soup into serving bowls and top each serve with sour cream and parsley if desir ed. Serve hot. Chick pea curry 1 cups/200g dried chick peas 4 cups vegetable stock 2 tablespoons vegetable oil 2 medium onions, finely chopped 2 teaspoons freshly grated ginger 4 garlic cloves, crushed 3 teaspoons garam masala 3 teaspoons ground cumin 3 teaspoons ground coriander 3 teaspoons sweet paprika

1/2 teaspoon chilli powder 1 teaspoon ground turmeric 2 teaspoons yellow mustard seeds 2 teaspoons salt 1 x 750ml Italian-style tomato cooking sauce 1/2 cup coconut cream 1. Place chick peas and stock into the removable crockery pot. Cover with lid an d cook on High 2 hours or until tender. 2. Heat oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Add ginger, garlic, garam masala, cumin, coriander, paprika, chilli powd er, turmeric, mustard seeds and salt, cook for 1 minute. Stir tomato puree and c oconut cream into onion mixture, cook until just warmed. 3. Pour combined mixture over the chick peas in the removable crockery pot. Cove r with lid and cook on Low 6-7 hours or High 2-3 hours. 4. Serve hot accompanied with stir-fried mixed vegetables. CHICK PEA CURRY Serves 8-10 2 cups/400g dried chick peas 4 cups vegetable stock 2 tablespoons vegetable oil 2 medium onions, finely chopped 2 teaspoons freshly grated ginger 4 garlic cloves, crushed 3 teaspoons garam masala 3 teaspoons ground cumin 3 teaspoons ground coriander 3 teaspoons sweet paprika 1/2 teaspoon chilli powder 1 teaspoon ground turmeric 2 teaspoons yellow mustard seeds 2 teaspoons salt 2 cups tomato puree 1/2 cup coconut cream 1. Place chick peas and stock into the Removable Crockery Pot. Cover with lid an d cook on HIGH 2 hours or until tender. 2. Heat oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Add ginger, garlic, garam masala, cumin, coriander, paprika, chilli powd er, turmeric, mustard seeds and salt, cook for 1 minute. Stir tomato puree and c oconut cream into onion mixture, cook until just warmed. 3. Pour combined mixture over the chick peas in the Removable Crockery Pot. Cove r with lid and cook on LOW 6-7 hours or HIGH 2-3 hours. 4. Serve hot accompanied with stir-fried mixed vegetables. Chicken Cacciatore 2 tablespoons olive oil 12 small chicken drumsticks (skins removed) 2 large onions, sliced 4 garlic cloves, crushed 1 x 750ml Italian-style Tomato Cooking Sauce 20 Kalamata olives, pitted 1/2 cup white wine 1 cup chicken stock 125g button mushrooms, quartered 2 tablespoons fresh basil leaves chopped 1 tablespoon fresh rosemary, chopped 1 tablespoon sugar 1. Heat oil in a non-stick pan. Add chicken drumsticks in batches and cook over medium heat until lightly browned. Place chicken in the removable crockery pot. 2. Place onion and garlic into the non-stick pan and cook over medium heat, unti

l onion is soft. Stir in tomato sauce, olives, wine, stock, mushrooms, basil, ro semary and sugar. 3. Pour combined mixture over the chicken in the removable crockery pot. Cover w ith lid and cook on Low 8-10 hours or High 4-5 hours. 4. Serve hot accompanied with crusty bread, pasta and salad of your choice. CHICKEN CACCIATORE Serves 8 2 tablespoons olive oil 16 small chicken drumsticks(skins removed) 2 large onions, sliced 4 garlic cloves, crushed 1 x 750ml Italian-style Tomato Cooking Sauce 20 Kalamata olives, pitted 1/2 cup white wine 1 cup chicken stock 125g button mushrooms, quartered 2 tablespoons fresh basil leaves chopped 1 tablespoon fresh rosemary, chopped 1 tablespoon sugar 1. Heat oil in a non-stick pan. Add chicken drumsticks in batches and cook over medium heat until lightly browned. Place chicken in the Removable Crockery Pot. 2. Place onion and garlic into the non-stick pan and cook over medium heat, unti l onion is soft. Stir in tomato sauce, olives, wine, stock, mushrooms, basil, ro semary and sugar. 3. Pour combined mixture over the chicken in the Removable Crockery Pot. Cover with lid and cook on LOW 8-10 hours or HIGH 4-5 hours. 4. Serve hot accompanied with crusty bread, pasta and salad of your choice. CHICKEN CHICKEN SWEET ORANGE PORK Serves 8-10 1/4 cup oil 2 large Spanish onion, sliced 2.5kg lean pork steaks, halved 1/4 cup plain flour 600g kumera, peeled and diced 2 tablespoons butter 2 teaspoons ground cumin 2 teaspoons ground cardamom 1/2 teaspoon ground cloves 2 teaspoons ground cinnamon 1 teaspoon fennel seeds 1/2 cup brown sugar, firmly packed 2 tablespoons lemon juice 1/2 cup sweet sherry 2 cups orange juice 2 cups chicken stock 1 tablespoon grated orange rind 1. Heat half the oil in a non-stick pan. Add onion and cook over medium heat unt il golden brown. Remove onion from pan and set aside. 2. Coat the meat with flour, remove any excess. Heat remaining oil in the nonsti ck pan, cook meat in batches over a medium heat until lightly browned. 3. Place onion, meat and kumera into the Removable Crockery Pot. 4. Melt butter in non-stick pan, stir in cumin, cardamom, cloves, cinnamon, fenn el seeds, brown sugar, lemon juice, sherry, orange juice, stock and rind, cook o ver medium heat until heated through. 5. Pour spice mixture over the meat and vegetables in the Removable Crockery Pot . Cover with lid and cook on LOW 8-10 hours or HIGH 4-5 hours. 6. Serve hot accompanied with buttered noodles and salad greens.

CHICKEN IN A POT - Serves 10-12 4 carrots, sliced 4 onions, peeled & sliced 4 stalks celery 2 kg chicken pieces 1 tspn salt 1 tspn ground black pepper 1 cup chicken stock or white wine 1 tspn dried basil or oregano Place half of the carrots, onion and celery in the bottom of the Slow Cooker. Ad d the chicken pieces. Add salt, pepper, liquid and remaining vegetables. Sprinkl e with herbs. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours. CHICKEN MARENGO - Serves 10-12 2kg chicken pieces or drumsticks 2 tablespoons flour Salt & pepper to taste 2 tablespoons vegetable oil 2 tablespoons butter 4 cloves garlic, crushed 2 litres chicken stock 1/3 cup brandy 4 large tomatoes, peeled & chopped 24 mushrooms, chopped 2 bouquet garni 2 tablespoons chopped parsley Cut chicken into serving pieces, pat each piece dry and toss in flour mixed with seasonings. Heat oil and butter in a pan, add the chicken pieces and cook over medium heat until golden, turning frequently. Remove from pan, drain and place i n Slow Cooker. Add the garlic, stock, brandy, tomatoes, mushrooms and bouquet ga rni. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours. Serve on a bed o f hot rice or couscous and sprinkle with parsley. To thicken the sauce, blend 2 tablespoons flour and 2 tablespoons milk until smooth. Remove the chicken from t he Slow Cooker, stir the flour mixture into the sauce and cook on HIGH for 10 mi nutes, stirring occasionally. CHICKEN PARISIENNE - Serves 12 12 chicken breasts Salt & pepper, to taste 1 teaspoon paprika 1 cup dry white wine 1x440g can sliced mushrooms 2 cups sour cream 1 teaspoon paprika 2x440ml cans cream of chicken soup Sprinkle chicken breasts lightly with salt, pepper and paprika. Place in the Slo w Cooker. Mix together wine, soup, mushrooms and sour cream. Pour over chicken b reast, sprinkle with paprika. Cover and cook on LOW for 6-8 hours or HIGH for 46 hours. Note: if cooking on HIGH, do not add sour cream until the last 30 minut es of cooking time. Serve with rice or noodles. Chicken with Mushrooms 2 tablespoons oil 2 kg chicken thigh fillets, diced 250g button mushrooms, sliced 2 small leeks, sliced 1 cup white wine 2 cups chicken stock 2 teaspoons cracked black pepper

1 teaspoon salt 2 tablespoons fresh lemon thyme, chopped 2 tablespoons plain flour 3/4 cup cream 3/4 cup sour cream 1. Heat oil in a non-stick pan. Add chicken in batches and cook over a medium he at until lightly browned. Place chicken in the removable crockery pot. 2. Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cover with lid and cook on Low 8-10 hours or High 4-5 hours. 3. Stir in blended flour, cream and sour cream 1 hour before end of cooking. Rep lace lid and continue cooking. 4. Serve hot accompanied with steamed baby new potatoes and asparagus spears. CHICKEN WITH MUSHROOMS Serves 8-10 2 tablespoons oil 2.5kg chicken thigh fillets, diced 250g button mushrooms, sliced 2 small leeks, sliced 1 cup white wine 2 cups chicken stock 2 teaspoons cracked black pepper 1 teaspoon salt 2 tablespoons fresh lemon thyme, chopped 2 tablespoons plain flour 3/4 cup cream 3/4 cup sour cream 1. Heat oil in a non-stick pan. Add chicken in batches and cook over a medium he at until lightly browned. Place chicken in the Removable Crockery Pot. 2. Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cover with lid and cook on LOW 8-10 hours or HIGH 4-5 hours. 3. Stir in blended flour, cream and sour cream 1 hour before end of cooking. Re place lid and continue cooking. 4. Serve hot accompanied with steamed baby new potatoes and asparagus spears. CHICKEN WITH ROSEMARY LEMON AND GARLIC Serves 8-10 1 tablespoon olive oil 2 tablespoons butter 2.5kg chicken pieces, skin removed, bone in 1 cup white wine 1 1/2 cups chicken stock 1/3 cup lemon juice 2 teaspoons cracked black pepper 3 small red chillies, finely chopped 2 teaspoons grated lemon rind 6 garlic cloves, halved 1/4 cup chopped fresh rosemary 1. Heat oil and butter in a non-stick pan. Cook chicken over medium heat until g olden brown. 2. Place chicken, wine, stock, lemon juice, pepper, chillies, lemon rind, garlic and rosemary in the Removable Crockery Pot. Cover with lid and cook on LOW 8-10 hours or HIGH 4-5 hours. 3. Serve hot accompanied with ovenroasted potatoes, pumpkin and steamed green be ans. Chicken with rosemary, lemon and garlic 1 tablespoon olive oil 2 tablespoons butter 2 kg chicken pieces, skin removed, bone in

1 cup white wine 1 1/2 cups chicken stock 1/3 cup lemon juice 2 teaspoons cracked black pepper 3 small red chillies, finely chopped 2 teaspoons grated lemon rind 6 garlic cloves, halved 1/4 cup chopped fresh rosemary 1. Heat oil and butter in a non-stick pan. Cook chicken over medium heat until g olden brown. 2. Place chicken, wine, stock, lemon juice, pepper, chillies, lemon rind, garlic and rosemary in the removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 4-5 hours. 3. Serve hot accompanied with oven-roasted potatoes, pumpkin and steamed green b eans. Chilli bean and vegetable combo 1/ 3 cup olive oil 400g baby eggplant, thickly sliced 2 large onions, chopped 6 garlic cloves, crushed 2 large red capsicum, chopped 1 x 750ml Italian-style tomato cooking sauce 1/2 teaspoon cayenne pepper 2 small red chillies, finely sliced 400g zucchini, sliced 300g kumera, peeled and cubed 1 x 420g can chick peas, drained and rinsed 1 x 750g can red kidney beans, drained and rinsed 1/ 2 cup fresh parsley, chopped 1. Heat half the oil in a non-stick pan. Add eggplant in batches and cook over m edium heat until golden brown. Remove from pan and place in the removable crocke ry pot. 2. Heat remaining oil in non-stick pan, add onion, garlic and capsicum and cook until onion softens. Add tomatoes, cayenne pepper and chillies. Cook for 1 minut e. 3. Place tomato mixture, zucchini, kumera, chick peas, kidney beans and parsley into the removable crockery pot. Cover and cook on Low 5-6 hours or High 2-3 hou rs. 4. Serve hot with crusty bread rolls. CHILLI BEAN AND VEGETABLE COMBO Serves 8-10 1/3 cup olive oil 600g baby eggplant, thickly sliced 2 large onions, chopped 6 garlic cloves, crushed 2 large red capsicum, chopped 1 x 800g can tomatoes, chopped 1/2 teaspoon cayenne pepper 2 small red chillies, finely sliced 400g zucchini, sliced 300g kumera, peeled and cubed 1 x 420g can chick peas, drained and rinsed 1 x 750g can red kidney beans, drained and rinsed 1/3 cup fresh parsley, chopped 1. Heat half the oil in a non-stick pan. Add eggplant in batches and cook over m edium heat until golden brown. Remove from pan and place in the Removable Crocke ry Pot.

2. Heat remaining oil in non-stick pan, add onion, garlic and capsicum and cook until onion softens. Add tomatoes, cayenne pepper and chillies. Cook for 1 minut e. 3. Place tomato mixture, zucchini, kumera, chick peas, kidney beans and parsley into the Removable Crockery Pot. Cover and cook on LOW 5-6 hours or HIGH 2-3 hou rs. 4. Serve hot with crusty bread rolls. CHILLI CON CARNE - Serves 12 1kg dry red kidney beans 1kg steak, cut into thin strips 1/3 cup flour 2 teaspoons chilli powder 2 teaspoons salt 2 large onions, chopped 1x425 can tomatoes 1 litre water 4 cloves garlic Wash the beans well. Toss the steak in flour mixed with salt and chilli powder. Place all ingredients in the Slow Cooker and stir well. Cover and cook on LOW fo r 8-9 hours. Chilli Con Carne 2 tablespoons oil 2 kg premium beef mince 1/4 cup pre-packaged Chilli Con Carne seasoning mix 1 tablespoon fresh minced garlic 3 cups beef stock 1/3 cup tomato paste 1 1/2 cup red wine 2 x 420g cans Mexican chilli beans Sour cream, for serving 1. Heat oil in a non-stick pan. Add beef mince in batches and cook over a medium heat until well browned. 2. Place meat, chilli seasoning mix, garlic, stock, tomato paste, wine and undra ined beans into the removable crockery pot. Cover with lid and cook on low 8-9 h ours. 3. Spoon Chilli Con Carne into serving bowls, top with sour cream if desired. 4. Serve hot accompanied with potato wedges and avocado salad. CHILLI CON CARNE Serves 8-10 2 tablespoons oil 2.5kg premium beef mince 1/4 cup pre-packaged Chilli Con Carne Seasoning Mix 1 tablespoon fresh minced garlic 3 cups beef stock 1/3 cup tomato paste 1 1/2 cup red wine 2 x 420g cans Mexican Chilli Beans Sour cream, for serving 1. Heat oil in a non-stick pan. Add beef mince in batches and cook over a medium heat until well browned. 2. Place meat, chilli seasoning mix, garlic, stock, tomato paste, wine and undra ined beans into the Removable Crockery Pot. Cover with lid and cook on low 8-9 h ours. 3. Spoon Chilli Con Carne into serving bowls, top with sour cream if desired. 4. Serve hot accompanied with potato wedges and avocado salad.

