Sunbeam Slow Cooker 55 L Manual
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8 Recipes continued French Onion Soup Serves 4-6 30g butter 1 tablespoon olive oil 4 large onions, finely sliced 2 cloves garlic, crushed 2 tablespoons plain flour ¼ cup brandy 4 cups beef stock 1 Baguette, thickly sliced 1 cup of grated Gruyere cheese or ½ cup parmesan 1. Heat oil and butter in a large saucepan over medium heat, until butter is foaming. Add onion and garlic and cook, until onion has softened. Make sure it does not colour. 2. Add flour and coat onion mixture. Gradually add brandy. Cook for 2-3 minutes until alcohol has evaporated. Transfer to slow cooker and add 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. To p bread with cheese and cook a further 5 minutes or until cheese is melting. 5. To serve, place a slice of bread in a soup bowl, ladle in soup and top with extra cheese. 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 onion is soft and bacon is slightly browned. Transfer to slow cooker. 2. Add remaining ingredients, reserving 1 tablespoon of fresh thyme. Cook on HIGH 3-4 hours or LOW 6-8 hours. 3. Remove ham bone from slow cooker. Pull off meat from the bone, removing excess fat and skin. Dice and return to the soup. 4. Stir through remaining thyme and season with freshly ground black pepper. 9 Roasting Beef Heat a small amount of oil on a medium/ high heat in a large frying pan; cook beef on all sides until browned. Season with salt and pepper. Place into slow cooker. Approximate cooking times for well done: LOW 2-2 ½ hours per 500g HIGH 1-1 ½ hours per 500g Roasting Lamb Trim any excess fat from the lamb. Heat a small amount of oil on a medium/high heat in a large frying pan; cook lamb on all sides until browned. Season with salt and pepper. Place into slow cooker. Approximate cooking times for well done: LOW 2-2 ½ hours per 500g HIGH 1-1 ½ hours per 500g Roasting Chicken Wash and pat dry chicken. Place a quartered lemon, 3 cloves garlic and some sprigs of thyme into the cavity of the chicken. Season with salt and pepper and a little paprika. Approximate cooking times: LOW 2-2 ½ hours per 500g HIGH 1-1 ½ hours per 500g Tip: For a more golden colour chicken simply brown in a frying pan before placing into the slow cooker. Corned Beef Serves 6-8 1.5kg corned silverside 1 onion, chopped 10 peppercorns 2 bay leaves 2 tablespoons brown sugar 1. Place silverside into slow cooker; fill with enough water to just cover. Add remaining ingredients. 2. Cover and cook on LOW 8-10 hours or HIGH 4-6 hours. 3. Serve with mashed potatoes and steamed vegetables. Recipes continued
10 Recipes continued Spanish Chicken with Capsicums Serves 4-6 2 tablespoons olive oil 6 thigh chicken cutlets, fat and skin removed 2 red onions, sliced 3 cloves garlic, crushed 1 ½ teaspoons smoked paprika 1 red capsicum, seeds removed, sliced 1 yellow capsicum, seeds removed, sliced ¼ cup white wine ¹/ ³ cup tomato passata ¹/ ³ cup pitted kalamata olives, sliced 6 artichoke hearts, quartered ¹/ ³ cup chopped fresh parsley 1. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to slow cooker. 2. Heat remaining oil and cook onions for 2-3 minutes or until softened. Add garlic, paprika and capsicum and cook, stirring for 1 minute. Add to slow cooker with white wine and tomato passata. Cover and cook on HIGH 3-4 hours or LOW 6-7 hours. 3. Stir in olives, artichokes and parsley just before serving. 4. Serve chicken with crusty bread. Indonesian Chicken Curry Serves 4-6 6 thigh chicken cutlets, fat and skin removed ¼ cup flour ¼ cup peanut oil 1 large onion, sliced 3 cloves garlic, crushed 3 teaspoons grated fresh ginger 1 long red chilli, seeds removed, thinly sliced 1 lemongrass, stem finely chopped 1 teaspoon ground turmeric 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon salt 600g kumara (sweet potato), peeled, diced 1 ¹/ ³ cups coconut milk 150g green beans, trimmed, cut into 3cm pieces coriander leaves, to serve 1. Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to a plate. 2. Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic, ginger, chilli, lemongrass, and spices; cook, stirring for 1 minute. 3. Place kumara into the base of slow cooker and top with chicken, onion mixture and coconut milk. Cook on HIGH 3-4 hours or LOW 6-8 hours. 4. Add beans in the last half hour of cooking. 5. Serve chicken with coriander and steamed jasmine rice.
