Morphy Richards 48730 Instruction for Use download pdf (Page 8)

7

Cooking guide

• The recipes are based on MAXIMUM

WORKING VOLUMES which are:

6.5 Litres

Working capacity 4

1

/

2

litres / 8 pts

This allows a 3cm space between the top of

the cook pot and the food.

Recipes

Soups

Minestrone Soup

55g butter

100g streaky bacon chopped

2 onions, finely chopped

2 cloves garlic, crushed

4 ticks celery, chopped

500g potatoes, peeled and cubed

2 large carrots, peeled and diced

4 cabbage leaves, shredded

4 large tomatoes, skinned and roughly

chopped

2.25 litres chicken stock

3 tbsp tomato puree

3 tsp worcestershire sauce

Salt and freshly ground blackpepper

2 tbsp parsley, finely chopped

150g pasta shells

3 tbsp parmesan cheese, grated

Melt the butter in a pan and fry bacon and

vegetables until soft. Make up stock and add

stock, bacon and vegetables to the crockpot.

Add remaining ingredients except the

parsley, pasta shells and parmesan cheese.

Place the crockpot in the base unit, cover

with the lid and cook for approx 4-6 hours.

45 minutes before serving add the pasta

shells and parsley. Adjust the seasoning if

neccessary and sprinkle with parmesan

cheese. Serve with crusty french bread.

Lentil soup

200g smoked bacon, chopped

2 large onions, finely chopped

4 carrots finely diced

4 sticks of celery, finely sliced

400g orange lentils

2x400g cans of chopped tomatoes

2 litres chicken stock

4 tsp worcestershire sauce

pinch nutmeg

1 bayleaf

2 tsp basil

salt and freshly ground black pepper

2 tbsp parsley, finely chopped

In a pan gently fry the bacon until the fat

begins to run. Add all the remaining

ingredients except the parsley and bring to

the boil. Simmer for 2 minutes. Transfer to

the crock pot. Place the crock pot into the

slow cooker base, cover with the lid. Cook

for approx 4-8 hours. If a smoother

consistency is required liquidise the soup

after cooling and then reheat the soup in a

pan. Sprinkle with parsley and serve with

crusty french bread.

Vegetable Soup

60g butter

2.2kg mixed vegetables, e.g potatoes,

onion, carrot, parsnips, celery,

leek, tomato

60g flour

Salt and freshly ground black pepper

2 tsp mixed herbs

Peel, wash and cube or slice the

vegetables. Melt butter in a pan and gently

fry the vegetables for 2-3 minutes. Add the

hot stock. Stir well and bring to the boil.

Season to taste and add mixed herbs.

Transfer all ingredients to the crock pot and

place pot in the slow cooker base. Cover

with lid and cook for approx 6-8 hours. Cool

and liquidise the soup and then reheat in a

pan on the hob. Thicken it with flour.

digital slow cooker rev 1 20/8/03 3:57 pm Page 8

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