Chocolate malt self-saucing pudding 1 1/2 cups self-raising flour 1 1/2 cups plain flour 1 1/2 teaspoons baking flour 1/3 cup cocoa powder 1/3 cup malted milk powder 1 1/2 cups caster sugar 1 1/2 cups milk 3 x 60g eggs, lightly beaten Sauce 150g dark chocolate, melte 3 cups hot water 2 tablespoons butter 1 1/2 cups brown sugar, firmly packed 1/3 cup cocoa powder 1/4 cup cornflour Water, for steaming Thickened cream, for serving Extra malted milk powder, for serving 1. Sift self-raising flour, plain flour, baking powder, cocoa and malted milk po wder into a large mixing bowl. Stir in sugar. Combine milk and eggs. Stir into t he flour mixture. Mix well. Pour batter into the lightly greased heatproof puddi ng bowl. Ensure the heatproof bowl is a suitable shape and type to fit the remov able crockery pot. Set aside. 2. Stir chocolate, water and butter in a saucepan over a low heat until chocolat e and butter melt. 3. Combine brown sugar, cocoa powder and cornflour in a mixing bowl. Pour in hot chocolate mixture. Mix well. Spoon Chocolate Sauce over batter in the heatproof pudding bowl. Cover with aluminium foil and secure with kitchen string. 4. Place 1-2 cups water in the removable crockery pot. Add prepared pudding bowl . Cover with lid and cook on Low 5-6 hours. Check water level throughout the ste aming process. 5. Spoon pudding onto serving plates, drizzle with Chocolate Sauce and cream, du st with extra malted milk powder. 6. Serve hot. COQ AU VIN - Serves 10-12 2kg chicken pieces 6 slices bacon, trimmed & diced 10 small onions, sliced 8 small onions, peeled & quartered 500g mushrooms 2 cloves garlic, peeled & crushed Salt & pepper, to taste 1 teaspoon dried thyme 2 cups red wine 1 litre chicken stock 16 small potatoes, Chopped parsley scrubbed & halved In a large pan, fry the chicken pieces until browned well on all sides - set asi de. Using the same pan brown the bacon and sliced onions, drain off excess fat a nd set aside with chicken. Place the onions, mushrooms and garlic in the Slow Co oker. Add the chicken, bacon and sliced onions, salt and pepper to taste, thyme, potatoes, wine and stock. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 h ours. Serve garnished with chopped parsley. Corned silverside with balsamic plum gaze 2 kg lean corned silverside 1/4 cup brown sugar 1 1/2 tablespoons Balsamic vinegar

3 fresh mint sprigs 1 medium onion, peeled and studded with 4 cloves 2 medium carrots, peeled and roughly cut into chunks 3 cups water 8 peppercorns Balsamic Plum Glaze 3/4 cup beef stock 1/4 cup plum jam 1 1/2 tablespoons Balsamic vinegar 3 teaspoons sugar 1. Place meat, sugar, vinegar, mint, onion, carrot, water and peppercorns into r emovable crockery pot. Cover with lid and cook on Low 10-12 hours or High 6-7 ho urs. 2. To make Plum Glaze, place stock, jam, vinegar and sugar into a non-stick pan. Cook over a medium heat until mixture has reduced to a syrup consistency. 3. Remove meat, cover with foil and allow to stand for 10 minutes before slicing . Serve meat slices with plum glaze. 4. Serve hot meat slices with Balsamic Plum Glaze accompanied with boiled potato es, stir-fried carrots, parsnips and snow peas. CORNED SILVERSIDE WITH BALSAMIC PLUM GLAZE Serves 8-10 2.5kg lean corned silverside 1/4 cup brown sugar 1 1/2 tablespoons Balsamic vinegar 3 fresh mint sprigs 1 medium onion, peeled and studded with 4 cloves 2 medium carrots, peeled and roughly cut into chunks 3 cups water 8 peppercorns Balsamic Plum Glaze 3/4 cup beef stock 1/4 cup plum jam 1 1/2 tablespoons Balsamic vinegar 3 teaspoons sugar 1. Place meat, sugar, vinegar, mint, onion, carrot, water and peppercorns into R emovable Crockery Pot. Cover with lid and cook on LOW 10-12 hours or HIGH 6-7 ho urs. 2. To make Plum Glaze, place stock, jam, vinegar and sugar into a non-stick pan. Cook over a medium heat until mixture has reduced to a syrup consistency. 3. Remove meat, cover with foil and allow to stand for 10 minutes before slicing . Serve meat slices with plum glaze. 4. Serve hot meat slices with Balsamic Plum Glaze accompanied with boiled potato es, stir-fried carrots, parsnips and snow peas. CREAM OF MUSHROOM SOUP - Serves 12 2 tablespoons butter or margarine 750g mushroom, sliced 1 litres chicken stock 1 large onion chopped Salt & pepper, to taste 2 cups cream 2 cups milk 4 tablespoons flour 2 tablespoons chopped parsley Melt butter in a saucepan and add mushrooms, saut lightly. Place mushrooms, chick en stock, onion and seasoning into Slow Cooker and stir well. Cover and cook on

LOW for 6-10 hours, or HIGH for 2 -3 hours. About 30 minutes before serving, turn to HIGH then stir in cream and milk. Blend four with a little milk, add some of the hot soup, and blend until smooth. Stir flour mixture into the soup, cook un til thickened. Serve topped with parsley. Creamy tomato and lentil Soup 2 tablespoons olive oil 2 medium Spanish onions, sliced 4 garlic cloves, crushed 3 teaspoons minced chilli 4 cups tomato puree 4 cups beef stock 1/2 cup tomato paste 1 1/2 tablespoons brown sugar 1 1/2 cups/300g red lentils 1 1/4 cups/330ml cream 1/3 cup sun-dried tomato pesto 1. Heat oil in a non-stick pan. Cook onion over a medium heat until golden brown . Add garlic and chilli, cook for 1 minute. 2. Place onion mixture in the removable crockery pot. Stir in tomato puree, stoc k, tomato paste, brown sugar and lentils. 3. Cover with lid and cook on Low 6-8 hours or High 4 hours. 4. Stir in cream 1/2 hour before end of cooking. Replace lid and continue cookin g. 5. Ladle soup into serving bowls and top each serve with 2 teaspoons sun-dried t omato pesto. Serve hot with crusty bread. CREAMY TOMATO AND LENTIL SOUP Serves 8-10 2 tablespoons olive oil 2 medium Spanish onions, sliced 4 garlic cloves, crushed 3 teaspoons minced chilli 6 cups tomato puree 6 cups beef stock 1/2 cup tomato paste 1 1/2 tablespoons brown sugar 1 1/2 cups/300g red lentils 1 1/4 cups/330ml cream 1/3 cup sun-dried tomato pesto 1 Heat oil in a non-stick pan. Cook onion over a medium heat until golden brown. Add garlic and chilli, cook for 1 minute. 2. Place onion mixture in the Removable Crockery Pot. Stir in tomato puree, stoc k, tomato paste, brown sugar and lentils. 3. Cover with lid and cook on LOW 6-8 hours or HIGH 4 hours. 4. Stir in cream 1/2 hour before end of cooking. Replace lid and continue cookin g. 5. Ladle soup into serving bowls and top each serve with 2 teaspoons sundried to mato pesto. Serve hot with crusty bread. Cucumber Raita 2 Lebanese cucumbers, peeled and finely chopped 250ml plain yoghurt 1 teaspoon cumin 1 teaspoon grated fresh ginger Salt and pepper, if desired 1. Combine all ingredients. Serve chilled. Curried pumpkin with spinach 2 tablespoon oil

2 medium onions, sliced 4 garlic cloves, crushed 3 teaspoons fresh ginger, grated 3 small green chillies, finely sliced 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 1/2 teaspoons brown mustard seeds 1 1/2 teaspoons ground turmeric 2 cups coconut milk powder 2 cups boiling water 1kg pumpkin, peeled and chopped 10 English spinach leaves, shredded 10 curry leaves, torn Toasted flaked almonds, for serving 1. Heat oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Stir in garlic, ginger, chillies, coriander, cumin, mustard seeds and tu rmeric. Cook for 1 minute. 2. Pour blended coconut milk powder and water into the non-stick pan. Stir over a medium heat until all ingredients are well combined. 3. Place pumpkin in the removable crockery pot. Add the coconut milk mixture. Co ver with lid and cook on Low 5-6 hours or High 3-4 hours. 4. Add spinach, curry leaves and kaffir leaves 1/2 hour before end of cooking. S tir well. Replace lid and continue cooking until spinach is soft. 5. Serve hot topped with flaked almonds and accompanied with Lebanese bread and salad of your choice. CURRIED PUMPKIN WITH SPINACH Serves 8-10 2 tablespoon oil 2 medium onions, sliced 4 garlic cloves, crushed 3 teaspoons fresh ginger, grated 3 small green chillies, finely sliced 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 1/2 teaspoons brown mustard seeds 1 1/2 teaspoons ground turmeric 2 cups coconut milk powder 2 cups boiling water 1.5kg pumpkin, peeled and chopped 10 English spinach leaves, shredded 10 curry leaves, torn 3 fresh Kaffir lime leaves, finely shredded Toasted flaked almonds, for serving 1. Heat oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Stir in garlic, ginger, chillies, coriander, cumin, mustard seeds and tu rmeric. Cook for 1 minute. 2. Pour blended coconut milk powder and water into the non-stick pan. Stir over a medium heat until all ingredients are well combined. 3. Place pumpkin in the Removable Crockery Pot. Add the coconut milk mixture. Co ver with lid and cook on LOW 5-6 hours or HIGH 3-4 hours. 4. Add spinach, curry leaves and kaffir leaves 1/2 hour before end of cooking. S tir well. Replace lid and continue cooking until spinach is soft. 5. Serve hot topped with flaked almonds and accompanied with Lebanese bread and salad of your choice. Easy Osso Bucco 12 lean veal shanks, 4cm thick 1/ 3 cup plain flour 1/4 cup olive oil

1 x 750ml Italian-style tomato cooking sauce 1 cup white wine 2 teaspoons caster sugar 2 teaspoons cracked black pepper 2 teaspoons salt 1/3 cup fresh basil leaves chopped 1/2 cup pesto 1 tablespoon grated lemon rind 1. Coat the veal shanks with flour, remove any excess. Heat oil in a non-stick p an. Add 2 to 3 shanks at a time and cook over medium heat until lightly browned. Place browned shanks in the removable crockery pot. Repeat with remaining shank s. 2. Combine tomato sauce, wine, sugar, pepper, salt and basil. Pour over shanks i n removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 3-4 hours. 3. Combine pesto and lemon rind. Sprinkle pesto mixture over Osso Bucco just bef ore serving. 4. Serve hot accompanied with pre-packaged gnocchi and steamed mixed green veget ables. EASY OSSO BUCCO Serves 8 16 lean veal shanks, 4cm thick 1/3 cup plain flour 1/4 cup olive oil 1 x 750ml Italian-style Tomato Cooking Sauce 1 cup white wine 2 teaspoons caster sugar 2 teaspoons cracked black pepper 2 teaspoons salt 1/3 cup fresh basil leaves chopped 1/2 cup pesto 1 tablespoon grated lemon rind 1. Coat the veal shanks with flour, remove any excess. Heat oil in a non-stick p an. Add 2 to 3 shanks at a time and cook over medium heat until lightly browned. Place browned shanks in the Removable Crockery Pot. Repeat with remaining shank s. 2. Combine tomato sauce, wine, sugar, pepper, salt and basil. Pour over shanks i n Removable Crockery Pot. Cover with lid and cook on LOW 8-10 hours or HIGH 3-4 hours. 3. Combine pesto and lemon rind. Sprinkle pesto mixture over Osso Bucco just bef ore serving. 4. Serve hot accompanied with prepackaged gnocchi and steamed mixed green vegeta bles. Fiery three bean chowder 2 tablespoons oil 2 large onions, chopped 4 garlic cloves, crushed 2 small red chillies, finely chopped 1 tablespoon ground cumin 2 teaspoons ground coriander 1/3 cup tomato paste 1 x 400g canned tomatoes, chopped 4 cups vegetable stock 1 x 200g can diced capsicum, drained and rinsed 1 x 420g can corn kernels, drained 1 x 420g can butter beans, drained and rinsed 2 x 440g cans red kidney beans, drained and rinsed

1 x 125g can soya beans, drained and rinsed Sour cream, for serving Grated Cheddar cheese, for serving Chopped Jalapeno peppers, for serving 1. Heat oil in a non-stick pan. Add onion and cook over a medium heat until soft . Stir in garlic, chillies, cumin and coriander, cook for 1-2 minutes. Add tomat o paste and half the tomatoes. Stir, over a medium heat, until warmed. 2. Place tomato mixture into the removable crockery pot. Add remaining tomatoes, stock, capsicums, corn, butter beans, kidney beans and soya beans. Cover with l id and cook on Low 6-8 hours or High 3-4 hours. 3. Ladle soup into serving bowls. Top each serve with sour cream, cheese and Jal apeno peppers if desired. Serve hot. FIERY THREE BEAN CHOWDER Serves 8-10 2 tablespoons oil 2 large onions, chopped 4 garlic cloves, crushed 2 small red chillies, finely chopped 1 tablespoon ground cumin 2 teaspoons ground coriander 1/3 cup tomato paste 1 x 800g canned tomatoes, chopped 6 cups vegetable stock 1 x 200g can diced capsicum, drained and rinsed 1 x 420g can corn kernels, drained 1 x 420g can butter beans, drained and rinsed 2 x 440g cans red kidney beans, drained and rinsed 1 x 125g can soya beans, drained and rinsed Sour cream, for serving Grated Cheddar cheese, for serving Chopped Jalapeno peppers, for serving 1. Heat oil in a non-stick pan. Add onion and cook over a medium heat until soft . Stir in garlic, chillies, cumin and coriander, cook for 1-2 minutes. Add tomat o paste and half the tomatoes. Stir, over a medium heat, until warmed. 2. Place tomato mixture into the Removable Crockery Pot. Add remaining tomatoes, stock, capsicums, corn, butter beans, kidney beans and soya beans. Cover with l id and cook on LOW 6-8 hours or HIGH 3-4. 3. Ladle soup into serving bowls. Top each serve with sour cream, cheese and Jal apeno peppers if desired. Serve hot. FRENCH ONION SOUP - Serves 16 4 litres beef stock 6 onions, thickly sliced 125g butter 2 teaspoons salt 2 tablespoons sugar 4 tablespoons flour cup brandy 1 cups grated Parmesan cheese Pour stock into Slow Cooker and set on HIGH. Cook onions slowly in a pan with bu tter for 15 minutes. Add salt, sugar and flour, stir well. Add onion mixture to Slow Cooker. Cover and cook on LOW for 6-8 hours or HIGH for 3 hours. Add brandy and serve sprinkled with Parmesan cheese. Gingered lamb curry 2 tablespoons oil 2 kg lean lamb, cubed 2 large onions, chopped

400g eggplant, diced 4 garlic cloves, crushed 1/4 cup grated fresh ginger 2 small red chillies, finely chopped 2 teaspoons cracked black pepper 1/2 teaspoon salt 2 teaspoons ground turmeric 1 tablespoon green curry paste 1 1/2 cups beef stock 2 cups coconut milk powder 2 cups boiling water 1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel. 2. Add onion to the non-stick pan, cook over medium heat until onion is golden b rown. Stir in eggplant, garlic, ginger, chillies, pepper, salt, turmeric and cur ry paste, cook for 1 minute. Blend in stock. 3. Place meat and eggplant mixture into the removable crockery pot. Cover with l id and cook on Low 8-10 hours or High 4 hours. 4. Blend coconut milk powder and water, stir into meat mixture 1 hour before end of cooking. Replace lid and continue cooking. 5. Serve hot accompanied with steamed jasmine rice and salad. GINGERED LAMB CURRY Serves 8-10 2 tablespoons oil 2.5kg lean lamb, cubed 2 large onions, chopped 400g eggplant, diced 4 garlic cloves, crushed 1/4 cup grated fresh ginger 2 small red chillies, finely chopped 2 teaspoons cracked black pepper 1/2 teaspoon salt 2 teaspoons ground turmeric 1 tablespoon green curry paste 1 1/2 cups beef stock 2 cups coconut milk powder 2 cups boiling water 1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel. 2. Add onion to the non-stick pan, cook over medium heat until onion is golden b rown. Stir in eggplant, garlic, ginger, chillies, pepper, salt, turmeric and cur ry paste, cook for 1 minute. Blend in stock. 3. Place meat and eggplant mixture into the Removable Crockery Pot. Cover with l id and cook on LOW 8-10 hours or HIGH 4 hours. 4. Blend coconut milk powder and water, stir into meat mixture 1 hour before end of cooking. Replace lid and continue cooking. 5. Serve hot accompanied with steamed 20 jasmine rice and salad. GLAZED CORNED BEEF - Serves 10-12 2 bay leaves 1 large onion, sliced 3 strips orange peel 4 whole cloves 2 litres water 2-2.5 kg corned beef Glaze: 4 tablespoons orange juice 4 tablespoons honey 2 tablespoons Dijon mustard

Place bay leaves, onion, orange peel, cloves and water in Slow Cooker and mix we ll. Add corned beef with the fat side facing upwards. Cover and cook on LOW for 10-12 hours or HIGH for 5-6 hours or until tender. Remove meat from the liquid. Score (cut) the top of the corned beef in crisscross diamond or triangle shapes. Insert extra cloves into the centre of each diamond if desired. Place corned be ef on a heat proof platter. Mix all glaze ingredients together until smooth and blended. Spoon glaze over the corned beef. Bake in a pre-heated oven at 200C for 20-30 minutes, basting occasionally with glaze. Serve hot or cold. IRISH STEW - Serves 12 2kg lamb neck chops 1 kg potatoes, peeled & sliced 500g onions, peeled & sliced Salt & pepper, to taste 3 cups water teaspoon dried herbs 2 bay leaves Trim any excess fat from chops. Place onions, potatoes then chops into Slow Cook er, then add remaining ingredients. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours. The starch form the potatoes should make this stew thick and cre amy. Lamb shanks in a tomato, pesto sauce 2 tablespoons olive oil 6 large French-cut lamb shanks, trimmed of fat 2 medium Spanish onions, sliced 400g button mushrooms, sliced 4 garlic cloves, crushed 1 x 800g can tomatoes, chopped 1/ 3 cup tomato paste 1/3 cup sun-dried tomato pesto 1 cup red wine 1/2 cup sweet sherry 4 beef stock cubes, crumbled Fresh rosemary, chopped 1. Heat oil in a non-stick pan. Add lamb shanks 2-3 at a time, cook over medium heat until well browned. Drain on paper towel. 2. Add onion to the non-stick pan, cook until onion is soft. Stir in mushrooms a nd garlic, cook for 2-3 minutes. Add tomatoes, tomato paste, pesto, wine, sherry , stock cube and rosemary, stir and cook for 1-2 minutes. 3. Place shanks and tomato mixture in the removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 4-6 hours. 4. Serve hot accompanied with mashed potatoes, char-grilled eggplant and zucchin i. LAMB SHANKS IN A TOMATO, PESTO SAUCE Serves 8 2 tablespoons olive oil 8 large French-cut lamb shanks, trimmed of fat 2 medium Spanish onions, sliced 400g button mushrooms, sliced 4 garlic cloves, crushed 1 x 800g can tomatoes, chopped 1/3 cup tomato paste 1/3 cup sun-dried tomato pesto 1 cup red wine 1/3 cup sweet sherry 4 beef stock cubes, crumbled Fresh rosemary, chopped 1. Heat oil in a non-stick pan. Add lamb shanks 2-3 at a time, cook over medium

heat until well browned. Drain on paper towel. 2. Add onion to the non-stick pan, cook until onion is soft. Stir in mushrooms a nd garlic, cook for 2-3 minutes. Add tomatoes, tomato paste, pesto, wine, sherry , stock cube and rosemary, stir and cook for 1-2 minutes. 3. Place shanks and tomato mixture in the Removable Crockery Pot. Cover with lid and cook on LOW 8-10 hours or HIGH 4-6 hours. 4. Serve hot accompanied with mashed potatoes, char-grilled eggplant and zucchin i. Lamb shanks with red lentils 1 cup/200g red lentils 2 cups beef stock 2 tablespoons oil 6 large French-cut lamb shanks, trimmed of fat 1 large onion, sliced 4 garlic cloves, crushed 1 1/2 tablespoons Vindaloo curry paste 1 x 750ml Italian-style tomato cooking sauce 2 tablespoons lemon juice 1. Place lentils and stock into removable crockery pot. Cover with lid and cook on High 1-1 1/2 hours or until tender. 2. Heat oil in a non-stick pan. Add the shanks two at a time and cook over mediu m heat until well browned. Drain on paper towel. 3. Add onion to the non-stick pan, cook until golden brown. Stir in garlic and c urry paste, cook for 1 minute. Gradually stir tomato puree into onion mixture, c ook until just warmed. 4. Place lamb shanks and tomato mixture into the removable crockery pot with len tils. Cover with lid and cook on Low 8-10 hours or High 4-6 hours. 5. Stir in the lemon juice just prior to serving. 6. Serve hot accompanied with pita bread, mango chutney and tomato and onion salad. LAMB SHANKS WITH RED LENTILS Serves 8 1 cup/200g red lentils 2 cups beef stock 2 tablespoons oil 8 large French-cut lamb shanks, trimmed of fat 1 large onion, sliced 4 garlic cloves, crushed 1 1/2 tablespoons Vindaloo curry paste 3 cups tomato puree 2 tablespoons lemon juice 1. Place lentils and stock into Removable Crockery Pot. Cover with lid and cook on HIGH 1-1 1/2 hours or until tender. 2. Heat oil in a non-stick pan. Add the shanks two at a time and cook over mediu m heat until well browned. Drain on paper towel. 3. Add onion to the non-stick pan, cook until golden brown. Stir in garlic and c urry paste, cook for 1 minute. Gradually stir tomato puree into onion mixture, c ook until just warmed. 4. Place lamb shanks and tomato mixture into the Removable Crockery Pot with len tils. Cover with lid and cook on LOW 8-10 hours or HIGH 4-6 hours. 5. Stir in the lemon juice just prior to serving. 6. Serve hot accompanied with pita bread, mango chutney and tomato and onion sal ad. Lemon and lime delicious pudding 180g butter 1 1/2 cups caster sugar 2/ 3 cup self-raising flour, sifted

