Download 200 Slow Cooker Creations by Stephanie Ashcraft, Janet Eyring PDF

By Stephanie Ashcraft, Janet Eyring

Don't enable your abdominal undergo simply because you're brief on time-use 2 hundred sluggish Cooker Creations to create a simple, mouthwatering meal with no all of the trouble. simply toss a number of parts within the strong ol' gradual cooker within the morning and, come dinnertime, your meal can be prepared! test the bird sous-chef, candy red meat ribs, or effortless flank steak for dinner; pizza fondue or broccoli cheese soup for a snack; or have a few cherry biscuit cobbler, caramel fondue, or sizzling fudge brownie cake for dessert!

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Add more stock if the soup is too SERVES 4 thick. Season well with salt and 2 cups (10oz/250g) frozen peas pepper, and process again. stock handful of fresh mint leaves, coarsely chopped leaves from a few sprigs of fresh thyme 1–2 tbsp crème fraîche (optional) pinch of freshly grated nutmeg sea salt and freshly ground black pepper 3 To serve, stir in the crème fraîche, and top with a pinch of nutmeg. Serve hot or cold, with crusty bread. ti r va ia 2 cups (450ml) hot vegetable on Use frozen fava beans or lima beans instead of the peas, or use a combination of peas and beans.

Spring onions are perfect for slicing and stirring into a leafy salad, or tossing with dressed cucumber before serving with smoked fish. Soft leafy herbs, such as cilantro, basil, mint, and dill can be added to a mixture of salad leaves, a fresh tomato salad, or a platter of smoked fish. • All (except basil—place on your windowsill) keep well in the bottom of the refrigerator, which is the coldest part. They will keep for longer if wrapped in damp kitchen paper. Give them plenty of room, and remove any plastic to prevent them from sweating.

Delicious served alone, or tossed with a piquant dressing. Zucchini These require no peeling. Just trim the ends, and slice or dice. They are best pan-fried in a little olive oil, salt and black pepper, and cooked until they soften and turn golden. leeks A member of the onion family, with a more subtle taste. Cut off the root end and trim away the outer leaves, and wash well (see p404). To cook, slice thinly and pan-fry in a little olive oil or butter until soft. Fennel This vegetable has a slight anise-like taste that complements fish well.

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