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12 13
5-6 hours.
BAKED POTATOES
Perfect for the barbecue or when cooking for a crowd.
Fill the Kambrook Essentials Slow Cooker with like
sized scrubbed and buttered potatoes - the Kambrook
Essentials Slow Cooker will hold approximately 18-20
potatoes. Sprinkle with seasoned salt, cover and cook
on LOW for 8-10 hours. To serve drizzle over sour
cream and sprinkle with chopped chives or parsley
- serve directly in the bowl to the table.
OLD FASHIONED SAGO PUDDING
Serves 12
1 cup sago 2 cups milk
2 cups sugar 2 cups sultanas
2 cups fresh bread crumbs 2 tablespoons melted butter
1 tablespoon bicarbonate of soda 2x60g eggs
2 litres water
Soak sago in milk overnight. Add remaining ingredients
and mix thoroughly. Place mixture into a heat proof
pudding bowl or casserole dish that fits in the
Kambrook Essentials Slow Cooker. Cover the bowl
or dish with foil and secure around the edges. Place
a small trivet or upturned heat proof saucer into the
Kambrook Essentials Slow Cooker and add 2 litres of
water. Place the pudding bowl onto the trivet. Cover
and cook on HIGH for 5-6 hours. Serve hot or warm
with thickened cream and a sprinkle of cinnamon or
nutmeg.
Note: Replenish water in the crockery bowl during the
cooking time if required. Ensure the water does not ingress
into the pudding bowl.
RICE CUSTARD - Serves 12-14
3 cups rice 2 litres boiling water
6 x 60g eggs 2 cups sugar
1½ litres milk 1 teaspoon vanilla essence
60 g butter Nutmeg to taste
1 cup raisins
Wash rice thoroughly under cold running water. Cook
in boiling water for 20 minutes. Drain well and put into
a greased heat proof pudding bowl or dish that will fit
in the Kambrook Essentials Slow Cooker. Beat eggs
with sugar, add remaining ingredients then stir into the
rice. Cover bowl with foil and secure. Add 1 litre of
water and a small trivet or upturned heat proof saucer
into the Kambrook Essentials Slow Cooker. Place rice
custard in the bowl onto the trivet. Cover with lid and
cook on LOW for 7-9 hours. Serve warm.
Note: Replenish water in the crockery bowl during the
cooking time if required. Ensure the water does not ingress
into the pudding bowl or dish.
BAKED APPLES -
Serves 12
1 cup dried fruits ½ cup brown sugar
2 teaspoons cinnamon 80 g butter
1 litre water 2 tablespoons sugar
12 small Granny Smith apples, washed & cored
Mix together the dried fruits, brown sugar, cinnamon
and butter. Fill the centre of each apple with the dried
fruit mixture and place in the Kambrook Essentials Slow
Cooker. Combine water and sugar and pour into the
Kambrook Essentials Slow Cooker, cover and cook on
LOW for 8 hours. Serve warm with custard, cream or
ice-cream.
POACHED PEARS IN RED WINE
Serves 12-14
1 litre dry red wine 2 cups brown sugar
12-14 medium pears, peeled & stems removed
Peel from 1 lemon, cut in strips.
Put wine and sugar in the Kambrook Essentials Slow
Cooker. Cover and cook on HIGH until the sugar is
dissolved. Place the pears into the Kambrook Essentials
Slow Cooker, turn the pears to coat in the wine
mixture. Add the lemon peel, cover and cook on LOW
for 4-6 hours, turning occasionally or basting with
the wine mixture. Serve pears drizzled with the wine
mixture.
BREAD & BUTTER PUDDING
Serves 12
8 slices bread, buttered 1 cup mixed dried fruit
½ cup sugar 4x60g eggs
5 cups milk 2 teaspoons vanilla essence
1 litre water
Layer half of the bread slices, buttered side up, in a
greased heat proof dish which will fit in the Kambrook
Essentials Slow Cooker. Add a layer of fruit and sugar
over the bread and continue the layers until all bread is
used. Lightly beat the eggs, milk and vanilla together,
gently pour over the bread. Allow to stand for 30
minutes. Cover dish with foil and secure. Add 1 litre of
water and a small trivet, or upturned heat proof saucer
to the Kambrook Essentials Slow Cooker. Place pudding
onto the trivet cover and cook on HIGH for 4-5 hours.
Serve with whipped cream and a sprinkle of cinnamon.
Note: Replenish water in the crockery bowl during the
cooking time if required. Ensure the water does not ingress
into the pudding bowl or dish.
RECIPES NOTES
KSC320.indd 12-13 10/5/07 9:51:49 AM