RICH FRUIT CAKE (SLOW COOKER)
1 kg mixed fruit (and nuts if wanted)
750 ml fluid of your own choice (I used iced coffee)
2 cups self raising flour

Soak fruit in fluid of choice for 24 hours. Stir in flour and put into a loose bottom cake tin. Put in slow cooker and cook for 8 hours on low, with water halfway up cake tin. Cook using the tea towel trick in place. Cool and turn out.
Note: you can also use apple juice, orange juice and brandy.
Recipe and photo: Jacqui Conradie

MARTIN SE SLOWCOOKER OXTAIL
600 g-1.2 kg oxtail
3 carrots chopped
1 medium onion, chopped
1 celery stalk, chopped
1 leak, chopped
2 bay leaves
1 can tomato
2 fresh garlic cloves, chopped
1 tablespoon Worcestershire sauce
500 ml oxtail stock
200 ml red wine
plain flour for dusting of oxtail
salt, pepper and spices
oil

Dice all veggies, large chunks. Finely chop garlic. Spice and flour oxtail.
In pan only brown dusted oxtail, set aside. In same pan brown all veggies, set aside.
In same pan put wine, stock, garlic spice and heat till bit thickened up.
Put in slow cooker, oxtail first. Throw over wine stock and veggies, cook on high for 3 hours.
If you want to, put in extra small potatoes and small onion now.
Cook another 3 hours  on low heat.
Done and serve. (Goes well with butter mash, green bean, onion, potato)
Recipe and photo: Martin van Vuuren

SLOW COOKER CHICKEN BROTH SOUP
Making a slow cooker chicken broth soup, takes 48 hrs to make.
1.5 kg chicken chunks
lots of marrow bones
2 big onions, chopped
3 big carrots, chopped
3 leeks, chopped
250 g Brussel sprouts
250 g broccoli / cauliflour mix
2 teaspoons ground black pepper
1 veggie stock cube
2 chicken stock cube
3 stalks celery leaves
200 g coriander
4 single cloves of garlic

Place all the ingredients in the slow cooker.
Add water to cover food in slow cooker.  Set the slow cooker on “low”, once bubbling. Add water as needed, I poured until below the lip of slow cooker, but let it boil down. In the morning of second day switch off and enjoy.
Photo and recipe: Graig Snyman

HOMEMADE CHILI WITH PINTO BEANS IN THE SLOW COOKER
Separate beans and toss bad ones. Place in large bowl and soak over night or at least 3 hours. Place beans in slow cooker fill cooker with water. Cook on low over night with these seasonings to taste. You can add more or less of your favorite spices.
chili powder
paprika
cumin
onion & garlic powder
steak seasoning
cayenne pepper
1 tomato boullion
salt and pepper

Next morning cook 1 ½ to 2 lbs ground beef and drain. Put back in pan add chili powder, onion powder and can hatch hot chili’s (or your favorite), Just mix well and get meat fine as possible. Add to crock pot turn on high for 3 hours.
Garnish with diced onion, jalapeno and cilantro.
Recipe posted by Crystal Albaladejo
Photo: Crystal Albaladejo

ELSABIE’S MOROCCAN SPICED PORK
Moroccan spiced pork with baby green beans, almonds and raisins on minted whole wheat couscous
600 gram stewing pork with fat and bones intact.
2-3 tablespoons Moroccan spice (from WW, it’s a warmly spiced blend of cumin, coriander, harissa and dried rose petals)
1 cup chicken stock
1 cup mango juice
2 tablespoons tomato chutney (or you can use tomato puree or passata)
1 finely chopped onion fried
1 garlic clove finely grated, chopped or minced and fried with onion
Half a cup of whole raw almonds
Half a cup of seedless raisins
100 gram baby green beans
Fresh mint leaves

