Bedienungsanleitung Russel Hobbs 22750-56 (Seite 7 von 140) (Alle Sprachen)

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CHORIZO AND LENTIL STEW

• 400 g chorizo sausage, chopped small

• 2 red onion, nely diced

• 4 sticks celery (cut into 1-2 cm pieces)

• 1 red chilli, nely diced

• 1 green chilli, nely diced

• 4 carrots (cut into 1-2 cm pieces)

• 2 400 g tins chopped tomatoes

• 4 garlic cloves, nely chopped

• 60 g tomato purée

• 6 g cayenne pepper

• 200 g brown lentils

• 6 g smoked paprika

• 4 medium potatoes (cut into 1-2 cm pieces)

• 850 ml chicken stock

• Salt and pepper to taste

Put all ingredients into the slow cooker bowl and cook on high for 4-5 hours.

BEEF STEW

• 800 g diced beef

• 4 sticks celery (cut into 1-2 cm pieces)

• 3 carrots (cut into 1-2 cm pieces)

• 400 g chestnut mushrooms

• 1 piece thyme

• 1 piece rosemary

• 120 g tomato puree

• 6 tomatoes, washed and chopped

• 400 g tin chopped tomatoes

• 750 ml beef stock

• 40 g corn our

• 9 g ground cumin

• 6 g paprika

• 6 g chilli powder

• Salt and pepper to taste

Put all ingredients into the slow cooker bowl and cook on high for 6-8 hours.

SWEET AND SOUR PORK

• 750 g pork (cut into 1-2 cm pieces)

• 30 ml vegetable oil

• 2 green peppers (cut into 1-2 cm pieces)

• 3 red peppers (cut into 1-2 cm pieces)

• 2 yellow peppers (cut into 1-2 cm pieces)

• 1 bunch spring onions, chopped

• 2 white onions (cut into 1-2 cm pieces)

• 2 red onions (cut into 1-2 cm pieces)

• ½ pineapple (cut into 1-2 cm pieces)

• 4 cloves garlic, nely diced

• 500 ml tomato ketchup

• 200 ml plum sauce

• 60 ml rice wine vinegar

• 100 ml Worcestershire sauce

• 200 ml oyster sauce

• 200 g caster sugar

• 600 ml water

• 200 g dark soy sauce

• 40 g corn our

Remove the cooking pot and put it on the hob. Add the oil and brown the pork in small batches. Add all

other ingredients, replace the cooking pot into your slow cooker then cook on HI for 4-6 hours.

STICKY TOFFEE PUDDING

• 300 g dates, chopped

• 120 ml whole milk

• 2g bicarbonate of soda

• 180 g plain our

• 5 g baking powder

• 2 g salt

• 3 g mixed spice

• 175 g light brown sugar

• 115 g butter

• 2 large free range eggs

Put the dates and milk into a pan and bring them to the boil. Add the bicarbonate of soda, stir and leave to

cool. Whisk together the sugar and butter then add the eggs one at a time whilst continuously whisking.

Sieve the our and baking powder and mix in the salt and mixed spice. Fold this into the butter mixture.

Line your slow cooker cooking pot with aluminium foil whcih has been rubbed with butter. Pour the mix

into the bowl and cook on HI for 2-3 hours.

NOODLE SOUP

• 1 L chicken stock

• 15 g ginger, nely grated

• 3 cloves garlic, nely diced

• 20 ml dark soy sauce

• 20 g caster sugar

• 200 g cooked chicken leg

• 300 g beansprouts

• 3 carrots cut into strips

• 200 g mange tout, cut into strips

• 4 spring onions nely sliced

• 1 lime, juice and zest

• 200 g noodles

• 10 g fresh coriander

• Salt and pepper to taste

Put all the ingredients (except the noodles and coriander) into the slow cooker cooking pot cook on HI for

4-5 hours. Add the noodles and cook until the noodles are ready. Serve sprinkled with coriander.

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