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48726 rev2:x 02/11/2009 14:26 Page 6
RECIPES
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Soups
Minestrone soup
| 2.5 litres | 4.5 litres |
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Butter | 30g | 55g |
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Streaky bacon, chopped |
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| 60g | 100g |
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Onion, finely chopped 1 large | 2 large | |
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Garlic cloves, crushed 1 | 2 | |
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Celery, chopped | 3 sticks | 4 sticks |
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Potatoes, peeled and cubed |
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| 300g | 500g |
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Carrots, peeled and diced |
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| 2 medium | 2 large |
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Cabbage leaves, shredded |
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| 3 | 4 |
Tomatoes, skinned and roughly chopped 3 medium 4 large
Chicken stock | 1.25 litres | 2.25 litres |
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Tomato puree | 11/2 tbsp | 3 tbsp |
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Worcestershire sauce | 11/2 tsp | 3 tsp |
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Parsley, finely chopped |
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| 11/2 tbsp | 2 tbsp |
Pasta shells | 75g | 150g |
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Parmesan cheese, grated |
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| 3 tbsp |
Salt and freshly ground black pepper
Method
Melt the butter in a pan and fry bacon and vegetables until soft. Make up stock and add the stock, bacon and vegetables to the ceramic 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
Lentil soup
| 2.5 litres | 4.5 litres |
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Smoked bacon, chopped |
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| 125g | 200g |
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Onion, finely chopped 1 large | 2 large | |
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Carrots, finely diced | 3 | 4 |
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Celery, finely sliced | 2 sticks | 4 sticks |
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Orange lentils | 200g | 400g |
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Can of chopped tomatoes |
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| 400g | 2x 400g |
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Chicken stock | 1100ml | 2 litres |
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Worcestershire sauce | 3 tsp | 4 tsp |
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Bayleaf | 1 | 1 |
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Basil | 1 tsp | 2 tsp |
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Parsley, finely chopped |
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| 1 tbsp | 2 tbsp |
Pinch of nutmeg
Salt and freshly ground black pepper
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 ceramic pot. Place the ceramic pot into the slow cooker base, cover with the lid. Cook for approximately
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