Slow Cooker
CKS420
Vegetarian curry
3 tbsp
cooking oil
2 large
onions, chopped
1 cloves
garlic, crushed
3 tsp
curry powder
275g lentils
200ml white
stock
2 tsp
lemon juice
Salt and freshly ground black pepper
3 carrots, diced
2
apple, peeled, cored and chopped
50g
sultanas
Heat the oil in a pan. Saute the onion, carrots and garlic lightly. Add
the curry powder. Cook gently for one minute. Stir in the stock,
lemon juice, salt, pepper and lentils. Bring to the boil and continue
to boil for 3 minutes.Transfer all ingredients to the crock pot and
place into the slow cooker base. Stir in the apples and sultanas.
Place lid on the slow cooker. Cook on the Low setting for approx.
10-16 hours (or on the High setting for approx. 5-8 hours). Ensure
that the vegetables are immersed during cooking.
Dessert
Rice pudding
40g butter
150g pudding
rice
150g sugar
1
1
/
2
litre milk
Pinch of nutmeg
Butter the inside of the slow crock pot. Add all ingredients and
stir. Place crock pot into slow cooker base and cover with
the lid. Cook on the Low setting for approx. 6-8 hours (or on the
High setting for approx. 3-4 hours).
Fruit compote
275g
dried mixed fruit, such as apples, prunes,
pears, apricots and peaches.
30g sultanas
30g raisins
20g flaked
almonds
3 tbsp
caster sugar
625ml water
3 tbsp
cointreau
Place all ingredients, except the cointreau, in the crock pot. As the
apple rings tend to float to the surface and may discolour, put
them at the bottom. Cook on the Low setting for approx. 10-14
hours (or on the High setting for approx. 5-7 hours).Transfer the
fruit to a serving dish and allow to cool. Cool the fruit first before
putting into a cut-glass dish. Stir in the cointreau and serve chilled.
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