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CHILLI 3–4 personer
1 stort løg, hakket
2-3 fed hvidløg, hakket
1 grøn peber, i tern
500 g hakket oksekød
400 g dåse røde kidneybønner, drænet
200 g dåse hakket tomat
1 chili (valgfri) uden kerner og i tern
7-8 g tomatpuré
2,5 g cayennepeber
100 ml oksekødsbouillon
1. Kom alle ingredienserne i Crock-Pot®-slow cooker.
2. Læg låget på, og steg på Lav i 8–9 timer eller Høj i 4 timer.
GRYDESTEG 3–5 personer
800 g - 1 kg oksebov
1½ løg i skiver
Mel
1 stilk selleri i skiver
Havsalt og peber
120 g champignoner i skiver
1½ gulerod i skiver
120 ml oksekødsbouillon eller vin
1½ kartoffel, skrællet og i kvarter
1. Rul kødet i mel krydret med salt og peber. Brun stegen i en stegepande på komfuret (valgfrit).
2. Læg alle grøntsagerne, bortset fra champignonerne, i Crock-Pot®-slow cooker. Læg stegen i, og spred
3. champignonerne ovenpå. Hæld væde ved.
4. Læg låg på, og steg på Lav i 10 timer eller Høj i 6 timer, eller indtil mørt.
OKSEGRYDE 3–4 personer
500 - 600 g oksebov i tern
Mel
Havsalt og peber
350 ml oksebouillon
7,5 ml Worcestershire sauce
1½ fed hvidløg, hakket
1 laurbærblad
3 små kartofler, skrællet og i kvarter
1-1½ løg, hakket
1½ selleristilk, i skiver
1. Drys mel, salt og peber over kødet. Læg kødet i Crock-Pot®-slow cooker.
2. Tilføj resterende ingredienser og rør godt sammen.
3. Læg låg på, og steg på Lav i 8-10 timer eller Høj i 6 timer, eller indtil kødet er mørt. Rør godt igennem før servering.
LET, SUND FISKEFILET 2–3 personer
500 g hvid fisk (torsk, havaborre el. lign.) uden skind
Friske krydderurter (persille, basilikum, estragon osv.)
1-1½ citron i tynde skiver
Tilberedt salsa eller oliventapenade som garniture
66


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