Baby green beans washed, trimmed and steamed or cooked in microwave for 4 mins then added to the pork in slow cooker just before serving.
Add all above (except green beans and mint leaves) to slow cooker pot and set on high for 4 hours or until the meat is soft and coming off the bones.
Remove the fat, skin (if any) and bones and cut the meat into small pieces.
If the sauce is too runny mix a little water and corn starch into a smooth paste and stir into the slow cooker and allow to thicken.
While the sauce thickens in the slow cooker, measure equal quantities of couscous and boiling water and add to a glass dish with a dash of oil.
Stir and put a lid on the dish or cover in cling wrap for approx 5 minutes.
When ready to serve the food just stir the couscous with a fork and loosen the swollen grains. Tear mint leaves and stir into the couscous.
This is ready to plate with the spiced pork on top or next to the couscous.
Photo and recipe: Elsabie Templeton‎

SKAAP SKENKELS IN DIE PRUTPOT
Ek het die skenkels in die “slow cooker” gemaak.
Plaas die 2 groot heel skenkels in die bak en voeg die volgende by:
3 – 4 koppies hoender exstrak
2 wortels, opgesny
2 pruie, gekap
2 uie, gekap
naeltjies en sout peper na smaak

Prut vir 5 – 6 ure op hoog, hang af van die grote van die skenkels.
En dan verdik ek net die souse met maizina wat met bietjie water gemeng is.
En dit is reg om te bedien.
Foto en resep: Christo Anderson

KERRIEHOENDER IN PRUTPOT
Resep en foto: Mae van der Westhuizen
FOOD LOVERS RECIPES
1 kg hoender stukkies
1 groot ui, opgekap
2 eetlepels olie
6 wortels, geskil en gekap
4 groot artappels, geskil en in blokkies gesny
sout en peper, na smaak
3 eetlepels kerrie poeier
3 eetlepels appelkooskonfyt
1 teelepel fyn gemmer
1 teelepel knoffel
2 hoender aftreksel blokkies
ongeveer 2 – 3 koppies kook water

Sit olie in pot en braai hoender tot alkant bruin. Haal uit en sit eenkant. Braai ui tot net sag.
Sit aartappel en wortels in prut pot. Sit hoender stukke en ui bo-op. Geur met sout en peper.
Sit kook water in pot waarin die hoender gebraai is. Sit aftreksel blokkies, gemmer, knoffel, kerrie poeier en appelkoos konfyt in pot saam water en roer tot blokkies opgelos is en al die lekkerte van pot bodem af is. Giet vloeistof oor hoender en groente in prutpot.
Sit deksel op en los om te kook tot groente sag is op hoog.
Bedien saam rys.
Nota:  Verdik sous indien nodig
Nota: Rina Kleinhans
Ek het die vloeistof aangepas, want vir ‘n prutpot gebruik mens baie min vloeistof,  omdat dit vloeistof meer word tydens die gaarmaak poses en nie minder soos op die stoof nie. Indien jy meer sous wil hê kan jy dit vermeerder en verdik op die einde.

BOONTJIESOP MET MURGBENE, RISSIE EN TAMATIE
Foto en resep:  Elsabie Templeton
FOOD LOVERS RECIPES
Boontjiesop met beenmurg, rissie vlokkies & tamatie… lekker warm vir koue aand! En natuurlik van daai lekker gerookte varknek vleis stukkies in.

500 g rooi gespikkelde boontjies in drukpot gestoom vir 1 uur in 6 koppies water.
Wanneer klaar, spoel af en gooi die boontjies in prutpot (ek het dit in die gemmerbier water waarin gerookte varknek gaargemaak is gegooi). Ek kon nie daai geurige water weggooi!

Sit die volgende by in prutpot:
1 groot grof gerasperde of gekapte wortel
2 groot grof gerasperde of gekapte aartappels
1 groot grof gerasperde of gekapte ui
groot knippie gedroogde rissie vlokkies

Sit pot op Hoog vir 3 ure.

Intussen stoom oopgesnyde murgbene in bietjie water in stoompot vir so 20 minute en haal die bene uit en sit murg in die water. Met stick blender maak die murg in die water fyn en gooi dit alles in die prutpot saam met die boontjies en so half koppie tamatie puree of tamatiesous. Moet in die begin nie te veel water bygooi. Jy kan later nadat jy die boontjies stukkend gedruk of fyn gemaak het ekstra vloeistof bygooi in die vorm van vleis ekstrak.

