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17
cooker base. Stir in the apples and
sultanas. Place lid on the slow
cooker. Cook for approx. 5-8 hours.
Ensure that the vegetables are
immersed during cooking.
Desserts
Rice Pudding
40g butter
150g pudding rice
150g sugar
1 1/2 litres milk
Pinch of nutmeg
Butter the inside of the slow crock
pot. Add all the ingredients and stir.
Place crock pot on the slow cooker
base and cover with the lid. Cook
for approx 3-4 hours.
Fruit compote
500g dried mixed fruit, such as
apples, prunes, pears,
apricots and peaches
60g sultanas
60g raisins
35g flaked almonds
5 tbsp caster sugar
1 litre water
5 tbsp cointreau
Place all the ingredients, except the
cointreau, in the slow crock pot. As
the apple rings tend to float to the
surface and discolour, put them at
the bottom. Cook for approx. 5-7
hours. Transfer the fruit to a serving
dish and allow to cool. Cool the fruit
first before putting into a cut-glass
dish. Stir in the cointreau and
serve chilled.
Weight/Volume
conversion table
g to oz
5 0.2
10 0.35
100 3.5
500 17.6
1000 (1Kg) 35
ml
to floz
50
1.7
100 3.4
200 7
500 17
1000 (1L) 34
Cleaning your slow cooker
The crock pot may be washed in a
dishwasher or washed by hand in
hot soapy water. Do not use harsh
abrasive cleaners.
Wash the glass in hot soapy water,
using a sponge or dish cloth. Rinse
and dry thoroughly.
Warning : Do not immerse the
electrical base in water or any
other liquid.
The base may be wiped clean as
follows. Unplug the base fr
om the
mains. Wipe the base over gently
with a dish cloth.
Ensur
e that the plug and electrical
connections remain dry at all times.
Helpline
If you have any difficulty with your
appliance, do not hesitate to call us.
We’re more likely to be able to help
than the store from where you
bought it.
Please have the following
information ready to enable our staff
to deal with your query quickly:
• Name of the product
• Model number and serial number
as shown on the underside of the
appliance.
16
herbs. Add parsnips, carrots,
potatoes, leeks and pour over the
stock. Bring to a simmer. Transfer all
the ingredients to the crock pot and
place into the slow cooker base.
Place the lid onto the crock pot.
Cook for approx. 5-8 hours.
Lamb with lentils
800g carrots, sliced
225g parsnips, sliced
2 cloves garlic, crushed
2 bay leaves
250g orange lentils, soaked for
1 hour
Salt and freshly ground black pepper
400ml red wine
1.5 kg lamb leg fillet cubed
4tbsp soy sauce
300g button mushrooms
parsley sprigs to garnish
Place the carrots, parsnips garlic,
bay leaf and drained lentils in the
slow crock pot and season with salt
and pepper, Pour in the wine after
bringing to simmering point in a
pan. Brush the meat all over with
the soy sauce and sprinkle with salt
and pepper. Place on top of the
vegetables. Place the crock pot into
the slow cooker base and replace
the lid. Cook for approx. 6-8 hours.
Add the mushrooms for the last 30
minutes. Discard the bay leaf.
Garnish with parsley and serve with
a crisp green salad.
Sausage pot
3 tbsp oil
1.5kg sausage
2 large onions, finely chopped
4 carrots, thinly sliced
2 leeks, sliced
5 tbsp flour
1 litre beef stock
5 tbsp chutney
3 tbsp worcestershire sauce
Salt and freshly ground black pepper
In a pan quickly brown the
sausages on all sides in the oil. Add
the onions, carrots and leeks and
gently saute until softened, but not
browned. Stir in the flour and cook
on a slow heat until the oil is
absorbed. Slowly add the stock,
and bring to the boil, stirring
continuously until thickened. Stir in
the chutney, worcestershire sauce
and seasoning. Transfer all the
ingredients to the crock pot and
place in the slow cooker base.
Cover with the lid and cook for
approx. 5-8 hours. If the sausages
contain a lot of fat, any excess can
be removed from the surface of the
finished dish with kitchen paper.
Vegetarian curry
5 tbsp cooking oil
4 large onions, chopped
2 cloves garlic, crushed
5 tsp curry powder
600g lentils
2 litres white stock
3 tsp lemon juice
Salt and freshly ground pepper
4 carrots, diced
2 apples, peeled,
cored and chopped
125g sultanas
Heat the oil in a pan. Saute the
onion, carrots and garlic lightly. Add
the curry powder. Cook gently for 1
minute. Stir in the stock, lemon
juice, salt, pepper and lentils. Bring
to the boil and continue to boil for 3
minutes. Transfer all ingredients to
the crock pot and place in the slow
g
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