LAMBS HEART STEW
Good morning, just wanted to show everyone how my lambs heart stew came out. ☺💜
4 lamb hearts
2 large onions, sliced
1.5 teaspoons mixed herbs
250 g frozen casserole mix
500 g potatoes quartered
1 liter vegetable stock
mushrooms (optional)
I also put in half a cup of red wine but that’s not a need.

Remove any fat from the lambs hearts and cut into mouth sized pieces. Place in a pan with the onions. Brown the hearts and then add the mixed herbs and cook for 2 minutes. Place in a slow cooker.
Place the frozen casserole mix in a pan with the potatoes and pour over the stock and bring to a simmer. Pour the mixture over the hearts in the slow cooker.
Cook for approximately 5 to 8 hours.
Recipe and photo: Robyn Robz Forsdike

SLOW-COOKER CHICKEN WITH 40 PEACES OF GARLIC
1 whole chicken
salt and pepper to taste
1 small bunch each of chervil, tarragon, parsley and thyme
2 bay leaves
1 large fennel bulb
4 tablespoons olive oil
40 garlic cloves, unpeeled
1 tablespoon fennel seeds, toasted
40 grams butter

Put slow cooker on high to preheat for 20 minutes while you prepare the chicken.
Wash and pat dry the chicken. Season all over. Put a few springs of each herb, along with one of the bay leaves in the chicken cavity and set aside. Tie the remaining herbs together with a clean piece of string.
Trim the fennel, then cut into thin slices and place in a large bowl. Gently mix in 3 tablespoons of the oil, the garlic cloves and toasted fennel seeds. Season well.
Heat the butter with the remaining oil in a large frying pan until hot and bubbling. Put the chicken in the pan, breast-side down, so that it sits on one side. Cook for 2 minutes until lightly golden, then cook on the other side for a further 2 minutes.
Put half the fennel and the garlic mixture in the slow cooker dish, Drain the chicken, reserving the juices, and place on top. Spoon over the remaining fennel mixture and make sure the lid fits. Spoon over the reserved pan juices and lay the bunch of herbs on top the the chicken.
Cover the top of the dish with a layer of foil, shiny-side down, and then cover with the lid. Cook for about 3 hours, or until the juices run clear (the internal temperature should read 80ºC using a food probe). Carefully remove the lid and foil, then drain the chicken and stand on a warm serving platter. Cover with foil and stand for 15 minutes. Drain the vegetables and keep warm. Discard the herbs.
Serve with the garlic and fennel. Accompany with toasted French bread.
Note: The garlic cooks to molten paste which is very tasty smeared onto the toasted bread.
If not all the herbs can be found fresh, replace with dry herbs.
I have replaced the fennel with onion when I could not find fennel.
Recipe Nicolette Papas

BIEFSTUK IN DIE PRUTPOT
750 g biefstuk met ‘n halwe koppie koekmeel, sout en peper, gekap.
2 uie, gekap
Sous:
50 ml tamatiesous
50 ml Worcestersous
25 ml Bisto
25 ml maizena
1 blokkie beef-ekstrak
750 ml kookwater

Sprinkel sout en peper oor die vleis. Kap dit dan met ‘n piering in die koekmeel. Braai die uie apart in ‘n bietjie olie. Maak die sous aan in ‘n beker. Pak dan die vleis, gebraaide uie en sous in lae. Sit ‘n deksel op. Bak in oond op 150°C vir 3 ure of in die prutpot vir 6 ure.
NOTA:
Ek het 2.5 kg “tenderised steak” gebruik met 6 uie. Die sous bestanddele het ek dubbeld aangemaak met net 1 liter kookwater. Ek het my oondresep gebruik en net bietjie aangepas.
Resep en foto: Emsie Paulsen

SLOW COOKER SPAGHETTI AND MEATBALLS
For the sauce, chop the following:
1 onion
1 red pepper
a handful of basil, finely
Add to your slow cooker
Add 2 cans of chopped and peeled tomatoes with a pack of Denny’s pasta sauce (pic attached).
Chop a few black mushrooms and add to your sauce (optional).
Add salt and pepper to taste.

Meatballs
Mix together:
500 g beef mince
1 grated potato (squeeze juice out)
1 finely chopped onion
1 handful of chopped parsley
¼ cup grated Parmesan
1 cube of Wheatbix, broken finely
1 egg
salt and pepper to taste

Form golf sized balls and drop into your sauce. Cover and cook on high for 4-6 hours.
Serve with spaghetti and some freshly chopped basil.
Photo and recipe: Natacha Visagie

TOMATO SAUCE IN THE SLOW COOKER
2 cans peeled ground tomatoes
½ cup water, divided
2/3 cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine. Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so. Smooth the texture of the ketchup using an immersion blender, about 20 seconds.Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
I doubled the recipe and bottled it hot.
Recipe Nicolette Papas

PRUTPOT TAMATIE PASTA SOUS
2 blikke heel tamaties
2 uie gebraai
2 wortels
1 teelepel knoffel
1 teelepel kruie na smaak
1 tamatie blikkie maat water
1 pakkie tamatie pasta

