FRANCES SE BOTTERSKORSIE SOP IN PRUTPOT
750 g botterskorsie, in blokkies gesny
1 groot ui, fyn gekerf
300 g wortels, ringe gesny
500 g aartappels, blokkies gesny
25 g selery stingel en blare stukkies
1 hoender sousblokkies
1 pakkie Ina Paarman “vegetable stock” concentrate
1 teelepel kerrie
½ teelepel neutmuskaat
1 teelepel fyn knoffel
½ teelepel komyn
1 teelepel pietersielie
1 eetlepel gedroogte gemengde skil
sout en peper na smaak
± 1 liter water

Braai uie tot deursigtig en sit in prutpot.
Los hoendersousblokkies op in bietjie warm water en voeg sakkie groente sousblokkies by.
Vul water verder op tot 1 liter.
Voeg dan al die ander bestanddele in prutpot asook nog water indien nodig.
Sit prutpot op hoog vir so 6 ure.
Wanneer gaar, maak fyn met versapper.
Dien op met room en pietersielie.
Resep en foto: Frances Smith

BEESVLEIS GROENTEBREDIE IN DIE PRUTPOT
Aandete. ..heerlike beesvleis groentebredie in slowcooker gemaak…was heerlik.Eie fotos en resep.
1 kg beesvleis, in stukkies gesny
1 ui
3 aartappels , blokkies gesny
3 wortels, groterige blokkies gesny
halwe botterskorsie, blokkies gesny
250 g groenbone, heel
Worcestershire
Pakkie groentesop
Sout en Peper na smaak
Braai gesnyde ui in olie tot goudbruin, voeg beeslveis by en verbruin liggies. Gooi vleis en uimengsel in slowcooker en voeg aartappels, wortels, butternut en groenbone by. Voeg Worcestershire na smaak by, maak slowcooker toe en laat kook op low vir 5 tot 6 uur.Voeg nou die groentesop, sout en peper by en laat kook verder vir n uur.

FOTO EN RESEP:  Noelene Rutledge Saal

CROCKPOT PEANUT BUTTER CAKE
In die slow cooker….Heerlike, heerlike bederf! Ek het sommer gewone hazelnut sjokolade bo-op gesit.
Serves: 10
Cake
1 box yellow cake mix
1 cup water
3 eggs
½ cup creamy peanut butter
⅓ cup butter, softened
½ cup chocolate-flavored syrup
Toppings
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavored syrup
20 miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half
Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, ½ cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
Remove ⅔ cup of the batter to medium bowl; stir in ½ cup chocolate syrup to make chocolate fudge batter.
Spoon ½ of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.
PHOTO: Jeanette Martins

SLOW COOKER KOREAN BEEF
YIELD: 8 SERVINGS
Amazingly tender, flavorful Korean beef easily made in the crockpot with just 10 min prep. It doesn’t get easier than that!
1 cup beef broth
½ cup reduced sodium soy sauce
½ cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
½ teaspoon onion powder
½ teaspoon white pepper
3 pound boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons cornstarch
1 teaspoon sesame seeds
2 green onions, thinly sliced

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

Recipe posted and photo by:  Inge Gijzen

SLOW COOKER OSSO BUCO

“A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous.
Ingredients
2 tablespoons all-purpose flour
salt and pepper to taste
6 (1 inch) thick slices veal shank, sliced for osso buco
2 tablespoons butter
2 tablespoons olive oil
2 onions, roughly chopped
2 large carrots, chopped
2 stalks celery, chopped
2 cloves garlic, thinly sliced
1 1/4 cups chicken stock
1 (14 ounce) can diced tomatoes
2 teaspoons chopped fresh oregano
1 bay leaf
Directions
Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.

Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.

Photo: Elize de Kock

Nou ja My Lam shank in die slow cooker en in n ysterpot op die stoof

LAM SHANK IN DIE PRUT POT
Opgesnyde Lam shank
Uie gebraai en uit gehaal. Die Lam shanks in die pot
Later toe gooi ek weer die uie by saam met Cocktail tamaties
Onthou geen water in die pot nie
Aartappels en mushrooms
Op die einde Room met n bruin sous poeier
Hier is twee borde en as jy lief is vir uie sny sommer klomp ru uie by.
My vrou se Baby Marrows maak die pot suur proe as dit oor gestaan het toe bak ek dit apart in die oond
Ek sal later my shank geniet

