Andrew James 1.5L 매뉴얼 - 페이지 9

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페이지 인쇄

1 tsp mild chilli powder

6 fresh tomatoes, peeled and chopped

1 tbsp. tomato puree

1 litre vegetable stock (warm)

Salt and pepper, to taste

Basil oil

Method

1. Add all of the ingredients to the slow

cooker and stir.

2. Turn the slow cooker to low and cook

for 6 hours.

3. Blend before serving, adding a swirl of

basil oil to the finished dish.

Sweet potato, apple and ginger soup

Ingredients

2-3 teaspoons grated fresh ginger

(depending on desired strength)

1 onion

2 sweet potatoes, chopped

2 sticks of celery, chopped

2 cooking apples, chopped

700ml water or stock

Seasoning to taste

Coriander leaves to garnish

(This recipe requires a hand or stick

blender)

Method

1. Add all the ingredients, lemon juice

and coriander leaves. Make sure the

stock is warm when you add it as

this will maintain the temperature.

Turn your slow cooker to low for 6-8

hours.

2. Use your electric hand/stick blender

and liquidise the soup until smooth.

Season and add lemon juice to taste.

Reheat

gently

Garnish with coriander leaves.

Thai Peanut Chicken and Butternut

Squash Curry

Ingredients

6 Chicken Breasts, cut into bite size

chunks

2 butternut squash, peeled, deseeded

and cut into cubes

2 cans of coconut milk

125ml sweet chilli sauce

½ jar peanut butter

4 heaped tbsp. Thai red curry sauce

2 tbsp. dark soy sauce

2 tbsp. medium curry powder

150g salted peanuts

Method

1. Add all of the ingredients except the

peanuts into the slow cooker and

stir.

before

serving.