10 Recipes continued Spanish Chicken with Capsicums Serves 4-6 2 tablespoons olive oil 6 thigh chicken cutlets, fat and skin removed 2 red onions, sliced 3 cloves garlic, crushed 1 ½ teaspoons smoked paprika 1 red capsicum, seeds removed, sliced 1 yellow capsicum, seeds removed, sliced ¼ cup white wine ¹/ ³ cup tomato passata ¹/ ³ cup pitted kalamata olives, sliced 6 artichoke hearts, quartered ¹/ ³ cup chopped fresh parsley 1. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to slow cooker. 2. Heat remaining oil and cook onions for 2-3 minutes or until softened. Add garlic, paprika and capsicum and cook, stirring for 1 minute. Add to slow cooker with white wine and tomato passata. Cover and cook on HIGH 3-4 hours or LOW 6-7 hours. 3. Stir in olives, artichokes and parsley just before serving. 4. Serve chicken with crusty bread. Indonesian Chicken Curry Serves 4-6 6 thigh chicken cutlets, fat and skin removed ¼ cup flour ¼ cup peanut oil 1 large onion, sliced 3 cloves garlic, crushed 3 teaspoons grated fresh ginger 1 long red chilli, seeds removed, thinly sliced 1 lemongrass, stem finely chopped 1 teaspoon ground turmeric 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon salt 600g kumara (sweet potato), peeled, diced 1 ¹/ ³ cups coconut milk 150g green beans, trimmed, cut into 3cm pieces coriander leaves, to serve 1. Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to a plate. 2. Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic, ginger, chilli, lemongrass, and spices; cook, stirring for 1 minute. 3. Place kumara into the base of slow cooker and top with chicken, onion mixture and coconut milk. Cook on HIGH 3-4 hours or LOW 6-8 hours. 4. Add beans in the last half hour of cooking. 5. Serve chicken with coriander and steamed jasmine rice. 11 Recipes continued Chicken, Mustard and Sage Casserole Serves 6-8 8 thigh chicken cutlets, fat and skin removed ¼ cup plain flour ¼ cup olive oil 3 large leeks, washed and sliced thickly 2 cloves garlic, crushed 1 cup dry white wine 1 kg baby new potatoes, halved 1 cup chicken stock Zest of one lemon 2 tablespoons Dijon mustard Salt and pepper 8 sage leaves, whole 1 tablespoon chopped fresh sage 1. Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to a plate. 2. Heat remaining oil in frying pan, cook leek and garlic for 3-4 minutes or until leeks have softened. Add wine and cook until reduced by half. 3. Place potatoes into the base of slow cooker and top with chicken and leek mixture. Add remaining ingredients, except chopped sage. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 4. Season to taste and sprinkle with sage. Serve with crusty bread. Hainanese Chicken with Rice Serves 4-6 1.5kg whole chicken, rinsed 4 cups water 2 green onions, chopped 5cm piece ginger, chopped 1 teaspoon salt Topping 4 green onions, thinly sliced 2 tablespoons finely shredded ginger 2 tablespoons peanut oil 1 teaspoon sesame oil sea salt coriander leaves, to serve light soy sauce, to serve 1. Place chicken in slow cooker. Add water, green onions, ginger and salt. Cover and cook on HIGH for 2-2 ½ hours. 2. Remove chicken and cut into pieces. Transfer chicken to a serving plate. To p with extra green onions and ginger. 3. Heat peanut oil and sesame oil in a small saucepan until just smoking. Pour hot oil over chicken. Sprinkle with salt and coriander. 4. Serve with soy sauce and steamed rice.
