48795 MUK Rev1 4/6/08 15:11 Page 6
RECIPES
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Soups
Minestrone soup
| 4.5 litres |
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Butter | 55g |
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Streaky bacon, chopped | 100g |
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Onion, finely chopped | 2 large |
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Clove garlic, crushed | 2 |
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Celery, chopped | 4 sticks |
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Potatoes, peeled and cubed | 500g |
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Carrots, peeled and diced | 2 large |
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Cabbage leaves, shredded | 4 |
Tomatoes, skinned and roughly chopped
| 4 large |
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Chicken stock | 2.25 litres |
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Tomato puree | 3 tbsp |
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Worcestershire sauce | 3 tsp |
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Salt and freshly ground black pepper | |
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Parsley, finely chopped | 2 tbsp |
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Pasta shells | 150g |
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Parmesan cheese, grated | 3 tbsp |
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Method
Melt the butter in a pan and fry bacon and vegetables until soft. Make up stock and add stock, bacon and vegetables to the crock pot. Add remaining ingredients except the parsley, pasta shells and parmesan cheese. Place the ceramic pot in the base unit, cover with lid and cook for approximately 4 - 6 hours. 45 minutes before serving, add the pasta shells and parsley. Adjust the seasoning if necessary and sprinkle with parmesan cheese. Serve with crusty french bread.
Lentil soup
| 4.5 litres |
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Smoked bacon, chopped | 200g |
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Onion, finely chopped | 2 large |
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Carrots, finely diced | 4 |
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Celery, finely sliced | 4 sticks |
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Orange lentils | 400g |
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Can of chopped tomatoes | 2x 400g |
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Chicken stock | 2 litres |
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Worcestershire sauce | 4 tsp |
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Pinch of nutmeg |
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Bay leaf | 1 |
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Basil | 2 tsp |
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Salt and freshly ground black pepper | |
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Parsley, finely chopped | 2 tbsp |
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Method
In a pan, gently fry the bacon until the fat begins to run. Add the onion, carrot and celery and fry until soft. Add all the remaining ingredients except the parsley and bring to the boil. Simmer for 2 minutes. Transfer to the crock pot. Place ceramic pot into the slow cooker base, cover with the lid. Cook for approximately 4 - 8 hours. If a smoother consistency is required, liquidise the soup after cooling and then reheat the soup in a pan. Sprinkle with parsley and serve with crusty french bread.
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