Wanneer die groente sag en gaar is druk stick blender in die prutpot en maak so fyn soos verlang. Sit nou eers sout by (ek het 2 sakkies vloeistof bees ekstrak bygesit en gerookte paprika na smaak). Ek het 1 en half koppies fyn opgesnyde varknek vleis bygesit net voor opdiening.
Bedien met suurroom en krakerige brood.

MA SE BOONTJIESOP IN DIE DRUKPOT
1 pakkie red speckled beans, oornag geweek in kook water
1 houertjie tamatie puree
sop bene
stowe vleis
vark spek
3 wortels
3 stingels seldery
2 uie
3 huisies knoffel
pietersielie
2 blokkies bees aftreksel
1 eetlepel elk van die volgende; koljander, tiemie, origanum, basil
1 teelepel elk van die volgende; komyn, sout, peper
3 naeltjies
3 lourierblare
Worcestersous en blatjang, na smaak
500 ml tuisgemaakte bone broth
pakkie tamatie bredie pakkie sous

Pak jou drukpot met uie, wortels, knoffel en seldery.
Pak dan jou bene, vleis en spek. Gooi jou speserye oor.
Plaas bone bo-op.
Gooi jou bone broth bo-oor.
Sit drukpot op hoog tot hele storie begin kook, sit dan op auto vir so 6 ure en daarna op low oornag.
Ek sit dit lank op, my keuse.
Haal bene uit, murg moet uit wees al.
Voeg dan jou pakkie tamatie bredie poeier by.
Bedien met tuisgemaakte vetkoek en kaas.

BONE BROTH RESEP:
sop bene
skenkels
stowevleis bene
sout en peper, na smaak
tiemie en pietersielie 1 teelepel van elk
3 lourierblare
3/4 koppie asyn
3 stingels seldery
3 wortels
3 knoffel huisies
2 uie

Week bene behalwe vleis bene in 1 liter water saam met asyn vir ‘n uur.
Braai jou gekerfde ui, seldery, knoffel en wortels in bietjie olyf olie in stoompot.
Gooi jou vleis bene by en geweekte bene saam met asyn water en res van die bestanddele in pot.
Kook vir 20 tot 22 uur op laag.
Resep: Lelane Van Der Walt
Foto: Lelane Van Der Walt

LITERALLY THE BEST BREAD EVER
1/2 cup warm water
2 cups of warm milk
2 tablespoon melted UNSALTED butter
1-3 tablespoons of sugar (add more if you like sweeter bread)
3 tablespoons of active dry yeast (conservative side)
6 cups of whole wheat flour (or 3 cups whole wheat & 3 cups all-purpose flour)
2 teaspoons of salt
1 teaspoon of baking powder
Grab a big bowl, and stir the 1/2 cup of warm water, 1 (or more) tablespoons of sugar, 3 tablespoons of yeast. Wait for 5 minutes (no longer – mine went all over the place the first time!) – it should be frothy on the top.
While your waiting warm 2 cups of milk and 2 tablespoons of butter in microwave.
Next, add milk and butter to yeast mixture. Using a standing mixer slowly add the 6 cups of flour, 2 teaspoons of salt, and 1 teaspoon of baking powder. Mix and knead the dough. (I used dough hook once I had incorporated most of the flour for about 5 minutes then kneaded by hand for another 5-7 minutes.)
Line your slow cooker with cooking (baking) paper and place in your round ball of dough. It will rise in the slow cooker as it heats through. Cook on High power for 2- 2.5 hours. Start checking at every 7-10 minutes until top is sponge-y but springs back and no moisture on the top. The bottom should be a nice brown colour as well as sides. I put mine (just the loaf) in the oven on broil/grill for less than 5 minutes to get a nice crusty top too!
NOTE: You can use a tea towel on top if you want to avoid condensation dripping in down on the loaf. I haven’t tried this myself – let me know how you go!
Note:
Use UNSALTED butter or adjust extra salt added!
Add MORE sugar if you want a sweet bread like in the shops.
If you can’t or are not skilled/practiced at kneading try the 50:50 ratio with whole wheat flour and all purpose flour, otherwise you will end up with a very dense loaf.
Make sure it is completely cooked through – my loaf took 2 1/2 hours!!
Slice and enjoy as whole grain toast or sandwich bread!
Recipe and Photo: Petro Kloppers