SLOW COOKER GOULASH
4 to 5 medium potatoes, peeled and diced large
splash vegetable or olive oil
250 g lean beef stewing steak
5 medium onions, sliced
1 clove garlic, crushed
salt and pepper to taste
1 good squirt tomato puree
20 g paprika
450 ml (3/4 pint) hot water to cover ingredients in pot
200 g pasta of your choice
Begin by turning slow cooker onto the ‘low setting’. Place the potatoes in the bottom and replace the lid whilst preparing the rest of the ingredients.
Heat oil in a frying pan and sear the beef. When browned well add to the slow cooker.
In the same pan, add the onions and add more oil if necessary. Sweat down the onions until they take on some colour, add the garlic and stir for a few seconds then add to the slow cooker to join the meat and potatoes.
Add the tomato puree, seasoning and paprika to the slow cooker. Boil the kettle and pour into the frying pan to scrape up any meat and onion juices. Pour into the slow cooker. Stir well and cook on low for a minimum of 6 hours – have cooked this for 10 hours and has been wonderful. Stir occasionally.

SOURCE:  Samanthas-supper

GINGERBREAD IN SLOW-COOKER
Ginger, cinnamon, cloves, nutmeg, molasses and flour all combine to produce a delightful gingerbread slow cooker recipe.
1 ½ cups plain flour
½ teaspoon baking soda
pinch salt
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
1/8 teaspoon nutmeg
¼ cup butter or margarine
½ cup sugar
1 egg
½ cup light molasses
2 tablespoons hot water
½ cup sour milk
Mix flour with baking soda, salt, and spices; set aside.
Cream butter with sugar. Add egg and beat thoroughly.
Combine molasses and hot water; add gradually to creamed mixture, blending well.
Alternately add dry ingredients in thirds and sour milk in halves to creamed mixture, beating only until smooth after each addition.
Turn into a well greased and floured cake pan. Cover with 6 layers of paper towelling. Set in slow cooker.
Cover and cook on High for 2-3 hours.
Remove bake pan and let cool 10 minutes before removing bread

Posted by Berie Smith

WHITE BREAD IN SLOW-COOKER
A simple white bread recipe cooked in a slow cooker.
2 teaspoon sugar
1 ¼ cups warm water
1 ¼ oz / 8 g sachet dry yeast
2 cups plain cake flour
2 tablespoons sugar
2 tablespoons cooking oil
1 teaspoon salt
1 cup plain cake flour

Stir first amount of sugar and warm water together in large bowl.
Sprinkle with yeast. Let stand for 10 minutes. Stir to dissolve yeast.
Add first amount of flour, second amount of sugar, cooking oil and salt. Beat on low to moisten. Beat on high for 2 minutes.
Knead in the second amount of flour until a stiff dough forms. Grease bottom of slow cooker. Turn dough into slow cooker. Lay 5 paper towels between top of slow cooker and lid. Put a matchstick or similar object between paper towels and edge of slow cooker to allow steam to escape. Do not lift lid for the first 1 ¾ hours cooking time. Cook on High for about 2 hours. Loosen sides with knife. Turn out onto rack to cool.

Posted by Berie Smith

SLOW COOKER OXTAIL
Posted by Joey Kruger
FOOD LOVERS RECIPES
2 large onions, cut into rings
oil for frying
salt/pepper seasoned flour
1½ kg – 2 kg oxtail, cut into 5 cm (2″) pieces
around 500 ml boiling water
75 ml white vinegar
75 ml brown sugar
4 – 6 carrots, peeled and cut into rings
500 g baby potatoes, peeled, if still a little big, cut into half
½ – 1 packet of oxtail soup powder

Saute the onions in a little oil until soft and slightly brown, remove from pan and keep aside.
Roll the oxtail pieces in the seasoned flour and fry all sides until just browned.
Place the oxtail, together with the sauteed onions in the slow-cooker, cover with boiling water, add the vinegar and brown sugar, cover with lid and cook on HIGH for 4 hours.
Add the carrots and potatoes to the slow-cooker and cook on high for another 2 – 3 hours until the veggies are soft.
Add the oxtail soup powder to thicken (½ pack should do – but check after another 5 minutes) and cook until thickened 5 – 10 minutes.
Serve over lots of rice or mashed potatoes – very saucy indeed!

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