9
1 tsp mild chilli powder
6 fresh tomatoes, peeled and chopped
1 tbsp. tomato puree
1 litre vegetable stock (warm)
Salt and pepper, to taste
Basil oil
Method
1. Add all of the ingredients to the slow
cooker and stir.
2. Turn the slow cooker to low and cook
for 6 hours.
3. Blend before serving, adding a swirl of
basil oil to the finished dish.
Sweet potato, apple and ginger soup
Ingredients
2-3 teaspoons grated fresh ginger
(depending on desired strength)
1 onion
2 sweet potatoes, chopped
2 sticks of celery, chopped
2 cooking apples, chopped
700ml water or stock
Seasoning to taste
Coriander leaves to garnish
(This recipe requires a hand or stick
blender)
Method
1. Add all the ingredients, lemon juice
and coriander leaves. Make sure the
stock is warm when you add it as
this will maintain the temperature.
Turn your slow cooker to low for 6-8
hours.
2. Use your electric hand/stick blender
and liquidise the soup until smooth.
Season and add lemon juice to taste.
Reheat
gently
before
serving.
Garnish with coriander leaves.
Thai Peanut Chicken and Butternut
Squash Curry
Ingredients
6 Chicken Breasts, cut into bite size
chunks
2 butternut squash, peeled, deseeded
and cut into cubes
2 cans of coconut milk
125ml sweet chilli sauce
½ jar peanut butter
4 heaped tbsp. Thai red curry sauce
2 tbsp. dark soy sauce
2 tbsp. medium curry powder
150g salted peanuts
Method
1. Add all of the ingredients except the
peanuts into the slow cooker and
stir.
