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First sterilize the cooker using a commercial sterilizing solution. Pour 600ml milk into the cooker and
gently whisk in 30ml of plain yoghurt (use a wire whisk), cover cooker with a tea towel and then with the
lid. Set on Low for 1 hour. Switch cooker off and allow to stand for 2 hours without stirring, until it is soft
set. Transfer to a clean container and refrigerate until required.
BEEF POT ROAST
3lb (1.4kg) pot roast
1 tsp. (5ml) vegetable oil
1-1/2 tsp. (8ml) salt
¼ tsp. (1.2ml) pepper
4 apples, cored and cut in large chunks
1 onion sliced
½ cup(125ml) apple juice
3 tbsp. (45ml) flour
3 tbsp. (445ml) water
Trim excess fat from the roast and coat meat with oil. Sprinkle with salt and pepper. Place apples and
onions in the bottom of the ceramic casserole, then place roast on top of mixture. Pour in apple juice.
Cover and cook on Low setting for 8-10 hours. Remove the roast. Make a paste with the flour and
water, stir into the ceramic casserole to make the gravy and cook until thickened. Slice the roast and
serve with gravy
CHICKEN AND VEGETABLE CASSEROLE
6 half chicken breasts, bone in (1.4 -1.8kg)
¼ tsp. (1.5ml) paprika
1 tsp. (5ml) salt
¼ (1.5ml) white pepper
2 tsp. (10ml) chicken stock powder
2 cups (500ml)mushrooms, sliced
1 small onion, small dice
