14
recipes
1.
Heat the butter in a large pan and fry the vegetables for 2-3 minutes.
2.
Stir in the flour and add the stock.
3.
Season to taste.
4.
Bring to the boil, stirring all the time.
5.
Place soup mixture into the cooker.
6.
Cover and cook on high for 3 hours, Auto for 4 hours or low for 6-7 hours.
7. Add the milk and cook for a further 30 minutes.
For a healthier recipe why not replace the butter with vegetable oil?
1.
Heat the oil in a large, non-stick pan. Add the onions and cook for a few minutes until
softened. Drain off excess oil and add the onions to the cooking pot.
2.
Brown the mince in the same pan, in batches if necessary. Drain any excess fat and
add the mince to the cooking pot.
3.
Add the remaining ingredients to the cooking pot and stir well. Season to taste.
4.
Cover and cook on high for 3 hours, Auto for 5 hours or low for 6-7 hours.
• 25g butter
• 250g potatoes, thinly sliced
• 450g leeks, thinly sliced
• 20g flour
• 500ml chicken stock
•
salt and pepper to taste
• 150ml milk
• 1 tbsp vegetable oil
• 1 onion, chopped
• 500g minced beef
• 400g can tomatoes
• 400g can kidney beans
• 1 clove garlic, crushed
• 2 tbsp tomato puree
•
2 tsp chilli powder
• Half of a beef stock cube, dissolved in
100ml hot water
• Salt and pepper
LEEK AND POTATO SOUP
- Serves 4
CHILLI CON CARNE
- Serves 4