12 Lamb Roast with White Beans and Parsley Sauce Serves 4-6 1.4kg – 1.5kg lamb roast, easy carve 1-2 cloves garlic, cut into slivers 2 sprigs fresh rosemary, cut into pieces 2 tablespoons olive oil 20g butter 1 large onion, sliced 1 x 400g can butter beans, rinsed, drained ¼ cup chopped fresh parsley ½ cup chicken stock salt and pepper 1. Make small incisions all over lamb with a very sharp knife, then stuff each with 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 softened, place in slow cooker with remaining ingredients. Season with salt and pepper. 4. Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours. 5. Remove meat from slow cooker, and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce. Lamb Tagine Serves 6-8 2 tablespoons olive oil 6-8 (depending on size) lamb shanks, fat trimmed 1 large onion, sliced thinly 2 cloves garlic, crushed 1 ½ tablespoons Moroccan dried spice mix 1 tablespoon tomato paste 600g kumara (sweet potato), peeled, diced 1 x 400g tin chopped peeled tomatoes ½ cup chicken stock 1 x 400g can chickpeas, rinsed, drained 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 frying pan over medium high heat, cook lamb shanks in batches for 3-5 minutes or until evenly brown all over. Transfer to a plate. 2. Reduce heat, and add onion and garlic to frying pan and cook for 2-3 minutes or until onion has softened. Add spice mix and cook until fragrant. Stir through tomato paste. 3. Place kumara into the base of slow cooker and top with lamb and onion mixture and remaining ingredients, except coriander. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 4. Season with salt and pepper and stir through chopped coriander, serve with cous cous. Recipes continued
12 Lamb Roast with White Beans and Parsley Sauce Serves 4-6 1.4kg – 1.5kg lamb roast, easy carve 1-2 cloves garlic, cut into slivers 2 sprigs fresh rosemary, cut into pieces 2 tablespoons olive oil 20g butter 1 large onion, sliced 1 x 400g can butter beans, rinsed, drained ¼ cup chopped fresh parsley ½ cup chicken stock salt and pepper 1. Make small incisions all over lamb with a very sharp knife, then stuff each with 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 softened, place in slow cooker with remaining ingredients. Season with salt and pepper. 4. Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours. 5. Remove meat from slow cooker, and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce. Lamb Tagine Serves 6-8 2 tablespoons olive oil 6-8 (depending on size) lamb shanks, fat trimmed 1 large onion, sliced thinly 2 cloves garlic, crushed 1 ½ tablespoons Moroccan dried spice mix 1 tablespoon tomato paste 600g kumara (sweet potato), peeled, diced 1 x 400g tin chopped peeled tomatoes ½ cup chicken stock 1 x 400g can chickpeas, rinsed, drained 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 frying pan over medium high heat, cook lamb shanks in batches for 3-5 minutes or until evenly brown all over. Transfer to a plate. 2. Reduce heat, and add onion and garlic to frying pan and cook for 2-3 minutes or until onion has softened. Add spice mix and cook until fragrant. Stir through tomato paste. 3. Place kumara into the base of slow cooker and top with lamb and onion mixture and remaining ingredients, except coriander. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 4. Season with salt and pepper and stir through chopped coriander, serve with cous cous. Recipes continued 13 Rendang Daging – Spicy Coconut Beef Curry Serves 6-8 ¼ cup desiccated coconut 1 teaspoon ground coriander ¼ teaspoon ground turmeric 4 kaffir lime leaves, shredded 1.5kg chuck steak 1 cup coconut milk powder 2 tablespoons fish sauce Pinch salt Curry Paste 8 dried long red chillies 4 cloves garlic, roughly chopped 8 eschalots, roughly chopped 1 lemon grass stalk, white only, sliced 25g chopped fresh ginger, roughly chopped 25g sliced fresh galangal, roughly chopped pinch salt 1. To make curry paste, soak chillies in hot water until just softened; remove stem and seeds; roughly chop. Place all curry paste ingredients in a food processor and process to a smooth paste; add a little water if necessary. 