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•
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
on and cook on LOW
2
8-10 hours or on HIGH
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.
Page 4
8
for 4-5 hours.
9
.
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
for
•
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
and cook on LOW
HIGH
for 4-5 hours.
9
Season to taste with salt and pepper.
Serve with rice or mashed potatoes
Slow Cooker
2
for 8-10 hours or on
8
on
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