Recipes.
SOUPS
Consomme | Serves 6 |
1kg lean beef on the bone 1 leek, washed and sliced
1 large onion, peeled and sliced
2 bay leaves
1 clove garlic, peeled and crushed
1 celery stalk, sliced salt and pepper to taste 2 litres water
dry sherry
4 sprigs parsley, finely chopped
1.Place all ingredients except sherry and parsley into the Slow Cooker.
2Cover and cook on High for 4 - 5 hours.
3.Allow to stand until cold.
4.Carefully remove fat, then strain through gauze.
5.To serve: Reheat on High for 1 - 2 hours. Pour into serving bowls, add 2 teaspoons of sherry and a sprinkle of parsley to each bowl.
Curried Pumpkin Soup | Serves 6 |
1 large (1.75kg) butternut pumpkin, peeled and cut into pieces
1 clove garlic, peeled and chopped
1 large onion, peeled and roughly chopped
2 teaspoons curry powder
1 cup milk
3 cups chicken stock salt and pepper to taste 1 cup cream, optional
1.Place all ingredients except cream into the Slow Cooker.
2.Cover and cook on High for 4 - 6 hours.
3.Allow to cool, then puree in a food processor or blender.
4.Return soup to the Slow Cooker and reheat on High for 1 - 2 hours.
5. Stir through cream prior to serving.
Carrot and Celery Soup | Serves |
1kg carrots, peeled and roughly sliced
1/2 bunch celery, sliced
2 cloves garlic, peeled and chopped
2 onions, peeled and roughly chopped
1 potato, peeled and roughly chopped
6 shallots, sliced
3 cups chicken stock
1/2 cup parsley sprigs
ground black pepper to taste 1 cup cream, optional
1.Place all ingredients except cream into the Slow Cooker.
2 Cover and cook on High for 4 - 5 hours.
3.Allow to cool, then puree in a food processor or blender.
4.Return soup in the Slow Cooker and reheat on High for 1 - 2 hours.
5.Stir through cream pour to serving.
French Onion Soup | Serves |
1 tablespoon butter or margarine
4 large onions, peeled and finely sliced
1 large clove garlic, peeled and crushed
5 cups beef stock
1/2 cup white wine
2 tablespoons brandy
1 tablespoon sugar
salt and pepper to taste
100g tasty cheese, grated
1.Melt butter or margarine in a frypan. Add onion and garlic and saute until onion becomes transparent.
2.Place onions and garlic into the Slow Cooker. Add stock, wine brandy and sugar.
3.Cover and cook on High for 4 - 5 hours.
4.Season to taste and serve topped with cheese.
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