2. In a large non-stick frying pan over a low heat, lightly toast coconut until lightly golden; remove from heat and allow to cool. Once cool, process in a food processor to a fine powder. 3. Heat a large non-stick frying pan; add curry paste, coriander, turmeric and lime leaves and cook, stirring, for about 5 minutes or until fragrant. 4. Add beef and stir until browned. Place beef, desiccated coconut, coconut milk powder and fish sauce into the slow cooker and stir to combine. 5. Cover and cook on HIGH 4-5 hours or LOW 6-8 hours. Stir once during cooking. Veal Goulash Serves 6 1.5kg veal, cut into 2cm pieces ¼ cup flour ¹/ ³ cup olive oil 2 onions, chopped 3 cloves garlic, crushed 2 tablespoons Hungarian sweet paprika ½ teaspoon cayenne pepper 2 large potatoes, peeled, diced 1 cup beef stock 2 tablespoons tomato paste 2 bay leaves salt and freshly ground black pepper 1. Dust veal in flour, shaking off excess flour. 2. Heat half the oil in large non-stick frying pan. Cook veal in batches until brown. Transfer to a plate. 3. Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic, paprika and cayenne pepper and cook, stirring for 30 seconds. 4. Place potatoes in base of slow cooker. Add veal and remaining ingredients to slow cooker. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 5. Serve with hot pasta. Recipes continued
14 Family Beef Casserole with Semi Dried Tomatoes Serves 6-8 2 kg chuck or round steak, diced ½ cup flour 3 tablespoons olive oil 2 bunches of spring onion, stalk trimmed, peeled and left whole 3 cloves garlic, crushed 3 carrots, diced 4 celery stalks, sliced ¹/ ³ cup tomato paste ½ 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 half the oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker. 2. Heat remaining oil and cook onion and garlic for 1-2 minutes or until onion is softened. Add carrots, celery and tomato paste and cook for a further 3 minutes. 3. Add wine and allow alcohol to evaporate and liquid to reduce slightly. 4. Place vegetables and remaining ingredients in slow cooker. Stir through. Cover and cook on HIGH 3-4 hours or LOW 5-6 hours. 5. Season to taste and serve hot with mashed potatoes or thick sliced Italian bread. Beef Brisket with Vegetables Serves 6-8 1 large carrot, cut into matchsticks 2 large potatoes, diced 1.5kg rolled beef brisket ¼ cup seasoned flour 2 tablespoons olive oil 2 onions, cut into wedges 3 cloves garlic, crushed 1 cup tomato passata 1 cup beef stock 2 bay leaves 10 thyme sprigs salt and freshly ground black pepper 1. Place carrot and potatoes in base of slow cooker. 1. Dust beef in flour, shaking off excess flour. 2. Heat half the oil in a large non-stick frying pan. Cook beef until brown. Transfer to slow cooker. 3. Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic and cook, stirring for 30 seconds. Add to slow cooker with remaining ingredients. 4. Cover and cook on HIGH 4-5 hours or LOW 6-8 hours. 5. Transfer meat to a plate, cover with foil and stand for 10 minutes before slicing. 6. Using a large spoon, skim any fat from the top. 7. Serve beef with vegetables and sauce. Recipes continued