1 1/2 tablespoons grated lemon rind 1 1/2 tablespoons grated lime rind 1/4 cup lemon juice 1/4 cup lime Juice 4 x 60g egg yolks 1 1/2 cups milk 4 x 60g egg whites Sifted icing sugar, for serving Thickened cream, for serving 1. Cream butter and sugar in a mixing bowl until light and fluffy. Fold in flour , lemon rind, lime rind, lemon juice and lime juice. 2. Combine egg yolks and milk, whisk into butter mixture. Beat egg whites until stiff peaks form, fold into batter. 3. Pour batter into lightly-greased pudding bowl. Ensure the pudding bowl is a s uitable size and type to fit the removable crockery pot. Cover with aluminium fo il and secure with kitchen string. 4. Place 1-2 cups water into the removable crockery pot. Add prepared pudding bo wl. Cover with lid and cook on Low 5-6 hours. Check water level throughout the s teaming process. 5. Spoon pudding onto serving plates, dust with icing sugar and a swirl of cream . 6. Pudding can be served hot or cold. A 2.5 litre heatproof pudding bowl suitable to fit the shape of the removable cr ockery pot is required for this recipe MEAT LOAF - Serves 10-12 2 kg lean mince steak 500g sausage mince 2 onions, peeled & diced 4 cloves garlic, peeled & crushed 2x425g cans tomatoes cup tomato sauce 2 cups diced bread 4x60g eggs Salt & pepper, to taste 4 potatoes, peeled & sliced 1 tablespoon Worcestershire sauce Sauce: 1 cup tomato sauce cup brown sugar 3 teaspoons dry mustard 1 teaspoon nutmeg Combine meats, onion, garlic, tomatoes, tomato sauce, bread, eggs, Worcestershir e sauce and seasonings to taste. Mix well and shape into a loaf. Place sliced po tato into the bottom of the Kambrook Essentials Slow Cooker and place meat loaf on top. Combine sauce ingredients and pour sauce over meat loaf. Cover and cook on LOW for 8-10 hours. MEATBALLS IN CREAMY MUSHROOM SAUCE - Serves 12 1kg minced beef 500g pork mince 2x60g eggs cup chopped parsley Salt & pepper, to taste 3 cups fresh bread crumbs Mushroom Sauce: 2 cups sour cream 2 cups beef stock cup flour cup sherry

2 teaspoons paprika 2x440g can mushrooms in butter sauce Place all the mushroom sauce ingredients except sour cream into Slow Cooker and stir to combine. Mix all ingredients for meatballs together in a bowl and shape into walnut size balls. Fry meatballs in a pan then add to sauce in the Kambrook Essentials Slow Cooker. Cover and cook on LOW for 6-8 hours or HIGH for 2-4 hou rs. Fifteen minutes before serving, switch to HIGH and stir in the sour cream. S erve with fluffy rice or couscous. Moroccan veal 2 tablespoons oil 2 kg lean veal leg, diced 1 large onion, sliced 4 garlic cloves, crushed 3 teaspoons ground ginger 2 teaspoons ground turmeric 3 teaspoons sweet paprika 1/2 teaspoon cayenne pepper 2 teaspoons ground cumin 2 teaspoons ground coriander seeds 1 tablespoon ground cinnamon 4 cups beef stock 200g pitted prunes 1/ 3 cup honey 1 tablespoon grated orange rind 1/ 3 cup fresh mint, chopped 1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel. 2. Add onion to the non-stick pan, cook until golden brown. Stir in garlic, gin ger, turmeric, paprika, pepper, cumin, coriander and cinnamon, cook for 1 minute . Blend in stock. 3. Place meat and onion mixture into removable crockery pot. Cover with lid and cook on Low 7-8 hours or High 4 hours. 4. Stir in prunes, honey and orange rind 1 hour before end of cooking. Replace l id and continue cooking. 5. Spoon into serving bowls, top with mint. Serve hot accompanied with steamed c ous cous. MOROCCAN VEAL Serves 8-10 2 tablespoons oil 2.5kg lean veal leg, diced 1 large onion, sliced 4 garlic cloves, crushed 3 teaspoons ground ginger 2 teaspoons ground turmeric 3 teaspoons sweet paprika 1/2 teaspoon cayenne pepper 2 teaspoons ground cumin 2 teaspoons ground coriander seeds 1 tablespoon ground cinnamon 4 cups beef stock 200g pitted prunes 1/3 cup honey 1 tablespoon grated orange rind 1/3 cup fresh mint, chopped 1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel. 2. Add onion to the non-stick pan, cook until golden brown. Stir in garlic, ging er, turmeric, paprika, pepper, cumin, coriander and cinnamon, cook for 1 minute.

Blend in stock. 3. Place meat and onion mixture into Removable Crockery Pot. Cover with lid and cook on LOW 7-8 hours or HIGH 4 hours. 4. Stir in prunes, honey and orange rind 1 hour before end of cooking. Replace l id and continue cooking. 5. Spoon into serving bowls, top with mint. Serve hot accompanied with steamed c ous cous. OLD FASHIONED SAGO PUDDING Serves 12 1 cup sago 2 cups milk 2 cups sugar 2 cups sultanas 2 cups fresh bread crumbs 2 tablespoons melted butter 1 tablespoon bicarbonate of soda 2x60g eggs 2 litres water Soak sago in milk overnight. Add remaining ingredients and mix thoroughly. Place mixture into a heat proof pudding bowl or casserole dish that fits in the Slow Cooker. Cover the bowl or dish with foil and secure around the edges. Place a sm all trivet or upturned heat proof saucer into the Slow Cooker and add 2 litres o f water. Place the pudding bowl onto the trivet. Cover and cook on HIGH for 5-6 hours. Serve hot or warm with thickened cream and a sprinkle of cinnamon or nutm eg. Note: Replenish water in the crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl. PEARS WITH CHOCOLATE PRALINE CREAM Serves 8 3 cups water 1 1/2 cups sugar 8 firm ripe pears, peeled 600ml cream 2 x 35g Chocolate Scorched Peanut confectionery bars, crushed Pureed fresh berries, for serving A 2.5 litre heatproof pudding bowl suitable to fit the shape of the Removable Cr ockery Pot is required for this recipe 1. Place water and sugar in the Removable Crockery Pot. Cover with lid and cook on HIGH for 1 hour or until the sugar dissolves. Stir once during this time. 2. Cut the pears in half, remove the cores and place into the Removable Crockery Pot. Cover with lid and cook on LOW 4-6 hours. Turn the pears once during cooki ng. Remove pears, using a slotted spoon. Drain on paper towel and chill. 3. Whip the cream until thick. Lightly half the crushed confectionery bars throu gh the cream. 4. Arrange two pear halves on each serving plate, top with cream mixture, sprink le with remaining crushed confectionery bar and drizzle with berry coulis if des ired. 5. Served chilled. POACHED PEARS IN RED WINE Serves 12-14 1 litre dry red wine 2 cups brown sugar 12-14 medium pears, peeled & stems removed Peel from 1 lemon, cut in strips. Put wine and sugar in the Kambrook Essentials Slow Cooker. Cover and cook on HIG H until the sugar is dissolved. Place the pears into the Kambrook Essentials Slo w Cooker, turn the pears to coat in the wine mixture. Add the lemon peel, cover

and cook on LOW for 4-6 hours, turning occasionally or basting with the wine mix ture. Serve pears drizzled with the wine mixture. PORK & VEAL PICNIC TERRINE - Serves 12-14 1.5 kg pork & veal mince 2 cloves garlic, crushed Salt & pepper, to taste teaspoon dried thyme teaspoon ground cloves 2x60g eggs Grated rind 1 lemon cup dry sherry or brandy 2 bay leaves 1 litre water Lemon slices to garnish Lightly grease a heat proof terrine dish or loaf tin which will fit into the Slo w Cooker. Combine minced meat, garlic, seasonings, thyme, cloves, eggs, lemon ri nd and sherry or brandy, mix well. Spoon into the terrine dish and smooth out th e top, arrange bay leaves and lemon slices on top. Cover the terrine dish with a lid or a few layers of foil and secure. Place 1 cup of water in the Slow Cooker and a small trivet or upturned heat proof saucer. Lower terrine onto the trivet in the Kambrook Essentials Slow Cooker, cover with lid and cook on LOW for 8-9 hours, or HIGH for 5-6 hours. Remove the terrine from the Slow Cooker, cool with a weight on top of the terrine then chill. Serve with crusty bread and spicy ch utney. Note: Replenish water in the crockery bowl during the cooking time if required. Ensure the water does not ingress into the terrine dish. RATATOUILLE - Serves 8-12 8 tomatoes, sliced 4 onions, peeled & sliced 6 large zucchini, sliced Salt & pepper to taste 1 cup oil 2 medium egg plants, cubed but not peeled 4 cloves garlic, peeled & crushed 4 red capsicum, trimmed & sliced Place onions in the Slow Cooker first then add remaining ingredients. Cover and cook on LOW for 8-9 hours. The vegetables should be soft but not mushy. Serve Ra tatouille hot or cold, as a filling for crepes and omelettes, as an accompanimen t to meats and poultry, over a bed of rice or couscous or with a hot dish of pas ta. RICE CUSTARD - Serves 12-14 3 cups rice 2 litres boiling water 6 x 60g eggs 2 cups sugar 1 litres milk 1 teaspoon vanilla essence 60 g butter Nutmeg to taste 1 cup raisins Wash rice thoroughly under cold running water. Cook in boiling water for 20 minu tes. Drain well and put into a greased heat proof pudding bowl or dish that will fit in the Slow Cooker. Beat eggs with sugar, add remaining ingredients then st ir into the rice. Cover bowl with foil and secure. Add 1 litre of water and a sm all trivet or upturned heat proof saucer into the Slow Cooker. Place rice custar d in the bowl onto the trivet. Cover with lid and cook on LOW for 7-9 hours. Ser ve warm. Note: Replenish water in the crockery bowl during the cooking time if r

equired. Ensure the water does not ingress into the pudding bowl or dish. SCALLOPED POTATOES - Serves 8 12 slices bacon, trimmed 4 onions, peeled & thinly sliced Salt, pepper & paprika to taste 2 cups grated Cheddar cheese 2 x 285g cans cream of asparagus or mushroom soup 16-20 medium potatoes, peeled & thinly sliced Cut bacon into pieces. Place a quarter of the bacon, potato and onion into the K ambrook Essentials Slow Cooker. Sprinkle with salt, pepper and paprika, then gra ted cheese, repeat this procedure three more times until all of the potatoes are used. Gently pour the undiluted soup over the top. Sprinkle with paprika, cover and cook on LOW for 9-10 hours, or HIGH for Spicy mixed dahl 1 cup/200g yellow split peas 1 cup/200g red lentils 1 cup/200g brown lentils 4 cups vegetable stock 2 tablespoons oil 1 1/2 tablespoons black mustard seeds 2 teaspoons brown mustard seeds 2 large onions, sliced 8 garlic cloves, crushed 2 tablespoons fresh ginger, grated 2 teaspoons ground cumin 1 1/2 tablespoons ground coriander seeds 2 teaspoons ground turmeric 4 small red chillies, chopped 1 x 750ml Italian-style tomato cooking sauce 2 teaspoons cracked black pepper 2/3 cup cream 1/3 cup fresh coriander, finely chopped 1. Place yellow split peas, red and brown lentils, and stock into removable croc kery pot. Cover with lid and cook on High 1-1 1/2 hours or until just tender. 2. Melt ghee in a deep pan. Add black and brown mustard seeds and cook over low heat until they start to pop. Add onions, garlic and ginger, cook over medium he at until onion is light golden brown. 3. Stir in cumin, coriander, turmeric, and chillies. Cook for 1 minute. Add toma toes, tomato puree, and pepper, stir and cook until just warmed. 4. Pour tomato mixture over lentils in the removable crockery pot. Cover with li d and cook on Low 8-9 hours or High 4-5 hours. 5. Stir in cream 1/2 hour before end of cooking. Replace lid and continue cookin g. 6. Spoon into serving bowls, top with coriander. 7. Serve hot accompanied with s teamed brown rice and Cucumber Raita. SPICY MIXED DHAL Serves 8-10 1 cup/200g yellow split peas 1 cup/200g red lentils 1 cup/200g brown lentils 4 cups vegetable stock 2 tablespoons oil 1 1/2 tablespoons black mustard seeds 2 teaspoons brown mustard seeds 2 large onions, sliced 8 garlic cloves, crushed 2 tablespoons fresh ginger, grated

2 teaspoons ground cumin 1 1/2 tablespoons ground coriander seeds 2 teaspoons ground turmeric 4 small red chillies, chopped 1 x 800g can tomatoes, chopped 2 cups tomato puree 2 teaspoons cracked black pepper 2/3 cup cream 1/3 cup fresh coriander, finely chopped 1. Place yellow split peas, red and brown lentils, and stock into Removable Croc kery Pot. Cover with lid and cook on HIGH 1-1 1/2 hours or until just tender. 2. Melt ghee in a deep pan. Add black and brown mustard seeds and cook over low heat until they start to pop. Add onions, garlic and ginger, cook over medium h eat until onion is light golden brown. 3. Stir in cumin, coriander, turmeric, and chillies. Cook for 1 minute. Add tom atoes, tomato puree, and pepper, stir and cook until just warmed. 4. Pour tomato mixture over lentils in the Removable Crockery Pot. Cover with li d and cook on LOW 8-9 hours or HIGH 4-5 hours. 5. Stir in cream 1/2 hour before end of cooking. Replace lid and continue cooki ng. 6. Spoon into serving bowls, top with coriander. 7. Serve hot accompanied with s teamed brown rice and Cucumber Raita. Sweet orange pork 1/4 cup oil 2 large Spanish onions, sliced 2 kg lean pork steaks, halved 1/4 cup plain flour 400g kumera, peeled and diced 2 tablespoons butter 2 teaspoons ground cumin 2 teaspoons ground cardamom 1/ 2 teaspoon ground cloves 2 teaspoons ground cinnamon 1 teaspoon fennel seeds 1/ 2 cup brown sugar, firmly packed 2 tablespoons lemon juice 1/ 2 cup sweet sherry 2 cups orange juice 2 cups chicken stock 1 tablespoon grated orange rind 1. Heat half the oil in a non-stick pan. Add onion and cook over medium heat unt il golden brown. Remove onion from pan and set aside. 2. Coat the meat with flour, remove any excess. Heat remaining oil in the non-st ick pan, cook meat in batches over a medium heat until lightly browned. 3. Place onion, meat and kumera into the removable crockery pot. 4. Melt butter in non-stick pan, stir in cumin, cardamom, cloves, cinnamon, fenn el seeds, brown sugar, lemon juice, sherry, orange juice, stock and rind, cook o ver medium heat until heated through. 5. Pour spice mixture over the meat and vegetables in the removable crockery pot . Cover with lid and cook on Low 8-10 hours or High 4-5 hours. 6. Serve hot acco mpanied with buttered noodles and salad greens. SWISS STEAK - Serves 8 2kg round steak, trimmed cup flour Salt & pepper to taste 2 stalks celery, chopped 4 carrots, peeled & chopped 2 onions, peeled & chopped

1 cup grated Cheddar cheese 2x425g cans tomatoes 2 teaspoons Worcestershire sauce Cut steak in to serving size pieces. Toss in flour mixed with seasonings. Place in Kambrook Essentials Slow Cooker. Add chopped vegetables and Worcestershire sa uce. Pour tomatoes over meat and vegetables. Cover and cook on LOW for 7-10 hour s or HIGH for 4 hours. Just before serving, sprinkle with grated cheese. TAGINE OF BEEF Serves 8-10 2 tablespoons olive oil 2.5kg lean gravy beef, cubed 2 large onions, sliced 6 garlic cloves, crushed 1/4 cup Moroccan seasoning 1 tablespoon ground cinnamon 2 cups beef stock 2 strips lemon rind 2 cups tomato puree 1 cup dates, seeded and halved 1/4 cup honey 3/4 cup fresh parsley, chopped 1/2 cup flaked almonds, toasted 1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel. 2. Add onion to the non-stick pan, cook until golden brown. Stir in garlic, Moro ccan seasoning, cinnamon, stock, lemon rind and tomato puree. 3. Place meat and onion mixture in the Removable Crockery Pot. Cover with lid a nd cook on LOW 8-10 hours or HIGH 4-5 hours. 4. Stir in dates and honey 1 hour before end of cooking. Replace lid and continu e cooking. 5. Spoon Tagine into serving bowls, top with parsley and almonds. 6. Serve hot accompanied with steamed cous cous, baby carrots, cauliflower flore ts 22 ets and green beans. Tangine of beef 2 tablespoons olive oil 2 kg lean gravy beef, cubed 2 large onions, sliced 6 garlic cloves, crushed 1/4 cup Moroccan seasoning 1 tablespoon ground cinnamon 2 cups beef stock 2 strips lemon rind 2 cups tomato puree 1 cup dates, seeded and halved 1/3 cup honey 3/4 cup fresh parsley, chopped 1/2 cup flaked almonds, toasted 1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel. 2. Add onion to the non-stick pan, cook until golden brown. Stir in garlic, Moro ccan seasoning, cinnamon, stock, lemon rind and tomato puree. 3. Place meat and onion mixture in the removable crockery pot. Cover with lid an d cook on Low 8-10 hours or High 4-5 hours. 4. Stir in dates and honey 1 hour before end of cooking. Replace lid and contin ue cooking. 5. Spoon Tagine into serving bowls, top with parsley and almonds. 6. Serve hot accompanied with steamed cous cous, baby carrots, cauliflower flore ts and green beans.

