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Vegetable soup
4.5 litres
Butter 60g
Mixed vegetables, e.g. potato, onion,
carrot, parsnips, celery, leek, tomato
2.2kg
Flour 60g
Stock 2 litres
Salt and freshly ground black pepper
Mixed herbs 2 tsp
Method
Peel, wash and cube or slice all the
vegetables. Melt butter in a pan and
gently fry the vegetables for 2-3
minutes. Add the hot stock. Stir well
and bring to the boil. Season to
taste and add mixed herbs. Transfer
all ingredients to the ceramic pot
and place pot in the slow cooker
base. Cover with the lid and cook
for approximately 6 - 8 hours. Cool
and liquidise the soup and then
reheat in a pan on the hob. Thicken
it with the flour.
Poultry
Chicken paprik
a
4.5 litres
Chicken portions 8
Butter 60g
Seasoned flour 60g
Onions, chopped 4 large
Carrots peeled and sliced 6
Green pepper, de-seeded and chopped
2
Paprika 3 tsp
Tomato puree 3 tsp
Chicken stock 1 litre
Salt and freshly ground black pepper
Method
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the
chicken in the butter until brown all
over. Add onions and carrots and fry
until soft. Add pepper, paprika,
tomato puree, and the remaining
flour, stir well. Gradually mix in the
chicken stock. Bring to the boil and
season. Transfer all ingredients to
the ceramic pot and place in the
base unit. Cover with the lid and
cook for approximately 4 - 7 hours.
48795 MUK Rev1 4/6/08 15:11 Page 7