LEKKER SKAAPBOUD

Ons koop gewoonlik ‘n lekker grote skaapboud (So R300), en dan lê ek dit in rooi druiwesap, tiemie, knoffel, bietjie mosterd, gekapte uie, wortels en seldery vir so 2 dae. Plaas die vleis met sous en al in die slow cooker oornag op “low”, en so uur voor ons eet dan haal ek dit uit die slow cooker en roast dit in oond tot die vet lekker crispy is en bruin.

Ek gebruik die sous van die slow cooker en gebruik somer ‘n hand blender om alles te blend. Dan sit ek bisto by. Baie lekker. Ek moet sê as ‘n chef het ek altyd skaapboud in die oond gemaak, maar nie meer nie. Die slow cooker maak die sagste en lekkerste skaapboud.

Yummy

Resep: Chantelle Myburgh

SMUL-SAGOPOEDING IN DIE PRUTPOT
Resep: Esmari Kruger
FOOD LOVERS RECIPES
Hierdie resep is uiters ekonomies, absoluut kinderspeletjies om te maak en fluweelsag op die tong.
½ pakkie sago (250 g) – oornag in water geweek (dreineer)
80 g botter
1 liter volroom melk
1 koppie suiker
2 teelepels vanilla geursel
4 eiers
2 eetlepels appelkooskonfyt
fyn kaneel

Klits, eiers, botter, suiker en konfyt saam.
Roer alles saam en skep in prutpot.
Strooi kaneel bo-oor.
Stel prutpot op auto en bak vir omtrent 3 ure.
Bedien met appelkooskonfyt, vla, roomys-njammie.
NS: Ek was te haastig om die sago eers te laat week – het sommer die sago saam met 375 van die melk vir 4 minute in die mikrogolf gedruk om sag te word. Toe die botter en suiker bygeroer en die klonterigheid weggeklits.
Die finale resultaat was ‘n laag sago onder, en ‘n heerlike fluweelsagte vla-lagie bo.
Ek weet nie of dit is hoe dit moet kom nie, maar dit was HEERLIK!!!

APPELKOOS-SUURLEMOENPOEDING IN DIE PRUTPOT
FOOD LOVERS RECIPES
( 2 porsies)
3 eetlepels appelkooskonfyt
1 eetlepels suurlemoensap
50 g sagte margarine
50 g strooisuiker
1 eier geklop
50 g bruismeel
kookwater

Smeer ‘n 600 ml glasbak goed met botter. Meng die appelkooskonfyt en suurlemoensap en plaas dit in die bak. Room die suiker en margarine totdat dit lig is en klop die eiers geleidelik by. Vou die meel in en plaas die mengsel in die bak. Maak dit glad bo-op. Bedek dit met gesmeerde waspapier en ‘n gevoude foeliedeksel. Laat die bak op ‘n flesdeksel in die prutpot staan. Voeg genoeg water in die pot sodat die bak halfpad in die water staan. Sit die deksel op en kook vir 3-4 ure op HOOG. Keer die poeding met behulp van ‘n mes op ‘n opdienbord uit.

LEKKER GROENTE SOP
Ongeveer 500 g lamsvleis/beesvleis (lekker bene vleis)
1 ½ koppies droë sopmengsel (Lensies, ertjies of gemeng ens)
2 liter kookwater
1 blik geskilde tamaties
1 groot ui fyn gekap
2 aartappels gerasper
4 wortels gerasper
1 ½ koppies gekapte seldery
½ koppie leeks
1 pakkie groentesoppoeier
Sout, peper en worcestersous na smaak
Ander kruie soos pietersielie ens na smaak
Plaas al die groente en sopmengsel in die slow cooker en sit die vleis bo-op. Maak die soppoeier aan met water en gooi oor die vleis en groente. Sit die slow cooker op ‘LOW’ en laat dit prut deur die nag vir ongeveer 10 ure. Of sit die slow cooker op “AUTO” voor jy werk toe gaan en die sop sal na 8 ure reg wees. Indien jy meer geurmiddels verkies, sit dit by voor opdiening. Hierdie sop kan deur die liquidizer gesit word vir ‘n gladde sop, en indien die sop te dik is kan jy bietjie water bygooi.

Bron:  Rina Kleinhans
Foto:  Nadine Nortier‎

SWEET AND SOUR PORK IN THE SLOW COOKER
Lean pieces of pork cooked in a sweet and sour sauce
1.1 kg lean pork cut into cubes
1 tablespoon soy sauce
½ cup white vinegar
1 cup brown sugar
1 ¼ cups water
1/3 cup water extra
¼ cup cornflour

Place pork in slow cooker. Mix brown sugar and first amount of water into a bowl. Add vinegar and soy sauce. Stir and pour over pork. Cover and cook on Low for approximately 8-10 hours or on High for 4-5 hours. Remove any fat which accumulates during cooking. Stir second quantity of water and cornflour together in a small bowl. Add to the slow cooker. Cook on High for 15 – 20 minutes to thicken. Serve with rice.