VEGETABLE PRIMAVERA Serves 8-10 1/4 cup olive oil 8-10 medium (1kg) desiree potatoes, peeled and quartered 1kg pumpkin, peeled and sliced 600g kumera, peeled and cut into 3cm lengths 2 large red capsicum, quartered 20 large garlic cloves, unpeeled 1 1/2 teaspoons sea salt 1/4 cup olive oil, extra 1 tablespoon Balsamic vinegar Grated Parmesan cheese, for serving 1. Place oil in a large freezer bag. Add potatoes, pumpkin, kumera and capsicum. Shake vegetables in bag until well coated with oil. 2. Place vegetables into the Removable Crockery Pot. Add garlic cloves and sprin kle with salt. 3. Cover with lid and cook on LOW 5-6 hours or HIGH 2-3 hours. 4. Remove garlic cloves and squeeze the pulpy flesh into a bowl. Mash with a for k and combine with extra oil and vinegar. 5. Arrange vegetables on a serving plate, drizzle with garlic mixture and sprink le with Parmesan cheese. 6. Serve hot accompanied with crusty bread rolls. VEGETABLE SOUP - Serves 16 90g butter, optional 4 large carrots, diced 8 large potatoes, peeled & diced 2 sticks celery, diced 4 large onions, peeled & diced 3 litres chicken or beef stock Salt & pepper to taste 1 cup cream 2 tablespoons chopped parsley Melt butter in a saucepan, add vegetables and cook for 15-20 minutes - stirring occasionally. Place vegetables in Slow Cooker and add stock and seasoning. Cover and cook on LOW for 6-8 hours. Just before serving, stir in cream and parsley. It is not necessary to cook vegetables in butter before placing in the Slow Cook er, but it will enhance the flavour. VICHYSSOISE - Serves 12 4 leeks or onions 60g butter 1 extra onion, peeled & chopped Salt & pepper to taste 4 medium potatoes, peeled & diced 1 litres chicken stock 2 cups milk 1 cup cream 1/3 cup sour cream 2 tablespoons chopped chives Halve the leeks lengthwise, wash thoroughly to remove all grit, slice finely. If using onions, peel and slice. Melt butter in a pan, add leeks or onion and chop ped onion and saut over low heat until softened but not browned. Place in Slow Co oker with seasonings and potatoes. Stir in stock and cover, cook on LOW for 10-1 2 hours or HIGH for 3-4 hours. Stir in milk, allow to cool then puree in a blend er or food processor. Stir in cream, then chill. Serve topped with a spoonful of sour cream and sprinkle with chives. Vichyssoise may also be served hot.

Apple Crumble 4 cups fresh breadcrumbs 1/2 cup melted butter 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup brown sugar 5 Granny Smith apples, peeled, sliced and cored 1. Mix breadcrumbs with butter, cinnamon, nutmeg and brown sugar. 2. Arrange in alternate layers with apple in the Slow Cooker. Cover and cook on High for 1 1/2-2 1/2 hours, or until apple is tender. OR Arrange in alternate layers with apple in the Slow Cooker. Cover and cook on Hig h for 3 - 4 hours, or until apple is tender. Apple Tea Cake 125g butter or margarine 3/4 cup caster sugar 1 teaspoon vanilla essence 2 eggs 2 cups self raising flour pinch salt 1/2 cup milk 1 Granny Smith apple, peeled, cored and sliced cinnamon brown sugar 1. Pre-heat the Slow Cooker on High for 15 minutes. Grease and line an 18cm roun d or ring cake tin. 2. Using a food processor or mixer, cream butter and sugar with vanilla essence until light and creamy. Gradually add eggs. 3. Fold in flour alternatively with the milk. Place into prepared tin and arrang e apple slices on top of batter. Sprinkle with cinnamon and sugar. 4. Place into the Slow Cooker elevated on a wire rack. Cover and cook on High fo r 3 - 3 1/2 hours or until cooked through. Baked Apples 5 Granny Smith apples, peeled and cored 2/3 of the way through 1/2 cup raisins 1 cup brown sugar 1 cup boiling water 2 tablespoons butter or margarine 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1. Fill apple centre with raisins. Place apples into the Slow Cooker. 2. Combine sugar, water, butter, cinnamon and nutmeg. Pour over apples. Cover an d cook on Low for 3-4 hours, depending on the size of the apples. OR Combine sugar, water, butter, cinnamon and nutmeg. Pour over apples. Cover and c ook on Low for 4 - 6 hours, depending on the size of the apples. Baked Custard 3 eggs 2 tablespoons sugar 2 cups milk 1/2 teaspoon vanilla nutmeg 1. Beat eggs and sugar, add remaining ingredients. 2. Place into a greased heat-proof dish (select a dish that will fit into the Sl ow Cooker). 3. Cover custard with foil and place into the Slow Cooker. Pour 1 cup of water i

nto the Slow Cooker. Cover and cook on Auto/Low for 6-8 hours. OR 3. Cover custard with foil and place into the Slow Cooker. Pour 1 cup of water i nto the Slow Cooker. Cover and cook on Low for 8 - 10 hours. Baked Potatoes 1. Scrub potatoes clean. Brush each potato with melted butter and sprinkle very lightly with salt. 2. Cover and cook on High for 4-5 hours, or until tender. OR Cover and cook on High for 6 - 7 hours, or until tender. Beef and Red Wine Casserole Serves 4-6 2 tablespoons butter or margarine 2 tablespoons oil 2 small onions, peeled and quartered 2 cloves garlic, peeled and crushed 3 rashers bacon, rind removed and chopped 1kg chuck or round steak, cut into 2cm cubes 1 teaspoon thyme 1 teaspoon oregano 1 tablespoon tomato paste 11/2 cups beef stock 11/2 cups red wine 250g mushrooms, sliced 1. Heat butter or margarine and oil in a frypan. Add onions, garlic, bacon and s aute until onions are tender. 2. Add meat and brown. 3. Transfer to the Slow Cooker and add remaining ingredients. Cover and cook on Low for 8 - 10 hours or on High for 5 - 6 hours. Adjust seasoning to taste. 4. Serve with rice or buttered noodles. Beef and Red Wine Casserole Serves 4-6 2 tablespoons butter or margarine 2 tablespoons oil 2 small onions, peeled and quartered 2 cloves garlic, peeled and crushed 3 rashers bacon, rind removed and chopped 3/4 kg chuck or round steak, cut into 2cm cubes 4 tablespoons of flour 1 teaspoon thyme 1 teaspoon oregano 1 tablespoon tomato paste 1 cup beef stock 1 cup red wine 250g mushrooms, sliced 1. Heat butter or margarine and oil in a frypan. Add onions, garlic, bacon and s aute until onions are tender. Lightly dust meat in flour before browning. 2. Add meat and cook until brown. 3. Transfer to the Slow Cooker and add remaining ingredients. Cover and cook on Low for 8-10 hours or on High for 4-5 hours. Add seasonings to taste. 4. Serve with rice or boiled chat potatoes. Beef Curry Serve 6-8 2kg diced chuck steak cup flour cup vegetable oil 2 large onions, diced 2 cloves garlic, crushed -/ cup curry paste cup tomato paste

4 medium potatoes, quartered 1 cup beef stock Sea salt and freshly ground black pepper 1. Dust beef in flour, shaking off excess. Heat oil in a large frypan and cook b eef in batches until browned. Remove and place in slow cooker. 2. Heat remaining oil, cook onion and garlic for 2-3 minutes or until softened. Add curry powder and cook until fragrant. Transfer to slow cooker with remaining ingredients. 3. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours. 4. Season to taste and serve with cooked basmati rice. Beef Curry Serves 4-6 2-3 tablespoons flour 3 tablespoons curry powder 500g rump/chuck steak, cut into 2cm cubes 1 tablespoon butter 1 tablespoon oil 2 cloves garlic, peeled and crushed 3 rashers bacon, rind removed and chopped 1 large carrot, peeled and sliced 200g mushrooms, sliced 2 large zucchini, sliced 1 cup beef stock 1. Toss meat in combined flour and curry powder. 2. Heat butter and oil in a frypan. Add garlic and coated meat. Brown meat all o ver. 3. Transfer to the Slow Cooker. Cook bacon in frypan for 1-2 minutes. Add to mea t. 4. Add remaining ingredients. Cover and cook on Low for 8-9 hours or on High for 4-5 hours. 5. Serve with rice. Beef Curry Serves 4-6 2-3 tablespoons flour 3 tablespoons curry powder 750g rump steak, cut into 2cm cubes 1 tablespoon butter 1 tablespoon oil 2 cloves garlic, peeled and crushed 5 rashers bacon, rind removed and chopped 2 large carrots, peeled and sliced 200g mushrooms, sliced 2 large zucchini, sliced 1 cup beef stock 1. Toss meat in combined flour and curry powder. 2. Heat butter and oil in a frypan. Add garlic and coated meat. Brown meat all o ver. 3. Transfer to the Slow Cooker. Cook bacon in frypan for 1 - 2 minutes. Add to m eat. 4. Add remaining ingredients. Cover and cook on Low for 8 - 9 hours or on High f or 4 - 5 hours. 5. Serve with rice. Beef Curry 3 medium potatoes, quartered 1.5kg diced chuck steak / cup flour 2 tablespoons vegetable oil 2 large onions, diced 2 cloves garlic, crushed

2 tablespoons curry paste cup tomato paste / cup beef stock Sea salt and freshly ground black pepper 1. Place potatoes in base of slow cooker. 2. Dust beef in flour, shaking off excess. Heat oil in a large frypan and cook b eef in batches until brown. Remove and place in slow cooker. 3. Heat remaining oil, cook onion and garlic for 2-3 minutes or until softened. Add curry powder and cook until fragrant. Transfer to slow cooker with remaining ingredients. 4. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours. 5. Season to taste and serve with cooked basmati rice. Beef Stock Makes 8 cups 1.5kg beef bones 1 celery stalk, sliced 1 parsnip, peeled and sliced 4 peppercorns 1 onion, peeled and sliced 2 cloves garlic, peeled and sliced bouquet garni 6 cups water 1. Ask your butcher to crack the bones. Remove any large pieces of meat and chop finely. 2. Wash the bones and place into the Slow Cooker with the chopped meat, vegetabl es, bouquet garni and remaining ingredients. 3. Cover and cook on High for 4 - 6 hours. 4. Strain and allow to cool. Skim off any solidified fat. Use as desired. This is a French cookery term, and means a bunch of herbs co Note: Bouquet Garni nsisting of a bay leaf, sprig of thyme, tarragon, chervil (or other fresh herbs available), 3 or 4 parsley sprigs, half a carrot and a small stick of celery, ti ed together. You can make a few and keep them in the refrigerator ready to add f lavour to stocks, stews and casseroles. A bouquet is easier to remove from the f inished dish than stray leaves. Beef Stroganoff Serves 4-6 1kg chuck or round steak, cut into thin strips 2 tablespoons flour 2 tablespoons oil 2 cloves garlic, peeled and crushed 200g mushrooms, sliced 1/4 teaspoon pepper 1 cup beef stock or consomme 3 tablespoons tomato paste 1 x 300ml carton sour cream 1. Toss meat in flour. Heat oil in a frypan and brown meat. 2. Transfer to the Slow Cooker, and add remaining ingredients except sour cream. Cover and cook on Low for 8 - 10 hours or High for 5 - 6 hours. 3. In the last 30 minutes of cooking stir through sour cream. Serve with hot but tered noodles. Beef Stroganoff Serves 4-6 750g chuck or round steak, cut into thin strips 2 tablespoons flour 2 tablespoons oil 2 cloves garlic, peeled and crushed 200g mushrooms, sliced 1/4 teaspoon pepper 1 cup beef stock 3 tablespoons tomato paste

1 x 300ml carton sour cream 1. Toss meat in flour. Heat oil in a frypan and brown meat. 2. Transfer to the Slow Cooker, and add remaining ingredients except sour cream. Cover and cook on Low for 8-10 hours or High for 4-5 hours. 3. In the last 30 minutes of cooking stir through sour cream. Serve with hot but tered noodles/rice. Beef Stroganoff Serves 6-8 cup flour 1.5 kg chuck or round steak, cut into thin strips / cup olive oil 2 cloves garlic, crushed / cup tomato paste cup beef stock 400g mushrooms, sliced 300ml sour cream Salt and freshly ground black pepper 1. Dust beef in flour, shaking off excess flour. Heat oil in a large frying pan and cook beef in batches until brown. Remove and place in slow cooker. 2. Add remaining ingredients, except sour cream. Cover and cook on HIGH 3-4 hour s or LOW 6-8 hours. 3. In the last 30 minutes of cooking, stir through sour cream. Season with salt and pepper. Serve with buttered noodles. Beef Stroganoff Serves 6-8 2kg chuck or round steak, cut into thin strips cup flour cup olive oil 3 cloves garlic, crushed cup tomato paste 1 cup beef stock 500g mushrooms, sliced 300ml sour cream Salt and freshly ground black pepper 1. Dust beef in flour, shaking off excess flour. Heat oil in a large frying pan and cook beef in batches until brown. Remove and place in slow cooker. 2. Add remaining ingredients, except sour cream. Cover and cook on HIGH 3-4 hour s or LOW 6-8 hours. 3. In the last 30 minutes of cooking, stir through sour cream. Season with salt and pepper. Serve with buttered noodles. Bolognaise Sauce Serves 4-6 750g lean minced beef 2 small onions, peeled and finely chopped 2 rashers of bacon, skin removed 2 cloves garlic, peeled and crushed 2 x 400g can peeled tomatoes 2 tablespoons tomato paste 1 cup water/beef stock 2 celery stalks, diced 11/2 teaspoons dried oregano 1 teaspoon dried basil/fresh 1 bay leaf fresh ground pepper 1. Place all ingredients into the Slow Cooker. Stir to combine. 2. Cover and cook on Low for 6-8 hours or High for 3-4 hours. 3. Serve over pasta, grated Parmesan cheese and fresh parsley. Bolognese Sauce Serves 4-6 1kg lean minced beef

2 small onions, peeled and finely chopped 2 cloves garlic, peeled and crushed 2 x 425g can peeled tomatoes 2 tablespoons tomato paste 1 cup water 2 celery stalks, sliced 1 1/2 teaspoons dried oregano 1 teaspoon dried basil 1 bay leaf fresh ground pepper 1. Place all ingredients into the Slow Cooker. Stir to combine. 2. Cover and cook on Low for 6 - 8 hours or High for 4 - 5 hours. 3. Serve with pasta and grated Parmesan cheese. Brandy Veal Serves 4-6 60g butter or margarine 1 onion, peeled and chopped 1 clove garlic, peeled and crushed 1kg stewing veal, cut into 2cm cubes 1/4 cup flour pepper 1 tablespoon tomato paste 3 tomatoes, peeled and quartered 1 1/2 cups chicken stock 1/4 cup brandy 1 teaspoon paprika 1 bay leaf fresh ground pepper to taste 1/2 cup sour cream 1. Heat butter or margarine in a frypan. Saute onions and garlic until tender. 2. Toss veal in flour seasoned with pepper. Add veal to frypan and brown. 3. Transfer to the Slow Cooker and add remaining ingredients except sour cream. Cover and cook on Low for 8 - 10 hours or on High for 5 - 6 hours. Adjust season ings to taste 4. Remove bay leaf and stir through sour cream prior to serving. Serve with nood les or rice. CAKES - The Slow Cooker bakes deliciously moist Hints: Ring tins are best used, as they cook quicker Results are not as brown or crisp as baked in Cakes are best baked on a small wire rack. This r heat circulation. cakes. and more evenly. a conventional oven. elevates the cake to allow bette

Carrot and Celery Soup Serves 6-8 1kg carrots, peeled and roughly sliced 1/2 bunch celery, sliced 2 cloves garlic, peeled and chopped 2 onions, peeled and roughly chopped 1 potato, peeled and roughly chopped 6 shallots, sliced 3 cups chicken stock 1/2 cup parsley sprigs ground black pepper to taste 1 cup cream, optional 1. Place all ingredients except cream into the Slow Cooker. 2 Cover and cook on High for 4 - 5 hours. 3. Allow to cool, then puree in a food processor or blender. 4. Return soup in the Slow Cooker and reheat on High for 1 - 2 hours. 5. Stir through cream pour to serving.

