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Tower T16010 Slow Cooker Manual

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Recipes
BeefCasserole
Ingredients
750g casserole beef, roughly chopped
35g tomato puree
1 tsp. French mustard
1 medium onion, thinly sliced
1 medium carrot, thinly sliced
1 large garlic clove, peeled and crushed
1 tbsp. fresh parsley, nely chopped
125ml red wine
65ml beef stock
1 tbsp. vegetable oil
Method
1. Heat the oil in a pan and brown the beef.
Once browned, move the beef to a plate.
2. Add the carrot, garlic and onion to the pan.
Sauté until the onion softens and turns a
pale gold.
3. Move the vegetables to the crock pot.
4. Add the beef and stir in the parsley, tomato
puree, wine, mustard and stock to the
crock pot.
5. Cover with the lid. Switch the slow cooker
on and turn the dial to the LOW setting.
Cooking for 7-8 hours or until the beef is
tender.
6. Your beef casserole is now ready to serve.
VegetablePaella
Ingredients
140g frozen chopped spinach
450g long grain rice
115g frozen peas
1 ltr vegetable stock
1 green pepper, chopped and de-seeded
1 medium tomato, sliced into wedges
1 medium onion, chopped
1 medium carrot, chopped
½ tsp. saffron threads
½ tsp. salt
½ tsp. pepper
1 – 2 cloves of garlic, peeled and crushed.
1 tbsp. at leaf parsley, chopped
1 x 390g can artichoke hearts, quartered, rinsed
and well drained.
Method
1. Allow the spinach to part defrost.
2. Add the spinach, green pepper, tomato,
onion, carrot, garlic, rice, vegetable stock,
parsley, saffron, salt and black pepper to
the crock pot. Mix thoroughly.
3. Cook on LOW for 4 hours or HIGH for 2
hours.
4. Add the artichoke hearts and peas to
the crock pot 15 minutes before nishing
cooking.
5. Stir well and replace the lid.
6. Your vegetable paella is now ready to serve.
More slow cooker recipes and recipe books can
be found online and in local book stores and
retailers.
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