14 Family Beef Casserole with Semi Dried Tomatoes Serves 6-8 2 kg chuck or round steak, diced ½ cup flour 3 tablespoons olive oil 2 bunches of spring onion, stalk trimmed, peeled and left whole 3 cloves garlic, crushed 3 carrots, diced 4 celery stalks, sliced ¹/ ³ cup tomato paste ½ 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 half the oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker. 2. Heat remaining oil and cook onion and garlic for 1-2 minutes or until onion is softened. Add carrots, celery and tomato paste and cook for a further 3 minutes. 3. Add wine and allow alcohol to evaporate and liquid to reduce slightly. 4. Place vegetables and remaining ingredients in slow cooker. Stir through. Cover and cook on HIGH 3-4 hours or LOW 5-6 hours. 5. Season to taste and serve hot with mashed potatoes or thick sliced Italian bread. Beef Brisket with Vegetables Serves 6-8 1 large carrot, cut into matchsticks 2 large potatoes, diced 1.5kg rolled beef brisket ¼ cup seasoned flour 2 tablespoons olive oil 2 onions, cut into wedges 3 cloves garlic, crushed 1 cup tomato passata 1 cup beef stock 2 bay leaves 10 thyme sprigs salt and freshly ground black pepper 1. Place carrot and potatoes in base of slow cooker. 1. Dust beef in flour, shaking off excess flour. 2. Heat half the oil in a large non-stick frying pan. Cook beef until brown. Transfer to slow cooker. 3. Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic and cook, stirring for 30 seconds. Add to slow cooker with remaining ingredients. 4. Cover and cook on HIGH 4-5 hours or LOW 6-8 hours. 5. Transfer meat to a plate, cover with foil and stand for 10 minutes before slicing. 6. Using a large spoon, skim any fat from the top. 7. Serve beef with vegetables and sauce. Recipes continued 15 Recipes continued Pork with Prunes and Apricots Serves 6 1.2kg roast leg pork 1 tablespoon olive oil 2 onions, cut into wedges 3 cloves garlic, crushed 2 teaspoons ground cumin 2 teaspoons ground coriander ¹/ ³ cup orange juice ¹/ ³ cup tomato passata ½ cup chicken stock 1 tablespoon tomato paste 150g pitted prunes 100g dried apricots 1. Place pork into slow cooker. Heat oil in a large non-stick frying pan. Cook onions for 2-3 minutes or until softened. Add garlic, cumin and coriander and cook, stirring for 30 seconds. 2. Add to slow cooker with remaining ingredients. Cover and cook on HIGH 4 hours or LOW 6-8 hours. 3. Transfer pork to a plate, cover with foil and stand for 10 minutes before slicing. 4. Serve pork with sauce and steamed cous cous. Dhal Serves 6-8 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 ¼ cup tomato paste 4 cups red lentils 2 cups vegetable stock 4 ½ cups water 2 x 400g can 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 cook, for 2-3 minutes or until onion is softened. 2. Add dried spices and cook a further 1 minute, or until spices are fragrant. Stir through tomato paste and cook for 2 minutes. Place in slow cooker. 3. Rinse lentils in water, until water runs clear. Put in slow cooker with remaining ingredients, except salt and stir well to combine all ingredients. 4. Cook on HIGH 1-2 hours or LOW 4-5 hours. 5. Season to taste, serve hot.
16 Ratatouille Serves 4 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 can 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 on HIGH 2-3 hours or LOW 5-6 hours. 2. When ready to serve, season to taste. Potato Bake with Creamy Bacon Sauce Serves 6-8 1 tablespoon olive oil 2 leeks, trimmed, washed, thinly sliced 175g bacon, diced 1.5kg potatoes (Sebago), peeled, thinly sliced 2 cups pouring cream 1 tablespoon dijon mustard ¼ cup milk Salt and freshly ground black pepper ¾ cup grated parmesan cheese 1. Heat oil in a large non-stick frying pan. Cook leek and bacon for 2-3 minutes or until leek is soft and bacon is slightly browned. 2. Place a third of potatoes in slow cooker. Layer with half the leek and bacon mixture. Repeat, finishing with potatoes. 3. Combine cream, mustard, milk, salt and pepper in a jug. Pour over potatoes. Sprinkle with cheese. Cover and cook on HIGH for 3 hours. Stand for 30 minutes before serving. Recipes continued