Chicken and Olive Casserole Serves 4-6 1.5 kg chicken pieces, skin and fat removed / cup plain flour 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, crushed 1 medium tomato, roughly chopped cup pitted green olives 1 bunch baby carrots, top and tailed 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano cup chicken stock Salt and freshly ground black pepper to taste 1. Dust chicken pieces in plain flour. Heat oil in a large frypan; add chicken i n batches and cook until well browned. Remove and place in slow cooker. 2. Add onion & garlic and cook 1-2 minutes, or until onion has softened. Place i n slow cooker with remaining ingredients. Cover and cook on HIGH 3-4 hours or LO W 6-8 hours. 3. Season to taste and serve hot with creamy mashed potatoes. Chicken and Olive Casserole Serves 4-6 2kg chicken pieces, skin and fat removed cup plain flour 3 tablespoons olive oil 2 onions, chopped 2 cloves garlic, crushed 1 medium tomato, roughly chopped 1 cup pitted green olives 1 bunch baby carrots, top and tailed 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 1 cup chicken stock Salt and freshly ground black pepper to taste 1. Dust chicken pieces in plain flour. Heat oil in a large frypan; add chicken i n batches and cook until well browned. Remove and place in slow cooker. 2. Add onion & garlic and cook 1-2 minutes, or until onion has softened. Place i n slow cooker with remaining ingredients. Cover and cook on HIGH 3-4 hours or LO W 6-8 hours. 3. Season to taste and serve hot with creamy mashed potatoes. Chicken Stock Makes 8 cups Raw or cooked chicken carcass, skin, chicken pieces (such as wings, backs, etc) 1 onion, peeled and roughly chopped 1 carrot, peeled and roughly sliced 1 celery stalk, sliced fresh thyme 1 bay leaf 6 cups water 1. Place all ingredients into the Slow Cooker. Cover and cook on High for 4 - 6 hours. 2. Strain and allow to cool. Skim off any solidified fat. Use as desired. Chicken, Mustard and Sage Casserole Serves 6-8 2kg thigh cutlets, fat and skin removed / cup plain flour cup olive oil 3 large leeks, washed and sliced thickly 2 cloves garlic, crushed cup dry white wine

1kg kumara, peeled and cut into large chunks 1 cup chicken stock Zest of one lemon 2 tablespoons Dijon mustard Salt and pepper 1 tablespoon chopped fresh sage 1. Dust chicken in flour, shaking off excess flour. Heat oil in a large frypan a nd cook chicken in batches until brown. Transfer to a plate. 2. Heat remaining oil in frypan, cook leeks and garlic together until leeks have softened. Add wine and cook for 1 minute or until the alcohol has evaporated. 3. Place kumara into the base of slow cooker and top with chicken and onion mixt rue. Add remaining ingredients, except sage. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 4. Season to taste and sprinkle with sage. Serve with rice. Chicken, Mustard and Sage Casserole Serves 4-6 1.5kg thigh cutlets, fat and skin removed 2 tablespoons plain flour cup olive oil 2 large leeks, washed and sliced thickly 2 cloves garlic, crushed cup dry white wine 800g kumara, peeled and cut into large chunks cup chicken stock Zest of one lemon 1 tablespoon Dijon mustard Salt and pepper 1 tablespoon chopped fresh sage 1. Dust chicken in flour, shaking off excess flour. Heat oil in a large frypan a nd cook chicken in batches until brown. Set aside. 2. Heat remaining oil in frypan, cook leeks and garlic together until leeks have softened. Add wine and cook for 1 minute or until the alcohol has evaporated. 3. Place kumara into the base of slow cooker and top with chicken and onion mixt ure. Add remaining ingredients, except sage. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 4. Season to taste and sprinkle with sage. Serve with rice. Chilli Con Carne Serves 4-6 2 tablespoons olive oil 2 onions, diced 2 cloves garlic, chopped 1.5kg mince beef 1 tablespoon ground cumin 3 teaspoons paprika 1 teaspoon cayenne pepper 1 x 400g can chopped tomatoes 1 x 400g can red kidney beans, rinsed and drained cup beef stock 2 bay leaves Salt and freshly ground black pepper 1. In a large frypan, heat oil over medium high heat and cook onions and garlic for 2-3 minutes, stirring occasionally until soft. 2. Add mince to frypan in batches and cook until mince is brown and crumbly. 3. Stir through dried spices and cook a further 1 minute until fragrant. 4. Transfer mixture to slow cooker, add tomatoes, red kidney beans and bay leave s. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 5. Remove bay leaves & season to taste, serve with rice or tortillas. Chilli Con Carne Serves 4-6

2 tablespoons olive oil 2 small onions, diced 2 cloves garlic, chopped 1 kg mince beef 3 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon cayenne pepper 1 x 400g can chopped tomatoes 1 x 400g can red kidney beans, drained and rinsed / cup beef stock 2 bay leaves Salt and freshly ground black pepper 1. In a large frypan, heat oil over medium high heat and cook onions and garlic for 2-3 minutes, stirring occasionally until soft. 2. Add mince to frypan in batches and cook until mince is brown and crumbly. 3. Stir through dried spices and cook a further 1 minute until fragrant. 4. Transfer mixture to slow cooker, add tomatoes, red kidney beans and bay leave s. Cover and cook on High 3-4 hours or Low 6-8 hours. 5. Remove bay leaves & season to taste, serve with rice or tortillas. Chilli Con Carne Serves 6 1 onion, peeled and finely chopped 1 clove garlic, peeled and crushed 500g lean minced beef 1 x 425g can tomatoes, roughly chopped 1 x 425g can red kidney beans 1/2 tablespoon Worcestershire sauce 1 tablespoon chilli powder (add more or less if desired) 1. Heat a little oil in a frypan. Saute onions and garlic until tender. 2. Add meat and cook until just brown. 3. Transfer meat and onions to the Slow Cooker and add remaining ingredients. 4. Cover and cook on Low for 6 - 8 hours or on High for 4 - 5 hours. Chilli Con Carne 1 onion, peeled and finely chopped 1 clove garlic, peeled and crushed 350g lean minced beef 1 x 400g can tomatoes, roughly chopped 1 x 400g can red kidney beans, rinse thoroughly 1 tablespoon Worcestershire sauce 1/2 teaspoon chilli powder (add more or less if desired)/1 tablespoon fresh chil li, chopped. 1. Heat a little oil in a frypan. Saute onions and garlic until tender. 2. Add meat and cook until just brown. 3. Transfer meat and onions to the Slow Cooker and add remaining ingredients. 4. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. 5. Serve with rice, avocado, sour cream and salsa. Chocolate Self- Saucing Pudding Serves 4 100g unsalted butter, melted cup milk 1 egg 1 cup self raising flour 2 tablespoons cocoa cup caster sugar Topping: 2 tablespoons cocoa 1 cup firmly packed brown sugar 2 cups boiling water 1. In a mixing bowl, combine butter, milk and egg.

2. In a separate large bowl, sift flour and cocoa together and mix in the sugar. 3. Gradually add the wet ingredients into the flour mixture and mix well. Spoon into 6 cup pudding basin and place in the slow cooker. 4. Combine the cocoa and brown sugar together, sprinkle over the top of pudding. Carefully pour boiling water over the mixture. 5. Cover and cook on High for 3.5 hours or on Low for 5-6 hours. 6. Serve hot with ice-cream or custard. Consomme 1kg lean beef on the bone 1 leek, washed and sliced 1 large onion, peeled and sliced 2 bay leaves 1 clove garlic, peeled and crushed 1 celery stalk, sliced salt and pepper to taste 2 litres water dry sherry 4 sprigs parsley, finely chopped 1. Place all ingredients except sherry and parsley into the Slow Cooker. 2 Cover and cook on High for 4 - 5 hours. 3. Allow to stand until cold. 4. Carefully remove fat, then strain through gauze. 5. To serve: Reheat on High for 1 - 2 hours. Pour into serving bowls, add 2 teas poons of sherry and a sprinkle of parsley to each bowl. Coq au Vin Serves 4 - 6 1.6 kg chicken pieces, skin and fat removed cup flour 80g butter 2 tablespoons olive oil 6 pickling onions, peeled 2 rashers of bacon, chopped cup dry red wine 2 tablespoons brandy cup chicken stock 100g button mushrooms sliced 2 teaspoons chopped fresh thyme 1 teaspoon mixed herbs 2 bay leaves Salt and freshly ground black pepper 1. Coat chicken pieces in flour and shake off excess. Heat butter and oil in a l arge frypan over medium heat and add chicken in batches and cook until brown, tr ansfer to slow cooker. 2. In the same pan, add onions, bacon and garlic and cook for about 3-5 minutes, or until onions are lightly brown. 3. Add wine and brandy to pan and simmer gently for 5 minutes, scraping up all t he pan sediment in the process. 4. Pour onion, bacon and wine mixture into slow cooker with the remaining ingred ients. Cook on High 3-4 hours, Low 6-8 hours. 5. Season to taste, serve with crusty fresh bread. Coq au Vin Serves 4 - 6 2kg chicken pieces, skin and fat removed cup flour 100g butter 2 tablespoon olive oil 12 pickling onions, peeled 4 rashers bacon, chopped 1 cup dry red wine

cup brandy 1 cup chicken stock 200g button mushrooms, sliced 1 tablespoon chopped fresh thyme 1 teaspoon mixed herbs 2 bay leaves Salt and freshly ground black pepper 1. Coat chicken pieces in flour and shake off excess. Heat butter and oil in a l arge frypan over medium heat and add chicken in batches and cook until brown, tr ansfer to slow cooker. 2. In the same pan, add onions, bacon and garlic and cook for about 3-5 minutes, or until onions are lightly brown. 3. Add wine and brandy to pan and simmer gently for 5 minutes, scraping up all t he pan sediment in the process. 4. Pour onion, bacon and wine mixture into slow cooker with the remaining ingred ients. Cook on HIGH 3-4 hours, LOW 6-8 hours. 5. Season to taste, serve with crusty fresh bread. Corned Beef Serves 6 1.5kg corned silverside 1 onion, finely chopped 10 peppercorns 2 bay leaves 2 tablespoons brown sugar 1. Place silverside into the slow cooker and barely cover with water. Add remain ing ingredients. 2. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. OR 2. Cover and cook on Low for 8 - 10 hours or on High for 5 - 6 hours. Creamy Pumpkin Soup Serves 4-6 1 tablespoons olive oil 1 medium onion, chopped 1.2 kg pumpkin, diced 3 cups chicken stock Sea salt & freshly ground black pepper / cup cream or sour cream to serve (optional) 1. Heat oil in a large frypan over medium heat, add onion and cook 2-3 minutes, or until onion is soft. 2. Add diced pumpkin, cook, stirring, until pumpkin begins to soften and colour slightly. Transfer to slow cooker. 3. Add chicken stock and cook on HIGH 1-2 hours or LOW 3-4 hours. Cool before pu reeing. 4. Blend or process cooled soup until smooth. Reheat in slow cooker for about 1 hour on HIGH, or until hot. 5. Serve with cream and extra ground black pepper. Creamy Pumpkin Soup Serves 4 2 tablespoon olive oil 1 onion, chopped 1.5kg pumpkin, diced 4 cups chicken stock Sea salt & freshly ground black pepper 1/3 cup cream or sour cream to serve (optional) 1. Heat oil in a large frypan over medium heat, add onion and cook 2-3 minutes, or until onion is soft. 2. Add diced pumpkin, cook, stirring, until pumpkin begins to soften and colour slightly. Transfer to slow cooker. 3. Add chicken stock and cook on HIGH 1- 2 hours or LOW 3-4 hours. Cool before p ureeing.

4. Blend or process cooled soup until smooth. Reheat in slow cooker for about 1 hour on HIGH or until hot. 5. Serve with cream and extra ground black pepper. Curried Chicken Serves 6 1 size 12 chicken/1kg chicken fillets 1 large onion, peeled and finely chopped 1 clove garlic, peeled and crushed 1 red capsicum, seeded, cut into strips 1/2 cup pineapple pieces, drained 1 tablespoon curry powder 1. Place chicken into the Slow Cooker and barely cover with water. Cover and coo k on Low for 6-8 hours or on High for 3-4 hours. 2. Remove chicken from the Slow Cooker. Remove flesh from the bones and roughly cut into pieces. Reserve 2 cups of stock. Add 1 chicken stock cube for more flav our if desired. 3. Return the chicken and 2 cups of stock to the Slow Cooker. Add remaining ingr edients. 4. Cover and cook on Low for 2-3 hours or High for 1-1 1/2 hours. 5. Turn to High. Thicken by adding 1 tablespoon of cornflour mixed with 1/4 cup water. Stir through and cook until mixture thickens. Serve with rice. Curried Chicken Serves 6 1 size 15 chicken 1 large onion, peeled finely chopped 1 clove garlic, peeled and crushed 2 celery stalks, sliced 1 red capsicum, seeded, cut into strips 1 x 425g can pineapple pieces, drained 1 tablespoon curry powder 1. Place chicken into the Slow Cooker and barely cover with water. Cover and coo k on Low for 7 - 9 hours or on High for 4 - 5 hours. 2. Remove chicken from the Slow Cooker. Remove flesh from the bones and roughly cut into pieces. Reserve 2 cups of stock. Add 1 chicken stock cube for more flav our if desired. 3. Return the chicken and 2 cups of stock to the Slow Cooker. Add remaining ingr edients. 4. Cover and cook on Low for 2 - 3 hours or High for 1 - 11/2 hours. 5. Turn to High. Thicken be adding 1 tablespoon of cornflour mixed with 1/4 cup water. Stir through and cook until mixture thickens. Serve with rice. Curried Pumpkin Soup Serves 4-6 1 medium (1.2kg) butternut pumpkin, peeled and cut into pieces 1 clove garlic, peeled and chopped 1 large onion, peeled and roughly chopped 2 teaspoons curry powder 3 1/4 cups milk 2 1/2 cups chicken stock salt and pepper to taste 1 cup cream, optional 1. Place all ingredients, except cream into the Slow Cooker. 2. Cover and cook on Low for 8-10 hours or on High for 4-5 hours. 3. Allow to cool, then puree in a food processor or blender. 4. Return soup to the Slow Cooker and reheat on High for 1-2 hours. 5. Stir through cream prior to serving. Curried 1 large 1 clove 1 large Pumpkin Soup Serves 6 (1.75kg) butternut pumpkin, peeled and cut into pieces garlic, peeled and chopped onion, peeled and roughly chopped

2 teaspoons curry powder 1 cup milk 3 cups chicken stock salt and pepper to taste 1 cup cream, optional 1. Place all ingredients except cream into the Slow Cooker. 2. Cover and cook on High for 4 - 6 hours. 3. Allow to cool, then puree in a food processor or blender. 4. Return soup to the Slow Cooker and reheat on High for 1 - 2 hours. 5. Stir through cream prior to serving. Curried Scalloped Potatoes Serves 6 4-5 large potatoes, washed (peel if desired) 4 rashers bacon, rind removed and finely chopped 2 medium onions, peeled and finely sliced 1/2 cup milk 1/2 cup sour cream 1 teaspoon curry powder fresh ground pepper 1 cup grated tasty cheese 1. Grease base and sides of the Crock Insert. 2. Place alternate layers of potato, a sprinkle of bacon, onion rings, combined milk, sour cream, curry and fresh ground pepper into the Slow Cooker. 3. Cover and cook on Low for 5-8 hours or on High for 3-4 hours. 4. Sprinkle with cheese during the last 1/2 hour of cooking. Dhal Serves 4-6 2 tablespoons vegetable oil 1 large onion, finely chopped 2 cloves garlic, crushed 3 teaspoons ground cumin 1 teaspoon cumin seeds 2 teaspoons black mustard seeds cup tomato paste 3 cups red lentils 1 cups vegetable stock 3 cups water 1 x 400g can chopped tomatoes 2 baby eggplants, roughly chopped salt to taste 1. In a large frying pan, heat oil over medium heat. Add onion and garlic and co ok, stirring for 2-3 minutes or until onion is soft. 2. Add dried spices and cook a further 1 minute, or until spices are fragrant. S tir through tomato paste and cook for 2 minutes. Place in slow cooker. 3. Rinse lentils in water, until water runs clear. Place in slower cooker with r emaining ingredients, except salt and stir well to combine all ingredients. 4. Cook on HIGH 2-3 hours or on LOW for 4-5 hours. 5. Season to taste serve hot. Dhal Serves 4-6 2 tablespoons vegetable oil 2 medium onions, finely chopped 2 cloves garlic, crushed 1 tablespoon ground cumin 1 teaspoon cumin seeds 2 teaspoons black mustard seeds cup tomato paste 4 cups red lentils 2 cups vegetable stock

