Reply With QuoteNo worries hun, here they are!
Bean and bacon soup
2 onions
2 cloves garlic
1 leek
1 cup white beans
1 cup orange lentils
5 cups chicken stock
2 large handfuls of baby spinnach
shaved parmesan
Peel and chop onions finely.Crush and chop garlic. Wash leek thoroughly and slice. Place all ingredients into the slow cooker, except for the spinnach and parmesan. Cover and cook on high for about 8-10hrs.
Remove the ham hock from the slow cooker. Peel off the rind and discard. Take the meat from the bone and chop. Return to the slow cooker. Turn off the slow cooker and mix in spinnach leaves. Serve hot garnished with the parmesan.
**I grate 1-2 carrots, zucchini and sometimes some pumpkin into this to add bulk and more veg. I also don't always use all of the stock, usually adding half stock and half plain water as it sometimes turns out a bit salty from the ham hock. I have made it with just water and it turned out ok, I just added a bit of salt into the pot instead. This is my fave slow cooker recipe so far!!
Beef and Veggie Casserole with Dumplings
Casserole:
700g stewing beef (shin/shoulder/chuck)
tbsp flour
2 onions chopped
550ml beef stock
3 carrots
sliced
Dumplings:
100g self raising flour
1 tsp salt
50g butter
2tbsp chopped parsley
90ml cold water
Cut the meat into even peices and toss in the flour. Fry meat in a pan with some oil until browned. Transfer into teh slow cooker. Add the onions to the frying pan and cook til slightly browned. Slowly add the remaining flour and gradually the other ingredients. Bring to the boil and transfer to the slow cooker. Ensure vegetables are immersed in the cooking liquid. Cook on high 4-6hrs OR low 7-12hrs.
Dumplings
Mix flour salt butter and parsley. Add water and mix into a soft dough. Shape into about 8 balls. Put them onto the top of the casserole and cook on high for 45mins with the lid on.
**I don't put any of it into a frypan. It all goes straight into the slow cooker! I don't often add the parsley to the dumplings either as I never have it. And I often add more veggies and make it a meal in one pot!
Chicken with BBQ sauce
1-1.5kg Chicken whole or legs
1 onion
4 tbsp Tomato sauce
2 tbsp vinegar
2 tbsp mango chutney chopped
1 tsp french mustard
1 tsp caster sugar
1 tbsp worstershire sauce
Brown the chicken in a frypan with some oil. Transfer to the slow cooker. Add the other ingredients to the frypan and bring to the boil. Pour over the chicken and cook on high for 4 1/2-5hrs, basting occaisionally.
**I don't put any of it into the fry pan. It all goes into the slow cooker straight away. I have also made it without the chutney, sometimes replacing it with some orange marmelaide, or not replacing at all. I haven't made it with a whole chicken, I use legs all the time, they turn out really yum!
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