Crock-Pot 201023, Instruction Manual

8

Tuscan bean soup 

Serves 4-5

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1 tbsp vegetable oil

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1 large onion, roughly diced

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2 celery sticks, roughly chopped

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2 medium carrots, roughly chopped

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2 garlic cloves, finely chopped

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3 fresh thyme sprigs, leaves picked

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2 fresh rosemary sprig, leaves picked and chopped

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1 tsp smoked paprika

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400g tin chopped tomatoes

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2 tbsp tomato purée

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1.5 litre good quality vegetable stock

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400g tin cannellinni beans, drained and rinsed

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400g tin flageolet beans, drained and rinsed

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100g shredded kale

1. Add the oil to the removable cooking bowl and heat on your hob.
2. Sauté the onion and celery over a medium heat until softened. Add the carrots, garlic, paprika, thyme, and rosemary

and continue sautéing for a further 2 minutes.

3. Remove the bowl from the hob and place into the heating base.
4. Add the chopped tomatoes, tomato purée, stock, beans and kale and stir.
5. Fit the lid and cook on Low for 6–7 hours or High for 4–5 hours.
After cooking, season to taste, ladle into bowls and add a spoonful of pesto. Serve with fresh, crusty bread.

Bolognaise sauce 

Serves 4-5

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1 tbsp vegetable oil

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600g minced beef

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1 large onion, finely diced

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3 garlic cloves, chopped

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2 sticks of celery, finely chopped

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2 heaped tbsp tomato purée

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2 x 400g tins of chopped tomatoes

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1 tbsp dried oregano

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500ml passata

1. Place the removable cooking bowl onto your hob to heat up.
2. Add the oil and the minced beef and sauté until brown.
3. Remove from the heat and place the removable cooking bowl into the heating base. Stir in the remaining ingredients.
4. Fit the lid and cook on Low for 5-6 hours or High for 4-5 hours until you have a meltingly tender bolognaise sauce.

Serve with freshly cooked spaghetti and Parmesan shavings.

This sauce can also be used for lasagne and pasta bakes.

Lamb and sweet potato curry 

Serves 4-5

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1 tbsp vegetable oil

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600g diced lamb

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1 large red onion

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2 garlic cloves, finely chopped

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1 tsp turmeric

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2 tbsp garam masala

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1 tsp dried chilli flakes (or to taste)

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2 tbsp tomato purée

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2 x 400g tins of chopped tomatoes

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100ml lamb or vegetable stock

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1 large sweet potato, peeled and diced