4 cups water 2 x 400g cans chopped tomatoes 3 baby eggplants, roughly chopped salt to taste 1. In a large frying pan, heat oil over medium heat. Add onion and garlic and co ok, stirring for 2-3 minutes or until onion is soft. 2. Add dried spices and cook a further 1 minute or until spices are fragrant. St ir through tomato paste and cook for 2 minutes. Place in slow cooker. 3. Rinse lentils in water, until water runs clear. Put in slower cooker with rem aining ingredients, except salt and stir well to combine all ingredients. 4. Cook on HIGH 1-2 hours or on LOW for 4-5 hours. 5. Season to taste serve hot. Dundee Cake 250g butter or margarine 3/4 cup caster sugar grated rind of two oranges 5 eggs 2 1/4 cups plain flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup almonds, roughly chopped 3/4 cup sultanas 3/4 cup currants 1/4 cup cherries, halved 1/4 cup orange juice extra whole almonds 1. Pre-heat the Slow Cooker on High for 15 minutes. Grease an 18cm round cake ti n and line with two thicknesses of greaseproof paper. 2. Using a food processor or mixer, cream butter and sugar with the orange rind until light and creamy. Gradually add eggs. 3. Combine flour, baking powder and fruit and add to creamed mixture alternative ly with the orange juice. 4. Place into prepared tin and decorate the top with whole almonds. 5. Place into the Slow Cooker elevated on a wire rack. Cover and cook on High fo r 4 - 5 hours. Easy Chicken with Mushrooms and Cream Serves 6 6 chicken thigh pieces (skin removed if desired) 300g mushrooms, sliced 1 can condensed cream of chicken soup 1 cup sour cream 1/2 cup dry white wine 1 teaspoon paprika 1. Place chicken in the Slow Cooker. Top with mushrooms. 2. Combine soup, sour cream and wine. Pour over mushrooms. 3. Sprinkle paprika over chicken. Cover and cook on Low for 6 - 8 hours or on Hi gh for 4 - 5 hours. OR 3. Sprinkle paprika over chicken. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. NOTE: If cooking on High, do not add the sour cream until the last 30 minutes of cooking. Serve with pasta shells. Family Beef Casserole with Semi Dried Tomatoes Serves 6-8 1.5kg chuck or round steak cut into 2cm cubes / cup flour 2 tablespoons olive oil 1 bunch spring onions, stalk trimmed, peeled and left whole 2 large carrots, diced

3 celery stalks, sliced 2 tablespoons tomato paste / cup red wine / cup semi dried tomatoes 1 tablespoon chopped fresh thyme 2 bay leaves Salt and freshly ground black pepper 1. Dust beef in flour, shaking off excess flour. Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker. 2. To the same pan, add onion and garlic, cook stirring for 1-2 minutes, or unti l onion is softened. Add carrots and celery and cook for 1 minute. 3. Stir tomato paste into the vegetables, cook 1 minute. Add wine and allow alco hol to evaporate and liquid to reduce slightly. About 2 minutes. 4. Place vegetables and remaining ingredients in slow cooker. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 5. Season to taste and serve hot with mashed potatoes or rice. Family Beef Casserole with Semi Dried Tomatoes Serves 6-8 2kg chuck or round steak cut into 2cm cubes cup flour 2 tablespoons olive oil 2 bunches of spring onion, stalk trimmed, peeled and left whole 3 carrots, diced 4 celery stalks, sliced / cup tomato paste cup red wine 1 cup semi dried tomatoes 2 tablespoons chopped fresh thyme 2 bay leaves Salt and freshly ground black pepper 1. Dust beef in flour, shaking off excess flour. Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker. 2. To the same pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened. Add carrots and celery and cook for a further 3 minutes. 3. Stir tomato paste into the vegetables, cook 1 minute. Add wine and allow alco hol to evaporate and liquid to reduce slightly. About 2 minutes. 4. Place vegetables and remaining ingredients in slow cooker. Cover and cook on HIGH 3-4 hours or LOW 5-6 hours. 5. Season to taste and serve hot with mashed potatoes or rice. French Onion Soup Serves 4-6 20g butter 1 tablespoon olive oil 3 large onions, finely sliced 1 large clove garlic, crushed 1 tablespoon plain flour 3 cups beef stock 2 tablespoons brandy 1 Baguette, thickly sliced 1 cup of grated Gruyere cheese or cup parmesan 1. Heat butter and oil in a large saucepan over medium heat. Add onion and garli c and cook 2-3 minutes, or until onion becomes transparent and soft. Make sure i t does not colour. 2. Add flour and coat onion mixture. Gradually add brandy and 1 cup of stock. Co ok for 3-5 minutes or until alcohol has evaporated. Transfer to slow cooker and add remaining stock. 3. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 4. Place bread on a baking tray in one layer, brush or spray with oil. Bake 5-10 minutes or until bread is crisp and lightly coloured. Top bread with cheese and cook a further 5 minutes or until cheese has melted.

5. To serve, place a slice of bread in a soup bowl, ladle in soup and top with e xtra cheese. French Onion Soup Serves 4-6 20g butter 1 tablespoon olive oil 4 large onions, finely sliced 1 large clove garlic, crushed 1 tablespoon plain flour 4 cups beef stock 2 tablespoons brandy 1 Baguette, thickly sliced 1 cup grated Gruyere cheese or cup parmesan 1. Heat butter and oil in a large saucepan over medium heat. Add onion and garli c and cook 2-3 minutes or until onion becomes transparent and soft. Make sure it does not colour. 2. Add flour and coat onion mixture. Gradually add brandy and 1 cup of stock. Co ok for 3-5 minutes or until alcohol has evaporated. Transfer to slow cooker and add remaining stock. 3. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 4. Place bread on a baking tray in one layer, brush or spray with oil. Bake 5-10 minutes or until bread is crisp and lightly coloured. Top bread with cheese and cook a further 5 minutes or until cheese has melted. 5. To serve, place a slice of bread in a soup bowl, ladle in soup and top with e xtra cheese. French Onion Soup Serves 4-6 1 tablespoon butter or margarine 4 large onions, peeled and finely sliced 1 large clove garlic, peeled and crushed 5 cups beef stock 1/2 cup white wine 2 tablespoons brandy 1 tablespoon sugar salt and pepper to taste 100g tasty cheese, grated 1. Melt butter or margarine in a frypan. Add onion and garlic and saute until on ion becomes transparent. 2. Place onions and garlic into the Slow Cooker. Add stock, wine brandy and suga r. 3. Cover and cook on High for 4 - 5 hours. 4. Season to taste and serve topped with cheese. Fresh Corn on the Cob 1. Remove outer husks and silks. 2. Cut to fit in the Slow Cooker if necessary. 3. Cover with water. Cover and cook on High for 1-2 hours. Drain 4. Serve with butter, chopped ham and fresh ground pepper if desired. Frozen Corn 1. Cover with water and cook on High for 2-3 hours. Fresh Corn on the Cob 1. Remove outer husks and silks. 2. Cut to fit in the Slow Cooker if necessary. 3. Cover with water. Cover and cook on High for 3 - 4 hours. Drain. Serve with b utter, chopped ham and fresh ground pepper if desired. Frozen Corn: Cover with water and cook on High for 4 - 5 hours. Lamb Roast with White Beans and Parsley Sauce Serves 4

1.2 1.4kg lamb roast, easy carve 1 clove garlic, cut into slivers 2 sprigs fresh rosemary 1 tablespoon olive oil 20g butter 1 large onion, sliced 1 x 400g tin butter beans, drained and rinsed cup chopped fresh parsley cup chicken stock salt and pepper 1. Make small incisions all over lamb with a very sharp knife, then stuff each w ith a sliver of garlic and a sprig of rosemary. 2. Heat oil in a large frying pan, cook lamb until browned all over. Remove from pan and transfer to slow cooker. 3. In the same pan, add butter and cook onion 1-2 minutes or until transparent, place in slow cooker with remaining ingredients. 4. Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours. Season with salt and pepp er. 5. Remove meat from slow cooker, and rest for 10 minutes before carving. Serve s lices of lamb with beans and parsley sauce. Lamb Roast with White Beans and Parsley Sauce Serves 4 1.4kg 1.5kg lamb roast, easy carve 1-2 cloves garlic, cut into slivers 2 sprigs fresh rosemary, snipped into pieces 2 tablespoons olive oil 20g butter 1 large onion, sliced 1 x 400g can butter beans, rinsed and drained cup chopped fresh parsley cup chicken stock salt and pepper 1. Make small incisions all over lamb with a very sharp knife, then stuff each w ith a sliver of garlic and a sprig of rosemary. 2. Heat oil in a large frying pan, cook lamb until browned all over. Remove from pan and transfer to slow cooker. 3. In the same pan, add butter and cook onion 1-2 minutes or until transparent, place in slow cooker with remaining ingredients. 4. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Season with salt and peppe r. 5. Remove meat from slow cooker and rest for 10 minutes before carving. Serve sl ices of lamb with beans and parsley sauce. Lamb Tagine Serves 4-6 2 tablespoons olive oil 5-6 (depending on size) lamb shanks, fat trimmed 1 medium onion, sliced thinly 1 clove garlic, crushed 1 tablespoon Moroccan dried spice mix 1 tablespoon tomato paste 2 medium tomatoes, chopped cup chicken stock 1 x 300g tin chickpeas, drained and rinsed 1 small sweet potato, peeled and chopped into 4cm dice 1 cinnamon stick 2 cardamom pods, cracked Salt and pepper to taste cup fresh coriander, roughly chopped Couscous, to serve 1. Heat oil in a large frypan over medium high heat, cook lamb shanks in batches

for 3-5 minutes or until evenly brown all over. Place into slow cooker. 2. Reduce heat, and add onion and garlic to frypan and cook for 5 minutes, or un til onion has softened and coloured. Add spice mix and cook until fragrant. Stir through tomato paste. 3. Place onion mixture into slow cooker with remaining ingredients, except coria nder. Cover and cook on High 3-4 hours or on LOW 6-8 hours. 4. Adjust seasoning and stir through chopped coriander, serve with cous cous. Lamb Tagine 2 tablespoons olive oil 8 lamb shanks, fat trimmed 1 large onion, sliced thinly 2 cloves garlic, crushed 1 tablespoons Moroccan dried spice mix 1 tablespoon tomato paste 1 x 400g tin chopped peeled tomatoes cup chicken stock 1 x 400g tin chickpeas, drained and rinsed 1 large sweet potato, peeled and chopped into 2 cm dice 1 cinnamon stick 3 cardamom pods, cracked Salt and pepper to taste 1 cup fresh coriander, roughly chopped Cous cous, to serve 1. Heat oil in a large frypan over medium high heat, cook lamb shanks in batches for 3-5 minutes or until evenly browned all over. Place into slow cooker. 2. Reduce heat and add onion and garlic to frypan and cook for 5 minutes or unti l onion has softened and coloured. Add spice mix and cook until fragrant. Stir t hrough tomato paste. 3. Place onion mixture into slow cooker with remaining ingredients, except coria nder. Cover and cook on HIGH 3-4 hours or on LOW 6-8 hours. 4. Adjust seasoning and stir through chopped coriander, serve with cous cous. Lamb with Yoghurt Sour Cream Serves 4-6 1kg stewing lamb, cut into thin strips 2 small onions, peeled and quartered 2 teaspoons ground ginger 2 teaspoons ground coriander 1/4 teaspoon cayenne pepper 250g carton natural yoghurt 1/3 cup sour cream 2 tablespoons flour Spiced Butter: 2 tablespoons butter 1 tablespoon oil 1 clove garlic, crushed 1 teaspoon ground cummin 1 teaspoon ground coriander 1/2 teaspoon garam marsala 1/3 cup cream 1. Place all ingredients except spiced butter and cream into the Slow Cooker. St ir to combine. 2. Cook on Low for 8 - 10 hours or on High for 5 - 6 hours. Add spiced butter du ring last hour of cooking. Spiced butter: Heat butter and oil in a frypan. Add remaining ingredients and sa ute for 2 - 3 minutes. 3. To Serve: Stir through cream just prior to serving. Lemon Coconut Cake 125g butter

1 cup caster sugar 2 eggs grated rind of 1 lemon 1/2 cup coconut 1 3/4 cups self raising flour 1 cup milk 1. Pre-heat the Slow Cooker on High for 15 minutes. Grease and line base of an 1 8cm round or ring cake tin. 2. Using a food processor or mixer, cream butter and sugar until light and cream y. 3. Add eggs and lemon rind, and mix until combined. 4. Add coconut, flour and milk. Mix until just combined. Place into prepared tin . 5. Place tin into the Slow Cooker elevated on a wire rack. 6. Cover and cook on High for 3 - 4 hours or until cooked through. Cool before i cing as desired. Lemon Honey Chicken Casserole Serves 4-6 1.5kg chicken wings and drumsticks 2-3 tablespoons flour 2 tablespoons oil 2 cloves garlic, peeled and finely chopped 3 large onions, peeled and cut into eight wedges 8 shallots, cut into 2cm pieces 4 celery stalks, cut into 2cm strips 1 large red capsicum, cut into 2cm strips zest of 2 lemons, cut into thin strips 3/4 cup chicken stock 1/3 cup honey 1. Toss chicken in flour. 2. Heat oil in a frypan. Add chicken and brown all over. Place into the Slow Coo ker. 3. Lightly saute garlic and onion. Add to the Slow Cooker. 4. Add remaining ingredients. Cover and cook on Low for 5 - 6 hours or on High f or 3 - 4 hours. 5. Serve with fried or boiled rice. Lemon Honey Chicken Casserole Serves 4-6 1kg chicken drumsticks 2-3 tablespoons flour 2 tablespoons oil 2 cloves garlic, peeled and finely chopped 2 large onions, peeled and cut into eight wedges 6 shallots, cut into 2cm pieces 4 celery sticks cut into 2cm pieces zest of 2 lemons, cut into thin strips 3/4 cup chicken stock 1/3 cup honey 1. Toss chicken in flour. 2. Heat oil in a frypan. Add chicken and brown all over. Place into the Slow Coo ker. 3. Lightly saute garlic and onion. Add to the Slow Cooker. 4. Lightly saute garlic and onion. Add to the Slow Cooker. Add remaining ingredi ents. Cover and cook on Auto/Low for 4-6 hours or on High for 2-3 hours. 5. Serve with fried or boiled rice. Lemongrass and Ginger Scented Chicken Serves 4-6 1 tablespoon olive oil 2kg chicken thigh fillets, skin and fat removed

2 medium onions, sliced 3 cloves garlic, crushed 5cm piece ginger, peeled, sliced 2 large red chillies, seeded, sliced 2 stalks lemon grass, trimmed, bruised cup chicken stock cup soy sauce 2 tablespoons oyster sauce Freshly ground black pepper 200g sugar snap peas 1. Heat oil in a large frypan until hot; seal sides of chicken in batches, then quickly remove from pan. Transfer to slow cooker. 2. Reduce heat; add onions and garlic and cook for 1-2 minutes, place in slow co oker with remaining ingredients except sugar snap peas. 3. Cover and cook on HIGH 3-4 hours or LOW 5-6 hours. 4. About 15 minutes before serving, add the sugar snap peas and gently stir thro ugh. Cover and cook until the peas are just tender. 5. Garnish with remaining chilli and serve with steamed rice. Lemongrass and Ginger Scented Chicken Serves 4-6 1 tablespoon olive oil 1.5kg chicken thigh fillets, skin and fat removed 2 onions, sliced 3 cloves garlic, crushed 5cm piece ginger, peeled, sliced 2 large red chillies, seeded, sliced 2 stalks lemon grass, trimmed, bruised cup chicken stock cup soy sauce 2 tablespoons oyster sauce Freshly ground black pepper 200g sugar snap peas 1. Heat oil in a large frypan until hot; seal sides of chicken in batches, then quickly remove from pan. Transfer to slow cooker. 2. Reduce heat; add onions and garlic and cook for 1-2 minutes, place in slow co oker with remaining ingredients except sugar snap peas. 3. Cover and cook on HIGH 3-4 hours or LOW 5-6 hours. 4. About 15 minutes before serving, add the sugar snap peas and gently stir thro ugh. Cover and cook until vegetables are just tender. 5. Garnish with remaining chilli and serve with steamed rice. Lentil Vegetable Soup Serves 4-6 2 cups brown or yellow lentils 4 cups water 2 rashers bacon, rind removed and finely chopped 1 medium onion, peeled and finely chopped 1 carrot, peeled and thinly sliced 1 clove garlic, peeled and crushed 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon oregano 1 bayleaf 1 x 400g of peeled tomatoes, roughly chopped 2 tablespoons wine vinegar 1. Place all ingredients into the Slow Cooker. Cover and cook on Low for 8-10 ho urs. 2. Remove bayleaf and serve very hot with croutons if desired. Lentil Vegetable Soup Serves 6-8

2 cups brown or yellow lentils 4 1/2 cups water 2 rashers bacon, rind removed and finely chopped 1 medium onion, peeled and finely chopped 1 carrot, peeled and thinly sliced 1 clove garlic, peeled and crushed 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon oregano 1 bay leaf 1 x 425g tin peeled tomatoes, roughly chopped 2 tablespoons wine vinegar 1. Place all ingredients into the Slow Cooker. Cover and cook on High for 6 - 7 hours. 2. Remove bay leaf and serve very hot with croutons if desired. Meatloaf Serves 4-6 1 egg, lightly beaten 1/2 cup tomato chutney 1/2 cup fresh breadcrumbs 750g minced beef 1 small onion, peeled and finely chopped 1 celery stalk, finely chopped 1 small green pepper, finely chopped 1 tablespoon mixed herbs salt and pepper to taste 2 potatoes, thickly sliced 1. Combine all ingredients except potatoes. Shape into a large round meatloaf, a pproximately 2cm smaller than the Slow Cooker. Place into the base of the Slow C ooker. 2. Place potatoes around edges of the meatloaf. Cover and cook on Low for 7 - 8 hours or High for 4 - 5 hours. 3. Serve with potato slices. Meatloaf Serves 4-6 1 egg, lightly beaten 1/4 cup tomato paste 1/2 cup fresh breadcrumbs 500g minced beef 1 small onion, peeled and finely chopped 1 celery stalk, finely chopped 1 small green capsicum, finely chopped 2 cloves of garlic 1 tablespoon mixed herbs salt and pepper to taste 2 potatoes, thickly sliced 1. Combine all ingredients except potatoes. Shape into a large round meatloaf, a pproximately 4cm smaller than the Slow Cooker. Place into the base of the Slow C ooker. 2. Place potatoes slices around edge of the meatloaf. Cover and cook on Low for 6-8 hours or High for 3-4 hours. 3. Serve with potato slices. Melt n Mix Chocolate Cake 1 1/2 cups self raising flour 1/4 cup cocoa 1 cup caster sugar 125g butter, melted 2 eggs 1 teaspoon vanilla essence