Plaas alles die aand voor die ete in die prutpot op lae hitte.
Volgende dag wanneer alles gaar is maak alles fyn (Ek het my stick blender gebruik) vir ‘n heerlike pasta tamatie sous.
Ek het  in die oggend 3 wortels fyn gerasper en my maalvleis gebraai en dit alles by die tamatie sous gegooi en dit op high aangesit en teen 13:00 was daar heerlik pasta maalvleis vir aandete en die vrieskas.
Foto en resep Janie Janse van Rensburg

SLOW COOKER STEAK AND GRAVY
Recipe and photo: Amanda Conradie
FOOD LOVERS RECIPES
1 kg tenderized steak (you can use chuck, brisket or short rib)
1 can condensed cream of mushroom soup
1 packet brown onion gravy
salt and pepper to taste (I used freshly ground)
1 cup of water
2 tablespoons vegetable oil
all purpose flour (for dredging)

In a large skillet, heat oil in pan over medium-high heat. Season meat with salt and pepper (or flavourings like onion salt, garlic salt, steak seasoning, lemon and black pepper seasoning….whatever you prefer), lightly dredge in flour then brown steaks on each side and transfer to slow cooker.
Mix cream of mushroom soup, gravy packet and water in a medium size bowl and pour over steaks.
Cook on low for 6 to 8 hours. Be sure to adjust cooking time for your cooker.
Serve over mashed potatoes, rice or egg noodles with your favorite veggies and salad.
**You can easily adapt this recipe by adding your favorite seasonings: garlic powder, onion powder.
I love mushrooms, use mushroom gravy instead of onion gravy and toss in some fresh or canned mushrooms.

LASAGNE IN DIE PRUTPOT
My eerste keer wat ek lasagne maak in die “slow cooker”.
Braai jou 500 g maalvleis in ‘n pot tot gaar, voeg 1 ui by en knoffel na smaak en braai vir 10 min.
Plaas die maalvleis in die prutpot. Voeg die volgende by:
1 blikkie tamaties
250 ml rooiwyn
1 wortel, fyn gesny
100 g ham, in blokkies gesny
sampioene, opgesny
tamatie pasta, na smaak

Sit deksel op en kook op hoog vir 2 ½ ure
Skep jou maalvleis sous uit die prutpot en hou eenkant.
Maak witsous in ‘n pot op die stoof. Hoeveelheid na smaak, want mens moet ‘n lekker dik laag witsous gebruik.
Smelt 30 ml botter en gooi ongeveer 30 ml meel by. Meng dan 250 ml room by en gerasperde kaas vir ‘n kaassous.
Plaas nou jou lasagne in lae in die prutpot. Eers vleis, dan lasagne velle, dan witsous, hou aan tot jou bestanddele op is.
Stip met botter en strooi gerasperde kaas oor.
Sit pot op hoog vir 1 uur.
Bedien saam slaai en knoffel broodjie.
Resep aangepas en foto:  Chantelle Van Huyssteen

SLOW COOKER RED CABBAGE AND APPLES
This is a simple side dish that cooks all day in the slow cooker while you’re at work. It’s modified from a stove top recipe given to me from an elderly German lady who was craving the taste of her homeland. She proclaimed that this version was perfect.
8 cups chopped or sliced red cabbage
2 cups diced apples
2 medium onions, sliced and sauteed in butter
¼ cup butter
⅔ cup cider vinegar
½ cup sugar
1 tablespoon salt
½ teaspoon black pepper
½ teaspoon ground all spice
1 large or 2 small bay leaves
⅓ cup water

Melt butter in the bottom of a skillet.
Add sliced onions to the melted butter and sauté until the onions are beginning to become translucent.
Pour butter and onions into the bottom of a slow cooker. Be certain to scrape all of the butter from the skillet into the slow cooker along with the onions.
Add apples, and red cabbage to the slow cooker with the onions.
Mix together the cider vinegar, sugar, salt, pepper, and all spice.
Pour vinegar mixture over the cabbage, apples, and onions in the slow cooker.
Rinse out the bowl that held the vinegar mixture with ⅓ cup of water then pour this water over the apples and cabbage in the slow cooker.
Mix contents of slow cooker together.
Place 1 large, or 2 small, bay leaves into the slow cooker.
Cover and cook on high for 4 hours or on low for 8 – 9 hours or until cabbage is tender.
Serve.
NOTE:  Ek maak dit in kastrol op stoof. Dis sommer vinnig reg.
Recipe: Dawn Grabe

BEEF BOURGUIGNON (SLOW COOKER)
1 tablespoons extra-virgin olive oil
170 g bacon, roughly chopped
1.5 kg beef brisket, deboned, trimmed of fat and cut into chuncks
1 large carrot, roll cut
1 small onion, diced
6 cloves garlic, minced (divided)
1 teaspoon coarse salt and freshly ground pepper
2 tablespoons flour (omit for banting/low carb/gluten free)
12 whole shallots (optional)
3 cups dry red wine
2 Knorr beef stock pots, dissolved in 2 cups of hot water
2 tablespoons tomato paste
1 beef bullion cube
1 teaspoon dried thyme
2 tablespoons fresh parsley
2 bay leaves
300 g fresh small white or brown mushrooms, quartered
2 tablespoons butter

In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to slow cooker bowl.
Pat dry beef with paper towel, sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onion, shallots and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic (4 cloves), bullion and herbs. Mix well to combine all of the ingredients. Cook on low setting for 8 hours, or until beef is falling apart and tender. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.
Recipe and photo: Hailey Bunge