Nog Slow Cooker resepte is op die linkerkant
Convert your favourite recipes for a slow cooker
You can convert almost any stovetop recipe that has liquid in it for a slow cooker. Here are a few things to keep in mind when converting your favourite recipes:
* Cut all liquid amounts in half when adjusting for the slow cooker.
* The low heat setting is about 200ºC and high heat is about 300ºC.
* For every hour you'd cook something in the oven or on the stove, allow eight hours on low or four hours on high. (When in doubt, turn it on low and leave it all day or overnight.)
Great slow cooker cooking tips
* While you can cook just about any kind of meat in the slow cooker, chicken on the bone, as well as cheaper, tougher cuts of beef, pork and lamb will be tender when cooked more a long time in a slow cooker.
* If there seems to be too much liquid, remove the lid and turn the pot up to high, allowing some of the water to cook out.
* If you'd like to thicken the sauce of your stew or casserole, stir in cream, sour cream or a mixture of cornstarch and water. Or you can thicken the juices by removing the lid and cooking on high for the last half hour of cooking time.
* Only fill your slow cooker half to two thirds full. Your food won’t cook properly if it is completely filled. If the food and liquid level is lower, the foods will cook too quickly.
* Remove skin from chicken and trim any excess fat from meat. Fat melts during long cooking times, and will add a horrible texture to the dish. Fatty foods also cook very quickly.
* When layering ingredients for a casserole or roast remember that vegetables do not cook as quickly as meat, so they should be placed at the bottom of the appliance.
* Try not to lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour.
* Large pieces of meat can be browned before being put in the slow cooker to enhance colour and flavour, but this step isn’t absolutely necessary.
* Add tender vegetables like tomatoes, mushrooms and baby marrows during the last 45 minutes of cooking time so they don't overcook.
* • Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.
* • Stir in spices for the last hour of cooking. They will lose flavour if cooked with the rest of the ingredients for the long cooking period.
Slow Cooker Lasagne
* 500g mince
* 1 onion, chopped
* 2 tsp garlic
* 1 can Tomato Sauce
* 1 can tomato paste
* 1½ tsp salt
* 1 tsp dried oregano
* 1 box lasagne noodles
* 1 tub plain cottage cheese
* ½ cup grated Parmesan cheese
* 450g shredded mozzarella cheese
1. In a large pan over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until combined. Cook until heated through.
2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagne sheets. Top lasagne sheets with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
4. Cover and cook on low heat in slow cooker for 6 to 8 hours.
Slow cooker Oxtail stew
Winter just shouts Oxtail stew and this Oxtail slow cooker recipe is fantastic, it takes the better part of a day to cook so put it on to cook on Saturday for your Sunday lunch and give it a gentle heat about 2 hours before serving. The meat is incredibly tender and the combination of the coke and red wine do wonders. I found this recipe in Zhoozsh, Jeremy Mansfields recipe book, what a great buy, every recipe has a South African flavour and they are all pretty much hassle free to make, my kind of book. (Good for about 6 people)
What you need
4 medium onions chopped
1 whole Oxtail in chunks
4 tablespoons Olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
125ml red wine
2 cubes beef stock
1 packet dry brown onion soup
1 liter water
In a large pot on a medium to high heat, add the oil and onions, cook stirring every now and then for about 5 minutes or until the onions begin to brown on the edges. Toss in the Oxtail, a few at a time and brown them all over. Repeat until all the Oxtail pieces are browned.
Add in the salt, pepper and paprika and any remaining oxtail, stir, now add the coke and wine and simmer for 5 minutes.
Now you are ready for the slow cooker. Toss all from the pot into the slow cooker, crumble up the beef stock, add the soup powder, and water, put the lid on and cook on low for 10 to 12 hours.
Could it be any simpler?
Once cooked, switch off your slow cooker until about 2 to 3 hours before your meal. Give the mixture a gentle stir and reheat on low.
Thats it, the very best Oxtail stew I have ever eaten. Serve it with mashed potatoes or pap.
• 6 eggs, beaten
• 700g of bulk sausage browned and drained
• 1 & 1/2 cups milk
• 1 cup shredded cheddar cheese
• 8 slices bread, torn into pieces
• 1 tsp salt
• 1/2 tsp dry mustard
• 1 cup shredded mozzarella cheese
Mix together all ingredients except the mozzarella cheese.
Pour into greased slow cooker.
Sprinkle mozzarella cheese over top.