1/2 cup milk 1. Pre-heat the Slow Cooker on High for 15 minutes. Grease and line base of an 1 8cm round or ring cake tin. 2. Using a food processor or mixer, combine flour, cocoa and sugar. Add butter a nd mix until combined. 3. Add eggs, vanilla and milk. Mix until smooth. Do not over mix. Place into pre pared tin. 4. Place tin into the Slow Cooker elevated on a wire rack. 5. Cover and cook on High for 3 - 4 hours, or until cooked through. Cool before icing as desired. Moroccan Chicken Serves 4-6 1.5kg chicken pieces, skin and fat removed 2 tablespoons plain flour Sea salt and freshly ground black pepper 2 tablespoons olive oil 1 onion, sliced 2 cloves garlic, crushed 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon turmeric teaspoon ground cinnamon cup chicken stock 415g can apricot halves in natural juice Couscous, to serve 1. Wash chicken and pat dry. Lightly coat the chicken in the flour seasoned with salt and pepper; shake off excess. 2. Heat oil in a frying pan and cook chicken in batches, until browned all over. Transfer to slow cooker. 3. Using the same pan, add the onions and cook, stirring, until slightly softene d. Add the garlic, cumin, coriander, turmeric and cinnamon and cook until fragra nt. Add the stock and the juice from the apricots. 4. Pour the onion and spice mixture over the chicken and top with apricot halves . 5. Cover and cook on HIGH 3- 4 hours or LOW 6- 8 hours. 6. Season to taste, serve chicken with couscous. Moroccan Chicken Serves 4-6 2kg chicken pieces, skin and fat removed 1/3 cup plain flour Sea salt and freshly ground black pepper 3 tablespoons olive oil 1 onion, sliced 2 cloves garlic, crushed 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon turmeric teaspoon ground cinnamon cup chicken stock 415g can apricot halves in natural juice Cous cous, to serve 1. Wash chicken and pat dry. Lightly coat the chicken in the flour seasoned with salt and pepper; shake off excess. 2. Heat oil in a frying pan and cook chicken in batches, until browned all over. Transfer to slow cooker. 3. Using the same pan, add the onions and cook, stirring, until slightly softene d. Add the garlic, cumin, coriander, turmeric and cinnamon and cook until fragra nt. Add the stock and the juice from the apricots. 4. Pour the onion and spice mixture over the chicken and top with apricot halves .

5. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 6. Season to taste, serve chicken with cous cous. Mushroom & Barley Soup Serves 4-6 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, crushed cup pearl barley 3 carrots, diced 2 stalks celery, diced 400g mushrooms, sliced cup soy sauce 5 cups chicken stock Freshly ground black pepper 1. Heat olive oil in a saucepan, cook onion and garlic for 2-3 minutes or until softened. Transfer to slow cooker. 2. Add remaining ingredients, except pepper. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 3. Serve hot with freshly ground black pepper. Mushroom & Barley Soup Serves 4-6 1 tablespoon olive oil 2 onions, chopped 2 cloves garlic, crushed cup pearl barley 4 carrots, diced 3 stalks celery, diced 500g mushrooms, sliced cup soy sauce 6 cups chicken stock Freshly ground black pepper 1. Heat olive oil in a saucepan, cook onion and garlic for 2-3 minutes or until softened. Transfer to slow cooker. 2. Add remaining ingredients, except pepper. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 3. Serve hot with freshly ground black pepper. Mushroom Beef Serves 6 2 tablespoons oil 2 tablespoons butter or margarine 1 onion, peeled and chopped 1kg chuck steak, trimmed and cut into thin strips 1/2 cup beef stock 1 1/2 cups white wine 250g mushrooms, sliced 1/3 cup cornflour 1/2 cup water 300ml cream 1. Heat oil and butter or margarine in a frypan. Add onions and saute until tend er. 2. Add meat and brown. 3. Transfer to the Slow Cooker. Add stock, wine and mushrooms. Cover and cook on Low for 8 - 10 hours or on High for 5 - 6 hours. 4. For the last hour of cooking, add combined cornflour and water and cook on Hi gh. 5. To Serve: Stir through cream and adjust seasonings. Pea and Ham Soup Serves 6-8 1 tablespoon olive oil 2 onions, chopped

3 rashers bacon, diced 2 cups split peas 1- 1.5kg ham bone 2 litres water 2 large carrots, diced 2 sticks celery, sliced 2 bay leaves 2 tablespoons chopped fresh thyme Freshly ground black pepper 1. Heat oil in a large frypan, cook onion and bacon for 2-3 minutes or until oni on is soft and bacon is slightly browned. Transfer to slower cooker. 2. Add remaining ingredients, reserving 1 tablespoon of fresh thyme. Cook on HIG H 3-4 hours or LOW 6-8 hours. 3. Remove ham bone from slow cooker. Pull off meat from the bone, removing exces s fat and skin. Dice and return to the soup. 4. Stir through remaining thyme and season with freshly ground black pepper. Tip: Ask your butcher to cut the ham bone into pieces. Pea and Ham Soup Serves 6-8 1 tablespoon olive oil 2 onions, chopped 3 rashers bacon, diced 2 cups split peas 1kg ham bone 1 litres water 2 carrots, diced 2 sticks celery, sliced 2 bay leaves 2 tablespoons chopped fresh thyme Freshly ground black pepper 1. Heat oil in a large frypan, cook onion and bacon for 2-3 minutes or until oni on is soft and bacon is slightly browned. Transfer to slower cooker. 2. Add remaining ingredients, reserving 1 tablespoon of fresh thyme. Cook on HIG H 3-4 or LOW 6-8 hours. 3. Remove ham bone from slow cooker. Pull off meat from the bone, removing exces s fat and skin. Dice and return to the soup. 4. Stir through remaining thyme and season with freshly ground black pepper. Poached Pears in Red Wine and Star Anise 1 cups dry red wine cup sugar 2 star anise 6 medium pears 3 thick strips lemon rind 1. Place wine, sugar and star anise into the slow cooker. Cover and cook on HIGH until sugar is dissolved. 2. Place pears into the slow cooker, turning to coat well with sugar syrup. Add lemon peel, cover and cook on HIGH 2-3 hours or LOW 4-6 hours, turning occasiona lly to coat. 3. To serve, remove pears from the slow cooker and place onto a serving plate. P our syrup over pears. Serve with whipped cream if desired. Poached Pears in Red Wine 2 cups dry red wine 1 cup sugar 6 - 8 medium pears, peeled 4 thick strips lemon rind 1. Place wine and sugar into the Slow Cooker. Cover and cook on High until sugar is dissolved. 2. Place pears into the Slow Cooker, turning to coat well with sugar syrup. Add

lemon peel. Cover and cook on Low for 5 - 6 hours, or on High for 3 - 4 hours, t urning occasionally to coat. 3. To Serve: Remove pears from the Slow Cooker and place onto a serving plate. P our syrup over pears. Serve with whipped cream if desired. Poached Pears in Red Wine and Star Anise Serves 4-6 1 cups dry red wine cup sugar 2 star anise 6 medium pears 3 thick strips lemon rind 1. Place wine, sugar and star anise into the slow cooker. Cover and cook on High until sugar is dissolved. 2. Place pears into the slow cooker, turning to coat well with sugar syrup. Add lemon peel, cover and cook on HIGH 2-3 hours or LOW 4-6 hours, turning occasiona lly to coat. 3. To serve, remove pears from the slow cooker and place onto a serving plate. P our syrup over pears. Serve with whipped cream if desired. Porridge 1 cup rolled oats 2 cups cold water pinch salt (optional) 1. Lightly grease the Crock Insert with butter. 2. Place all ingredients into the Slow Cooker. 3. Cook on Low for 6-8 hours or overnight. 4. Stir well before serving. Serve with cream or milk and a sprinkle gar. Quick Cooking Oats - Cook on Low for 3-4 hour or on High for 1 1/2-2 OR 3. Cook on Low for 7 - 9 hours or overnight. 4. Stir well before serving. Serve with cream or milk and a sprinkle gar Quick Cooking Oats: Cook on Low for 4 - 6 hours or on High for 2 - 3

of brown su hours. of brown su 1/2 hours.

Potato and Leek Soup Serves 4-6 1 tablespoon olive oil 2 rashers bacon, chopped 2 medium leeks, sliced thinly 800g potatoes, peeled and diced 3 cups chicken stock Freshly ground black pepper cup grated parmesan 1. Heat oil in a large saucepan; add bacon and cook, stirring occasionally, unti l crisp. Remove from pan. 2. Add leeks to the same pan and cook, stirring for about 5 minutes or until lee ks are tender. Transfer to slow cooker. 3. Add remaining ingredients, except pepper & parmesan into slow cooker. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Cool before blending. 4. Blend or process cooled soup until smooth. Add bacon and reheat in the slow c ooker for about 1 hour on HIGH, or until hot. 5. Season to taste with freshly ground pepper. 6. Serve soup topped with parmesan cheese. Potato and Leek Soup Serves 4 1 tablespoon olive oil 2 rashers bacon, chopped 3 medium leeks, sliced thinly 1 kg potatoes, peeled and diced 4 cups chicken stock

Freshly ground black pepper cup grated parmesan 1. Heat oil in a large saucepan; add bacon and cook, stirring occasionally, unti l crisp. Remove from pan. 2. Add leeks to the same pan and cook, stirring for about 5 minutes or until lee ks are tender. Transfer to slow cooker. 3. Add remaining ingredients, except pepper and parmesan in slow cook. Cook on H IGH for 3-4 hours or LOW 6-8 hours. Cool before blending. 4. Blend or process cooled soup until smooth. Add bacon and reheat in slow cooke r for about 1 on high, or until hot. 5. Season to taste with freshly ground pepper. 6. Serve soup topped with parmesan cheese. Tip: This recipe may be doubled if desired. Ratatouille Serves 4-6 2 medium eggplants, sliced 1cm thick salt 2 onions, peeled and cut into wedges 2 cloves garlic, peeled and crushed 3 medium zucchini, sliced 4 large ripe tomatoes, peeled and sliced 2 green capsicum, seeds removed and sliced 1 teaspoon basil 1 teaspoon oregano 1 teaspoon thyme 1. Sprinkle eggplant with a little salt. Leave a for 1/2 hour, rinse well then p at dry. 2. Heat a little oil in a frypan. Saute onion, garlic and eggplant until the oni on is just tender. 3. Place the onion and eggplant into the Slow Cooker. Add remaining ingredients. 4. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. Ratatouille Serves 4 1 large onion, chopped 2 cloves garlic, crushed 2 tablespoons tomato paste 2 eggplants, cut into 3 cm dice 2 medium zucchinis, sliced into 1 cm rings 1 red capsicum, deseeded and chopped into 3 cm pieces 1 green capsicum, deseeded and chopped into 3 cm pieces 2 x 400g cans chopped tomatoes 2 tablespoons chopped fresh thyme Salt and freshly ground black pepper 1. Place all ingredients except salt and pepper in slow cooker. Cover and cook o n HIGH 3-4 hours or LOW 6-7 hours. 2. Season to taste. Ratatouille 1 large onion, chopped 2 cloves garlic, crushed 2 tablespoons tomato paste 1 large eggplant, cut into 3 cm dice 2 zucchinis, sliced into 1 cm rings 1 medium red capsicum, deseeded and chopped into 3 cm pieces 1 medium green capsicum, deseeded and chopped into 3 cm pieces 2 x 400g cans chopped tomatoes 2 tablespoons chopped fresh thyme Salt and freshly ground black pepper 1. Place all ingredients except salt and pepper in slow cooker. Cover and cook o n HIGH 3-4 hours or LOW 6-7 hours.

2. When ready to serve, season to taste. Red Curry Chicken Serves 6-8 1 kg chicken thigh fillets 2 tablespoons oil 2 onions, sliced 2-3 tablespoons red curry paste 2 large potatoes, peeled, quartered 400ml coconut milk 1 tablespoon palm sugar / cup coriander leaves salt and freshly ground pepper 1. Trim fat from chicken and cut into large chunks. 2. Heat oil in a frying pan and brown chicken, in batches. Remove from pan. 3. Add onions to frying pan and cook until softened. Add curry paste; cook for 1 minute or until fragrant. Note: Curry pastes vary in flavour and temperature. You may want to adjust the a mount according to the one you have purchased. 4. Place chicken and potatoes into slow cooker and pour onion mixture over the t op. 5. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. 20 minutes before serving, s tir through coconut milk, palm sugar and coriander. Season with salt and pepper. 6. Serve with steamed jasmine rice. Rice Custard 1/2 cup cooked rice 3 eggs 3 tablespoons sugar 3 cups milk 1/2 teaspoon vanilla 30g butter nutmeg 1/2 cup raisins 1. Place rice into a greased heat-proof dish that will fit into the Slow Cooker. 2. Beat eggs and sugar, add remaining ingredients and add to the rice. Cover bow l with foil and place into the Slow Cooker. 3. Pour 1 cup water into the Slow Cooker. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. OR 3. Pour 1 cup water into the Slow Cooker. Cover and cook on Low for 8 - 9 hours or on High for 4 - 6 hours. 4. Serve warm with cream or ice cream. Roast Chicken Serves 4 1 size 12 chicken butter, melted parsley, finely chopped paprika Stuffing: 2 cups fresh breadcrumbs Rind from 1 lemon 1 rasher bacon, finely chopped 1 egg, lightly beaten 1 teaspoon parsley 1. Combine all ingredients for stuffing. Place into cavity of chicken and truss. 2. Pat chicken dry and place into the slow cooker. Brush chicken with butter and sprinkle with parsley and paprika. 3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Roast Chicken

1 size 16 chicken butter, melted parsley, finely chopped paprika Stuffing: 2 cups fresh breadcrumbs 1/3 cup crushed pineapple, drained 1 rasher bacon, rind removed and finely chopped 4 shallots, finely sliced 1 egg, lightly beaten 1 teaspoon mixed herbs 1. Combine all ingredients for stuffing. Place into cavity of chicken and truss. 2. Pat chicken dry and place into the Slow Cooker. Brush chicken with butter and sprinkle with parsley and paprika. Cover and cook on Low for 7 - 9 hours or Hig h for 4 - 5 hours. Roast Lamb with Garlic & Rosemary Serves 6-8 1 leg of lamb, approximately 1.2kg (cut or boned to fit the Slow Cooker) 1 clove garlic, peeled and sliced several sprigs fresh rosemary 1 tablespoon French mustard 1. Trim excess fat from lamb. 2. Cut several slits in the meat and insert slices of garlic and sprigs of rosem ary. 3. Brush the outside with mustard. 4. Place meat into the Slow Cooker. Cover and cook on Low for 2-2 1/2 hours per 500g. NOTE: Meat can be placed on a wire rack to allow the fat to drain. Roast Lamb with Garlic & Rosemary Serves 6-8 1 leg of lamb, approximately 1.8kg (cut or boned to fit the Slow Cooker) 1 clove garlic, peeled and sliced several sprigs fresh rosemary 1 tablespoon French mustard 1. Trim excess fat from lamb. 2. Cut several slits in the meat and insert slices of garlic and sprigs of rosem ary. 3. Brush the outside with mustard. 4. Place meat into the Slow Cooker. Cover and cook on Low for 2 - 3 hours of Hig h for 1 - 2 hours per 500g. Note: Meat can be placed on a wire rack to allow the fat to drain. Roasting Beef Place meat into the Slow Cooker. Cover and cook to desired doneness. Approximate cooking times for well done: Low 2 1/2 - 3 hours per 500g High 1 - 2 hours per 500g Roasting Chicken Wash chicken and pat dry. Stuff as desired and truss. Place chicken into the Slo w Cooker and cover. Approximate cooking times: Low 1 1/2 - 2 1/2 hours per 500g High 1 - 1 1/2 hours per 500g Dot with butter and sprinkle with paprika to add extra colour. Roasting Chicken Wash chicken and pat dry. Stuff as desired and truss. Place chicken into the Slo w Cooker and cover. Approximate cooking times:

Low 2 - 2 1/2 hours per 500g High 1 - 2 hours per 500g Dot with butter and sprinkle with paprika to add extra colour. Roasting Lamb Cut away excess fat. Place meat into the Slow Cooker. Cover and cook to desired doneness. Approximate cooking times for well done: Low 2 1/2 - 3 hours per 500g High 1 - 2 hours per 500g No need to turn meat during cooking. Note: When cooking pork or other fatty meats, place meat on a small wire rack to allow excess fat to drain. Seafood Hot Pot Serves 4-6 1 blue swimmer crab, cut in half and claws cracked 500g mussels, cleaned 500g squid rings 500g green King prawns, peeled with tails intact 250g scallops 1 tablespoon oil 2 cloves garlic, peeled and crushed 2cm piece ginger, peeled and finely grated 3 onions, peeled and sliced 1/2 cup water 1 cup dry white wine 2 x 425g can tomatoes, undrained 4 tablespoons tomato paste 2 tablespoons Worcestershire sauce 1 tablespoon sugar 1/2 teaspoon chill powder or 1 chilli, finely chopped (reduce quantity if desired) 4 tablespoons chopped parsley 1. Prepare seafood. 2. Heat oil in a frypan pan. Add garlic, ginger, onions and lightly saute until onion is tender. 3. Place onion mixture, seafood and remaining ingredients except parsley into th e Slow Cooker. 4. Cover and cook on Low for 3-4 hours or on High for 11/2 -2 hours. OR 4. Cover and cook on Low for 4 - 5 hours or on High for 2 - 3 hours. 5. Serve sprinkled with parsley and crusty bread. Spiced Rhubarb and Berry Compote Serves 4-6 2 bunches of rhubarb, cut into 2cm pieces 500g frozen mixed berries cup sugar 1 cinnamon quill 3 whole cloves 1 teaspoon grated orange rind 1. Combine all ingredients in the slow cooker. 2. Cover and cook on LOW 3-4 hours. 3. Serve hot with ice-cream or with your favourite pudding. Spiced Rhubarb 750g rhubarb, cut into 2cm pieces, stringless 3/4 cup sugar 1/4 teaspoon cinnamon 3 whole cloves 1 teaspoon grated orange or lemon rind

