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Crock Pot CR011 Manual

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1. Place the chopped garlic, tinned tomatoes, half the oregano, chilli and some seasoning into the
removable cooking bowl. Cover with the lid and heat through gently on the hob until hot (this can
be done whilst you prepare the rest of the vegetables).
2. Remove the majority of the tomato sauce from the cooking bowl using a ladle and set it aside.
3. Using half of the aubergines, courgettes, red peppers, tomatoes, basil and remaining oregano
place them into the bottom of the removable cooking bowl to form a layer.
4. Take half of the bread and mozzarella and place them in a layer on top of the vegetable layer.
Pour over half of the reserved tomato sauce.
5. Repeat steps 3 and 4 with the remaining vegetables, bread and mozzarella. Press the layers
down to compress them then cook on setting 1 for 7-8 hours or setting 2 for 5-6 hours.
6. After cooking has finished, brown under a grill before serving. Serve scattered with torn basil
leaves and a green side salad.
Vegetable and Lentil Bake topped with Potatoes Serves 6 to 8
50g butter
1 large onion, diced
3 carrots, diced
3 sticks of celery, chopped
2 garlic cloves, finely chopped
200g pack chestnut mushrooms, sliced
2 bay leaves
15g dried thyme
500g dried Puy lentils
100ml red wine
1 litres vegetable stock
45g tomato purée
For the topping:
1.5kg potatoes, cooked whole, then sliced
25g butter
50g grated cheddar (optional)
1. Add the butter to the removable cooking bowl and gently stir-fry the onions, carrots, celery and
garlic on your hob for about 10 minutes until softened and golden.
2. Remove the cooking bowl from the hob and place it into the heating base.
3. Add the purée, mushrooms, herbs and lentils. Pour over the wine and stock and stir well. Fit the
lid and cook on setting 1 for 5-6 hours or setting 2 for 3-4 hours.
4. Remove the lid, place the sliced potatoes in a layer over the lentil mixture, cover with the lid and
cook for a further 30 minutes on setting 1 until hot.
5. Remove the lid, brush the potatoes with the butter and scatter with the grated cheese.
6. Bake in a medium/hot oven or brown under a hot grill until golden.
To make individual pies, ladle the mixture into suitable oven proof dishes, top with the sliced
potatoes, brush with butter and cover with the grated cheese.
Bake in a medium to hot oven until golden and piping hot.
Nutty Apple Crumble Serves 6 to 8
300g plain flour
100g rolled oats
200g light brown sugar
5g ground cinnamon
2.5g ground nutmeg
Pinch salt
300g butter, cut into cubes
250g chopped walnuts
… 12 …


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