Lakeland 15608 User Manual - page 5
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BEEF CASSEROLE
Serves 6
2 tbs plain flour
2 level tsp salt, pepper to taste
1 kg / 2¼ lb stewing/casserole beef,
cut into 2cm /3/4 inch cubes
1 large onion, finely sliced
2-3 cloves garlic, crushed
200g / 7oz prepared weight carrots, diced
Put the flour, salt and pepper into a plastic bag or large bowl, add the beef to coat and then pour into
the cooking bowl. Add the onion, garlic, carrots, potatoes, thyme, bay leaves and stir. Put the stock into
a jug and stir in the Worcestershire Sauce and sugar, pour into the cooking bowl. Thoroughly stir. Cook
on HIGH for 4 hours.
VEGETABLE HOT POT
Serves 4 – 6
400g /14oz shallots, peeled, left whole
1 medium size fennel bulb, trimmed, sliced
400g /14oz button mushrooms, trimmed, cut in half
200ml / ½ pint vegetable stock
3 tbsp tomato puree
400g / 14oz chopped tomatoes in
concentrated tomato juice
Put the shallots, fennel and mushrooms into the cooking bowl. Put the vegetable stock into a jug, stir in
the tomato puree and then pour into the cooking bowl. Stir in the chopped tomatoes, sugar and parsley
Season to taste. Cook on HIGH for 2 hours
Whilst the vegetables are cooking par boil the potato slices for 5 minutes, drain well and leave to cool.
After the 2 hours, remove the lid from the slow cooker bowl. Arrange the potato slices on top of the
vegetables, overlapping them slightly so that they cover them. Drizzle with oil and sprinkle with salt.
Cover the cooking pot and continue to cook on HIGH for a further 2 hours.
700g / 1½ lb prepared weight potatoes , diced
2 - 3 level tsp dried thyme
3 bay leaves, crushed
600ml / 1 pint beef stock
2 - 3 tsp Worcestershire Sauce
3 level tsp soft brown sugar
2 tsp sugar
2 tbsp parsley finely chopped
Salt and pepper
450g / 1lb potatoes, peeled , cut into
5mm / ¼” slices
2 tbsp oil
Salt
APPLE AND APRICOT CRUMBLE
Serves 6
Butter for greasing
800g / 1lb12oz Bramley apples,
peeled, cored and sliced
110g / 4oz ready to eat apricots,
cut into quarters
150g / 5oz sugar
1 level tbsp cornflour
Grease the lower half of the cooking bowl. Place the apples and apricots into the cooking bowl. Mix
together the sugar, cornflour and cinnamon, stir in to the apples and apricots. In a separate bowl or food
processor mix together the flour, sugar and butter to 'breadcrumb' stage and spread evenly over the
apples and apricots. Dot with a little butter. Cook on HIGH for 2 hours.
APPLE BREAD AND BUTTER PUDDING
Serves 4 – 6
Butter for greasing
900g / 2lb apples, Granny Smith / Cox
225g / 8oz white bread cut into cubes
½ tsp ground cinnamon
½ tsp ground nutmeg
150g /5oz light brown sugar
110g/4oz butter, melted
Grease the lower half of the cooking bowl. Peel, core and cut the apples into eighths , place into the
cooking bowl. In a separate bowl, combine the cubed bread, cinnamon, nutmeg, sugar and melted butter.
Place on top of the apples. Cover and cook on LOW for 3½ - 4 hours.
1 teaspoon ground cinnamon
Crumble Topping
175g / 6oz plain flour
50g / 2oz caster sugar
110g / 4oz butter
2 tbsp Demerara sugar
Butter
Cream Glass Slow Cooker 15608 IB :Layout 1 20/9/11 14:37 Page 9