2 tablespoons water 1. Combine rhubarb, sugar, cinnamon, cloves and rind in the Slow Cooker. Cover a nd cook on Low for 3-4 hours. OR 1. Combine rhubarb, sugar, cinnamon, cloves and rind in the Slow Cooker. Cover a nd cook on Low for 4 - 6 hours. 2. Serve hot with whipped cream or ice cream. Spicy Lamb Curry Serves 4-6 1 tablespoon vegetable oil 1.5 kg lamb forequarter chops, trimmed of fat 2 sprigs fresh curry leaves 1 teaspoon black mustard seeds 1 small onion, roughly chopped 1 clove garlic, crushed 1 tablespoon grated fresh ginger 1 tablespoon curry powder 2 teaspoons tandoori paste 2 teaspoons ground cumin 1 teaspoon garam masala 1 teaspoon chilli powder 1 tablespoon lemon juice / cup water cup roughly chopped fresh coriander 1. Heat oil in a large fry pan, cook lamb in batches until brown. Place in slow cooker. 2. In remaining oil, fry mustard seeds and curry leaves until seeds begin to pop . Add onion and garlic and cook until onion is soft. Add dry spices and fry 1-2 minutes until spices are fragrant. 3. Add remaining ingredients, except coriander to slow cooker and cook on HIGH 3 -4 hours or LOW 6-8 hours 4. Season to taste and sprinkle with fresh coriander. Serve with steamed basmati rice. Spicy Lamb Curry 1 tablespoon vegetable oil 2.5kg lamb forequarter chops, trimmed of fat 14-16 fresh curry leaves 2 teaspoons black mustard seeds 1 medium onion, roughly chopped 2 cloves garlic, crushed 2 tablespoons grated fresh ginger 2 tablespoons curry powder 1 tablespoon tandoori paste 1 tablespoon ground cumin 2 teaspoons garam masala 3 teaspoons chilli powder 2 tablespoons lemon juice cup water 1 cup roughly chopped fresh coriander 1. Heat oil in a large fry pan, cook lamb in batches until brown. Place in slow cooker. 2. In remaining oil, fry mustard seeds and curry leaves until seeds begin to pop . Add onion and garlic and cook until onion is soft. Add dry spices and fry 1-2 minutes until spices are fragrant. 3. Add remaining ingredients, except coriander to slow cooker and cook on HIGH 3 -4 hours or LOW 6-8 hours. 4. Season to taste and sprinkle with fresh coriander. Serve with steamed basmati rice.

Spicy Lamb Shanks Serves 4 4 lamb shanks 1 cup dried apricots 1 cup prunes, pitted 1/4 cup sugar 1 cup water 1/4 cup tomato paste 2 tablespoons white vinegar 1 teaspoon mixed spice 1. Place lamb shanks into the Slow Cooker. Add apricots and prunes. 2. Combine sugar, water, tomato paste and vinegar. Pour over the lamb shanks. 3. Sprinkle over mixed spice. Cover and cook on Low for 8 - 10 hours or High for 5 - 6 hours. Serve with rice. Spicy Lamb with Apricots Serves 4-6 2 tablespoons oil 1 onion, peeled and chopped 1 clove garlic, peeled and crushed 1kg stewing lamb, cubed 1/3 cup flour 1 teaspoon lumeric 1 teaspoon cummin 1 teaspoon coriander freshly ground pepper 3 cups chicken stock 100g dried apricots, chopped salt and pepper to taste 1. Heat oil in a frypan. Saute onions and garlic until tender. 2. Toss lamb in combined flour and spices. Add to frypan and brown. 3. Transfer to the Slow Cooker and add remaining ingredients. Cover and cook on Low for 8 - 10 hours or on High for 5 - 6 hours. 4. Adjust seasonings if necessary. Serve with rice. Spicy Wine Pot Roast Serves 6-8 2kg topside roast, trimmed of fat 1 large onion, peeled and chopped 4 tablespoons brown gravy mix 1 cup water 1/4 cup tomato sauce 1/4 cup dry red wine 2 teaspoons French mustard 1 teaspoon Worcestershire sauce 2 teaspoons mixed herbs 1/2 teaspoon mixed spice 1. Place meat into the Slow Cooker. Add onion. 2. Combine the remaining ingredie nts and pour over meat. 3. Cover and cook on Low for 8 - 10 hours or High or for 5 - 6 hours. 4. When meat is cooked as desired, remove and cover with foil to keep warm. 5. Turn Slow Cooker to High and thicken the gravy with a little flour mixed with water. Cook until the gravy simmers and thickens. 6. To Serve: Slice meat and serve with gravy. Spicy Wine Pot Roast Serves 6 1 1/2 kg topside roast, trimmed of fat 1 large onion, peeled and chopped 4 tablespoons brown gravy mix 1 cup water 1/4 cup dry red wine 2 teaspoons French mustard

1 teaspoons Worcestershire sauce 2 teaspoons mixed herbs 1/2 teaspoon mixed spice 1. Place meat into the Slow Cooker. Add onion. 2. Combine the remaining ingredients and pour over meat. 3. Cover and cook on Low for 8-10 hours or High for 4-5 hours. 4. When meat is cooked as desired, remove and cover with foil to keep warm. 5. Turn Slow Cooker to High and thicken the gravy with a little flour mixed with water. cook until the gravy simmers and thickens. 6. Slice meat and serve with gravy. Spinach and Ricotta Cannelloni Serves 4 - 6 2 x 250g packet frozen spinach, thawed 2 cloves garlic, crushed 500g fresh ricotta Freshly ground black pepper 500g dried cannelloni 1kg bottled pasta sauce Salt and freshly ground black pepper Parmesan cheese to serve 1. Combine defrosted spinach, ricotta and garlic together. Season with pepper 2. Fill cannelloni tubes with ricotta filling, making sure not to overfill the t ubes. 3. Spoon cup of pasta sauce into the base of the slow cooker. Arrange one row of cannelloni tubes over the sauce then pour over enough sauce to just cover the l ayer of cannelloni. Repeat with remaining cannelloni and sauce. 4. Cover and allow to cook on HIGH 1-1 hours or LOW 2 -2 hours. 5. Season to taste and sprinkle with parmesan. Split Pea Soup Serves 6-8 500g dry green split peas, soaked overnight 6 cups water 500g meaty ham bones or ham pieces 1/4 teaspoon salt 5 peppercorns 1 celery stalk, sliced 1 onion, peeled and chopped 1 bay leaf 1. Place all ingredients into the Slow Cooker. Cover and cook on High for 5 - 6 hours. 2. Remove bones, peppercorns and bay leaf prior to serving. Steamed Christmas Pudding Serves 6 500g mixed dried fruit cup firmly packed brown sugar 90g butter or margarine cup water 1 tablespoon sherry or brandy teaspoon bi-carbonate of soda 2 eggs, lightly beaten 1 cup self raising flour teaspoon mixed spice 1. In a saucepan, combine mixed fruit, brown sugar, butter, water and sherry. He at until butter is melted and mixture begins to boil. 2. Remove from heat, add bi-carbonate of soda and allow to cool completely. 3. Grease a 6 cup capacity pudding bowl. 4. Add eggs to the cooled mixture and mix until well combined. Fold through flou r and spices. 5. Pour mixture into the prepared bowl, cover with a double layer of foil and ti

e firmly with string to form a good seal. 6. Place into the slow cooker. Pour in sufficient water to come two thirds of th e way up the sides of the pudding bowl. Cover and cook on HIGH for 5-7 hours. 7. Re-heat pudding by cooking pudding in water on HIGH for 2-3 hours prior to se rving. Serve with brandy custard. Steamed Christmas Pudding 1kg mixed fruit 1 cup brown sugar, firmly packed 185g butter or margarine 1/2 cup water 2 tablespoons sherry 1 tablespoon bi-carbonate of soda 3 eggs, lightly beaten 1 cup plain flour 1 cup self raising flour 1 teaspoon mixed spice 1. In a saucepan, combine mixed fruit, brown sugar, butter, water and sherry. He at until butter is melted and mixture begins to boil. 2. Remove from the heat, add bi-carbonate of soda and allow to cool completely. 3. Grease and line base of a 10 cup pudding bowl. 4. Add eggs to the cooked mixture and mix until well combined. Fold through flou r and spices. 5. Pour mixture into the prepared bowl, cover with a double layer of foil and ti e firmly with string to form a good seal. 6. Place into the Slow Cooker. Pour in sufficient water to come two thirds of th e way up the sides of the pudding bowl. Cover and cook on High for 7 - 9 hours. OR 6. Place into the Slow Cooker. Pour in sufficient water to come two thirds of th e way up the sides of the pudding bowl. Cover and cook on High for 5-7 hours. 7. Re-heat pudding on High for 2-3 hours prior to serving and accompany with whi pped cream or custard. Swedish Meatballs Serves 4-6 1 1/2 cups fresh breadcrumbs 1 cup milk 500g minced steak 250g minced pork or veal 2 eggs, lightly beaten 1 medium onion, peeled and finely chopped 3/4 teaspoon chopped dill 1/4 teaspoon allspice 1/4 teaspoon nutmeg 3 teaspoons butter or margarine 1 cup beef stock fresh ground pepper 1 tablespoon tomato paste 1 cup cream 1. Soak breadcrumbs in milk for 5 minutes. Add meats, eggs, onion, herbs and spi ces. Mix well, cover and refrigerate for 1 hour. 2. Shape mixture into balls about the size of walnuts. 3. Heat margarine or butter in a frypan and brown meatballs. Place meatballs int o the Slow Cooker as they are browned. 4. Add beef stock, pepper and tomato paste. Cover and cook on Low for 5 - 6 hour s or on High for 3 - 4 hours. 5. To Serve: Stir through cream and serve with rice. Swedish Meatballs Serves 4-6 1 cup fresh breadcrumbs 3/4 cup milk

350g minced steak 175g minced pork or veal 2 eggs, lightly beaten 1 medium onion, peeled and finely chopped 3/4 teaspoon chopped dill 1/4 teaspoon allspice 1/4 teaspoon nutmeg 3 tablespoons butter or margarine 3/4 cup beef stock fresh ground pepper 1 tablespoon tomato paste 3/4 cup cream 1. Soak breadcrumbs in milk for 5 minutes. Squeeze out excess milk from crumbs a nd discard. Add meats, eggs, onion, herbs and spices. Mix well, cover and refrig erate for 1 hour. 2. Shape mixture into balls about the size of walnuts. 3. Heat margarine or butter in a frypan and brown meatballs. Place meatballs int o the Slow Cooker as they are browned. 4. Add beef stock, pepper and tomato paste. Cover and cook on Low for 4-6 hours or on High for 2-3 hours. 5. Stir through cream and serve with rice. Sweet Pork with Apples and Prunes Serves 6 2 tablespoon olive oil 2kg forequarter pork chops, trimmed of fat 3 medium red onions, cut into thick wedges 4 medium green apples, cored and cut into quarters 1 cup chicken stock 250g seedless prunes 2 tablespoons coarsely chopped fresh sage salt and freshly ground black pepper 1. Heat 1 tablespoon of oil in a large frying pan over medium heat, cook pork fo r 1 minute each side or until lightly brown. Transfer to a plate. 2. Heat remaining oil in frypan, add onions and cook 2-3 minutes or until onions have softened. Add apples and toss in pan, stirring frequently, until apple beg ins to colour. Place in bottom of slow cooker. Add stock, prunes and 1 tablespoo n of fresh sage. 3. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 4. Season to taste; serve with a sprinkle of fresh sage. Sweet Pork with Apples and Prunes Serves 6 2 tablespoons olive oil 1.5 kg forequarter pork chops, trimmed of fat 2 medium red onions, cut into thick wedges 3 medium green apples, cored and cut into quarters cup chicken stock 200g seedless prunes 2 tablespoons coarsely chopped fresh sage salt and freshly ground black pepper 1. Heat 1 tablespoon of oil in a large frying pan over medium heat, cook pork fo r 1 minute each side or until lightly brown. Set aside. 2. Heat remaining oil in frypan, add onions and cook 2-3 minutes, or until onion s have softened. Add apples and toss in pan, stirring frequently, until apple be gins to colour. Place in bottom of slow cooker. Add stock, prunes and 1 tablespoon of fresh sage. 3. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 4. Season to taste; serve with a sprinkle of fresh sage. Thai Chicken Red Curry Serves 8

3 tablespoons vegetable oil 2kg chicken thigh cutlets, skin and fat removed 1 large onion, chopped into wedges 1 clove garlic, crushed 1 tablespoon grated fresh ginger 400g sweet potato, cut into 3cm pieces 125g fresh baby corn 250g cauliflower, cut into florets 2-3 tablespoons Thai red curry paste 2 cups chicken stock 1 red capsicum, sliced thickly 200g green beans, trimmed 1 x 270ml can coconut cream 4 kaffir lime leaves, shredded 2 tablespoon fish sauce 2 teaspoons palm sugar Sea salt Steamed jasmine rice to serve Coriander to garnish 1. Heat 2 tablespoons of the oil in a frypan until hot; cook chicken in batches until browned, remove. 2. Heat remaining oil in frypan, add onions, garlic and ginger and cook until on ion has softened. Add sweet potato, corn, cauliflower, red curry paste and chick en and cook until the vegetables and chicken are just coated in paste. Transfer to slow cooker. 3. Add stock to pan and cook, covered, on HIGH for 3 hours. Remove lid, stir thr ough remaining ingredients and cook, covered, for a further 30 minutes or until beans and capsicum are tender. 4. Garnish with coriander sprigs and serve with steamed jasmine rice. Tomato Soup Serves 4-6 1kg tomatoes, fresh or canned, roughly chopped 2 1/2 cups beef/vegetable stock 1 small onion, peeled and chopped 2 teapoons sugar 1/2 teaspoon basil 1 teapoons Worcestershire sauce fresh ground pepper to taste 1/2 cup cream 1. Place all ingredients except cream into the Slow Cooker. 2. Cover and cook on Low for 6-8 hours on High for 3-4 hours. 3. Allow to cool, then puree in a food processor or blender. 4. Return soup to the Slow Cooker and reheat on High for 1-2 hours. 5. Stir through cream prior to serving. NOTE: If your prefer a thicker soup, blend 1 tablespoon of cornflour with 3/4 cu p water. Stir through soup before adding cream and cook on High until thickened. Tomato Soup Serves 6 1kg tomatoes, fresh or canned, roughly chopped 4 cups beef stock 1 small onion, peeled and chopped 3 tablespoons sugar 1/2 teaspoon basil 1 tablespoon Worcestershire sauce fresh ground pepper to taste 1/2 cup cream 1. Place all ingredients except cream into the Slow Cooker. 2. Cover and cook on High for 4 - 5 hours. 3. Allow to cool, then puree in a food processor or blender. 4. Return soup to the Slow Cooker and reheat on High for 1 - 2 hours.

5. Stir through cream prior to serving. Note: If you prefer a thicker soup, blend 1 tablespoon of cornflour with 1/4 cup water. Stir through soup before adding cream and cook on High until thickened. Note: Stock cubes or powered stock dissolved in water can be used in place of st ock. Vichyssoise Serves 4-6 60g butter or margarine 3 leeks, washed and sliced 2 onions, peeled and slice 3 large potatoes, peeled and cubed 5 cups chicken stock salt and pepper to taste 1 cup cream chives, finely chopped (enough to garnish) 1. Melt butter or margarine in a frypan, add leeks and onions and saute until te nder. 2. Place leeks, onion, potatoes and stock into the Slow Cooker. 3. Cover and cook on High for 5 - 6 hours. 4. Allow to cool, then puree in food processor to blender. Chill. 5. To serve: Stir through cream and garnish with chives Note: This soup is also delicious served hot. Walnut Yoghurt Cake 125g butter 1 cup caster sugar 3 eggs 2 cups self raising flour 1/4 cup lemon juice 1 x 200g carton plain yoghurt 1 cup chopped walnuts grated rind of 1 lemon 1. Pre-heat the Slow Cooker on High for approximately 20 minutes. Grease and lin e base of an 18cm round or ring cake tin. 2. Using a food processor or mixer, cream butter and sugar until light and cream y. 3. Add eggs, one at a time, mixing until just combined. 4. Add flour, lemon juice, yoghurt, walnuts and lemon rind. Mix until just combi ned. Place into prepared tin. 5. Place tin into the Slow Cooker, elevated on a wire rack. 6. Cover and cook on High for 3 - 4 hours, or until cooked through. Cool before icing as desired. Zucchini and Tomato Casserole Serves 6 4 large tomatoes, chopped 4 large zucchinis, sliced 3 medium onions, peeled and sliced 2 tablespoons tomato paste 2 teaspoons Worcestershire sauce 2 teaspoons mixed herbs 2 teaspoons brown sugar fresh ground pepper to taste 1. Place all ingredients into the Slow Cooker and stir to combine. 2. Cover and cook on Low for 8 - 9 hours or on High for 4 - 5 hours. Serve with steak.

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