OLLA:Layout 1 24/01/2008 16:16 Page 74
| MARINARA SAUCE |
| Serves 12, Cooking time: 5 minutes + 8 hours |
| 1 tablespoon olive oil |
| 4 cloves garlic, minced |
| 1 cup diced celery |
| 1 cup diced onion |
| ½ pound diced mushrooms |
| ½ cup diced carrots |
| 1 cup diced bell pepper |
| ¼ cup prepared pesto |
| ¼ cup sherry |
| ½ teaspoon salt |
| ½ teaspoon pepper |
| 2 teaspoon dried oregano |
| 1 teaspoon dried rosemary |
| 1 teaspoon dried thyme |
| 1 teaspoon sugar |
| Pinch each of cinnamon and chili powder |
| 2 - 28 ounce cans crushed tomatoes |
| Turn the cooker on brown and sauté theonions, garlic, celery and bell peppers, |
| in the olive oil for about 10 minutes or until the onions are translucent about |
| |
RECIPES | 5 minutes. Change to the slow cooker setting and add the remaining ingredi- |
ents. Cover and cook for hours. Serve over your choice of cooked pasta. | |
POTATO LEEK SOUP – CHEESY STYLE | |
| Serves |
| 2 cloves garlic, minced |
| |
| 2 cups finely minced leeks |
| 5 cups peeled and diced white potatoes |
| 2 cups strong chicken stock |
| 8 ounces grated sharp cheddar cheese |
| |
| Place the first 4 ingredients in the slow cooker. Cover and cook for 6 hours. |
| When the potatoes are tender, stir in the grated cheese and milk. Serve. |
GINGERED POACHED PEARS
Serves 4, Cooking time: 4 hours
1 ½ cups cranberry juice ½ cup brown sugar
1 tablespoon grated fresh ginger ¼ cup finely dice candied ginger ¼ cup rum
½ cup water
1 teaspoon lime juice
2 large pears
In the slow cooker, combine all the ingredients except the pears. Mix well. Peel, halve and core the pears. Add to the cooker, core side up and baste with the liquid. Cover and cook for 4 hours.
If desired, serve with a dollop of freshly whipped cream and a sprinkle of diced candied ginger.
RECIPES
|
|
|
74 | 75 | |
|
|
|
