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Slow Cooker
Tomato & Zucchini Soup
Serves 4-6 People
•
1 kg tomatoes fresh or canned roughly
chopped
•
250ml (9fl oz) of beef or vegetable
stock
•
4 medium zucchinis grated
•
1 small onion chopped
•
2 teaspoons of sugar
•
½ teaspoon of basil
•
1 teaspoon of Worcestershire Sauce
•
Fresh ground pepper to taste
•
125ml (4.5fl oz) of cream
Place all ingredients, except cream, into
the slow cooker.
Put the Lid
2
on and cook on LOW
8
for
8-10 hours or on HIGH
9
for 4-5 hours.
Allow to cool, then puree in a blender, food
processor or with a hand-held mixer.
Return the soup to the slow cooker and
reheat on
HIGH
9
.
Stir though the cream just prior to serving.
Beef and Red Wine Casserole
Serves 4-6 People
•
2 tablespoons of butter or margarine
•
2 tablespoons of oil
•
2 small onions quartered
•
2 cloves of garlic crushed
•
3 rashers of bacon, chopped
•
¾kg of chuck or round steak, cut into
2cm cubes
•
80ml (3fl oz) of flour
•
1 teaspoon of thyme
•
1 teaspoon of oregano
•
1 tablespoon of tomato paste
•
1 cup beef stock
•
1 cup red wine
•
250g mushrooms, sliced
Lightly dust the steak in flour. Heat the
butter or margarine and oil in a fry pan.
Add onions & garlic, bacon, and steak; fry
until the contents are tender and the steak
is cooked brown.
Transfer to the slow cooker and add the
remaining ingredients. Put the Lid
2
on
and cook on LOW
8
for 8-10 hours or on
HIGH
9
for 4-5 hours.
Season to taste with salt and pepper.
Serve with rice or mashed potatoes