Bron en Foto: Koos Van Der Merwe

JAMAICAN JERK CHICKEN
8 chicken pieces
15 ml sunflower oil
15 g unsalted butter
For the sauce
1 bunch of spring onions(scallions). Trimmed and finely chopped
2 garlic cloves, crushed
1 hot chilli peper, halved, seeded and finely chopped. (I left my seeds in)
5 ml ground all spice
2.5 ml ground cinnamon
5 ml dried thyme
1.5 ml freshly grated nutmeg ( I used nutmeg out of the bottle)
10 ml demerare sugar
15 ml plain flour (all-purpose)
300 ml cups chicken stock
15 ml red or white wine vinegar
15 ml lime juice
10 ml tomato pureé (paste)
salt and ground black pepper

Wipe the chicken pieces, then pat dry on kitchen paper. Heat the oil and butter in a frying pan until melted, then add the chicken, in batches if necessary, and cook until brown on all sides. Remove from pan but leave the fat behind. Put into the slow cooker and switch onto high.
Add the spring onions, garlic and chilli to the frying pan and cook gantly for 4-5 minutes, or until softened, stirring frequently. Stir in the allspice, cinnamon, thyme, nutmeg and sugar. Sprinkle in the flour and stir to mix, then gradually add the chicken stock, stirring until the mixture bubbles and thickens. Remove the pan from the heat.
Stir the vinegar, lime juice, tomato pareé and some salt and ground pepper into the sauce. Pour over the chicken pieces, cover with a lid and cook on high for 3-4 hours, or until the chicken is cooked and very tender.
Remove the chicken from the sauce and place on a serving dish. Taste the sauce and adjust the seasoning, then serve separately, with salad leaves or rice as an accompaniment.

Recipe placed by Marika Tegmann
Photo: Marika Tegmann

PASTORIE HOENDER IN DIE PRUTPOT
12 stukke hoender
4 groot wortels
2 koppies rou rys
1 pakkie sampioen soppoeier
1 blikkie tamatie en uie smoor
4 koppies hoender aftreksel
sout en peper na smaak

Plaas rys in die prutpot en meng met soppoeier.
Meng blikkie tamatie en ui smoor in.
Meng die 4 koppies hoender aftreksel in.
Sny wortels in repies en plaas op rys.
Sit hoender bo-op en geur met sout en peper.
Sit prutpot aan vir 6 ure op LAAG.

Nota:
Hoender borsies behoort ook te werk, die prutpot hou mos die vleis lekker sappig. Op LAAG het die rys ten minste 4 uur nodig om gaar te raak, so hou maar die borsies dop dat hulle nie droog kook nie.

FOTO EN RESEP:  Wian Swart

SLOW COOKER OXTAIL STEW

What you need

4 medium onions chopped
1 whole Oxtail in chunks
4 tablespoons Olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
125ml Coke
125ml red wine
2 cubes beef stock
1 packet dry brown onion soup
1 liter water

The process

In a large pot on a medium to high heat, add the oil and onions, cook stirring every now and then for about 5 minutes or until the onions begin to brown on the edges. Toss in the Oxtail, a few at a time and brown them all over. Repeat until all the Oxtail pieces are browned.

Add in the salt, pepper and paprika and any remaining oxtail, stir, now add the coke and wine and simmer for 5 minutes.

Now you are ready for the slow cooker. Toss all from the pot into the slow cooker, crumble up the beef stock, add the soup powder, and 1/2 water, put the lid on and cook on low for 10 to 12 hours. After about 4 or 5 hours check to see the liquid level and add water if necessary.

Could it be any simpler?

Once cooked, switch off your slow cooker until about 2 to 3 hours before your meal. Give the mixture a gentle stir and reheat on low with the lid off.

Thats it, the very best Oxtail stew I have ever eaten. Serve it with mashed potatoes or pap.
Photo and recipe posted by Marika Tegmann

MA SE SLOW COOKER BONE SOP
500 gr droe rooi bone ( oornag geweek)
Gesnipperde bacon
Vark skenkel
3 x aartappels
3 x wortels
3 x tamaties
1 x ui
1 x green pepper
Knoffel
1 x pakkie tamatie puree
2 lourier blare
Sout en peper
1 x Beef stock blokkie
Chutney
Worcestersous
2 liter water

Hoeveelhede na smaak. En ekt net my water in gegooi, ui, green pepper, vark skenkels, al die speserye, groente, dan bacon, en bo op boontjies.  In slow cooker gekook deur die nag op auto of vir 5-6 ure op hoog of tot alles lekker sag en gaar is.

FOTO EN RESEP:  Lelane Van Der Walt