CHOCOLATE FUDGE PUDDING IN SLOW COOKER
Chocolate fudge is a favorite recipe for many. The slow cooker produces a great tasting dessert recipe.
1 cup cakeflour
¾ cup brown sugar
firmly packed 2 tablespoons cocoa
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons cooking oil
½ teaspoon vanilla
¾ cup brown sugar
firmly packed 2 tablespoons cocoa
1 ¾ cups hot water
Place first group of ingredients in bowl, stir. Add milk, cooking oil and vanilla. Stir well. Turn into Slow cooker. Stir second amount of brown sugar and second amount of cocoa together well in bowl. Add hot water. Mix. Pour carefully over batter in slow cooker. Do not stir. Cover. Cook on High for about 2 hours until wooden pick inserted in centre comes out clean. Serves 6.

Photo:  Benhet Niewenhuis en Diane Roode Hancox

APPLE CAKE IN THE SLOW COOKER
A rich, warm and satisfying apple cake recipe cooked in a slow cooker and easy to make.
½ cup vegetable oil
1 cup sugar
2 eggs
½ teaspoon vanilla essence
1 ½ cups cake flour
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
1 ½ cups diced pared apples
½ cup chopped pecans
Combine oil, sugar, eggs, vanilla, flour, baking soda, salt and spices; mix thoroughly. Mix in apples and pecans. Turn batter into a greases and floured cooker bake pan. Cover bake pan with lid. Set pan in slow cooker. Cover and cook on High 3 – 4 hours. Set pan on wire rack to cool. 8 – 10 servings

OLD FASHIONED POT ROAST
An old fashioned pot roast recipe cooked slow cooker style. This tenderizes the meat and allows the flavours fully to develop.
4 medium potatoes cut into chunks
2 medium onions cut into good size cubes
4 medium carrots, cut into thick slices
1.4 kg boneless beef blade roast (or similar)
½ / 125 ml boiling water
1 teaspoon / 5 ml beef stock powder
2 ½ cups of mixture of frozen beans / peas
For gravy:
2 tablespoons / 30 ml flour
1 teaspoon beef stock powder salt / pepper to taste

Place potato, carrot and onion in bottom of 5 litre slow cooker. Place the roast on top Combine water and stock powder in small bowl, stir. Pour over the top of meat. Cover. Cook on Low for 10 – 12 hours or on High for 5 – 6 hours until tender. Add the peas/ beans. Cover. Cook on High for 15 minutes. Make the gravy in a saucepan with the remaining liquid. Serve with meal. Serves 8 – 10.

HAM AND SPLIT PEA SOUP
FOOD LOVERS RECIPES
Is a hearty meal that is full of flavour and goodness. It is made from cheap ingredients and is easy to prepare.
450 g dried split peas, rinsed
700 g smoked ham hocks/eisbein
1 cup chopped onion
½ cup sliced celery
2 teaspoons salt
6 whole peppercorns
1 bay leaf
1 ½ litres of water Put all ingredients into an electric cooker. Cover and cook on Low 8 to 10 hours. Remove ham hocks and dice meat, reserve ham. Discard bay leaf and peppercorns. Pour soup about one quarter at a time, into an electric blender and blend until smooth. Return soup to cooker, mix in ham and keep hot until serving time.
Produces 6 to 8 servings

BEAN SOUP IN THE SLOW COOKER
FOOD LOVERS RECIPES
Is a cheap meal that goes along way. Beans are high in protein and the ham bone and the additional ingredients enhance the overall taste.
7 cups water
450 g dried navy beans, rinsed
3 medium potatoes, pared
3 medium onions, peeled
2 stalks celery
3 sprigs parsley
1 clove garlic, peeled
1 large meaty ham bone
1 teaspoon salt
½ teaspoon pepper
5 cups water

Warning:
Be careful with beans. Red and white kidney beans contain a toxin which is not destroyed by slow cooking. Beans should be soaked overnight in water and boiled for 15 minutes in fresh water to destroy any toxin.
Soak the beans overnight. Discard the water. Replace with fresh water. Heat the water until boiling, then boil for 15 minutes. Drain. Place the beans in 7 cups of fresh water. Finely chop potatoes, onions, celery, parsley, and garlic. Turn beans and water into a large electric cooker. Add ham bone, seasonings and finely chopped ingredients. Cover and cook on low for 10 -12 hours. Remove bone from soup. Remove any meat from bone, cut into small pieces and mix with soup.
Produces 8 to 10 servings