Cover and cook on high for 2 hours and then 1 hour on low
Family Favourite Casserole
• 700g ground beef
• 1 onion, chopped
• 1&1/2 cups each potatoes, diced;carrots, sliced
• 1&1/2 - 2 cups macaroni, cooked
• 1 can (320g) cream of celery soup
• 250g cheddar cheese, grated
• 2 cups milk
• 1&1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/8 tsp. pepper
Fry beef and onion, drain and place in slow cooker.
Combine all ingredients except milk and macaroni.
Cover, cook on Low 8 - 10 hours, or on High 4 hours. During last 30 minutes of cooking add milk and macaroni and stir well.
Reduce heat to Low.
• 1 TB vegetable oil
• 1 cup grated old Cheddar cheese
• 1 pkg. (280g.) frozen spinach,thawed and drained
• 2 slices cubed crustless white bread.
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped green onions
• 30g diced red bell pepper or pimientos
• 6 eggs
• ½ cup cream
• ½ cup milk
• ½ cup water
• Salt and ground black pepper, to taste
• ½ tsp. paprika
Grease the sides and bottom of the slow cooker with vegetable oil.
Layer ½ cup cheese, spinach, bread, mushrooms,onions and red pepper.
Mix eggs, cream, milk, water, and salt and pepper in a separate bowl and then pour evenly over layered mixture.
Sprinkle with the remaining ½ cup cheese and paprika.
Cook for 1-½ hours on LOW heat setting in the slow cooker, or 1-½ to 2 hours on HIGH heat setting.
Ham and Bean Soup
• 500g navy beans
• 2 ham hocks
• 250g bacon, cooked, drained and
torn into bite-sized pieces
• 1½ cups finely chopped onion
(about 1 medium-sized onion)
• 2 cloves garlic, finely minced
• 1 large stalk celery, thinly sliced
• ½ cup milk
• ½ cup cream
• 5 cups water
• Salt and black pepper, to taste
Combine ingredients in the slow cooker, cover and cook on LOW setting for 8 to 10 hours.
If mixture seems too thick, add small amounts of water during last hour of cooking, as desired.
6 to 8 generous servings.
Meaty Bean Slow cooker Soup
Serves 8 hungry male students
* 2 Packets Red Speckled Sugar Beans
* 1 Smoked Eisbein
* 2 Mutton Stock Cubes
1. Put the beans in a pot. Add water to the pot until the beans are covered with at least 5cm of water. Soak overnight.
2. Drain the beans and put them in a slow cooker with the eisbein.
3. Add enough water to cover the beans and the eisbein.
4. Put the slow cooker on auto and let it cook for at least 8 hours.
5. When the beans are soft add the stock cubes and salt to taste. At this stage I like to mash some beans so that the soup becomes a bit thicker.
6. Remove the eisbein bone from the soup and serve.
Mexican Refried Beans
• 450g dried pinto beans
• 230g dried black beans
• 3 to 4 onions, diced
• 1 & 1/2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground black pepper
• 1/4 tsp. ground hot cayenne pepper
• 1 can (200ml) tomato puree
• 1 jar (approx 400ml) salsa, hotness
according to your preference
Simmer the beans in 1 to 2 litres of water for 30 minutes (either in your slow cooker on high or in another pot on the stove), then drain the water
and rinse the beans.
The beans should have expanded and softened slightly.
Add to the beans:
Add a little water if needed and cook overnight on low. The beans are generally cooked enough to eat in 3 to 4 hours, but they can be cooked
as long as 12 hours with no harm to them.
Of course, they will taste better if given time to flavor through. If you want to give your beans a “refried beans” texture and appearance, forget
about the bacon grease and frying pan.
Just get your hands into it and squish them up! These are great in burritos. You can scramble some eggs with green pepper, mushrooms, and onions,
then serve the beans and eggs together as “huevos rancheros”. They also work well served with tortilla chips for scooping, with melted cheddar
cheese lettuce, tomato and sour cream layeredover the beans.
Serves 8 to 10.
Leftovers freeze well.
Spanish Paella Rice
• 2 cans (400g. ea.) chicken broth
• 1 & 1/2 cups uncooked long-grain
• 1 small red bell pepper, diced
• 1/3 cup dry white wine or water
• 1/2 tsp. saffron threads, crushed
OR 1/2 tsp. ground turmeric
• 1/8 tsp. red pepper flakes, optional
• 1/2 cup frozen peas, thawed
Combine broth, rice, bell pepper, wine, saffron and red pepper flakes in the slow cooker and mix well.
Cover; cook on LOW heat setting for 4 hours or until liquid is absorbed.
Stir in peas. Cover; cook 15 to 30 minutes or until peas are hot. Season to taste with salt.