Crock-Pot SCV655B, Инструкция по эксплуатации

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7
• 3 small courgettes, cut into 1cm ( ½ in) thick slices
• 3 small yellow squash (summer squash), cut into bite sized chunks
• 3 red potatoes, cut into bite sized chunks
• 75ml (5 tbsp) balsamic vinegar
1. Combine the salt and pepper, coriander, rosemary, mint, thyme and fennel in a small bowl. Rub the seasonings over
the lamb joint.
2. Place the onions in the bottom of the slow cooker and add the lamb joint.
3. Add the remaining vegetables. Drizzle the balsamic vinegar over the vegetables.
4. Cover and cook on HIGH for 1 hour, then turn to LOW for 10–12 hours.
FRESH VEGETABLE PAELLA
Serves 8
This side dish is a twist on the Spanish classic. You can also serve this as a main course.
• 275g (10 oz) frozen chopped spinach, thawed and drained
• 900g (2 lb) long grain rice
• 2 litres (3 ½ pt) vegetable stock
• 2 green pepper, deseeded and chopped
• 2 medium tomatoes, sliced into wedges
• 2 medium onion, chopped
• 2 medium carrot, chopped
• 3 cloves garlic, crushed
• 30ml (2 tbsp) flat leaf parsley, chopped
• 2.5ml–5ml (
½
tsp–1tsp) saffron threads
• 5ml (1 tsp) salt
• 5ml (1 tsp) freshly ground black pepper
• 2 x 390g can artichoke hearts, quartered, rinsed and well drained
• 225g (8oz) frozen peas
1. Combine the spinach, rice, vegetable stock, green pepper, tomato, onion, carrot, garlic, parsley, saffron, salt and black
pepper in the slow cooker.
2. Mix thoroughly. Cover and cook on LOW for 4 hours (or on HIGH for 2 hours).
3. Add the artichoke hearts and peas to the Paella 15 minutes before serving.
4. Mix thoroughly to combine and replace the lid.
CREAMY SPINACH DIP
You can present this warm version of classic spinach dip in the slow cooker or ladled into a bowl. Serve with raw
vegetables, your favourite crackers or crusty bread slices.
• 2 x 400g tubs cream cheese
• 250ml (8fl. oz) thickened cream
• 550g (1¼ lb) frozen, chopped spinach
• 2 packet dry onion soup mix: approx 30–40g weight (use vegetable if onion is not available)
• 10ml (2 tsp) ready made spicy sauce
• 4 salad onions, sliced
• 10ml (2 tsp) fresh lemon juice
1. Combine the cream cheese and cream in the slow cooker. Cover and heat on HIGH until the cheese has melted –
about 45 minutes.
2. Add the spinach, soup mix and spicy sauce and stir thoroughly.
3. Cover and cook on HIGH for 30 minutes.
4. Shortly before serving, add the salad onions and lemon juice and mix thoroughly again.