16 Ratatouille Serves 4 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 can 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 on HIGH 2-3 hours or LOW 5-6 hours. 2. When ready to serve, season to taste. Potato Bake with Creamy Bacon Sauce Serves 6-8 1 tablespoon olive oil 2 leeks, trimmed, washed, thinly sliced 175g bacon, diced 1.5kg potatoes (Sebago), peeled, thinly sliced 2 cups pouring cream 1 tablespoon dijon mustard ¼ cup milk Salt and freshly ground black pepper ¾ cup grated parmesan cheese 1. Heat oil in a large non-stick frying pan. Cook leek and bacon for 2-3 minutes or until leek is soft and bacon is slightly browned. 2. Place a third of potatoes in slow cooker. Layer with half the leek and bacon mixture. Repeat, finishing with potatoes. 3. Combine cream, mustard, milk, salt and pepper in a jug. Pour over potatoes. Sprinkle with cheese. Cover and cook on HIGH for 3 hours. Stand for 30 minutes before serving. Recipes continued 17 Recipes continued Balsamic Glazed Beetroots Serves 6 4 bunches small beetroots, (about 16) 2 tablespoons water 2 tablespoons balsamic vinegar 1 teaspoon dried mixed herbs 2 cloves garlic, crushed 1 tablespoon finely chopped dill sour cream, to serve 1. Wash beetroots, peel and cut in halves or quarters. 2. Place beetroot, water, balsamic vinegar, herbs and garlic in slow cooker. 3. Cover and cook on HIGH for 3 hours. 4. Serve beetroot with juice, chopped dill and sour cream. Hearty Homemade Beans Serves 6 1 ½ cups dried cannellini beans, soaked overnight 1 tablespoon olive oil 1 small onion, finely chopped 175g shortcut bacon, finely chopped 3 cloves garlic, crushed 1 small carrot, finely chopped 1 small celery stick, finely chopped 2 tablespoons tomato paste 2 x 400g can diced tomatoes ¼ cup chicken stock ¼ cup chopped fresh flat-leaf parsley salt and freshly ground black pepper 1. Place beans in a large bowl and cover with water. Soak beans overnight in the fridge. 2. Heat oil in a large non-stick frying pan. Cook onion and bacon for 2-3 minutes or until soft. Add carrot and celery and cook for a further 2 minutes. 3. Transfer to slow cooker with tomatoes and stock. Cover and cook on HIGH 4-5 hours or LOW 6-8 hours. 4. Stir through parsley and season with salt and pepper.
18 Crème Caramel Serves 4 ½ cup caster sugar 2 tablespoons water 3 eggs 2 egg yolks ¹/ ³ cup caster sugar, extra 250ml milk 200ml pouring cream 1 vanilla bean, seeds scraped 1. Turn slow cooker to HIGH and add 2 cups hot water. 2. Lightly spray 4 x 1 cup metal moulds with cooking spray. 3. Combine sugar and water in a small saucepan. Stir over low heat until the sugar has dissolved. Increase heat; boil without stirring, until the toffee turns a golden colour. Remove from heat, once the bubbles have subsided, pour into moulds. Allow to cool. 4. Beat eggs and sugar until light and creamy. 5. Heat milk, cream, vanilla bean and seeds until almost boiling. Whisk hot milk into egg mixture. Pour mixture through a strainer. 6. Pour mixture into moulds. Place in slow cooker. Turn slow cooker to LOW and cook for 1 hour or until just set. Remove from slow cooker and refrigerate for several hours. 7. To remove, carefully run a thin knife or spatula around edge of custard. Invert onto a serving plate. Creamy Coconut Vanilla Rice Serves 6 1 cup medium grain rice (such as calrose) ¾ cup brown sugar 2 vanilla beans, split 4 cups milk 270ml can coconut cream 1 Place rice, sugar, vanilla and milk in slow cooker. Cover and cook on HIGH for 3 ½ hours, stirring 2-3 times. 2. Stir in coconut cream. Cover and cook on LOW for a further 30 minutes. 3. Serve with fresh berries, if desired. Poached Pears in Red Wine and Star Anise Serves 4-6 1 ½ cups dry red wine ¾ cup sugar 3 star anise 6 medium pears, peeled 3 thick strips lemon rind 1. Preheat slow cooker for 10 minutes on HIGH. 2. Place wine, sugar and star anise into the slow cooker. Cover and cook on HIGH until sugar is dissolved. 3. Place pears into the slow cooker, turning to coat well with sugar syrup. Add lemon peel, cover and cook on HIGH 1-1 ½ hours or LOW 3-4 hours, turning occasionally to coat. 4. To serve, remove pears from the slow cooker and place onto a serving plate. Pour syrup over pears. Serve with ice cream if desired. Recipes continued